Description

This Southern Potato Salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. Made with tender russet or Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing of mayonnaise, mustard, and sweet pickle relish, it offers a perfect balance of flavors and textures. Enhanced with celery and red onion for crunch, and optionally garnished with paprika and fresh parsley, this salad is both vibrant and comforting.

Ingredients

Scale

Potatoes and Eggs

2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed
3 large eggs

Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper

Vegetables

1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped

Garnish (Optional)

1/2 teaspoon paprika
Fresh parsley, chopped

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Instructions

Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until tender when pierced with a fork. Drain the potatoes and let them cool slightly.
Cook the Eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and cover the saucepan. Let the eggs sit for 10-12 minutes to hard boil. Drain the hot water, cool the eggs under cold running water, peel them, and chop into pieces.
Make the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper. Stir the mixture thoroughly until fully blended into a smooth dressing.
Combine Ingredients: Add the cooked and slightly cooled potatoes, chopped hard-boiled eggs, finely chopped celery, and red onion into the bowl with the dressing. Gently toss all ingredients until the potatoes are evenly coated with the dressing and all components are well mixed.
Chill and Serve: Cover the potato salad tightly with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill. Just before serving, optionally sprinkle the salad with paprika and chopped fresh parsley for added color and flavor.

Notes

Russet potatoes yield a fluffier texture while Yukon Gold adds creaminess—choose based on your preference.
Make sure to gently toss the salad to avoid mashing the potatoes.
For best flavor, prepare the salad a few hours ahead or the night before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you prefer a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.