Southern Potato Salad
Southern Potato Salad is a creamy, tangy, and satisfying side dish that’s a staple at Southern cookouts, picnics, and holiday tables. Made with tender Yukon gold potatoes, hard-boiled eggs, crunchy celery, and a flavorful mayo-based dressing, this classic potato salad is best served cold and made ahead to let the flavors blend perfectly.
Servings: 10
Calories: 291kcal
Ingredients
- 3 pounds Yukon gold potatoes cut into 1-inch cubes
- 3 large hard-boiled eggs diced
- 2 celery ribs diced
- ½ red onion diced
- ¼ cup pickle relish
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Place the cubed potatoes in a large pot and cover with salted water (about 1 inch above the potatoes).
- Bring to a boil and cook until fork-tender, about 15 minutes.
- Drain the potatoes in a colander and let them cool to room temperature.
- In a large bowl, combine the cooled potatoes, diced eggs, celery, red onion, and pickle relish.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika until smooth.
- Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly.
- Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Serve cold and enjoy!
Notes
Let potatoes cool completely before adding the dressing to avoid separation.
Store in an airtight container in the refrigerator for up to 5 days.
Do not leave potato salad out for more than 2 hours (or 1 hour if above 90°F).