Description
Classic Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender russet or Yukon Gold potatoes, hard-boiled eggs, crunchy celery, zesty mustard, and a hint of sweet pickle relish, this traditional recipe captures the essence of Southern comfort food.
Ingredients
Scale
Potatoes
- 3 pounds russet or Yukon Gold potatoes, peeled and diced
Eggs
- 4 large hard-boiled eggs, chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 celery stalks, finely chopped
- 1/2 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Cook Potatoes: Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 10-12 minutes.
- Cool Potatoes: Drain and rinse potatoes under cold water to stop cooking. Let cool completely.
- Prepare Dressing: In a large bowl, combine mayonnaise, yellow mustard, finely chopped celery, red onion, sweet pickle relish, salt, and black pepper. Mix well until smooth and evenly blended.
- Combine Salad: Add cooled potatoes and chopped hard-boiled eggs to the dressing. Gently fold the mixture until all ingredients are evenly coated without breaking the potatoes.
- Chill: Cover the bowl and refrigerate the potato salad for at least 2 hours before serving to allow flavors to meld.
- Garnish and Serve: Just before serving, sprinkle the top with smoked paprika and fresh chopped parsley or chives for a burst of color and flavor.
Notes
- Use Yukon Gold potatoes for a creamier texture or russet potatoes for a fluffier bite.
- To hard boil eggs, place them in boiling water for 9-12 minutes, then cool in ice water before chopping.
- For a tangier salad, increase the mustard or add a splash of vinegar.
- Make the salad a day ahead for even better flavor; it stores well refrigerated for up to 3 days.
- Optional smoked paprika adds a mild smoky depth but can be omitted if preferred.
