“This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.”
Classic Southern Potato Salad
This traditional Southern-style potato salad is a time-honored favorite, celebrated for its creamy consistency and perfect balance of tangy, savory, and crisp flavors. With tender potatoes and a flavorful mix of vegetables and dressing, it’s a must-have for picnics, BBQs, or any hearty meal.
🥔 Ingredients
| Ingredient | Quantity |
|---|---|
| Waxy potatoes (Yukon Gold or red) | 4 large |
| Mayonnaise | 1 cup |
| Dijon mustard | 2 tablespoons |
| Dill pickles, finely chopped | 1/2 cup |
| Red onion, finely diced | 1/2 cup |
| Celery, chopped | 1/2 cup |
| Hard-boiled eggs | 3 |
| Salt | To taste |
| Black pepper | To taste |
👩🍳 Directions
1. Cook the Potatoes:
Bring a large pot of salted water to a boil. Add the potatoes and cook until they’re fork-tender. Drain and let them cool completely. Once cooled, dice into bite-sized chunks.
2. Combine the Ingredients:
In a large bowl, add the cooled, chopped potatoes along with the mayonnaise, Dijon mustard, chopped pickles, diced red onion, celery, and chopped hard-boiled eggs.
3. Mix and Season:
Gently fold everything together until the potatoes are evenly coated in the creamy dressing. Add salt and black pepper to taste.
4. Refrigerate:
Cover the salad and place it in the refrigerator for at least one hour to let the flavors meld and the texture firm up.
5. Serve:
Before serving, give the salad a gentle stir and adjust seasoning if needed. Garnish with a sprinkle of paprika, parsley, or fresh dill for a colorful finish, if desired.
