Southern Potato Salad
Introduction
Southern Potato Salad is a classic comfort dish beloved across generations. Creamy, tangy, and full of flavor, this dish brings together tender potatoes, hard-boiled eggs, and a perfectly seasoned dressing. Whether served at family gatherings, BBQs, or Sunday dinners, this timeless recipe adds a taste of Southern hospitality to every table.
Ingredients
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped onion
- 1/4 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
- Paprika, for garnish
- Optional: 1 teaspoon sugar (for a touch of sweetness)
Instructions
- Boil the potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender but not mushy, about 10–12 minutes. Drain and let them cool slightly.
- Prepare the dressing: In a large bowl, combine mayonnaise, mustard, pickle relish, apple cider vinegar, and sugar (if using). Mix until smooth.
- Add the veggies and eggs: Stir in chopped celery, onion, and hard-boiled eggs.
- Combine everything: Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash the potatoes too much.
- Season: Add salt and pepper to taste. Adjust the seasoning as desired.
- Chill: Cover and refrigerate for at least 1–2 hours before serving. This helps the flavors blend together beautifully.
- Garnish: Sprinkle paprika over the top just before serving for that traditional Southern touch.
Description
This Southern Potato Salad is creamy and rich, with just the right balance of tangy mustard and sweet pickle relish. The soft potatoes pair perfectly with the crunch of celery and the richness of boiled eggs, making every bite flavorful and satisfying. It’s the ultimate side dish for any summer picnic, potluck, or barbecue.
Tips
- Use the right potatoes: Yukon golds or russets work best because they hold their shape yet absorb the dressing well.
- Don’t overcook: Overcooked potatoes can fall apart easily, so check for tenderness often.
- Chill before serving: Cold potato salad tastes much better once the flavors have had time to meld.
- Add a twist: Try adding chopped dill pickles, a bit of Dijon mustard, or even crispy bacon bits for extra flavor.
Correction
If your salad turns out too dry, add a bit more mayonnaise or a splash of pickle juice to loosen it up. If it’s too tangy, balance the flavor with a pinch of sugar. And if it’s too soft, use firmer potatoes next time or reduce boiling time.
Enjoy
Serve your Southern Potato Salad chilled, alongside fried chicken, BBQ ribs, or baked beans. Each spoonful delivers a comforting taste of the South — creamy, flavorful, and absolutely irresistible!
