Description
Southern potato salad delivers pure comfort with creamy, tangy goodness that captures summer potlucks and family gatherings. Crisp celery, hard-boiled eggs, and zesty mayo blend into a classic side dish you’ll crave at every backyard barbecue.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) Yukon gold potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1 cup (240 milliliters) mayonnaise
Seasonings and Aromatics:
- 2 tablespoons (30 milliliters) yellow mustard
- 1/3 cup (80 milliliters) sweet pickle relish
- 1/4 cup (60 milliliters) red onion, finely chopped
- 1/2 teaspoon (2.5 milliliters) celery seed
- Salt
- Black pepper
Garnish:
- Paprika
Instructions
- Submerge diced potatoes in generously salted water, simmering for 10-12 minutes until fork-tender. Carefully drain and allow to cool completely at room temperature.
- Create a creamy dressing by whisking together mayonnaise, tangy mustard, zesty relish, finely minced onion, aromatic celery seed, and seasoning with salt and pepper until smooth and well-incorporated.
- Delicately incorporate cooled potatoes and chopped hard-boiled eggs into the dressing, gently folding to ensure even coating without breaking potato pieces.
- Transfer the potato salad to a sealed container and refrigerate for a minimum of 1 hour to allow flavors to meld and develop a rich, harmonious taste profile.
- Before serving, give the salad a light stir to redistribute the dressing and adjust seasoning if needed. Serve chilled as a refreshing side dish perfect for summer gatherings or picnics.
Notes
- Perfectly boil potatoes by cutting them into uniform chunks to ensure even cooking and prevent some pieces from becoming mushy while others remain hard.
- Add a splash of vinegar to the boiling water to help potatoes maintain their shape and prevent them from breaking apart during cooking.
- For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories and add a tangy protein boost.
- Enhance flavor by using sweet pickle relish instead of dill for a subtle sweetness that complements the creamy texture of the potato salad.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 8
- Calories: 319 kcal
- Sugar: 3 g
- Sodium: 348 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 113 mg