Description
A rich and tangy Southern classic, Southern Potato Salad combines creamy mayonnaise, mustard, and vinegar with tender potatoes, hard-boiled eggs, and tangy relish. Perfect for summer gatherings and family events, this salad is bursting with flavor and easy to prepare.
Ingredients
3 lbs Russet potatoes, peeled and cut into 1-inch cubes
1 cup mayonnaise (preferably full-fat)
2 tablespoons yellow mustard
1/4 cup pickle relish
1 teaspoon garlic powder
1 tablespoon white vinegar
1 tablespoon sugar
4 hard-boiled eggs, peeled and diced with skins on
2 stalks celery, finely chopped
1 green onion, finely sliced
1 teaspoon paprika (for garnish)
Instructions
Boil the potato cubes in salted water until tender, about 10-12 minutes.
Drain and let cool.
In a large bowl, whisk together mayonnaise, mustard, pickle relish, garlic powder, vinegar, and sugar.
Add the cooled potatoes, celery, and half of the diced hard-boiled eggs to the dressing. Gently mix to coat.
Fold in the green onions and remaining diced eggs.
Transfer to a serving bowl. Sprinkle paprika on top for garnish.
Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
Make ahead: Mix the salad up to 24 hours in advance and refrigerate.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a smoky twist, consider adding chopped cooked collard greens or hot cooked corn.
Ensure all ingredients are chilled before mixing for the best texture and flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 250
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg