Southern Potato Salad Recipe
Introduction
Southern potato salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. With tender potatoes, tangy mustard, and a hint of sweetness, it’s a comforting recipe that never goes out of style.
Ingredients
- 3 pounds medium Russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs (3 chopped, 1 sliced)
- Paprika, for garnish
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Cut each potato in half and place them in a large pot. Cover with 1 inch of water, add 2 teaspoons salt, and bring to a simmer. Cook for about 20 minutes or until the potatoes are fork-tender. Drain well.
- Step 2: Let the potatoes cool, then peel and discard the skins. Place peeled potatoes in a large bowl and cut into bite-sized pieces using a knife.
- Step 3: In a small bowl, mix together mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder until well combined. Pour this dressing over the potatoes and mix gently but thoroughly.
- Step 4: Add the sweet pickle relish, chopped celery, chopped sweet onion, and the 3 chopped hard boiled eggs. Stir to combine. Season with salt and pepper to taste.
- Step 5: Transfer the potato salad to a serving dish. Top with the sliced hard boiled egg and sprinkle with paprika. Cover with plastic wrap and refrigerate for at least 4 hours before serving for the best flavor.
Tips & Variations
- For a bit of crunch, use crunchy dill pickles instead of sweet relish or add chopped bell peppers.
- Use Yukon Gold potatoes for a creamier texture if preferred.
- Make this salad a day ahead to allow flavors to meld beautifully.
- For a tangier kick, add extra apple cider vinegar or a dash of hot sauce.
Storage
Store the potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days. When ready to serve, give it a gentle stir and enjoy cold. Avoid leaving the salad out at room temperature for extended periods to prevent spoilage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use red potatoes instead of Russet potatoes?
Yes, red potatoes can be used as they hold their shape well, but the texture and flavor will be slightly different. Russet potatoes provide a fluffier consistency which is traditional for potato salad.
Do I have to peel the potatoes?
Peeling is recommended for a smoother texture and classic presentation, but if you prefer a rustic salad, you can leave the skins on after thoroughly washing the potatoes.
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Southern Potato Salad Recipe
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
Description
Classic Southern Potato Salad featuring tender russet potatoes combined with a creamy, tangy dressing made from mayonnaise, mustard, apple cider vinegar, and sweet pickle relish. This hearty, flavorful side dish is enhanced with chopped celery, sweet onion, and hard-boiled eggs, making it perfect for picnics, barbecues, and holiday gatherings.
Ingredients
Potatoes
- 3 pounds medium russet potatoes
Dressing
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
Additional Mix-ins
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs (3 chopped, 1 sliced for garnish)
- Salt, to taste (2 teaspoons for cooking potatoes plus more for seasoning)
- Black pepper, to taste
- Paprika, for garnish
Instructions
- Prepare the potatoes: Cut each russet potato in half and place them in a large pot. Cover the potatoes with 1 inch of cold water and add 2 teaspoons of salt.
- Cook the potatoes: Bring the pot to a simmer over medium heat and cook for about 20 minutes, or until the potatoes are fork-tender throughout. Drain the potatoes thoroughly.
- Cool and peel: Allow the potatoes to cool enough to handle, then peel off and discard the skins.
- Cut potatoes into bite-sized pieces: Transfer the peeled potatoes to a large bowl and use a knife to cut them into evenly sized bite pieces.
- Make the dressing: In a small bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. Stir well to form a smooth dressing.
- Mix dressing with potatoes: Pour the dressing over the cut potatoes and gently mix them together until the potatoes are evenly coated.
- Add vegetables and eggs: Immediately fold in the sweet pickle relish, chopped celery, chopped sweet onion, and three of the chopped hard-boiled eggs. Season the salad with salt and black pepper to taste.
- Garnish and chill: Top the salad with the sliced hard-boiled egg and sprinkle with paprika for color and flavor. Cover with plastic wrap and refrigerate for at least 4 hours before serving to allow flavors to meld.
Notes
- Use medium-sized russet potatoes for even cooking and the perfect texture.
- Make sure to cool the potatoes before peeling to avoid burning your fingers.
- Refrigerate the salad for at least 4 hours; overnight chilling is even better for the flavors to develop.
- For an extra tangy twist, you can add a little more apple cider vinegar or mustard based on personal preference.
- Serve chilled as a perfect side dish for barbecues, picnics, and southern-style meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Keywords: southern potato salad, classic potato salad, russet potato salad, picnic side dish, barbecue side dish, creamy potato salad
