Southern Potato Salad with Chives and Paprika

A creamy and flavorful potato salad that combines tender potatoes with chives and paprika, perfect for gatherings and picnics.

Prep Time 15

Cook Time 20

Total Time 35

Serving Size servings

2 pounds small potatoes, such as red or Yukon gold Choose waxy potatoes for best texture.
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon salt Adjust to taste.
1/2 teaspoon black pepper Adjust to taste.
1/4 teaspoon smoked paprika Plus more for garnish.
1/4 cup chopped fresh chives Add before serving for freshness.
1/4 cup diced red onion
2 pieces boiled eggs, chopped Optional.

Wash the potatoes thoroughly, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.

In a bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and smoked paprika. Mix until smooth.

Cut the cooled potatoes into bite-sized pieces. In a large mixing bowl, combine the potatoes, chopped chives, diced red onion, and boiled eggs (if using). Pour the dressing over the mixture and gently toss until well-coated.

Cover the bowl with plastic wrap and refrigerate for at least one hour to let the flavors meld.

Stir the salad before serving, check seasoning, and garnish with additional smoked paprika if desired.

For added crunch, consider mixing in diced celery or bell pepper. To store, keep in an airtight container in the refrigerator for 3 to 5 days.