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Classic Southern Potato Salad

This classic Southern potato salad is made with Duke's mayo, mustard, hard-boiled eggs, celery, onion, dillweed, and Cajun seasoning. Creamy, bold, and perfect for any gathering.
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Ingredients
  

  • 8 medium potatoes peeled and cut into 1-inch cubes
  • 8 large eggs
  • 2 cups mayonnaise Duke’s recommended 😉
  • 4 –6 tablespoons mustard to taste
  • ½ cup celery finely chopped
  • ½ cup onion finely chopped
  • Salt and pepper to taste
  • Optional but highly recommended:
  • 1 tablespoon dillweed
  • 1 tablespoon Cajun seasoning

Method
 

  1. Place the cubed potatoes and whole eggs together in a large pot. Cover with water and bring to a boil. Cook for about 20 minutes until the potatoes are fork-tender and the eggs are fully cooked.
  2. Drain well and allow to cool slightly. Peel the eggs and use a fork to smash them into small crumbled pieces.
  3. In a large mixing bowl, combine the mayo, mustard, celery, onion, salt, pepper, dillweed, and Cajun seasoning. Mix until smooth and well blended.
  4. Add the warm potatoes and crumbled eggs to the dressing and gently fold everything together until evenly coated.
  5. Taste and adjust seasoning as needed. Serve immediately or refrigerate for a few hours before serving for even better flavor.