If there’s one dish that truly captures the spirit of summer gatherings, picnics, and family reunions, it has to be Classic Southern Potato Salad. Creamy, tangy, and dotted with bits of tender egg and crisp veggies, this much-loved recipe embodies comfort in every bite. Whether you’re scooping it onto your plate beside barbecue or sneaking a spoonful straight from the fridge, Classic Southern Potato Salad always feels like coming home.
Ingredients You’ll Need
The beauty of Classic Southern Potato Salad lies in its simple, familiar ingredients working together in harmony. Each component plays an important role—whether it’s lending creaminess, crunch, or that signature sunny color—that makes this salad irresistible.
- Yukon Gold potatoes (3 pounds, peeled and cut into chunks): These potatoes are prized for their buttery flavor and naturally creamy texture, perfect for holding the dressing.
- Salt for boiling (1 tablespoon): Salting the water ensures the potatoes soak up flavor from the inside out while cooking.
- Hard-boiled eggs (4 large, chopped): Eggs add richness, a soft bite, and that classic southern picnic salad color.
- Mayonnaise (1 cup): The creamy foundation that binds everything together and provides that beloved texture.
- Yellow mustard (2 tablespoons): Offers a tangy zip and that unapologetically cheerful yellow hue.
- Sweet pickle relish (2 tablespoons): A touch of sweetness and crunch elevates the flavor profile.
- Apple cider vinegar (1 tablespoon): Provides bright, subtle acidity that amplifies all the other flavors.
- Sugar (½ teaspoon): Just a hint balances out the punch from the mustard and vinegar.
- Paprika (½ teaspoon): Adds gentle warmth and a splash of earthy color, plus more for garnish.
- Salt (½ teaspoon): For seasoning the salad to taste.
- Black pepper (½ teaspoon): A bit of mellow heat to round out the dish.
- Celery (½ cup, finely diced): Fresh crunch that keeps every bite lively.
- Onion (½ cup, finely diced): Just enough sharpness to keep things interesting—not overpowering at all.
- Sliced hard-boiled egg and paprika for garnish: The finishing touch, making your salad as pretty as it is delicious.
How to Make Classic Southern Potato Salad
Step 1: Boil the Potatoes
Start by placing your peeled, chunked Yukon Gold potatoes in a large pot and covering them with cold water. This helps them cook evenly. Sprinkle in a tablespoon of salt to season the spuds as they cook. Bring the pot to a boil over medium-high heat and let the potatoes bubble away until they’re fork-tender, about 12 to 15 minutes. You want them cooked through yet still holding their shape, never mushy.
Step 2: Prepare the Dressing
While the potatoes are bubbling away, grab a big mixing bowl and whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, paprika, salt, and black pepper. This smooth, creamy dressing is exactly what transforms chunky potatoes into Classic Southern Potato Salad’s signature flavor bomb.
Step 3: Combine Potatoes and Dressing
Once your potatoes are fork-tender, drain them well and let them cool just slightly—still warm is perfect, as they’ll soak up even more flavor this way. Add the chopped eggs, diced celery, and onion to the bowl with your dressing, then gently fold in the potatoes, stirring just until everything is coated. Resist the urge to over-mix; you want those lovely chunks to stay intact.
Step 4: Chill for Maximum Flavor
The secret to unbeatable Classic Southern Potato Salad? Let it rest. Cover the bowl and refrigerate for at least an hour to let the flavors marry and deepen. The wait is the hardest part, but it makes all the difference, trust me!
Step 5: Garnish and Serve
Right before you serve, arrange a few slices of hard-boiled egg over the top and dust generously with paprika. This finishing touch turns your salad into a showstopper and adds just a hint more color and flavor.
How to Serve Classic Southern Potato Salad
Garnishes
A classic garnish of sliced hard-boiled eggs and a sprinkle of extra paprika is all you need for visual appeal and a subtle boost of flavor. If you’re feeling adventurous, a few rings of green onion or fresh parsley can give an extra pop of freshness.
Side Dishes
Classic Southern Potato Salad is the ultimate partner for barbecue ribs, fried chicken, or pulled pork sandwiches. It also thrives alongside veggie burgers and fresh-off-the-grill corn on the cob. For picnics, pair with crispy fried catfish or hot dogs for a truly Southern feast.
Creative Ways to Present
Try serving Classic Southern Potato Salad in individual mason jars for picnics, or scoop it into lettuce cups for a fresh twist at potlucks. For a more elegant flair, pipe the salad into small phyllo cups and garnish with paprika and chives—bite-sized and beautiful!
Make Ahead and Storage
Storing Leftovers
To keep your Classic Southern Potato Salad tasting its best, transfer leftovers to an airtight container and refrigerate promptly. It will stay fresh and flavorful for up to three days, making it ideal for preparing ahead of gatherings or for enjoying as a cool, comforting lunch.
Freezing
Unfortunately, freezing is not recommended for Classic Southern Potato Salad. The creamy dressing tends to separate and the potatoes can become a bit grainy or watery once thawed, which takes away from its fresh, luscious texture.
Reheating
Potato salad is best enjoyed cold or at room temperature, so there’s no need to reheat. If it’s been in the fridge for a while, let it sit out for 10-15 minutes before serving to take the chill off—this small step really perks up the flavors.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds give the salad its creamy, buttery texture, red potatoes or even russets work well too. Just make sure to cook them until tender, but not so soft that they fall apart during mixing.
How do I make my Classic Southern Potato Salad even creamier?
If extra creaminess is your goal, don’t be shy about adding an extra couple of tablespoons of mayonnaise. Gently fold it in at the end until you reach your perfect consistency.
Is there a way to make this salad lighter?
You can swap part or all of the mayonnaise for plain Greek yogurt or a light mayo. The texture will be slightly different, but you’ll still get that lovely creaminess with fewer calories.
What’s the best way to peel hard-boiled eggs?
For easy peeling, drop freshly boiled eggs into a bowl of ice water and let them sit for 5-10 minutes. The shells should slip right off, leaving you with perfect eggs for your Classic Southern Potato Salad.
Can I make Classic Southern Potato Salad ahead of time?
Yes! It actually tastes better after the flavors have had time to mingle in the fridge. Prep it a day before your event, cover tightly, and let it chill overnight for unbeatable flavor.
Final Thoughts
If you’re ready to win hearts at your next gathering or just treat yourself to a bit of Southern comfort, don’t wait another minute to try making Classic Southern Potato Salad. With its creamy, tangy dressing and soul-warming flavors, you’ll find yourself coming back for seconds—and maybe sneaking a midnight bite, too!
Print
Classic Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop, Mixing
- Cuisine: Southern, American
- Diet: Gluten-Free, Vegetarian
Description
This Classic Southern Potato Salad recipe is a staple at any picnic or barbecue. Creamy, tangy, and loaded with traditional flavors, it’s the perfect side dish for any occasion.
Ingredients
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 tablespoon salt
- 4 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup celery, finely diced
- ½ cup onion, finely diced
- Sliced hard-boiled egg and paprika for garnish
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and boil until fork-tender.
- Prepare Dressing: In a bowl, mix mayonnaise, mustard, relish, vinegar, sugar, paprika, salt, and pepper.
- Combine Ingredients: Add warm potatoes, eggs, celery, and onion to the dressing, and gently combine.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with egg slices and paprika before serving.
Notes
- For extra tang, use dill relish instead of sweet relish.
- To make it creamier, add more mayonnaise to taste.
- Cooling the potatoes slightly helps them absorb the dressing.
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