Description
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
- 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.
- 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.
- 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.
- 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.
- Combine Potatoes with Dressing: Gently fold the cooled potatoes into the dressing carefully to keep chunks intact. Taste and adjust the seasoning if required.
- 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
- Serving Size: 1/8 of recipe
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg