Description
This Southern Potato Salad Recipe is creamy, tangy, and packed with classic flavor. Made with tender potatoes, hard-boiled eggs, mayonnaise, mustard, and crisp vegetables, this traditional side dish is perfect for barbecues, picnics, and family gatherings.
Ingredients
Scale
- 1.5 kg Yukon Gold potatoes, peeled and chopped
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
- Boil chopped potatoes in salted water for 12–15 minutes until fork-tender. Drain and cool slightly.
- Hard boil eggs for 10–12 minutes, peel, and chop.
- Sprinkle warm potatoes with apple cider vinegar and toss gently.
- In a bowl, mix mayonnaise, mustards, sugar, salt, pepper, and paprika.
- Add potatoes, eggs, celery, onion, and relish. Fold gently to combine.
- Cover and refrigerate for at least 2 hours before serving.
- Garnish with extra paprika and parsley before serving.
Notes
Use waxy potatoes for the best texture. Chill overnight for deeper flavor. Store in the refrigerator for up to 4 days. Stir in extra mayonnaise if the salad looks dry after chilling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 120 mg