Here’s a classic Southern Potato Salad—creamy, tangy, and perfect for picnics or family dinners 🥔✨
Southern Potato Salad (Serves 6–8)
Ingredients
- 3 lbs (about 6–7 medium) potatoes (Yukon Gold or russet)
- 4 large eggs
- ¾–1 cup mayonnaise
- 1 tbsp yellow mustard
- 1–2 tbsp sweet pickle relish (or chopped dill pickles)
- ½ small onion, finely chopped
- 1–2 celery stalks, finely chopped
- ½ tsp paprika (plus more for garnish)
- Salt & black pepper to taste
- Optional: chopped fresh parsley or green onions
Instructions
- Cook the Potatoes
- Peel (optional) and cut potatoes into bite-sized chunks.
- Boil in salted water 10–15 minutes until fork-tender.
- Drain and let cool slightly.
- Boil the Eggs
- Place eggs in a saucepan, cover with water, bring to a boil.
- Turn off heat, cover, and let sit 10–12 minutes.
- Cool, peel, and chop.
- Make the Dressing
- In a large bowl, mix mayonnaise, mustard, relish, salt, pepper, and paprika.
- Combine
- Gently fold warm potatoes into the dressing.
- Add chopped eggs, onion, and celery.
- Mix carefully to avoid mashing the potatoes.
- Chill & Serve
- Cover and refrigerate at least 1 hour for best flavor.
- Sprinkle paprika on top before serving.
Southern-Style Tips
- 🥚 Mash one or two egg yolks into the dressing for extra creaminess
- 🍬 Prefer it sweeter? Add a touch more relish
- 🌶️ Like a kick? Add a pinch of cayenne
- 🥓 Bacon bits are a popular (but optional) Southern add-in
If you’d like, I can also share a no-mayo Southern potato salad, a BBQ-style version, or a make-ahead picnic tip guide.