Description

A classic Southern potato salad featuring tender russet potatoes tossed in a creamy, tangy dressing with sweet pickle relish, crisp celery, sweet onion, and hard-boiled eggs. This chilled salad is perfect for picnics, barbecues, or any gathering where a comforting, flavorful side dish is desired.

Ingredients

Scale

Potatoes

3 pounds medium russet potatoes

Dressing

1 cup mayonnaise
¼ cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
½ teaspoon onion powder

Add-ins

¼ cup sweet pickle relish
1 stalk celery, chopped
½ sweet onion, chopped
4 hard boiled eggs (3 chopped, 1 sliced for garnish)

Seasoning

2 teaspoons salt (for boiling)
Salt and pepper, to taste
Paprika, for garnish

Instructions

Prepare Potatoes: Cut each potato in half and place them in a large pot. Cover the potatoes with 1 inch of water and add 2 teaspoons of salt. Bring to a simmer and cook for about 20 minutes or until the potatoes are fork-tender all the way through. Drain the potatoes well.
Peel Potatoes: Allow the potatoes to cool slightly. Then peel off and discard the skins carefully.
Cut Potatoes: Transfer the peeled potatoes to a large bowl. Use a knife to cut them into bite-sized pieces, ensuring even pieces for the salad.
Make Dressing: In a small bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. Stir well to create a smooth, creamy dressing.
Toss Salad: Pour the dressing over the bite-sized potatoes in the large bowl and mix thoroughly so every piece is well coated.
Add Mix-ins: Immediately add sweet pickle relish, chopped celery, chopped sweet onion, and the chopped hard boiled eggs. Mix everything gently but thoroughly.
Season and Garnish: Add salt and pepper to taste. Then top the salad with the sliced hard boiled egg and sprinkle paprika evenly over the surface for a classic finishing touch.
Chill Salad: Cover the bowl tightly with plastic wrap and refrigerate the potato salad for no less than 4 hours before serving to allow the flavors to meld.

Notes

Ensure potatoes are cooked fork-tender but not falling apart to maintain salad texture.
Use russet potatoes for fluffier texture; Yukon Golds can also work but will yield a creamier consistency.
Hard boil eggs a day ahead to save time.
Adjust mustard or vinegar amount depending on preferred tanginess.
Refrigerate at least 4 hours, ideally overnight, for best flavor development.
Add a pinch of celery seed if desired for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Southern American

Keywords: Southern potato salad, classic potato salad, picnic potato salad, mayonnaise potato salad, side dish, summer salad