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Classic Southern Potato Salad

Classic Southern Potato Salad
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Classic Southern Potato Salad is a rich, creamy, and tangy side dish made with tender Yukon Gold potatoes, mayonnaise, Dijon mustard, hard-boiled eggs, and flavorful seasonings. Perfect for BBQs, picnics, and family gatherings, this salad delivers authentic Southern flavor with a velvety texture and vibrant taste. It is easy to prepare, can be made ahead, and customizable to suit various dietary preferences.

Ingredients

Scale

Potatoes & Eggs

  • 2 pounds Yukon Gold potatoes, peeled (optional) and cut into even chunks
  • 4 large hard-boiled eggs, finely chopped

Dressing & Seasonings

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon paprika, for garnish

Vegetables & Add-ins

  • 1/2 cup celery, finely chopped
  • 1/4 cup yellow onion, finely diced
  • 1/4 cup sweet pickle relish

Instructions

  1. Prepare the Potatoes: Peel (optional) and chop the Yukon Gold potatoes into even-sized chunks. Boil them in salted water for 10-12 minutes until tender but still firm. Drain and let cool completely to prevent a watery salad.
  2. Boil and Chop Eggs: Boil the eggs for about 10 minutes to achieve firm whites and yolks. Cool, peel, and chop them finely. Set aside.
  3. Mix the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy. Adjust seasoning as needed.
  4. Add Vegetables and Eggs: Fold in the chopped celery, yellow onion, sweet pickle relish, and hard-boiled eggs into the dressing to add crunch and flavor depth.
  5. Combine Potatoes with Dressing: Gently fold the cooled potatoes into the dressing carefully to keep chunks intact. Taste and adjust the seasoning if required.
  6. Chill and Garnish: Cover and refrigerate the salad for at least 2 hours to let flavors meld. Before serving, sprinkle with paprika for color and a subtle smoky note.

Notes

  • Cut potatoes evenly to ensure uniform cooking and texture.
  • Cool potatoes completely before mixing with mayonnaise to avoid watery salad.
  • Season gradually and taste as you go to balance salt, acidity, and sweetness.
  • Use fresh crisp celery and onions for best texture and flavor.
  • Allow the salad to chill for a few hours or overnight for enhanced flavor.

Nutrition

Find it online: https://deliceflash.com/classic-southern-potato-salad/