Description
Southern potato salad is a nostalgic, creamy, and tangy dish rooted in Southern traditions. It’s a centerpiece at family gatherings and picnics, filled with bold flavors and comforting memories.
Ingredients
3 lbs Yukon Gold potatoes, peeled and chopped
1 cup mayonnaise (preferably Duke’s)
½ cup yellow mustard
4 hard-boiled eggs, chopped
⅓ cup sweet pickle relish
2 ribs celery, finely chopped
½ small red onion, finely diced
1 tablespoon apple cider vinegar
Salt & pepper, to taste
Smoked paprika (optional, for garnish)
Instructions
1. Boil potatoes in salted water until fork-tender (12-15 minutes), then cool.
2. Boil eggs and cool.
3. Drizzle vinegar over warm potatoes and let absorb.
4. In a bowl, mix mayo, mustard, relish, eggs, onion, celery, salt, and pepper.
5. Fold in cooled potatoes gently to coat.
6. Chill for at least 2 hours.
7. Garnish with smoked paprika before serving.
Notes
Use Yukon Gold potatoes for the best texture.
Adding vinegar while the potatoes are warm enhances flavor and reduces wateriness.
Store in the fridge up to 4 days in an airtight container.
Ideal alongside BBQ, fried chicken, or collard greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: potato salad, southern recipe, comfort food, summer sides, picnic dish