Southern Potato Salad

Creamy, tangy, and packed with classic Southern flavor, this Southern Potato Salad is the perfect side dish for barbecues, picnics, potlucks, and family gatherings. Tender potatoes are tossed with hard-boiled eggs, crunchy celery, pickles, and a rich, flavorful dressing for a timeless recipe everyone will love.

Ingredients

• 3 pounds russet potatoes, peeled and cut into cubes
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/2 cup dill pickles, finely chopped
• 1/4 cup sweet pickle relish
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika, plus more for garnish
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (optional)

Instructions

1. Peel and cube the potatoes into evenly sized pieces. Place them in a large pot and cover with cold, salted water.
2. Bring the water to a boil over medium-high heat. Cook the potatoes for 12 to 15 minutes, or until they are fork-tender but still hold their shape. Drain well and let them cool for about 10 minutes.
3. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10 to 12 minutes. Transfer the eggs to an ice bath or run them under cold water until cool. Peel and chop them.
4. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar (if using), salt, black pepper, and paprika until smooth.
5. Add the cooled potatoes, chopped eggs, dill pickles, sweet relish, celery, and red onion to the bowl.
6. Gently fold the ingredients together until the potatoes are evenly coated with the dressing. Be careful not to overmix so the potatoes stay intact.
7. Taste and adjust the seasoning with additional salt, pepper, or mustard if desired.
8. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
9. Just before serving, sprinkle the top with a light dusting of paprika for a classic Southern finish.

Tips

• Let the potatoes cool slightly before mixing to keep them from becoming mushy.
• For extra flavor, stir in a little chopped fresh dill or parsley.
• This potato salad tastes even better after chilling overnight.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8