Southern Potato Salad Recipe
This Southern Potato Salad recipe is a classic, creamy side dish beloved in Southern cuisine. It combines tender potatoes, crunchy celery, sweet onions, and hard-boiled eggs in a rich dressing of mayonnaise and mustard, accented with sweet pickle relish. Perfect for picnics, BBQs, and family gatherings, it's a comforting and satisfying addition to any meal.
Equipment
- Large pot for boiling potatoes
- Mixing bowl
- Knife and Cutting Board
- Measuring Cups and Spoons
- Potato peeler (if using Russet potatoes)
- Colander for draining potatoes
Ingredients
- 3 pounds Russet or Yukon Gold potatoes
- 1 cup mayonnaise preferably Duke's
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery finely chopped
- 1/2 sweet onion finely chopped
- 4 hard-boiled eggs 3 chopped and 1 sliced for garnish
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Potatoes:
- Wash the potatoes thoroughly and cut them into even, bite-sized pieces.
- Place them in a large pot of salted water. Bring to a boil, then reduce to a simmer.
- Cook until the potatoes are tender but still firm, about 15-20 minutes.
- Drain the potatoes and let them cool. Peel them if using Russet potatoes.
Make the Dressing:
- In a bowl, mix together the mayonnaise, mustard, apple cider vinegar, sugar, and onion powder.
Combine the Salad:
- In a large mixing bowl, add the cooled and prepared potatoes.
- Pour the dressing over the potatoes and gently mix to coat.
- Add the chopped celery, sweet onion, and chopped hard-boiled eggs. Stir to combine.
- Season with salt and pepper to taste.
Chill and Serve:
- Cover the salad and refrigerate for at least an hour to allow flavors to meld.
- Before serving, garnish with sliced hard-boiled eggs, a sprinkle of paprika, and chopped parsley.
Serve and Enjoy:
- Serve the potato salad chilled as a side dish with your favorite main course.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Add bacon bits or chopped dill pickles for a different flavor profile.
- The salad can be made a day ahead and refrigerated to enhance the flavors.
- Always taste and adjust seasonings before serving.