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Southern Potato Salad Recipe

Southern Potato Salad Recipe
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★★★★★

5.2 from 18 reviews

Classic Southern Potato Salad featuring tender Yukon Gold or Russet potatoes, hard-boiled eggs, and a creamy dressing made with mayonnaise, mustard, and apple cider vinegar. Enhanced with crunchy celery, tangy dill pickles, and red onion, this dish is perfect for picnics, barbecue sides, and family gatherings.

Ingredients

Scale

Potatoes and Eggs

  • 1 lb (450g) Yukon Gold or Russet potatoes
  • 2 large eggs

Dressing

  • 1/3 cup mayonnaise (Duke’s recommended)
  • 1 tbsp yellow mustard
  • 2 tsp apple cider vinegar
  • 1/2 tsp paprika (plus more for garnish)
  • Salt, to taste
  • Black pepper, to taste

Vegetables and Garnishes

  • 1/4 cup finely chopped celery
  • 2 tbsp chopped dill pickles or relish
  • 2 tbsp finely chopped red onion
  • Optional: chopped fresh parsley or green onions for garnish

Instructions

  1. Boil the Potatoes and Eggs: Place whole, unpeeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender, about 12-15 minutes. Add the eggs to the boiling water during the last 10 minutes of cooking. Once done, transfer both potatoes and eggs to an ice water bath to cool quickly and stop the cooking process.
  2. Peel and Chop: After cooling, peel the potatoes and dice them into bite-sized pieces. Peel the eggs and roughly chop them. Set aside until ready to mix.
  3. Make the Dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, salt, and black pepper. Taste the dressing and adjust seasoning as necessary to achieve a balanced flavor.
  4. Combine the Ingredients: Add the chopped potatoes, eggs, celery, dill pickles or relish, and red onion into the bowl with the dressing. Gently fold all ingredients together to combine well without mashing the potatoes.
  5. Chill and Serve: Cover the potato salad and refrigerate for at least one hour to allow flavors to meld. Before serving, garnish with a dash of paprika and optionally sprinkle chopped fresh parsley or green onions for added color and freshness.

Notes

  • Use Yukon Gold potatoes for a creamy texture or Russet potatoes for a fluffier bite.
  • Duke’s mayonnaise is traditional in Southern cooking but any good-quality mayonnaise will work.
  • For best flavor, allow the salad to chill for at least an hour before serving.
  • You can substitute dill pickles with sweet relish if preferred.
  • Carefully fold ingredients to keep potatoes intact and avoid a mushy salad.

Nutrition

Keywords: Southern potato salad, classic potato salad, picnic side dish, boiled potatoes, creamy potato salad, summer salad

Find it online: https://tastewithamy.com/southern-potato-salad-recipe/