Creamy Southern Potato Salad

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 45

Servings people

Calories 401kcal

Chop the potatoes into small pieces about 1” to 1-½” wide.
Add the potatoes to a pot and cover with water until fully submerged.
Bring the water to a boil and let boil for 20-25 minutes, or until the potatoes are fork tender and about to fall apart.
While the potatoes are boiling, you can finely chop the red bell pepper, green onions, and fresh dill.
Once the potatoes are fully tender, strain the water and let the potatoes cool at room temperature while you prepare the dressing.
In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, and seasonings. Mix until well combined and taste for seasoning. Set aside.
Use your hands to remove the skins from the potatoes, then discard the skins and add the peeled potatoes to a large bowl.
Add the chopped red bell pepper, green onions, dill relish, and fresh dill.
Pour the dressing over the top and mix well to combine.
Cover and chill in the fridge for 1 hour, or up to a week, before serving.

Start the potatoes in cold water to ensure even cooking from edge to center.
Peel the potatoes after boiling while still warm. The skins slip off easily and help keep the texture creamy.
For a creamier salad, use a potato masher to break down some of the potatoes before mixing.
This salad can be served warm or chilled. Chill for at least 1 hour for best flavor.