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Start by boiling the potatoes. Peel and cut the potatoes into chunks of roughly equal size (about 1-2 inches). Place the potato pieces in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 10-15 minutes, or until they are tender and easily pierced with a fork. Be careful not to overcook them, as you want the potatoes to hold their shape.
Step 2: Prepare the Eggs and Vegetables
While the potatoes are cooking, hard boil the eggs. Place the eggs in a pot of cold water and bring to a boil. Once the water reaches a rolling boil, cover the pot, remove it from the heat, and let the eggs sit for about 10 minutes. Afterward, drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
Finely chop the celery and red onion. Set aside.
Step 3: Drain and Cool the Potatoes
Once the potatoes are done, drain them and let them cool for a few minutes. For the best texture, it’s important to let the potatoes cool down before mixing them into the dressing, so they don’t absorb too much dressing and become mushy.
Step 4: Make the Dressing
In a large bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, and sugar (if using). Stir until well combined. Season the dressing with salt and pepper to taste. If you prefer your potato salad with a little more tang, feel free to add extra mustard or vinegar.
Step 5: Combine the Salad
Once the potatoes have cooled, gently add them to the bowl with the dressing. Add the chopped hard-boiled eggs, celery, and red onion. Stir gently to combine, making sure the potatoes are well coated in the creamy dressing.
Step 6: Chill and Serve
Cover the potato salad and refrigerate it for at least 2 hours before serving. Chilling allows the flavors to meld together, making it even more delicious. If you have time, letting the salad sit overnight can make it even better!
Before serving, sprinkle the top with a little paprika for color, if desired.
Tips for the Best Southern Potato Salad
- Use the Right Potatoes: Russet potatoes are a great choice for this recipe because they’re starchy and hold up well. You can also use Yukon Gold potatoes, which are a bit waxier and will give the salad a creamier texture.
- Don’t Overcook the Potatoes: Be sure to keep an eye on the potatoes while they cook. Overcooking them can cause them to fall apart, so make sure they’re tender but still firm enough to hold their shape.
- Customize the Ingredients: This recipe is highly customizable! Some people like to add pickle chunks, bell peppers, or even green onions to their potato salad. You can adjust the amount of mustard or relish to suit your taste.
- Make It Ahead of Time: Potato salad tastes even better the next day, so feel free to make it in advance. The flavors have time to meld together, and it’s one less thing you need to worry about on the day of your gathering.
- Vegan Version: To make this salad vegan, simply swap the mayonnaise for a plant-based version and leave out the hard-boiled eggs.
Why You Should Make Southern Potato Salad
Southern Potato Salad is a timeless dish that’s both comforting and delicious. It’s creamy, tangy, and loaded with texture, making it the perfect complement to almost any meal. Whether you’re grilling burgers, frying up chicken, or serving it alongside a rich casserole, Southern potato salad is the dish everyone will reach for.
It’s easy to make, incredibly versatile, and can be served at nearly any occasion. Plus, it’s one of those dishes that always tastes better after a day or two in the fridge, making it perfect for meal prep or as a make-ahead dish for your next family gathering.
So, grab some potatoes, eggs, and mayo, and make this Southern potato salad today—it’s guaranteed to become a new family favorite!
