Using Red Potatoes to make Southern Potato Salad | #EasterDinner | Tanny Cooks

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes offer more nutrients and fiber.

Wash the red potatoes with white vinegar and water using a vegetable brush.

Drain the potatoes and rinse them with clean water.

Boil water in a large pot and add sea salt.

Add the red potatoes to the boiling water and cover with a lid.

Boil the potatoes for about 10 to 15 minutes until easily pierced with a butter knife.

Boil 5 or 6 eggs in cool water with vinegar and salt, then let sit for 11 to 12 minutes after boiling.

Peel the eggs under cool water.

Cut the boiled potatoes into medium-sized chunks, leaving some skin on.

Dice 1 yellow onion and chop the boiled eggs into small pieces.

Cut 3 stalks of celery into small pieces after removing fibrous strings.

In a stainless steel bowl, mix the potatoes with garlic powder, onion powder, complete seasoning, black pepper, and a little salt.

Add the diced eggs, onions, celery, dill salad cubes, and drained sliced pimentos to the bowl.

Add 3 cups of Dukes mayonnaise and 2 heaping tablespoons of mustard, adjusting to taste.

Stir the potato salad gently with a wooden spoon, being careful not to over-mix.

Add a sprinkle of celery flakes and smoked paprika for flavor and garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens