Description

This Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, BBQs, and summer gatherings. Made with tender Yukon Gold or Russet potatoes tossed in a zesty mayonnaise and mustard dressing, it includes classic additions like hard-boiled eggs, celery, red onion, and sweet pickle relish. A sprinkle of paprika adds the perfect finishing touch, making this a beloved and traditional Southern favorite.

Ingredients

Scale

Potatoes

3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Add-ins

3 hard-boiled eggs, chopped
1/2 cup celery, finely diced
1/4 cup red onion, finely chopped
1/4 cup sweet pickle relish

Optional

Paprika for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to a simmer and cook the potatoes for 10 to 12 minutes, or until they become fork-tender. Drain the potatoes and let them cool slightly.
Prepare the dressing: While the potatoes are warm, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl until smooth and well combined.
Combine potatoes and dressing: Add the warm potatoes into the bowl with the dressing and gently toss them to coat thoroughly without breaking them up too much. For a creamier texture, you can mash a few of the potatoes gently while mixing.
Add the mix-ins: Stir in the chopped hard-boiled eggs, diced celery, chopped red onion, and sweet pickle relish into the potato mixture until evenly distributed.
Season and chill: Taste the salad and adjust the seasoning with more salt or pepper if needed. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to let the flavors meld and the salad chill before serving.
Serve: Just before serving, sprinkle the salad with paprika for a pop of color and an extra hint of flavor if desired.

Notes

For a creamier texture, mash a few of the potatoes slightly while mixing the salad.
You can add chopped dill pickles or green onions for extra flavor and crunch.
Make sure potatoes are still warm when mixing with the dressing to help absorb flavors better.
Store leftover salad covered in the refrigerator and consume within 3-4 days for best freshness.