🥔 Classic Southern Potato Salad Recipe
🕒 Prep Time: 20 minutes
⏲️ Cook Time: 25 minutes
🧑🍳 Total Time: 45 minutes
🍽️ Serves: 8
📋 Ingredients
For the Salad:
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3 pounds Yukon Gold or russet potatoes (peeled and cut into 1-inch cubes)
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1 ½ teaspoons salt, divided
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4 hard-boiled eggs, peeled and chopped
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¾ cup mayonnaise (preferably Duke’s or Hellmann’s for authenticity)
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2 tablespoons yellow mustard (adjust to taste)
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1 tablespoon apple cider vinegar
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1 teaspoon granulated sugar
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½ cup celery, finely chopped
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½ cup sweet pickle relish (or chopped sweet pickles)
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¼ cup red onion or green onions, finely chopped
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¼ teaspoon black pepper
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Optional: dash of paprika for garnish
🍳 Instructions
1. Cook the Potatoes
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Place cubed potatoes in a large pot. Add water to cover by about an inch, and add 1 teaspoon salt.
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Bring to a boil, then reduce heat to a simmer. Cook until fork-tender but not mushy (10–15 minutes).
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Drain and let potatoes cool slightly.
2. Prepare the Dressing
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In a large bowl, combine:
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¾ cup mayonnaise
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2 tbsp yellow mustard
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1 tbsp apple cider vinegar
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1 tsp sugar
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½ tsp salt
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¼ tsp pepper
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Sweet pickle relish
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Mix until smooth.
3. Combine the Salad
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Gently fold the warm (not hot) potatoes into the dressing.
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Add chopped eggs, celery, and onions. Mix gently so you don’t break up the potatoes too much.
4. Chill
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Cover and refrigerate for at least 2 hours (overnight is even better) to let flavors meld.
5. Garnish and Serve
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Before serving, sprinkle with paprika and optionally some chopped fresh parsley or extra sliced egg on top for presentation.
💡 Tips for the Best Southern Potato Salad
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Warm potatoes absorb the dressing better, creating a more flavorful salad.
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Yellow mustard gives it that Southern tang—don’t substitute with Dijon for this recipe.
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For a slightly sweeter version, increase the relish or sugar.
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Add a bit of celery seed or chopped dill pickles if you want a more savory twist.