Description

Classic Southern Potato Salad features tender russet or Yukon Gold potatoes combined with a creamy dressing made from mayonnaise and mustard, enhanced by the crunch of celery, sharpness of red onion, and sweetness of pickle relish. Chopped hard-boiled eggs add richness, and a sprinkle of smoked paprika and fresh herbs finishes this comforting, traditional side dish perfect for gatherings and picnics.

Ingredients

Potatoes and Eggs

3 pounds russet or Yukon Gold potatoes, peeled and diced
4 large hard-boiled eggs, chopped

Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
2 celery stalks, finely chopped
1/2 cup finely chopped red onion
2 tablespoons sweet pickle relish
1 teaspoon salt
1/2 teaspoon black pepper

Garnish

1/2 teaspoon smoked paprika (optional)
Fresh parsley or chives, chopped (for garnish)

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Instructions

Cook Potatoes: Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes until they are tender but still firm, about 10 to 12 minutes.
Cool Potatoes: Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Allow the potatoes to cool completely before proceeding to the next step.
Prepare Dressing: In a large bowl, combine the mayonnaise, yellow mustard, finely chopped celery, red onion, sweet pickle relish, salt, and black pepper. Mix well to form a smooth dressing.
Mix Salad: Add the cooled potatoes and chopped hard-boiled eggs to the dressing. Gently fold all ingredients together until the potatoes and eggs are evenly coated with the dressing.
Chill: Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld and the salad to chill completely.
Garnish and Serve: Just before serving, sprinkle smoked paprika over the top, if using, and garnish with freshly chopped parsley or chives for a fresh, colorful finish.

Notes

For best texture, avoid overcooking potatoes as they can become mushy.
Make sure potatoes are fully cooled before mixing with mayonnaise to prevent dressing from becoming oily.
You can adjust the amount of mustard and relish based on your taste preferences.
This salad tastes even better the next day after the flavors have further developed.
Optionally, add a teaspoon of apple cider vinegar or lemon juice for a subtle tang.