Southern Potato Salad
A creamy, tangy potato salad that’s a classic picnic side dish, filled with flavors of mayo, mustard, sweet pickle relish, and boiled eggs.
Ingredients
For the Potato Salad
- 3 pounds Yukon Gold or red potatoes, peeled or unpeeled, cut into bite-size chunks Use Yukon Gold for creaminess and stability.
- 4 large eggs Boiled and chopped.
- 3/4 cup mayonnaise Plus more if you like it extra creamy.
- 2 tablespoons yellow mustard
- 2 to 3 tablespoons sweet pickle relish Adjust to taste.
- 1 tablespoon pickle juice or apple cider vinegar
- 1/2 cup chopped celery For crunch.
- 1/3 cup chopped onion Sweet onion is preferred.
- 1 teaspoon salt Plus more for cooking water.
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika Plus a little extra for topping.
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Instructions
Preparation
- Boil the potatoes in a large pot with salted cold water until fork tender, about 10 to 15 minutes.
- Drain the potatoes and let them cool in the colander for a few minutes.
- Boil the eggs while the potatoes cook, then cool in cold water, peel, and chop.
- In a large bowl, mix together the mayo, mustard, relish, pickle juice, salt, pepper, and paprika. Adjust the seasoning to taste.
- Add the warm potatoes to the bowl and gently fold to coat with the dressing. Then add the celery, onion, and chopped eggs, folding again carefully.
- Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Before serving, taste and add more salt or mayo if needed.
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Note
For a lighter version, replace part of the mayo with Greek yogurt. If desired, you can add chopped green onion or cayenne for extra flavor.