Creamy Southern Style Potato Salad
A beloved Southern staple, this rich and creamy potato salad blends tender-cooked potatoes with chopped hard-boiled eggs, a smooth dressing of mayo and mustard, and just the right hint of sweet and tangy accents. Ideal for summer gatherings, backyard barbecues, and holiday spreads.
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Servings: 6
Ingredients
- ½ teaspoon ground black pepper
- ½ cup crisp celery finely chopped
- 2 tablespoons apple cider vinegar
- ½ cup finely minced sweet or white onion
- 4 large hard-cooked eggs coarsely chopped
- 2 tablespoons classic yellow mustard
- 3 pounds of either Yukon Gold or russet potatoes peeled and diced into 1-inch pieces
- ½ teaspoon ground paprika plus additional for presentation
- 1 cup full-fat mayonnaise
- 2 tablespoons sweet pickle relish or dill relish for a tangier profile
- 1½ teaspoons salt for boiling the potatoes
- Optional: finely sliced green onions or additional chopped pickles for topping
Instructions
- Place the diced potatoes into a large saucepan and cover them with cold water. Stir in the measured salt and bring the mixture to a boil. Lower the heat to a gentle simmer and cook the potatoes for approximately 12 to 15 minutes, or until just tender when pierced with a fork. Drain well and let them cool slightly.
- In a spacious mixing bowl, prepare the dressing by combining mayonnaise, yellow mustard, relish, apple cider vinegar, paprika, black pepper, and a pinch of salt. Whisk thoroughly until smooth and uniform in texture.
- Gently incorporate the cooled potatoes, chopped eggs, celery, and onion into the prepared dressing. Use a spatula to fold the mixture together carefully, ensuring the potatoes remain largely intact while fully coated.
- If time allows, cover the bowl with plastic wrap and refrigerate for at least an hour to enhance the flavor.
- When ready to serve, transfer the salad to a serving dish. Lightly dust with additional paprika and garnish with sliced green onions or chopped pickles if desired.