Creamy, tangy, with just the right crunch — Southern potato salad is the backbone of every cookout. Tender potatoes, chopped eggs, and a mustard-mayo dressing with sweet relish make this the version everyone asks about.
Ingredients
- 3 lbs russet or Yukon Gold potatoes
- 4 large eggs, hard-boiled
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika, plus more for garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the potatoes: Peel and cube the potatoes into 3/4-inch pieces. Boil in salted water 10-12 minutes until just fork-tender — not mushy. Drain and sprinkle with the vinegar while hot.
- Prep the mix-ins: Chop the hard-boiled eggs (reserve one for garnish). Dice the celery and onion.
- Make the dressing: Whisk the mayonnaise, mustard, relish, sugar, salt, pepper, and paprika until smooth.
- Combine: Gently fold the warm potatoes, chopped eggs, celery, and onion into the dressing. Don’t overmix — you want chunks, not mash.
- Chill and serve: Cover and refrigerate at least 2 hours (overnight is better). Garnish with sliced egg, paprika, and parsley before serving.
Pro tip: Dress the potatoes while they’re still warm — they absorb the flavors far better than cold potatoes do. Yukon Golds hold their shape better than russets if you prefer distinct chunks.
Estimated nutrition per serving: 340 calories, 7g protein, 22g fat, 32g carbohydrates.
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