Ah, classic Southern potato salad—creamy, tangy, slightly sweet, and often made with a little mustard and boiled eggs. Southern-style tends to be mayo-based, sometimes with a touch of mustard, celery, onions, and occasionally sweet pickle relish. Here’s a solid recipe:
Ingredients (serves 6–8)
- 3 pounds small red or Yukon gold potatoes
- 3–4 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tsp sugar (optional, for a slight sweetness)
- 1/2 cup finely diced celery
- 1/4 cup finely diced onion (sweet or yellow)
- 2–3 dill pickles, finely chopped (or 2 tbsp sweet pickle relish)
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes and eggs:
- Wash potatoes and cut into bite-sized pieces.
- Place potatoes in a pot, cover with cold water, and add a pinch of salt. Boil until tender (about 12–15 minutes). Drain and let cool slightly.
- In a separate pot, hard-boil the eggs (about 10 minutes). Cool, peel, and chop.
- Prepare the dressing:
- In a bowl, mix mayonnaise, mustard, apple cider vinegar, sugar (if using), salt, and pepper. Taste and adjust seasoning.
- Combine salad:
- In a large bowl, gently fold together the warm potatoes, chopped eggs, celery, onion, and pickles.
- Pour dressing over the mixture and stir carefully to coat without breaking up the potatoes too much.
- Chill and serve:
- Cover and refrigerate for at least 2 hours (overnight is ideal).
- Sprinkle with paprika before serving for color.
Tips for Southern Authenticity:
- Some versions include a little pickle juice in the dressing for tang.
- For extra flavor, a bit of bacon crumbles can be added on top.
- Use Yukon gold or red potatoes; they hold their shape better than Russets.
If you want, I can also give you a “Super Creamy Southern Potato Salad” version that’s extra indulgent, perfect for a big BBQ. It’s basically the version everyone fights over at family gatherings.
Do you want me to give that version too?
