Description

Creamy, tangy, and full of Southern charm, this potato salad brings together tender potatoes, hard-boiled eggs, and a rich mustard-mayo dressing in the most comforting way. Whether it’s a family barbecue or a weeknight dinner, this dish fits in perfectly. Classic, nostalgic, and made for sharing—Southern Potato Salad is the kind of side that disappears fast. The best part? It’s just as good the next day, making it ideal for meal prep or large gatherings.

Ingredients

Scale

3 pounds Yukon Gold or Russet potatoes, peeled and diced
4 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1/3 cup sweet pickle relish or chopped sweet pickles
2 celery stalks, finely chopped
1/4 cup red onion, finely chopped
Salt and pepper to taste
Optional: paprika, pickle juice, chopped parsley for garnish

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Instructions

Boil diced potatoes in salted water until fork-tender, about 10–12 minutes. Drain and cool slightly.
Meanwhile, boil eggs, cool, peel, and chop.
In a large bowl, mix mayo, mustard, relish, salt, and pepper to create the dressing.
Gently fold in potatoes, eggs, celery, and red onion.
Taste and adjust seasoning. Add a splash of pickle juice if desired.
Transfer to a serving bowl, smooth the top, and garnish with paprika.
Chill for at least 30 minutes before serving.

Notes

For extra flavor, fold in potatoes while they’re still slightly warm.
Use full-fat mayo for best texture.
Add chopped fresh herbs like parsley or dill for color and flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling
Cuisine: Southern American

Nutrition

Serving Size: 6–8
Calories: 290
Sugar: 2g
Sodium: 390mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 95mg