Description
Easy Southern potato salad is a creamy, tangy, and comforting side dish made with tender potatoes, eggs, pickles, and a flavorful mustard-mayo dressing. It’s a staple at cookouts, holidays, and family dinners.
Ingredients
- 3 lbs Russet or Yukon Gold potatoes, peeled and diced
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup sweet pickle relish or chopped sweet pickles
- 1/2 cup celery, finely chopped
- 1/4 cup onion (white or red), finely chopped
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
- In a large bowl, mix together mayonnaise, mustard, relish, salt, and pepper to make the dressing.
- Add the cooled potatoes to the bowl along with the chopped eggs, celery, and onion. Gently fold to combine.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, sprinkle paprika on top for garnish.
Notes
- Use Yukon Gold for a firmer texture or Russet for a softer one.
- Chill the salad for at least an hour for best flavor.
- Replace sweet pickles with dill pickles for a tangier version.
- Substitute half the mayo with Greek yogurt for a lighter option.
- Stir before serving and add a little mayo if it looks dry after storing.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
