Southern Potato Salad Recipe
Introduction
Southern Potato Salad is a classic comfort dish perfect for family gatherings and picnics. Creamy, tangy, and packed with flavorful ingredients, it’s a trusty side that complements any meal.
Ingredients
- 3 pounds Russet potatoes (about 5 medium potatoes, peeled and cut into 1-inch cubes)
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
- 5 Hard boiled eggs (diced)
- 2 Stalks celery (diced)
- 5 Green onions (diced)
- Salt & pepper to taste
- Paprika (for garnish)
Instructions
- Step 1: Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
- Step 2: Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
- Step 3: In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar until well combined.
- Step 4: Add the cooked potatoes and stir gently to coat completely. Fold in diced eggs, celery, and green onions.
- Step 5: Taste and add salt and pepper as needed. For a classic finish, top with a few sliced eggs and a sprinkle of paprika before serving.
Tips & Variations
- Use a mix of russet and Yukon gold potatoes for a creamier texture that holds its shape well.
- For extra tang, add a splash of pickle juice along with the relish.
- Chill the salad for at least an hour before serving to let flavors meld.
- Swap green onions with chopped fresh herbs like dill or parsley for a fresh twist.
Storage
Store Southern Potato Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed cold or at room temperature. Avoid freezing, as the texture may become watery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Southern Potato Salad ahead of time?
Yes, this salad benefits from resting in the fridge for at least an hour or overnight to enhance the flavors.
What’s the best potato to use for this salad?
Russet potatoes are traditional and hold a fluffy texture, but Yukon golds add a creamier consistency. Avoid waxy potatoes which can become gummy.
PrintSouthern Potato Salad Recipe
This classic Southern Potato Salad features tender Russet potatoes mixed with a creamy dressing of mayonnaise, mustard, and pickle relish, enhanced by the crunch of celery and green onions and the richness of hard-boiled eggs. A perfect side dish for barbecues, picnics, and family gatherings, it combines sweet, tangy, and savory flavors for a traditional Southern comfort food.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Potatoes
- 3 pounds Russet potatoes (about 5 medium potatoes, peeled and cut into 1-inch cubes)
Dressing
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
Mix-ins and Garnish
- 5 Hard boiled eggs (diced)
- 2 stalks Celery, diced
- 5 Green onions, diced
- Salt and pepper to taste
- Paprika (for garnish)
Instructions
- Prepare the potatoes: Place the peeled and diced Russet potatoes in a large pot and cover them with water. Add a couple teaspoons of salt to the water and bring it to a boil over medium-high heat.
- Cook the potatoes: Boil the potatoes until they are fork-tender, approximately 10 minutes. Be careful to monitor the cooking to avoid overcooking, which can cause the potatoes to become mushy. Once done, drain the water and set the potatoes aside to cool slightly.
- Make the dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, garlic powder, sugar, and white vinegar. Stir until the ingredients are well blended to create a creamy dressing.
- Combine salad ingredients: Add the cooked potatoes to the dressing and gently stir to coat the potatoes evenly. Fold in the diced hard-boiled eggs, diced celery, and diced green onions carefully to maintain the texture of the ingredients.
- Season and garnish: Taste the potato salad and add salt and pepper as needed to enhance the flavor. Optionally, garnish the top of the salad with a few sliced hard-boiled eggs and a sprinkle of paprika for a classic Southern presentation.
Notes
- Be sure not to overcook the potatoes to keep the salad’s texture firm and not mushy.
- For best flavor, chill the salad for at least an hour before serving so the flavors meld together.
- You can substitute yellow mustard with Dijon mustard for a slightly different taste.
- Hard-boiled eggs can be prepared ahead of time to save cooking time.
- This salad can be stored in the refrigerator for up to 3 days.
Keywords: Southern potato salad, classic potato salad, mayonnaise potato salad, picnic side dish, barbecue side dish
