Potato Salad Tennessee Style
Experience the bold, Southern-inspired flavors of Potato Salad Tennessee Style—a creamy, tangy, and smoky twist on the classic picnic staple. This recipe combines fork-tender Russet potatoes with a luscious dressing made of mayonnaise, yellow mustard, apple cider vinegar, and a hint of sugar, perfectly balanced with the richness of smoked paprika. Enhanced with the crunch of diced dill pickles, red onion, and crispy crumbled bacon, plus the savory addition of sliced hard-boiled eggs and a sprinkle of fresh parsley, this potato salad is anything but ordinary. Whether served at a barbecue, family gathering, or as a side dish for weeknight meals, this irresistible dish is guaranteed to be a crowd-pleaser. Make it ahead to let the flavors meld for the ultimate chilled side dish that defines comforting Southern charm.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Hard-boiled eggs
- 0.5 cup Diced dill pickles
- 0.25 cup Red onion, finely chopped
- 0.5 cup Cooked crispy bacon, crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Peel the potatoes and cut them into 1-inch cubes. Rinse them under cold water to remove excess starch.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, smoked paprika, salt, and black pepper until smooth. Set aside.
Once the potatoes are cooked, drain them and allow them to cool slightly, about 10 minutes.
When the potatoes are warm (but not hot), gently toss them with the dressing to ensure they are evenly coated.
Slice the hard-boiled eggs. Add the eggs, diced dill pickles, chopped red onion, crumbled bacon, and fresh parsley to the potato mixture. Gently fold everything together, being cautious not to break the potatoes too much.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled or at room temperature for the best taste.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1035 mg | 22% | |
*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.
