Southern Potato Salad Recipe

This Southern Potato Salad is a creamy, tangy, and flavorful dish that’s perfect for picnics, barbecues, and family gatherings. Made with tender potatoes, eggs, and a rich, seasoned dressing, this classic recipe will be a crowd-pleaser.

Ingredients

• 3 pounds Yukon Gold or Russet potatoes, peeled and diced
• 1 teaspoon salt (for boiling potatoes)
• 3 large eggs, hard-boiled and chopped
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/4 cup sweet pickle relish
• 1/2 cup celery, finely chopped
• 1/2 cup red onion, finely diced
• 1/4 teaspoon paprika (plus more for garnish)
• 1 teaspoon sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery seed (optional)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Cook the Potatoes

1. Bring a large pot of water to a boil and add 1 teaspoon salt.
2. Add the diced potatoes and boil for 10-12 minutes, or until fork-tender.
3. Drain and let cool for 10-15 minutes.

Step 2: Prepare the Dressing

1. In a large mixing bowl, whisk together mayonnaise, mustard, pickle relish, apple cider vinegar, sugar, salt, black pepper, garlic powder, celery seed (if using), and paprika.
2. Stir until smooth and well combined.

Step 3: Mix Everything Together

1. Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing.
2. Gently fold everything together until well coated.
3. Taste and adjust seasoning if needed.

Step 4: Chill and Serve

1. Cover and refrigerate for at least 1 hour (overnight for best flavor).
2. Garnish with paprika and fresh parsley before serving.

Storage Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Do not freeze: The mayo-based dressing does not freeze well.

Conclusion

This Southern Potato Salad is creamy, tangy, and packed with crunch from celery and onions. Perfect for potlucks, barbecues, or as a comforting side dish. Enjoy!