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
Scale
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
