Introduction & Hook
Nothing says family picnic, backyard barbecue, or Sunday dinner quite like a classic Southern Potato Salad. Unlike other versions that lean heavily on mustard or vinegar, this recipe delivers that rich, creamy texture and perfect blend of sweetness and tanginess that truly defines the Southern style. It is simple, reliable, and always the first dish to disappear at any gathering.
Why You’ll Love This Recipe:
- Ultimate Comfort: It is a nostalgic, creamy classic.
- Simple Ingredients: Uses basic staples you likely already have.
- Perfect for Prep: Tastes even better the next day after the flavors meld!
Ingredients
| Ingredient | Measurement | Notes |
| Potatoes | 5 pounds | Russet or Yukon Gold, peeled and cubed into 1-inch pieces |
| Hard-Boiled Eggs | 6 large | Peeled and chopped |
| Mayonnaise | 1 to $1 \frac{1}{2}$ cups | Use your preferred brand, Duke’s or Hellmann’s is recommended |
| Yellow Mustard | 2 tablespoons | |
| Sweet Pickle Relish | $1/2$ cup | Drained well |
| Celery | 3 ribs | Finely chopped |
| Red or Yellow Onion | $1/2$ medium | Finely chopped |
| Apple Cider Vinegar | 1 tablespoon | |
| Sugar | 1 tablespoon | Granulated, to balance the tang |
| Salt | 1 teaspoon | Or to taste |
| Black Pepper | $1/2$ teaspoon | Freshly ground, or to taste |
| Optional Garnish | Paprika and fresh parsley |
Detailed Instructions
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Servings: 10-12
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain well and set aside to cool slightly for about 10 minutes.
- Prepare the Dressing Base: In a very large mixing bowl, combine 1 cup of the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, and sugar. Whisk this mixture until it is smooth and well combined.
- Add Vegetables and Eggs: Gently fold in the finely chopped celery and onion. Add the chopped hard-boiled eggs, reserving one egg slice for garnish if desired.
- Combine and Season: Add the warm, drained potatoes to the bowl. Use a large rubber spatula or wooden spoon to gently fold the dressing into the potatoes. Be careful not to mash them—you want creamy chunks, not a paste.
- Taste and Adjust: Season the salad generously with salt and pepper. If the salad seems too dry, add the remaining $\frac{1}{2}$ cup of mayonnaise one tablespoon at a time until you reach your desired creaminess. Taste again and adjust the flavor as needed (add more sugar for sweetness, more vinegar/mustard for tang).
- Chill (Crucial Step): Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight. Chilling allows the flavors to truly meld into that Southern classic taste.
- Garnish and Serve: Just before serving, give the salad a final gentle stir. Transfer to your serving dish and garnish with a dusting of paprika or a sprinkle of fresh parsley. Serve cold.
