Here’s a classic Southern Potato Salad—creamy, tangy, and perfect for cookouts 🥔
Ingredients
- 3 lb potatoes (Yukon Gold or Russet)
- 4 large eggs
- ¾–1 cup mayonnaise (Duke’s if you want it extra Southern)
- 1–2 tbsp yellow mustard (to taste)
- ½ cup sweet pickle relish (or chopped dill pickles)
- ¼ cup finely chopped onion (or green onion)
- ¼ cup chopped celery (optional but traditional)
- 1 tbsp apple cider vinegar (or pickle juice)
- Salt & black pepper, to taste
- Paprika, for garnish
Instructions
- Cook potatoes:
Peel and cube potatoes. Boil in salted water until fork-tender (10–15 minutes). Drain and let cool slightly. - Boil eggs:
Hard-boil eggs, cool, peel, and chop. - Mix dressing:
In a large bowl, combine mayo, mustard, relish, onion, celery, vinegar, salt, and pepper. - Assemble:
Gently fold warm potatoes into the dressing. Add chopped eggs and mix carefully. - Chill:
Cover and refrigerate at least 1 hour for best flavor. - Serve:
Sprinkle with paprika before serving.
Southern Tips & Variations
- Extra creamy: Mash a small portion of the potatoes into the dressing
- More tang: Add a splash of pickle juice
- No relish? Use chopped bread-and-butter pickles
- Deviled-egg style: Add a little extra mustard and paprika
If you want a mustard-heavy, no-egg, or BBQ-style version, I can tweak it for you 👍
