Description
This Southern Potato Salad is a classic, creamy side dish perfect for picnics and gatherings. Made with tender russet potatoes, hard-boiled eggs, crisp celery, sweet pickle relish, and a tangy dressing of mayonnaise, mustard, and apple cider vinegar, it’s a flavorful Southern American favorite that’s easy to prepare and sure to impress.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mix-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely diced
- 1/2 cup sweet pickle relish
- 1/4 cup red onion, finely diced
Garnish
- Paprika for garnish
Instructions
- Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine Potatoes and Dressing: Add the warm potatoes to the dressing and gently fold to coat the potatoes evenly without mashing them.
- Add Mix-ins: Stir in the chopped hard-boiled eggs, finely diced celery, sweet pickle relish, and red onion. Mix gently until everything is well combined, maintaining the potato chunks.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Garnish and Serve: Before serving, sprinkle paprika over the top for a burst of color and flavor.
Notes
- For a creamier texture, add an extra 1/4 cup mayonnaise.
- For more tangy flavor, increase the amount of yellow mustard or sweet pickle relish slightly.
- This potato salad tastes best when made a few hours ahead to let the flavors develop fully.
