Southern Potato Salad

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You'll love our creamy, old-fashioned southern potato salad; fork-tender potatoes are dressed in a creamy sauce made of mayonnaise and mustard.

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Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt & chicken broth. Bring the broth to a boil over high heat. Reduce the heat & cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes & set them aside to cool.

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Whisk mayo, sour cream, mustard, dill, salt, pepper, paprika, garlic powder, & parsley together in a mixing bowl until fully combined. Then, stir in the onion, celery, & pickle.

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Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce & stir to combine.

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Add the eggs & gently fold them into the mixture.

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Taste and season with salt & pepper, then cover & refrigerate for 1-2 hours before serving.

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JAMIL GHAR