Description
This Southern Potato Salad is rich, creamy, and packed with flavor! Made with tender potatoes, hard-boiled eggs, crunchy pickles, and a tangy mayo-mustard dressing, it’s the perfect side dish for BBQs, picnics, and holiday gatherings.
Ingredients
- 3 lbs russet or Yukon gold potatoes, peeled & diced
- 4 large eggs, hard-boiled & chopped
- ½ cup mayonnaise
- ¼ cup yellow mustard
- ¼ cup dill pickles or sweet relish, chopped
- 1 small red onion, finely diced
- 1 celery stalk, chopped
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (plus more for garnish)
Instructions
1️⃣ Cook the Potatoes – Boil diced potatoes in salted water for 10-12 minutes until fork-tender. Drain and let cool.
2️⃣ Prepare the Dressing – In a bowl, mix mayo, mustard, vinegar, salt, and pepper.
3️⃣ Assemble the Salad – In a large bowl, combine potatoes, eggs, pickles, onion, and celery. Pour the dressing over and mix gently.
4️⃣ Chill & Serve – Sprinkle with paprika and refrigerate for at least 1 hour before serving for the best flavor.
5️⃣ Enjoy! – Serve chilled as the perfect side for BBQ, fried chicken, or any Southern meal!
Notes
✔ For extra creaminess, add ½ cup sour cream to the dressing.
✔ Love it tangy? Add a splash of pickle juice or extra vinegar.
✔ Make ahead – Best when chilled for a few hours to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g