This Southern Potato Salad is a classic, creamy side dish made with tender russet potatoes, mayonnaise, mustard, sweet pickle relish, crunchy celery, and hard-boiled eggs. It’s rich, tangy, and slightly sweet — the perfect potluck favorite that pairs with almost any main dish.
Ingredients
- 3 pounds medium russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard-boiled eggs (3 chopped, 1 sliced for topping)
- Paprika, for garnish
- Salt and pepper to taste
Instructions
Step 1: Cook the Potatoes
Cut potatoes in half and place them in a large pot. Cover with water, add salt, and bring to a simmer. Cook for about 20 minutes, or until fork-tender.
Step 2: Cool and Peel
Drain the potatoes and allow them to cool slightly. Once cool enough to handle, peel off the skins easily using a knife or your hands.
Step 3: Chop the Potatoes
Place peeled potatoes in a large bowl and gently cut them into bite-sized chunks.
Step 4: Make the Dressing
In a small bowl, mix mayonnaise, mustard, apple cider vinegar, sugar, and onion powder until smooth and well combined.
Step 5: Combine Ingredients
Pour the dressing over the potatoes and gently mix. Add pickle relish, celery, chopped onion, and chopped eggs. Stir carefully to avoid breaking the potatoes too much.
Step 6: Season and Garnish
Add salt and pepper to taste. Top with sliced egg and sprinkle with paprika for garnish.
Step 7: Chill
Cover and refrigerate for at least 4 hours before serving to allow flavors to blend.
Serving Tips
- Best served cold as a side dish for BBQ, fried chicken, or grilled meats.
- Make it a day ahead for even better flavor.
- Add extra mustard for a tangier taste or more relish for sweetness.
Enjoy your homemade Southern Potato Salad!