Description
This Classic Southern Potato Salad is a creamy, tangy, and comforting side dish made with tender red potatoes, a rich mayonnaise-based dressing, and flavorful additions like hard-boiled eggs, celery, onion, and sweet pickle relish. Perfect chilled, it’s a traditional favorite for picnics, barbecues, and holiday gatherings.
Ingredients
Scale
Potatoes
- 2 pounds of red potatoes, peeled and cut into bite-sized chunks
Dressing
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Add-ins
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
Garnish
- Paprika for garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Boil Potatoes: Begin by placing the peeled and cut potatoes in a large pot. Cover them completely with cold water and bring the water to a boil over high heat.
- Simmer Until Tender: Once boiling, reduce the heat to medium and simmer the potatoes for about 10 to 15 minutes, or until they are tender when pierced with a fork.
- Drain and Cool: Drain the potatoes using a colander and set them aside to cool slightly so they are easier to handle and the dressing won’t melt.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, cider vinegar, sugar, salt, and black pepper. Stir well until the mixture is smooth and homogenous.
- Add Vegetables and Eggs: Mix the finely chopped celery, onion, chopped hard-boiled eggs, and sweet pickle relish into the dressing. Stir until evenly combined.
- Combine Potatoes and Dressing: Gently fold the slightly cooled potatoes into the dressing mixture, being careful not to mash them, ensuring all the pieces are well coated.
- Transfer to Serving Bowl: Spoon the potato salad into a serving bowl, smoothing the top for an even layer.
- Garnish: Sprinkle paprika over the top for a burst of color and flavor. Add chopped fresh parsley if desired, for a fresh and colorful touch.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours to allow the flavors to meld and chill thoroughly before serving.
Notes
- For best results, use red potatoes as they hold their shape well after boiling.
- You can adjust the amount of sugar and vinegar in the dressing to your taste preference for sweetness or tanginess.
- Make sure to cool the potatoes before mixing with the dressing to prevent it from becoming too runny.
- The potato salad can be made a day in advance to deepen the flavors.
- Use fresh paprika and parsley for the best garnish effect.
- Hard-boiled eggs add richness, but can be omitted for an egg-free version.
