Description
This Classic Southern Potato Salad is a creamy and flavorful side dish that is perfect for picnics, barbecues, or any gathering. Made with tender potatoes, hard-boiled eggs, crunchy celery, and a tangy dressing, this traditional recipe is a crowd-pleaser.
Ingredients
Scale
Potato Salad:
- 3 lbs Yukon gold or russet potatoes, peeled and cut into chunks
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 small red onion, finely chopped
- 3 celery stalks, finely chopped
- 4 hard-boiled eggs, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (plus more for garnish)
- 1 tbsp apple cider vinegar
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
- Prepare Dressing: Whisk together mayonnaise, mustard, relish, vinegar, salt, pepper, and paprika in a mixing bowl.
- Combine Ingredients: Add warm potatoes, eggs, onion, and celery to the dressing. Gently fold to combine.
- Chill and Serve: Refrigerate for at least 2 hours. Garnish with paprika and parsley before serving.
Notes
- For a creamier texture, lightly mash some of the potatoes.
- You can use dill relish instead of sweet if preferred.
- Best made a few hours ahead or the day before for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
