Creamy, tangy, and just like grandma made.
Southern potato salad is all about tender potatoes, a rich and creamy dressing, and those classic add-ins that make it taste like home. This version is simple, quick, and absolutely foolproof.
🥔 Ingredients
- 3 lbs russet or Yukon Gold potatoes, peeled and chopped
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup dill relish or sweet relish
- ½ cup celery, finely diced
- ½ cup white onion, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (plus more for garnish)
- 1 tablespoon apple cider vinegar (optional but recommended)
- 1 teaspoon sugar (optional — classic Southern touch)
👩🍳 Preparation
1. Cook the Potatoes
- Add potatoes to a large pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil and cook until fork-tender (about 10–12 minutes).
- Drain and let cool slightly.
2. Cook the Eggs
- Add eggs to boiling water and cook 10 minutes.
- Transfer to ice water, peel, and chop.
3. Make the Dressing
In a mixing bowl, combine:
- Mayonnaise
- Mustard
- Relish
- Salt
- Pepper
- Paprika
- Apple cider vinegar & sugar (optional)
Mix until smooth and creamy.
4. Bring It All Together
- Add warm potatoes to a large bowl.
- Pour dressing over and gently fold.
- Add chopped celery, onions, and eggs.
- Mix carefully to avoid mashing the potatoes.
- Chill for at least 1 hour before serving.
🍽️ Serving Suggestions
- Sprinkle paprika on top (old-school style)
- Add sliced eggs on top for decoration
- Serve with BBQ plates, fried chicken, ribs, burgers, or Sunday lunch
Enjoy !!
