Description
This classic Southern potato salad is creamy, tangy, and packed with savory flavors. Made with tender russet potatoes, a zesty mayo-mustard dressing, sweet pickle relish, celery, onions, and hard-boiled eggs, it’s the perfect side dish for picnics, barbecues, and family gatherings.
Ingredients
Scale
Potatoes
- 3 pounds medium russet potatoes
Dressing
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
Add-ins
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs (3 chopped, 1 sliced for garnish)
- Salt (2 teaspoons for boiling water, plus more to taste)
- Black pepper to taste
- Paprika for garnish
Instructions
- Prepare potatoes: Cut each russet potato in half and place them in a large pot. Cover potatoes with 1 inch of water, add 2 teaspoons of salt, and bring to a simmer.
- Cook potatoes: Simmer the potatoes for about 20 minutes, or until they are fork tender all the way through. Drain potatoes well.
- Cool and peel: Allow the potatoes to cool enough to handle. Then peel off and discard the skins.
- Cut potatoes: Transfer peeled potatoes to a large bowl and cut them into bite-sized pieces using a knife.
- Make dressing: In a small bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. Mix well to create the dressing.
- Combine salad: Pour the dressing over the potatoes and mix thoroughly until evenly coated. Add sweet pickle relish, chopped celery, chopped sweet onion, and 3 chopped hard boiled eggs. Mix everything together well. Season with salt and black pepper to taste.
- Garnish and chill: Top the salad with the sliced hard boiled egg and sprinkle paprika over the top for color. Cover the salad with plastic wrap and refrigerate for at least 4 hours before serving to allow flavors to meld.
Notes
- For best flavor, make the salad at least 4 hours ahead or overnight to allow the flavors to meld.
- You can adjust the amount of mustard and vinegar to taste for tanginess.
- If russet potatoes are not available, Yukon Gold potatoes can be used for a creamier texture.
- Be sure not to overcook the potatoes; they should hold their shape when mixed.
- Adding chopped green onions instead of sweet onions can add a sharper flavor.
- Serve chilled and enjoy as a classic side dish for barbecue, picnics, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Keywords: southern potato salad, classic potato salad, picnic side dish, barbecue side dish, creamy potato salad
