This creamy Southern potato salad is a knockout. It’s the perfect dish to kick the season. But let me warn you! Friends and family will be coming back for more.
2 pounds red potatoes (about 6 medium)
1 1/2 cups mayonnaise or salad dressing
2 tablespoons cider vinegar
3 tablespoons Olive oil
1 teaspoon freeze-dried chives
½ teaspoon sugar
2 tablespoons snipped fresh parsley
2 teaspoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped celery
1/3 cup onion, chopped
2 hard-cooked eggs, chopped
Paprika, if desired
1. Cook potatoes until tender. Drain. Cool slightly. Peel and slice potatoes. Place in medium serving bowl.
2. Combine olive oil, vinegar, chives, sugar, salt and pepper in a small bowl. Stir until blended. Pour over potatoes. Cover. Refrigerate about 30 minutes to 1 hour.
3. Add celery, onion, eggs and parsley. Mix well.
4. Combine Mayonnaise and mustard in small bowl. Stir into potato mixture. Cover and refrigerate for 1-2 hours.