“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.

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🥔 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

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👩‍🍳 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.