It’s basically the recipe my mother taught me ages ago. Whenever we went to gatherings, she was always asked to make the potato salad
Classic Southern Potato Salad
This timeless Southern-style potato salad is creamy, tangy, and packed with flavor. Made with tender potatoes, crisp veggies, chopped hard-boiled eggs, and a punchy, slightly sweet dressing, it’s a crowd-pleasing side that fits right in at any picnic, potluck, or family barbecue.
Ingredients
For the Potatoes:
| Ingredient | Quantity |
|---|---|
| Small red potatoes or Yukon Gold potatoes, halved or quartered | 2 lbs |
| White vinegar | 1 teaspoon (add to boiling water for color retention) |
For the Dressing:
| Ingredient | Quantity |
|---|---|
| Mayonnaise (or use Greek yogurt for a lighter version) | 1 cup |
| Yellow mustard (or Dijon for a sharper flavor) | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Sugar (adjust for preferred sweetness) | 1 tablespoon |
| Salt and black pepper | To taste |
| Optional: Cayenne pepper | 1/4 teaspoon (for a spicy kick) |
For the Mix-Ins:
| Ingredient | Quantity |
|---|---|
| Hard-boiled eggs, chopped | 3 |
| Celery, diced | 1/2 cup |
| Sweet onion or green onions, diced | 1/4 cup |
| Dill pickles or pickle relish | 1/4 cup |
| Fresh parsley or dill, chopped | For garnish |
Instructions
Step 1: Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold, salted water. Add the vinegar to help preserve their color. Bring to a boil, then reduce heat to a gentle simmer. Cook for 15–20 minutes, or until fork-tender but not falling apart. Drain thoroughly and let cool completely—spreading them out on a baking sheet can help speed this up.
Step 2: Whisk the Dressing
In a medium bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and cayenne (if using). Whisk until the dressing is creamy and smooth. Taste and adjust seasoning—add a little extra mustard or vinegar for more tang, or more sugar for sweetness.
Step 3: Combine Ingredients
In a large bowl, gently toss the cooled potatoes with chopped eggs, celery, onion, and pickles. Pour the dressing over the mixture and fold everything together until well coated. Be gentle to avoid breaking up the potatoes too much.
Step 4: Chill Before Serving
Cover the bowl and refrigerate for at least 2 hours. This resting time helps all the flavors blend and develop. If possible, prepare it the day before for an even better result.
Step 5: Garnish and Serve
Before serving, give the salad a light stir. Top with fresh herbs like parsley or dill for a bright, fresh finish. Serve cold alongside barbecue, sandwiches, or your favorite Southern dishes.
Helpful Tips
- Cook Potatoes Just Right: You want them fork-tender but still firm. Overcooked potatoes will fall apart and make the salad overly soft.
- Control the Spice: Adjust the cayenne or try adding diced jalapeños if you like a bit of heat.
- Make It in Advance: This salad only gets better as it sits. Prepare it several hours ahead or even the night before for best flavor.
- Use Good Mayo: The better the mayo, the better the dressing—don’t skimp on quality.
- Boost with Protein: Add diced chicken, ham, or shrimp to turn this side into a filling main dish.
