Southern potato salad is a classic dish that is beloved for its creamy and tangy flavors. It typically consists of boiled potatoes, mayonnaise, mustard, celery, onions, and seasonings like salt, pepper, and a hint of paprika.

The combination of ingredients creates a rich and comforting dish that is perfect for picnics, barbecues, or any gathering. The creamy texture of the mayonnaise perfectly complements the tender potatoes, while the addition of mustard adds a zesty kick. Overall, Southern potato salad is a delicious side dish that is sure to be a hit with everyone at the table.

Ingredients Needed for This Recipe

For this recipe, we’ll be making enough potato salad to serve about 6 people. Feel free to adjust the quantities if you’re expecting more guests or want leftovers (which, by the way, are always a treat!).

3 pounds of potatoes (I prefer using Yukon gold for their creamy texture, but you can also use red potatoes for a bit of color)
4 large eggs

1 cup of mayonnaise (You can adjust this according to your preference for creaminess)
1 tablespoon of yellow mustard (This adds a nice tangy flavor)
2 stalks of celery, finely chopped (For that perfect crunch)

1/4 cup of red onion, finely chopped (Adds a slight sharpness that contrasts well with the creamy potatoes)
2 tablespoons of sweet pickle relish (Or dill relish, if you prefer a less sweet salad)
1 teaspoon of sugar (Just a bit to balance the acidity)

2 teaspoons of white vinegar (For a little tang)
1/2 teaspoon of salt (Adjust to taste)
1/4 teaspoon of black pepper (Adds a slight kick)

Paprika (For garnishing)
Fresh parsley, chopped (Optional, for garnishing and a bit of freshness)

Instructions for Making Southern Potato Salad

Prepare the Potatoes and Eggs: Start by washing your potatoes thoroughly. Cut them into even, bite-sized pieces. In a large pot, cover the potatoes with water and bring to a boil. Add a pinch of salt. Boil for about 10-15 minutes, or until the potatoes are tender but not falling apart. In another pot, boil the eggs for about 10 minutes for hard-boiled eggs. Once done, peel and chop the eggs. Set them aside to cool.

Mix the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, sugar, white vinegar, salt, and black pepper. Whisk everything together until smooth and creamy.
Combine Ingredients: To the dressing, add the cooled potatoes, chopped eggs, celery, and red onion. Gently fold everything together, ensuring the potatoes are well coated with the dressing. Be careful not to mash the potatoes too much.
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least an hour. This salad tastes best when it’s cold and has had some time for the flavors to meld together.

Final Touches: Before serving, give the salad a gentle stir. If it seems a bit dry, you can add a little more mayonnaise to adjust the consistency. Sprinkle some paprika over the top for color and garnish with chopped parsley if you like.

Tips for Perfecting the Recipe

Choose the Right Potatoes: The type of potato you use can greatly affect the texture of your salad. Yukon gold and red potatoes are excellent choices because they hold their shape well after cooking and have a creamy texture. Avoid russet potatoes, as they can become too soft and crumbly.

Cook Potatoes Properly: Ensure your potatoes are cut into even pieces so they cook at the same rate. Start them in cold water and then bring to a boil to cook evenly. Test them with a fork to make sure they’re just the right tenderness—not too firm and not too mushy.

Cool Ingredients Before Mixing: Allow both the potatoes and eggs to cool down before mixing them with the dressing. This prevents the mayonnaise from becoming oily and helps maintain the distinct textures of the ingredients.

Adjust the Creaminess: The amount of mayonnaise can be adjusted based on your preference. Some like their potato salad more creamy, while others prefer it lighter. Start with the recommended amount and add more if needed after tasting.

Season Well: Don’t forget to season your potato salad adequately. The right amount of salt and pepper makes a huge difference. Remember, you can always add more, but you can’t take it out, so season in stages and taste as you go.

Let It Marinate: If time allows, let your potato salad sit in the refrigerator for a few hours or even overnight. This resting period allows the flavors to meld together beautifully.

Serving Suggestions

As a Side Dish: Southern Potato Salad is the perfect accompaniment to grilled meats, barbecue, fried chicken, and more. Its creamy texture and tangy flavor balance out the smokiness and richness of grilled fare.

With Seafood: It pairs wonderfully with seafood, too. Serve it alongside grilled shrimp, fish, or a low-country boil for a delightful meal.

In a Buffet Spread: If you’re hosting a buffet, potato salad is a must-have. It’s a versatile side that complements a variety of main dishes, from sandwiches to sliders to hot dogs and hamburgers.

Picnics and Potlucks: This dish is a picnic and potluck favorite because it’s easy to transport and can be served cold or at room temperature. Just remember to keep it chilled if it’s going to be out for a while to maintain food safety.

Customize Your Garnish: While paprika and parsley are traditional garnishes, don’t be afraid to get creative. Try adding chopped green onions, chives, or even bacon bits for extra flavor and texture.

Frequently Asked Questions

Can I make potato salad in advance?

Yes, you can make potato salad in advance. In fact, it often tastes better the next day after the flavors have had time to meld. Just be sure to store it in the refrigerator and give it a good stir before serving.

How long does potato salad last in the fridge?

When stored properly in a covered container, potato salad can last in the refrigerator for 3 to 5 days. If it starts to smell off or if the texture changes significantly, it’s best to discard it.

Can I use a different type of mustard?

Absolutely! While yellow mustard is traditional in Southern Potato Salad, feel free to use Dijon mustard or whole grain mustard for a different flavor profile. Each type of mustard will add its unique taste to the dish.

Is there a healthier alternative to mayonnaise?

For a lighter version, you can substitute part of the mayonnaise with Greek yogurt or sour cream. This will still give you creaminess but with less fat. Adjust the seasoning accordingly since these substitutes can alter the flavor slightly.

What can I do if my potato salad is too dry?

If your potato salad seems too dry, simply add a bit more mayonnaise or a splash of milk to adjust the consistency. Do this gradually, stirring and tasting as you go, until you reach the desired creaminess.

Can potato salad be frozen?

Freezing potato salad is not recommended. Mayonnaise and potatoes do not freeze well, as they can separate and become grainy when thawed, affecting the texture and flavor of the salad.

Southern Potato Salad

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I'm excited to pass along a favorite recipe from my family's cookbook: the timeless Southern Potato Salad. It's the highlight of our summer get-togethers, perfectly blending creamy textures with the tanginess of the dressing and the satisfying crunch of celery and onions.

Ingredients

3 pounds of potatoes I prefer using Yukon gold for their creamy texture, but you can also use red potatoes for a bit of color

4 large eggs
1 cup of mayonnaise You can adjust this according to your preference for creaminess
1 tablespoon of yellow mustard This adds a nice tangy flavor

2 stalks of celery finely chopped (For that perfect crunch)
1/4 cup of red onion finely chopped (Adds a slight sharpness that contrasts well with the creamy potatoes)
2 tablespoons of sweet pickle relish Or dill relish, if you prefer a less sweet salad

1 teaspoon of sugar Just a bit to balance the acidity
2 teaspoons of white vinegar For a little tang
1/2 teaspoon of salt Adjust to taste

1/4 teaspoon of black pepper Adds a slight kick
Paprika For garnishing
Fresh parsley chopped (Optional, for garnishing and a bit of freshness)

Instructions

Prepare the Potatoes and Eggs: Start by washing your potatoes thoroughly. Cut them into even, bite-sized pieces. In a large pot, cover the potatoes with water and bring to a boil. Add a pinch of salt. Boil for about 10-15 minutes, or until the potatoes are tender but not falling apart. In another pot, boil the eggs for about 10 minutes for hard-boiled eggs. Once done, peel and chop the eggs. Set them aside to cool.
Mix the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, sugar, white vinegar, salt, and black pepper. Whisk everything together until smooth and creamy.
Combine Ingredients: To the dressing, add the cooled potatoes, chopped eggs, celery, and red onion. Gently fold everything together, ensuring the potatoes are well coated with the dressing. Be careful not to mash the potatoes too much.

Chill and Serve: Cover the bowl and refrigerate the potato salad for at least an hour. This salad tastes best when it’s cold and has had some time for the flavors to meld together.
Final Touches: Before serving, give the salad a gentle stir. If it seems a bit dry, you can add a little more mayonnaise to adjust the consistency. Sprinkle some paprika over the top for color and garnish with chopped parsley if you like.