🥗 Southern Potato Salad
Ingredients
(Serves 6–8)
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3 lbs potatoes (Yukon Gold or red potatoes), peeled and diced
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4 large hard-boiled eggs, chopped
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1 cup mayonnaise
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2 tbsp yellow mustard
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2–3 celery stalks, finely chopped
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½ red onion, finely chopped
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¼ cup sweet pickle relish
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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Optional: paprika for garnish
Instructions
1. Cook the potatoes
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Place diced potatoes in a large pot and cover with water.
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Add a pinch of salt and bring to a boil.
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Cook 10–12 minutes, until fork-tender but not mushy.
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Drain and let cool slightly.
2. Prepare the dressing
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In a large bowl, combine mayonnaise, mustard, pickle relish, salt, and pepper.
3. Combine ingredients
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Add the slightly cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing.
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Gently fold until everything is evenly coated.
4. Chill
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Refrigerate for at least 1–2 hours to let flavors meld.
5. Serve
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Garnish with a sprinkle of paprika before serving.
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Serve cold as a classic Southern side dish.
💡 Tips
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For extra flavor, add a teaspoon of apple cider vinegar to the dressing.
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Use a mix of red and yellow potatoes for texture and color.
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Make ahead: This potato salad tastes even better if made a day in advance.
I can also give a creamy Southern potato salad with a little crunch from pickles and bell peppers, which is a real crowd-pleaser. Do you want me to provide that version too?
