This classic Southern Potato Salad is a true crowd-pleaser. With its creamy texture, tangy dressing, and a satisfying crunch from celery and onions, it’s the ultimate side dish for summer picnics, barbecues, or family gatherings.
Table of Contents
🥘 Ingredients
- 3 pounds potatoes (Yukon Gold or red), peeled and cut into bite-sized pieces
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 stalks celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons sweet pickle relish (or dill relish)
- 1 teaspoon sugar
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika (for garnish)
- Fresh parsley, chopped (optional, for garnish)
🍳 Instructions
1. Prepare the Potatoes and Eggs
- Wash and cut the potatoes into bite-sized pieces.
- Boil in salted water for 10–15 minutes until tender but still firm.
- Meanwhile, boil the eggs for 10 minutes, then peel and chop.
- Allow both the potatoes and eggs to cool completely.
2. Make the Dressing
- In a large bowl, whisk together mayonnaise, yellow mustard, pickle relish, sugar, white vinegar, salt, and black pepper until smooth and creamy.
3. Combine Ingredients
- Gently fold the cooled potatoes, chopped eggs, celery, and red onion into the dressing.
- Be careful not to mash the potatoes—fold gently until everything is well coated.
4. Chill and Serve
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, stir gently and adjust consistency with extra mayonnaise if desired.
- Garnish with paprika and fresh parsley for a beautiful finishing touch.
📊 Nutrition Facts (per serving, approx. 1 cup)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 16 g |
| Saturated Fat | 3 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 380 mg |
This Southern Potato Salad is creamy, tangy, and downright irresistible. It’s easy to make ahead of time, perfect for gatherings, and guaranteed to disappear fast from the picnic table!
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