Description

Discover the Southern Potato Salad, a classic and creamy side dish featuring tender boiled Yukon Gold or Russet potatoes mixed with a tangy mayonnaise and mustard dressing, enhanced with crunchy celery, dill pickles, red onion, and chopped hard-boiled eggs. Perfect for picnics and summer gatherings, this salad is best served chilled and garnished with a sprinkle of paprika.

Ingredients

Potatoes

3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
1 tablespoon salt (for boiling)

Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix-ins

1/2 cup finely chopped celery
1/2 cup chopped dill pickles or sweet relish
1/3 cup chopped red onion
4 hard-boiled eggs, chopped

Garnish

Paprika (optional)

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Instructions

Boil Potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10–12 minutes or until the potatoes are fork-tender. Drain and allow them to cool slightly.
Prepare Dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, 1/2 teaspoon salt, and black pepper until smooth and well combined.
Combine Potatoes and Dressing: While the potatoes are still warm, add them to the dressing bowl and gently fold to coat each piece evenly without breaking them apart.
Add Vegetables and Eggs: Stir in the finely chopped celery, dill pickles or sweet relish, chopped red onion, and chopped hard-boiled eggs. Mix gently to incorporate all ingredients thoroughly.
Season and Chill: Taste the salad and adjust seasoning as needed. Cover the bowl and refrigerate the potato salad for at least 2 hours to allow flavors to meld and the salad to chill.
Garnish and Serve: Before serving, sprinkle the potato salad with paprika if desired for a touch of color and flavor.

Notes

For a creamier texture, mash some of the potatoes slightly while mixing.
The salad tastes better the next day after the flavors have melded together.
Ensure potatoes are not overcooked to avoid mushy texture.
Adjust the amount of celery seed and mustard according to your spice preference.