Here’s a truly classic Southern Potato Salad recipe—creamy, tangy, and loaded with down-home flavor. It’s the kind grandma made for Sunday suppers and summer cookouts!
Southern Potato Salad
Ingredients:
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3 lbs (about 6 medium) Yukon Gold or Russet potatoes
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1 cup mayonnaise (Duke’s is traditional in the South)
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2 tbsp yellow mustard (adjust to taste)
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1 tbsp apple cider vinegar
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1/2 tsp sugar (optional, for balance)
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1/2 cup finely diced celery
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1/4 cup finely diced onion (yellow or sweet onion)
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1/4 cup sweet pickle relish (or finely chopped bread & butter pickles)
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4 hard-boiled eggs, chopped (plus 1 sliced for garnish, optional)
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Salt and black pepper to taste
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Paprika (for garnish)
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Optional: chopped green onions or parsley for garnish
Instructions:
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Boil the potatoes:
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Peel and cut potatoes into bite-sized chunks.
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Place in a large pot, cover with cold water, and add a big pinch of salt.
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Bring to a boil, reduce to simmer, and cook 10–15 minutes until fork-tender.
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Drain and let cool slightly.
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Make the dressing:
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In a large mixing bowl, stir together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
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Combine:
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Add warm potatoes to the dressing (they absorb more flavor when still warm).
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Gently fold in celery, onion, relish, and chopped eggs.
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Chill:
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Taste and adjust seasoning as needed.
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Cover and refrigerate for at least 2 hours, preferably overnight.
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Garnish & serve:
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Top with sliced egg, a sprinkle of paprika, and optional herbs just before serving.
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Tips:
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Don’t overcook the potatoes—they should hold their shape but still be tender.
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For a touch of heat, add a dash of hot sauce or cayenne to the dressing.
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Some Southern cooks mash a few potatoes slightly into the dressing for a creamier texture.
Would you like a version without eggs or one made with sour cream or Greek yogurt?