Print

Southern Potato Salad

Print Recipe

A classic creamy Southern Potato Salad that is a staple at picnics and barbecues, perfect for feeding a crowd.

Ingredients

Scale
  • 3 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 1 ½ teaspoons salt (for boiling water)
  • 4 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet pickle relish (or dill relish for less sweetness)
  • ½ cup celery, finely diced
  • ½ cup onion, finely diced
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon paprika (plus more for garnish)
  • ½ teaspoon black pepper
  • Optional: sliced green onions or extra chopped pickles for garnish

Instructions

  1. Cook the potatoes: Place the peeled and cubed potatoes in a large pot. Cover with cold water and add 1 ½ teaspoons salt. Bring to a boil, then reduce to a gentle simmer. Cook for 12–15 minutes, or until potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
  2. Make the dressing: In a large mixing bowl, whisk together mayonnaise, mustard, pickle relish, apple cider vinegar, paprika, black pepper, and a pinch of salt. Adjust seasoning to taste.
  3. Combine the cooked potatoes, chopped hard-boiled eggs, celery, and onion to the dressing. Gently fold everything together until well coated, being careful not to mash the potatoes too much.
  4. Chill (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld.
  5. Serve: Transfer to a serving bowl, sprinkle with extra paprika, and garnish with green onions or extra pickles if desired.

Notes

For added crunch, include diced bell peppers or chopped pickles. Adjust seasoning according to your taste.

Nutrition

Keywords: potato salad, southern recipe, side dish

Find it online: https://yourfavoriterecipes.com/southern-potato-salad/