Description
This Southern Potato Salad is a classic side dish made with tender potatoes, hard-boiled eggs, crunchy celery, and a creamy, tangy dressing. It’s a must-have for cookouts, holidays, and Sunday dinners. Simple ingredients, big flavor—just the way it should be!
Ingredients
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3 lbs Yukon Gold or Russet potatoes, peeled and diced
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1 tablespoon salt (for boiling water)
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4 large hard-boiled eggs, peeled and chopped
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3/4 cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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1/2 teaspoon paprika (plus more for garnish)
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1/2 teaspoon salt (to taste)
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1/4 teaspoon black pepper
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1/2 cup celery, finely chopped
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1/3 cup sweet pickle relish
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1/4 cup red onion or green onion, finely chopped (optional)
Instructions
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Place peeled, diced potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt.
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Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
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In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper.
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Add cooled potatoes to the dressing along with chopped eggs, celery, relish, and onions (if using).
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Gently mix everything together until well coated.
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Taste and adjust seasoning if needed.
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Cover and chill for at least 1 hour before serving.
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Sprinkle with a little extra paprika for that classic Southern look.
Notes
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Don’t overmix, or the potatoes will break down too much.
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Sweet relish is traditional, but dill relish works if you prefer a less sweet salad.
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Chilling helps the flavors come together, so make it ahead if you can!