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Absolutely! Here’s an article-style recipe for Southern Potato Salad that’s perfect for a blog, website, or to share on social media:
Southern Potato Salad: A Creamy Classic with Down-Home Flavor
When it comes to Southern comfort food, few side dishes are as iconic and beloved as Southern Potato Salad. Creamy, tangy, and packed with flavor, this dish is a staple at barbecues, family gatherings, church picnics, and holiday tables all across the South. If you’re looking for a tried-and-true potato salad that tastes like it came straight from Grandma’s kitchen, this is it.
What Makes It “Southern”?
Southern potato salad stands apart from other regional varieties thanks to a few key elements: tender chunks of boiled potatoes, hard-boiled eggs, tangy yellow mustard, creamy mayonnaise, and just the right amount of crunch from pickles, onions, or celery. It’s not fancy—but it is full of love, tradition, and bold flavor.
Ingredients
- 3 lbs russet or Yukon Gold potatoes, peeled and cubed
- 3–4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard (adjust to taste)
- 1/2 cup sweet pickle relish (or chopped dill pickles if preferred)
- 1/3 cup finely chopped red or yellow onion
- 1/4 cup chopped celery (optional, for crunch)
- Salt & black pepper, to taste
- Paprika, for garnish
- Chopped fresh parsley or green onions, for garnish (optional)
Instructions
- Boil the potatoes
- Place cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender but not falling apart (about 10–12 minutes). Drain and let cool slightly.
- Make the dressing
- In a large mixing bowl, combine mayonnaise, mustard, pickle relish, chopped onion, celery (if using), salt, and pepper. Stir until well mixed.
- Combine and chill
- Gently fold the cooked potatoes and chopped eggs into the dressing mixture until everything is evenly coated. Be careful not to mash the potatoes too much—you want a creamy but chunky texture.
