Prepare the Potatoes: Peel the potatoes and cut them into bite-sized cubes. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
Hard-Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop.
Prepare the Vegetables: Finely chop the sweet pickles, Vidalia onion, and celery ribs. Set aside.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and well combined.
Assemble the Salad: In a large mixing bowl, combine the cooked and cooled potatoes, chopped eggs, chopped pickles, onion, and celery. Pour the dressing over the top and gently toss until everything is evenly coated.
Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!
Cook Notes and Variations:
Potato Varieties: While Russet potatoes are commonly used in Southern Potato Salad, you can also use Yukon Gold or red potatoes for a slightly different texture and flavor.
Add-Ins: Get creative with your add-ins! Try adding diced bell peppers, shredded carrots, or chopped green onions for extra flavor and color.
Mustard Options: If you don’t have Grey Poupon Dijon mustard, you can use regular yellow mustard or spicy brown mustard instead.
Herb Garnish: Sprinkle chopped fresh parsley or dill over the top of the potato salad before serving for a burst of fresh flavor.
Keto and Low-Carb Versions:
For a keto-friendly or low-carb version of Southern Potato Salad, you can make a few simple swaps:
Potato Substitute: Replace the Russet potatoes with cauliflower florets for a low-carb option. Steam or boil the cauliflower until tender, then proceed with the recipe as directed.
Mayonnaise: Use a keto-friendly mayonnaise made with avocado oil or olive oil to reduce the carb content.
Sweetener: Omit the sweet pickles or use a keto-friendly sweetener to reduce the sugar content.
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