Creamy Southern Potato Salad Recipe
This Creamy Southern Style Potato Salad is a classic comfort side dish featuring tender Yukon Gold or russet potatoes, hard-cooked eggs, celery, and onion all enveloped in a tangy and creamy dressing made with mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish. Perfectly seasoned with black pepper and paprika, this potato salad is chilled to let the flavors meld beautifully, making it an ideal accompaniment for barbecues, picnics, and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Potatoes and Vegetables
- 3 pounds Yukon Gold or russet potatoes, peeled and diced into 1-inch pieces
- ½ cup crisp celery, finely chopped
- ½ cup finely minced sweet or white onion
Dressing and Seasonings
- 1 cup full-fat mayonnaise
- 2 tablespoons classic yellow mustard
- 2 tablespoons sweet pickle relish or dill relish
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika plus additional for presentation
- 1½ teaspoons salt for boiling the potatoes
Additional Ingredients
- 4 large hard-cooked eggs, coarsely chopped
- Optional: finely sliced green onions or additional chopped pickles for topping
Instructions
- Cook the Potatoes: Place the diced potatoes into a large saucepan and cover them with cold water. Stir in 1½ teaspoons salt and bring the mixture to a boil. Lower the heat to a gentle simmer and cook the potatoes for approximately 12 to 15 minutes, or until just tender when pierced with a fork. Drain well and let them cool slightly.
- Prepare the Dressing: In a spacious mixing bowl, combine mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, paprika, black pepper, and a pinch of salt. Whisk thoroughly until smooth and uniform in texture.
- Combine the Salad: Gently fold the cooled potatoes, chopped hard-cooked eggs, celery, and minced onion into the prepared dressing. Use a spatula to carefully mix, ensuring the potatoes stay largely intact while being fully coated.
- Chill for Flavor: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and deepen.
- Serve and Garnish: When ready to serve, transfer the potato salad to a serving dish. Lightly dust the top with additional paprika and garnish with sliced green onions or chopped pickles if desired.
Notes
- Boiling the potatoes until just tender prevents them from becoming mushy in the salad.
- Use full-fat mayonnaise for the creamiest texture and richest flavor.
- Chilling the salad for at least an hour improves the melding of flavors.
- For a tangier salad, opt for dill relish instead of sweet pickle relish.
- Optional garnishes like green onions or extra pickles add a fresh, crunchy contrast.
Find it online: https://forkvista.com/creamy-southern-potato-salad-recipe/
