Creamy, tangy, and a little bit sweet, this classic side dish is a Southern staple that shows up at every picnic, potluck, and Sunday dinner table.
Here’s a tried-and-true old-fashioned potato salad recipe that’s just right 👇
🥔 Classic Southern Potato Salad
🧂 Ingredients
(Serves about 6–8)
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2½ lbs russet or Yukon Gold potatoes, peeled and cubed
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3 hard-boiled eggs, chopped
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¾ cup mayonnaise (Duke’s if you want that real Southern flavor)
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2 tablespoons yellow mustard
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2 tablespoons sweet pickle relish (or dill relish, if you prefer tangy)
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1 tablespoon apple cider vinegar
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½ teaspoon sugar (balances the vinegar)
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½ cup celery, finely diced
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¼ cup onion, finely diced
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Salt and black pepper, to taste
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Paprika, for garnish
👩🍳 Instructions
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Cook the potatoes:
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Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil.
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Cook 10–12 minutes, until fork-tender (don’t overcook).
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Drain and let cool slightly.
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Mix the dressing:
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In a large bowl, combine mayonnaise, mustard, relish, vinegar, sugar, salt, and pepper.
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Stir until creamy and well-blended.
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Assemble the salad:
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Add the cooled potatoes, chopped eggs, celery, and onion to the dressing.
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Gently fold everything together until evenly coated — don’t mash the potatoes too much.
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Chill:
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Cover and refrigerate for at least 2 hours (overnight is best for flavor).
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Serve:
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Spoon into a serving bowl, smooth the top, and sprinkle with paprika for that classic look.
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✨ Tips & Variations
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For a creamy texture, mash a few potatoes slightly as you mix.
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Add chopped bacon, green onions, or a pinch of celery seed for extra flavor.
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Use Dijon mustard and dill pickles for a more tangy, modern twist.
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Prefer it German-style? Skip the mayo, and use a warm vinegar-and-bacon dressing instead.
Would you like me to share a German potato salad version (served warm with a tangy bacon dressing)? It’s amazing for fall and holiday dinners.
