🥔 Southern Potato Salad Recipe
🧂 Ingredients (Serves 6–8)
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2.5 lbs Yukon Gold or Russet potatoes, peeled and chopped
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3/4 cup mayonnaise (Duke’s is the Southern favorite)
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2 tbsp yellow mustard
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1/4 cup sweet pickle relish (or chopped sweet pickles)
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2–3 hard-boiled eggs, chopped
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1/3 cup finely chopped celery
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1/4 cup finely chopped red or yellow onion
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1 tbsp apple cider vinegar (optional, for a tangy kick)
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1/2 tsp celery seed (optional but authentic)
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Salt and black pepper, to taste
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Paprika, for garnish
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Sliced boiled egg or fresh parsley, optional for topping
👩🍳 Instructions
1. Cook the Potatoes
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Place chopped potatoes in a large pot. Cover with cold, salted water.
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Bring to a boil, then reduce to a simmer. Cook until fork-tender but not mushy (about 10–12 minutes).
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Drain and let cool slightly.
2. Make the Dressing
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In a large mixing bowl, combine mayonnaise, mustard, relish, vinegar, celery seed, salt, and pepper.
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Adjust seasoning to taste.
3. Assemble the Salad
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Gently fold in the warm potatoes, chopped eggs, celery, and onion.
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Mix until everything is coated but try not to over-stir (some potato chunks are good for texture).
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Taste and adjust seasoning.
4. Chill and Serve
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Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors meld.
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Just before serving, sprinkle with paprika and garnish with sliced egg or parsley if desired.
✅ Tips for Southern Flavor
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Use sweet relish for that signature Southern sweetness.
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Mustard + mayo is the key combo — mustard adds color and tang.
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Serve cold — it’s meant to be refreshing alongside hot, grilled meats.
Would you like a variation with bacon or a version for meal prep?