A classic Southern Potato Salad

SAVE THIS!

Introduction

Southern potato salad is a true comfort food staple—creamy, tangy, and full of flavor from simple ingredients. It’s the star of summer cookouts, picnics, and Sunday dinners, often made from memory and passed down through generations. This version has tender potatoes, a rich mayonnaise-mustard dressing, and a little crunch from fresh veggies, just like grandma used to make.

Ingredients

(Serves about 8)

• 3 lbs russet or Yukon gold potatoes
• 1 1/2 cups mayonnaise (Duke’s is traditional in the South)
• 2 tbsp yellow mustard
• 1/4 cup sweet pickle relish
• 1/2 cup diced celery
• 1/2 cup diced onion (white or yellow)
• 4 large hard-boiled eggs, chopped (plus 1 sliced for garnish)
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp paprika (plus extra for garnish)
• Salt and black pepper to taste

Method

1. Cook the Potatoes:
   
   • Peel (optional for Yukon golds) and cut potatoes into 1-inch chunks.
   • Place in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil.
   • Reduce heat to a simmer and cook until fork-tender, about 10–12 minutes.
   • Drain well, then sprinkle with apple cider vinegar while still warm. Cool slightly.
3. Prepare the Dressing:
   
   • In a mixing bowl, whisk together mayonnaise, mustard, relish, sugar, paprika, salt, and pepper until smooth.
5. Assemble:
   
   • In a large bowl, combine potatoes, celery, onion, and chopped eggs.
   • Pour dressing over and gently fold to coat, taking care not to mash the potatoes too much.
6. Chill:
   
   • Cover and refrigerate for at least 2 hours before serving to let flavors meld.
7. Serve:
   
   • Garnish with sliced egg and a sprinkle of paprika for a traditional Southern look.

Storage

• Keep in an airtight container in the refrigerator for up to 4 days.
• Do not freeze, as the texture will become watery.
• Best served cold, but you can let it sit at room temperature for no more than 2 hours before returning to the fridge.