Ingredients
2 pounds (about 900 g) russet or Yukon Gold potatoes, peeled and cubed
4 large eggs
1 cup mayonnaiseSalad bowl subscription
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
½ cup finely chopped celery
¼ cup finely chopped red onion (or sweet onion)
¼ cup chopped dill pickles or relish (optional)
Salt and black pepper to taste
Paprika for garnish (optional)
Instructions
Cook the PotatoesRecipe website template
Peel and cut potatoes into small cubes.
Place them in a large pot, cover with water, and add a pinch of salt.
Bring to a boil, then reduce the heat and simmer for 10–12 minutes or until potatoes are fork-tender.
Drain and let them cool slightly.
Boil the Eggs
Place eggs in a small pot, cover with cold water, and bring to a boil.
Once boiling, remove from heat, cover, and let sit for 10 minutes.
Drain and cool in cold water, then peel and chop.
Make the Dressing
Gently fold everything together until the potatoes are evenly coated.Groceries
Taste and adjust seasoning if needed.
Chill and Serve
Cover the bowl and refrigerate for at least 1 hour before serving.
Garnish with a sprinkle of paprika for a traditional Southern touch.
Tips for the Perfect Southern Potato Salad
Use Yukon Gold potatoes for a creamy texture that holds shape.
Add a spoonful of sweet pickle relish for extra flavor.
For a tangier taste, mix in a teaspoon of Dijon mustard.
This salad can be made a day in advance — it tastes even better after chilling overnight.
Conclusion
Southern Potato Salad is a true classic that never goes out of style. Creamy, comforting, and full of flavor, it’s the perfect side dish for any occasion — from backyard cookouts to Sunday dinners.
Make it once, and it’ll become a family favorite you’ll serve again and again!
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