Description
Classic Southern Potato Salad is a creamy, tangy, and comforting dish that combines tender potatoes with a richly flavored dressing made from mayonnaise, mustard, and apple cider vinegar, complemented by crunchy celery, hard-boiled eggs, and sweet pickle relish. Perfect for barbecues, picnics, or any gathering, this traditional Southern favorite delivers a nostalgic taste and satisfying texture that holds up well even on warm days.
Ingredients
Scale
Main Ingredients
- 2 pounds Yukon Gold or Red potatoes, washed and chopped into bite-sized pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 3 hard-boiled eggs, diced
- 2 stalks celery, diced
- 1/2 cup sweet pickle relish
- 1/4 cup onion (red or white), finely diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the potatoes: Start by washing and chopping the potatoes into bite-sized pieces. Place them in a large pot filled with salted water and bring to a boil. Cook until tender but still firm, about 10-15 minutes. Drain and let them cool completely before mixing.
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper. Taste and adjust the seasoning to achieve the desired tang and creaminess.
- Chop additional ingredients: Dice the celery, onion, and hard-boiled eggs into small, uniform pieces for balanced texture in every bite.
- Combine all ingredients: Gently fold the cooled potatoes, celery, onion, pickle relish, and eggs into the dressing. Use a spatula to mix carefully so the potatoes don’t break down too much. Chill the salad for at least an hour to allow flavors to meld beautifully.
- Final seasoning and serve: Before serving, give the potato salad one last stir and adjust seasoning if needed. Sprinkle with freshly ground black pepper and a dash of paprika for an authentic Southern finish.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for best texture.
- Cool potatoes fully before adding dressing to prevent watery salad.
- Gently fold ingredients to keep salad creamy and chunky, not mushy.
- Season progressively with salt and vinegar for balanced flavor.
- Chill salad before serving to enhance flavors and texture.
- Store leftovers properly in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it affects texture and consistency.
- Best served cold or at room temperature; avoid reheating.
Nutrition
- Serving Size: 1/8 of recipe (approximately 3/4 cup)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg