Southern Potato Salad is a classic dish that’s creamy, tangy, and full of flavor. It’s the perfect side dish for BBQs, family gatherings, or just a comforting meal at home. What makes Southern potato salad stand out is the combination of creamy mayo, mustard, and a little sweetness, paired with perfectly cooked potatoes.
Here’s a delicious, traditional Southern Potato Salad recipe:
Ingredients:
- 5-6 medium potatoes (Yukon Gold or Russet work best)
- 3 large eggs
- 1 cup mayonnaise (for the creamy base)
- 2 tablespoons yellow mustard (or Dijon for a slight twist)
- 2 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon sugar (for a touch of sweetness)
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped (yellow or green onions work)
- 1/4 cup dill pickle relish (or chopped dill pickles)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Paprika, for garnish (optional)
- Chopped parsley (optional, for garnish)
Instructions:
1. Cook the Potatoes and Eggs:
- Peel the potatoes if you prefer (though leaving the skin on is common for Southern potato salad). Cut the potatoes into bite-sized cubes (about 1-inch).
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt, bring to a boil, and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
- While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Once done, drain the eggs, cool them under cold running water, peel, and chop them.
2. Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper. Stir well until smooth and creamy.
3. Combine the Ingredients:
- Once the potatoes are cooked, drain them and let them cool slightly. You don’t want them to be too hot, but still warm enough to absorb the flavors of the dressing.
- Add the cooked and chopped eggs, celery, onion, and pickle relish to the bowl with the dressing. Gently fold in the potatoes, being careful not to mash them too much. You want the potatoes to hold their shape but be well-coated with the creamy dressing.
4. Chill:
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours (overnight is even better) to allow the flavors to meld together and for the salad to chill.
5. Serve:
- Before serving, give the potato salad a good stir. Taste and adjust seasoning if needed (more salt, pepper, or mustard).
- Garnish with a sprinkle of paprika and chopped parsley for a nice touch.
Tips:
- Potatoes: Don’t overcook the potatoes, or they’ll fall apart when mixing. Aim for a tender texture, but not mushy.
- Mayonnaise: If you want a lighter version, you can swap out some of the mayonnaise for Greek yogurt or sour cream.
- Add-ins: You can add chopped hard-boiled eggs for more richness, or some chopped green onions for extra flavor. Some people like to include a little bit of sweet relish for extra sweetness.
- Sweetness: If you like your potato salad on the sweeter side, feel free to add more sugar, or use a sweeter variety of mustard.
Variations:
- Spicy Southern Potato Salad: Add a little hot sauce or jalapeños to the salad for a spicy kick.
- Bacon: Some Southern versions add crispy bacon bits to the salad for a smoky flavor.
- Herbs: Fresh herbs like dill or parsley can add an extra layer of flavor to the salad.
Southern potato salad is all about creamy goodness with the perfect balance of tang and sweetness. It’s simple but so satisfying! How would you serve it—alongside some grilled chicken, BBQ ribs, or something else?
