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Creamy Southern Potato Salad Recipe

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4.8 from 106 reviews

This Creamy Southern Style Potato Salad is a classic, comforting dish perfect for gatherings and picnics. Made with tender Yukon Gold or russet potatoes, hard-cooked eggs, crisp celery, and a tangy dressing of mayonnaise, yellow mustard, relish, and apple cider vinegar, it delivers a delicious balance of creamy and savory flavors. Finished with a hint of paprika and optional garnishes, this salad is an easy-to-make, crowd-pleasing side.

Ingredients

Potatoes

  • 3 pounds Yukon Gold or russet potatoes, peeled and diced into 1-inch pieces
  • 1½ teaspoons salt (for boiling potatoes)

Dressing

  • 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 paprika, plus additional for presentation
  • ½ teaspoon ground black pepper
  • Pinch of salt (for dressing)

Mix-ins

  • 4 large hard-cooked eggs, coarsely chopped
  • ½ cup crisp celery, finely chopped
  • ½ cup finely minced sweet or white onion

Optional Garnishes

  • Finely sliced green onions
  • Additional chopped pickles

Instructions

  1. Cook Potatoes: Place the peeled and diced potatoes into a large saucepan and cover them with cold water. Add 1½ teaspoons of salt and bring the water to a boil. Reduce heat to a gentle simmer and cook the potatoes for 12 to 15 minutes, or until just tender when pierced with a fork. Drain the potatoes thoroughly and allow them to cool slightly.
  2. Prepare Dressing: In a spacious mixing bowl, combine the mayonnaise, yellow mustard, sweet or dill pickle relish, apple cider vinegar, ½ teaspoon paprika, ground black pepper, and a pinch of salt. Whisk the ingredients together until smooth and uniform in texture.
  3. Combine Ingredients: Gently fold the cooled potatoes, chopped hard-cooked eggs, finely chopped celery, and minced onion into the prepared dressing. Use a spatula to mix carefully to ensure the potatoes stay mostly intact while being evenly coated.
  4. Chill Salad: For best flavor, cover the bowl with plastic wrap and refrigerate the potato salad for at least one hour to allow the flavors to meld.
  5. Serve: Transfer the chilled potato salad to a serving dish. Lightly sprinkle additional paprika on top and garnish with finely sliced green onions or extra chopped pickles if desired for added color and flavor.

Notes

  • Use Yukon Gold potatoes for a creamier texture or russet potatoes for a fluffier bite.
  • For a tangier salad, use dill pickle relish instead of sweet pickle relish.
  • Do not overcook the potatoes; they should be just tender to avoid mushy salad.
  • Chilling the salad for at least one hour enhances the flavor, but you can serve immediately if short on time.
  • Optional garnishes add color and texture but can be omitted as needed.

Find it online: https://mealsbykate.com/creamy-southern-potato-salad-recipe/