Southern Potato Salad Recipe
This Southern Potato Salad is a classic, creamy side dish perfect for any barbecue or family gathering. Made with tender russet potatoes, tangy mustard, sweet pickle relish, crunchy celery, and hard-boiled eggs, it’s a flavorful and satisfying dish that captures the heart of Southern comfort food. The salad is chilled for several hours to let the flavors meld beautifully, making it an ideal make-ahead dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
Potatoes
- 3 pounds medium russet potatoes
Dressing
- 1 cup mayonnaise
- ¼ cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- ½ teaspoon onion powder
Add-ins
- ¼ cup sweet pickle relish
- 1 stalk celery, chopped
- ½ sweet onion, chopped
- 4 hard boiled eggs (3 chopped, 1 sliced for garnish)
Seasoning
- 2 teaspoons salt (for boiling potatoes)
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Prepare Potatoes: Cut each russet potato in half and place them in a large pot. Add enough water to cover the potatoes by about an inch.
- Cook Potatoes: Add 2 teaspoons of salt to the water and bring it to a simmer. Let the potatoes simmer for 20 minutes or until they are fork-tender throughout. Drain the water completely.
- Cool and Peel: Allow the potatoes to cool slightly to handle safely, then peel off the skins and discard them.
- Cut Potatoes: Transfer the peeled potatoes to a large bowl. Using a sharp knife, cut the potatoes into bite-sized pieces.
- Make Dressing: In a separate small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder until smooth.
- Combine Salad: Pour the dressing over the potato pieces and gently mix to coat evenly. Add sweet pickle relish, chopped celery, chopped sweet onion, and the chopped hard-boiled eggs. Mix again thoroughly.
- Season: Add salt and pepper to taste, adjusting the seasoning as desired.
- Garnish and Chill: Top the salad with the sliced hard-boiled egg halves and sprinkle with paprika for color and flavor. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours to allow flavors to meld.
Notes
- For best results, prepare the potato salad a few hours ahead or even the day before serving for enhanced flavor.
- Russet potatoes work well for a fluffy texture, but Yukon Gold potatoes can be used for a creamier consistency.
- If you prefer, substitute yellow mustard with Dijon mustard for a slightly tangier kick.
- Be gentle when mixing to avoid mashing the potatoes too much; you want bite-sized chunks.
- This potato salad tastes great served chilled and is a perfect side for grilled meats, picnics, and potlucks.
Keywords: Southern potato salad, classic potato salad, creamy potato salad, picnic side dish, barbecue sides, mayonnaise potato salad
Find it online: https://thefoodrecipe.com/southern-potato-salad-recipe/
