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.