This Southern-style potato salad is creamy, tangy, and packed with flavor. It’s a must-have side dish for barbecues, picnics, and family gatherings.
Ingredients
- 3 lbs (1.4 kg) russet or Yukon gold potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- 1 cup mayonnaise (use Duke’s for authentic Southern flavor)
- 1/4 cup yellow mustard
- 1/3 cup dill pickle relish
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/2 teaspoon paprika (plus extra for garnish)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar (optional, for a touch of sweetness)
Instructions
- Cook the Potatoes:
- Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer for 10–15 minutes or until the potatoes are fork-tender.
- Drain and let the potatoes cool slightly.
- Prepare the Dressing:
- In a large bowl, combine mayonnaise, mustard, dill pickle relish, apple cider vinegar, sugar (if using), salt, pepper, and paprika. Stir until smooth.
- Mix the Salad:
- Add the cooled potatoes to the bowl with the dressing. Gently toss to coat.
- Fold in the chopped eggs, red onion, and celery. Mix until evenly distributed, but be careful not to mash the potatoes.
- Chill:
- Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together.
- Serve:
- Before serving, sprinkle with a dash of paprika for color. Serve chilled and enjoy!
Tips for Success:
- Eggs: Add an extra egg or two for an even richer salad.
- Texture: Leave a few chunks of potato for a rustic texture or mash some for extra creaminess.
- Pickles: Swap dill relish for sweet pickle relish if you prefer a sweeter salad.
This Southern potato salad pairs beautifully with fried chicken, barbecue, or grilled dishes. It’s a true crowd-pleaser! 🥔✨