Description
This Classic Southern Potato Salad recipe is a staple at any picnic or barbecue. Creamy, tangy, and loaded with traditional flavors, it’s the perfect side dish for any occasion.
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 tablespoon salt
- 4 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup celery, finely diced
- ½ cup onion, finely diced
- Sliced hard-boiled egg and paprika for garnish
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and boil until fork-tender.
- Prepare Dressing: In a bowl, mix mayonnaise, mustard, relish, vinegar, sugar, paprika, salt, and pepper.
- Combine Ingredients: Add warm potatoes, eggs, celery, and onion to the dressing, and gently combine.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with egg slices and paprika before serving.
Notes
- For extra tang, use dill relish instead of sweet relish.
- To make it creamier, add more mayonnaise to taste.
- Cooling the potatoes slightly helps them absorb the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop, Mixing
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
