Description
This Southern Potato Salad is a creamy and tangy classic comfort-food side dish featuring tender potatoes, hard-boiled eggs, crunchy celery, sweet relish, and a creamy mustard dressing. Perfect for barbecues, picnics, potlucks, and family dinners, it combines traditional Southern flavors with a satisfying texture.
Ingredients
Potatoes and Eggs
- 2½ lbs Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- 4 large eggs
Dressing
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp celery seed
- ½ tsp salt
- ¼ tsp black pepper
Vegetables and Garnishes
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp chopped dill pickles (optional)
- Paprika, for garnish
Instructions
- Cook the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes until fork-tender but still firm. Drain and let cool slightly.
- Boil the eggs: While the potatoes cook, place the eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10–11 minutes for hard-boiled eggs. Transfer them to an ice bath to cool, then peel and chop.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, garlic powder, celery seed, salt, and black pepper until smooth.
- Combine ingredients: Add the warm potatoes, chopped hard-boiled eggs, finely diced celery, red onion, chopped parsley, and optional chopped dill pickles to the dressing bowl.
- Mix gently: Carefully fold all ingredients together until the potatoes are evenly coated with the dressing, taking care not to break up the potatoes.
- Chill before serving: Cover the bowl and refrigerate the potato salad for at least 1 hour to allow flavors to meld and the salad to chill.
- Garnish and serve: Before serving, sprinkle the top of the salad with paprika and additional parsley for color and flavor.
Notes
- Avoid overcooking the potatoes to prevent a mushy texture in the salad.
- Yukon Gold potatoes provide a buttery, creamy texture, while russet potatoes offer a softer, classic potato salad consistency.
- For extra tanginess, increase the mustard by a teaspoon or add a splash of pickle juice to the dressing.
- Making the salad several hours ahead enhances the flavor as ingredients meld together.
- Store leftovers covered in the refrigerator and consume within 3–4 days for best quality.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad, Potluck, BBQ
- Method: Stovetop
- Cuisine: American, Southern
