Southern Potato Salad with Duke's Mayo

If you're going to make a Southern-style potato salad, it needs to contain several things. Vidalia onions, Spanish olives, hard-cooked eggs, parsley, and always Duke's mayo.

Prep time: PT15M

Cook time: PT15M

Total time: PT30M

Rating

5 stars (3 reviews)

Keywords

creamy potato salad, hard-cooked eggs

Ingredients

3 pounds small red potatoes (cut into 1-inch (2.5 cm) pieces)
2 teaspoons kosher salt
1/2 large (about 1 1/4 cups) Vidalia or sweet onion (finely diced)
1/4 cup sliced Spanish olives
2 hard-cooked eggs (finely diced)
1/2 cup chopped fresh parsley
1 cup Duke's mayonnaise (or plain Greek yogurt)
1 tablespoon yellow mustard
1 teaspoon freshly ground black pepper

Cuisine

Southern

Steps

In a pot or Dutch oven, bring the 3 pounds small red potatoes, 1 teaspoon kosher salt, and enough cold water to cover to a boil. Cook just until tender, about 8 minutes. Drain in a colander.
Place the 1/2 large (about 1 1/4 cups) Vidalia or sweet onion in the bottom of a large serving bowl. Top with the warm potatoes and let stand 5 minutes.
Top the potatoes with the 1/4 cup sliced Spanish olives, 2 hard-cooked eggs, 1/2 cup chopped fresh parsley, 1 cup Duke's mayonnaise (or plain Greek yogurt), 1 tablespoon yellow mustard, and 1 teaspoon freshly ground black pepper and remaining 1 teaspoon kosher salt, and gently toss until blended, being careful not to break apart the potatoes.
Serve immediately or cover and refrigerate for up to 3 days. ☞ TESTER TIP: If the potato salad seems dry when you’re ready to serve, stir in more mayonnaise or Greek yogurt.

Nutitrion

Serving Size: 1 serving
Calories: 462 kcal
Carbohydrates: 40 g
Protein: 7 g
Fat: 31 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 793 mg
Sugar: 6 g

Reviews

PegU on 2026-01-18 (5 stars):
This has become my potluck “go-to dish”, everyone loves it! The only change I made was to add a tablespoon of malt vinegar for a little more zing. Using the small potatoes from the Little Potato Company makes it super easy. And steaming the eggs guarantees they will be easy to peel.