Description
This Southern Potato Salad brings all the classic flavors of the South to your table—creamy, tangy, slightly sweet, and packed with crunch.
Ingredients
Scale
For the Potato Salad:
- 3 lbs Yukon Gold or Russet potatoes, peeled & cubed
- 4 large eggs, hard-boiled & chopped
- ½ cup mayonnaise (Duke’s is the Southern classic!)
- ¼ cup yellow mustard
- ¼ cup dill pickle relish (or sweet relish for a milder version)
- 1 tablespoon pickle juice (adds extra tang!)
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (plus extra for garnish)
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
For Garnish (Optional, but Highly Recommended!):
- Paprika, for dusting
- Sliced green onions or fresh parsley
Instructions
Step 1: Cook the Potatoes
- Boil the potatoes: Place cubed potatoes in a large pot, cover with cold water, and add 1 teaspoon salt.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, until fork-tender.
- Drain and let the potatoes cool slightly.
Step 2: Make the Dressing
- In a large bowl, whisk together mayonnaise, mustard, pickle relish, pickle juice, apple cider vinegar, sugar, salt, pepper, and paprika until smooth.
Step 3: Assemble the Salad
- Add the cooked potatoes, chopped eggs, celery, and red onion to the bowl with the dressing.
- Gently mix until everything is well coated, being careful not to mash the potatoes too much.
Step 4: Chill & Serve
- Cover and refrigerate for at least 1 hour (or overnight) to let the flavors meld.
- Garnish with paprika and sliced green onions or parsley before serving.