“This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.”

 

This creamy, tangy, and slightly sweet potato salad is a staple at Southern gatherings. Perfect for picnics, barbecues, or family dinners, it’s packed with flavor and texture.

Ingredients:

• 3 lbs (about 6 medium) russet or Yukon Gold potatoes, peeled and cubed

• 4 large eggs, hard-boiled, peeled, and chopped

• 1 cup mayonnaise (Duke’s or Hellmann’s preferred)

• 2 tbsp yellow mustard

• 2 tbsp sweet pickle relish (or chopped sweet pickles)

• 1/4 cup finely diced celery

• 1/4 cup finely diced onion (sweet or yellow)

• 1 tsp apple cider vinegar (or white vinegar)

• 1 tsp sugar (optional, for balance)

• 1/2 tsp paprika (plus extra for garnish)

• 1/2 tsp celery seed (optional but traditional)

• Salt and black pepper to taste

• Green onions or fresh parsley (for garnish, optional)
  

  Instructions:

  1. Cook the Potatoes:

     • Place peeled and cubed potatoes in a large pot. Cover with cold water, add 1 tsp salt, and bring to a boil.

     • Reduce heat and simmer for 10–12 minutes, or until fork-tender (don’t overcook). Drain and let cool slightly.

  2. Prepare the Dressing:

     • In a large bowl, mix mayonnaise, mustard, relish, vinegar, sugar, paprika, celery seed, salt, and pepper until smooth.

  3. Combine Ingredients:

     • Gently fold in the warm potatoes, chopped eggs, celery, and onion until evenly coated.

     • Taste and adjust seasoning (more salt, mustard, or relish if needed).

  4. Chill & Serve:

     • Cover and refrigerate for at least 2 hours (best overnight) to let flavors meld.

     • Before serving, sprinkle with paprika and garnish with green onions or parsley if desired.

  Tips:

  • For extra creaminess, mash a few potato pieces into the dressing.

  • Add a dash of hot sauce or a sprinkle of bacon for a twist!

  Enjoy this Southern classic with fried chicken, ribs, or as a standalone side!