Creamy, tangy, and full of old-fashioned charm, Southern Potato Salad is a timeless classic found at every picnic, cookout, and family gathering. Made with tender potatoes, hard-boiled eggs, a rich mayo-mustard dressing, and a hint of sweetness, this dish captures true Southern comfort in every bite.
Ingredients
- 2 lbs (900 g) russet or Yukon gold potatoes, peeled and cut into chunks
- 3 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon paprika (plus extra for garnish)
- ½ cup celery, finely diced
- ¼ cup onion, finely chopped
- 2 tablespoons sweet pickle relish
- Salt and black pepper, to taste
Instructions
- Cook the potatoes:
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender but not mushy — about 10–12 minutes. Drain and let cool slightly. - Prepare the dressing:
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper until smooth and creamy. - Combine ingredients:
Add the cooked potatoes, chopped eggs, celery, onion, and pickle relish to the bowl. Gently fold everything together until evenly coated in the dressing. Be careful not to mash the potatoes too much — a few chunks give great texture! - Chill and serve:
Cover and refrigerate for at least 1 hour before serving to let the flavors blend beautifully. - Garnish:
Sprinkle with a little extra paprika and a few slices of boiled egg or fresh parsley for a classic Southern finish.
