Eula Mae Dore's Potato Salad

Discover the timeless charm of Eula Mae Dore's Potato Salad, a classic Southern side dish that’s as comforting as it is flavorful. This creamy potato salad combines tender russet potatoes, perfectly boiled eggs, and the crunch of finely diced onions and dill pickles, all folded together in a tangy dressing made from mayonnaise, yellow mustard, and apple cider vinegar. A hint of sweetness from granulated sugar and a sprinkle of paprika elevate the flavors, making it irresistibly delicious. Ideal for summer barbecues, holiday gatherings, or any occasion that calls for a crowd-pleasing dish, this recipe is easy to prepare and best served chilled for a refreshing taste. Garnish with green onions for a pop of color, and let this Southern classic steal the show at your next meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2.5 pounds russet potatoes
• 4 pieces large eggs
• 0.5 cup yellow onion, finely diced
• 0.5 cup dill pickles, finely chopped
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons green onions, thinly sliced (optional garnish)

Directions

Step 1

Scrub the potatoes clean and place them in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 20-25 minutes.

Step 2

While the potatoes are cooking, place the eggs in a small saucepan. Cover them with water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes. Remove them from the heat, drain, and transfer them to a bowl of ice water to cool.

Step 3

When the potatoes are cooked, drain them and let them cool slightly. Peel the skins off while they are still warm and chop them into 1-inch cubes. Place the cubes into a large mixing bowl.

Step 4

Peel the eggs and chop them into small pieces. Add the chopped eggs to the bowl with the potatoes.

Step 5

To the bowl, add the diced onion, chopped dill pickles, mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and paprika.

Step 6

Gently fold all the ingredients together with a large spoon or spatula until everything is thoroughly mixed and coated. Taste and adjust seasoning if needed.

Step 7

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill.

Step 8

Before serving, garnish with green onions or additional paprika if desired. Serve cold.

Nutrition Facts

Serving size	(1829.1g)

Amount per serving	% Daily Value*
Calories	3213.1

Total Fat 194.4g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat g
Cholesterol 979.3mg	0%
Sodium 3043.8mg	0%
Total Carbohydrate 323.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 27.2g
Protein 59.9g	0%

Vitamin D 160IU	0%
Calcium 343.8mg	0%
Iron 18.9mg	0%
Potassium 6956.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 7.3%

Carbs: 39.4%