Description
Classic Southern Potato Salad is a creamy, tangy, and flavorful side dish made with tender potatoes, hard-boiled eggs, celery, and a mayonnaise-mustard dressing. Ideal for picnics, barbecues, and family gatherings, this traditional recipe captures the essence of Southern comfort food with a perfect balance of textures and flavors.
Ingredients
Scale
Potatoes and Eggs
- 3 pounds russet or Yukon Gold potatoes, peeled and diced
- 4 large hard-boiled eggs, chopped
Dressing and Vegetables
- 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
- 1/2 teaspoon smoked paprika (optional)
Garnish
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Cook the Potatoes: Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender but still firm, which should take about 10 to 12 minutes.
- Drain and Cool Potatoes: Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Allow the potatoes to cool completely before proceeding to the next step.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, finely chopped celery, red onion, sweet pickle relish, salt, and black pepper. Mix until all the ingredients are well incorporated to form the salad dressing.
- Add Potatoes and Eggs: Gently fold the cooled potatoes and chopped hard-boiled eggs into the dressing. Be careful to coat all the ingredients evenly without breaking the potatoes too much.
- Chill the Salad: Cover the bowl and refrigerate the potato salad for at least 2 hours. This chilling time allows the flavors to meld beautifully for a more delicious taste.
- Garnish and Serve: Just before serving, sprinkle the salad with smoked paprika if using, and garnish with freshly chopped parsley or chives to add a pop of color and fresh flavor.
Notes
- For best texture, use russet or Yukon Gold potatoes as they hold their shape well after boiling.
- Ensure potatoes are cooled completely before mixing with dressing to prevent it from becoming runny.
- Adjust seasoning with more salt or pepper to taste before chilling.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Optional smoked paprika adds a subtle smoky flavor and a beautiful color contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
