Southern Potato Salad with Eggs {Gluten Free, Dairy Free}
This creamy, tangy, sweet and crunchy side is southern summer in a bowl!
Equipment
- 1 Large pot I used a 5½ quart pot so I could mix everything together in it
- 1 small skillet
- measuring cups and spoons
- 1 large wooden spoon or silicone spatula
Ingredients
- 2½ lbs red potatoes* bite sized diced
- 2 teaspoon salt divided
- 4 eggs
- ½ tablespoon light olive oil or coconut oil
- ½ medium onion thinly sliced then cut in ½
- ½ cup celery thinly sliced
- ⅔ cup bread and butter pickles** small diced, may sub sweet pickles
- 1 tablespoon pickle juice
- ¼ teaspoon black pepper
- heaping ⅓ cup mayonnaise about 6 tbsp
Instructions
Boil The Potatoes
- Add diced potatoes to a large pot and cover 1 inch in cold water***. Place uncovered over HIGH heat until water begins to boil vigorously. Add 1 teaspoon of salt, stir and reduce heat to MEDIUM-HIGH. Cook until fully tender. From start to finish, this process takes 25-30 minutes. Drain completely and set off of heat uncovered.
Boil The Eggs
- While the potatoes cook: Add water to a small pot or sauce pan, place over HIGH heat, cover and bring to a vigorous boil. Gently add eggs leaving the pot uncovered. Reduce heat to MEDIUM to maintain a rolling boil and cook 14 minutes. Remove to an ice bath to stop the cooking process and set aside for later.
Sauté The Onions
- Add ½ tablespoon of oil to a small pan over MEDIUM heat. Thinly slice the onion and then cut the slices in half. When oil is melted and skillet is very warm and onions and 2 pinches of salt. Sauté stirring occasionally until onions start to soften about 2-3 minutes. Remove from heat and set aside for later.
Chop The Veggies
- While the potatoes continue to cook, thinly slice the celery and dice the pickles.
Bring It All Together
- To the pot of cooked potatoes add: 1 teaspoon salt, black pepper, eggs, onions, celery, pickles, pickle juice, and mayonnaise. Use a spatula or wooden spoon to gently mix all ingredients until well combine. Serve warm or refrigerate and serve chilled later.
Notes
*See the Let's Talk Potatoes section under above Cooking Tips for more information.
**The absolute BEST bread and butter pickle is made by Sucker Punch. It’s sweet and tangy with the right amount of kick. I am obsessed with these pickles!! They also taste extremely similar to Grandma's homemade bread and butter pickles that she uses in the original recipe.
***Be sure to use cool water to cover the potatoes. This allows the water and potatoes to heat up together and cook through evenly. Otherwise, adding potatoes to already boiling water will promote uneven cooking and can cause the potatoes to become mealy.
Nutrition
Calories: 174kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 69mgSodium: 631mgPotassium: 574mgFiber: 2gSugar: 4gVitamin A: 209IUVitamin C: 10mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!