Description
This Creamy Southern Potato Salad is a rich, tangy, and comforting classic made with tender potatoes, boiled eggs, crisp celery, and a smooth mustard-mayo dressing. Perfect for barbecues, holidays, and family gatherings, this make-ahead side dish delivers authentic Southern flavor with simple ingredients.
Ingredients
Scale
- 1.5 kg (3 pounds) Yukon Gold potatoes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 celery stalks, finely chopped
- 1/2 small red onion, finely diced
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons pickle juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Peel and cut potatoes into even chunks. Boil in salted water for 12–15 minutes until tender. Drain and cool slightly.
- Boil eggs for 10–12 minutes, peel, and chop.
- In a large bowl, whisk mayonnaise, mustard, vinegar, sugar, salt, pepper, paprika, and pickle juice until smooth.
- Gently fold in the warm potatoes until coated.
- Add chopped eggs, celery, onion, pickles, and parsley. Mix carefully.
- Cover and refrigerate for at least 2 hours before serving.
- Sprinkle extra paprika on top and serve chilled.
Notes
For best flavor, prepare the salad a day ahead and refrigerate overnight. Use Yukon Gold potatoes for a creamy texture that holds its shape. Do not leave the salad at room temperature for more than 2 hours. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg