Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southern Potato Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 6-8 servings
  • Diet: Vegetarian

Description

Southern Potato Salad is the quintessential creamy side dish perfect for barbecues, picnics, and family gatherings. Combining tender potatoes with hard-boiled eggs, crisp celery, and a tangy mustard-mayo dressing, this Southern classic delivers comfort and flavor in every bite. Easy to prepare and packed with flavor, it’s a must-have addition to any meal.


Ingredients

2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed

3 large eggs

1 cup mayonnaise

2 tablespoons yellow mustard

2 tablespoons sweet pickle relish

1/2 cup celery, finely chopped

1/4 cup red onion, finely chopped

1 tablespoon apple cider vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional, for garnish)

Fresh parsley, chopped (optional, for garnish)


Instructions

  1. Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until tender. Drain and let cool slightly.
  2. Cook the Eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and cover. Let sit for 10-12 minutes. Drain, cool under cold water, peel, and chop.
  3. Make the Dressing: In a large mixing bowl, combine mayonnaise, mustard, pickle relish, apple cider vinegar, salt, and black pepper. Mix well.
  4. Combine Ingredients: Add the cooked potatoes, chopped eggs, celery, and red onion to the dressing. Gently toss until the potatoes are evenly coated.
  5. Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, garnish with paprika and chopped parsley if desired.

Notes

For the best flavor, refrigerate the potato salad for at least 1 hour before serving.

If the salad seems dry after refrigeration, stir in a bit more mayonnaise or mustard to refresh it.

Avoid freezing the potato salad as it can affect the texture and taste.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling, Mixing
  • Cuisine: Southern

Nutrition

  • Serving Size: 6-8 servings
  • Calories: 250 kcal per serving