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Southern Potato Salad
There’s something deeply comforting and nostalgic about a bowl of Southern potato salad. It’s a staple at picnics, potlucks, and family gatherings.
Offering creamy texture and tangy flavor with a satisfying heartiness. Southern-style potato salad stands out thanks to its use of mustard, relish, and a touch of sweetness, setting it apart from more neutral or herb-based versions.
Ingredients
SOUTHERN POTATO SALAD
Ingredients
3 lbs Russet potatoes – These starchy potatoes create a soft, creamy base once cooked and peeled.
1 cup mayonnaise – The rich, creamy foundation of the salad.
1/4 cup yellow mustard – Adds tang and that unmistakable Southern zing.
2 tsp apple cider vinegar – Brings a subtle brightness to balance the richness.
2 tsp sugar – Slight sweetness to round out the flavors.
1/2 tsp onion powder – Enhances the savory notes without overwhelming.
1/4 cup sweet pickle relish – Classic sweet-sour crunch and flavor.
1 stalk celery, chopped – Adds freshness and texture.
1/2 sweet onion, chopped – Mild and tender, blends beautifully into the salad.
4 hard-boiled eggs – 3 chopped for mixing in, 1 sliced for garnish.
Salt and pepper – To taste, for seasoning the final dish.
Paprika – A traditional topping for color and a hint of spice.
Instructions
Begin by peeling the Russet potatoes and cutting them into even-sized chunks. Place them in a large pot of cold, salted water, then bring to a boil.
Reduce the heat and simmer the potatoes until fork-tender but not mushy. Once cooked, drain them and allow them to cool slightly before dicing into smaller bite-sized pieces.
While the potatoes are cooling, prepare the hard-boiled eggs. Boil the eggs, then cool them under cold water and peel.
Set one aside for garnish and chop the remaining three for mixing into the salad. Chop the celery and sweet onion finely so they blend well without overpowering the texture.
In a large bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder.
Stir until smooth to create the creamy base of the dressing. Adjust the flavors to your liking—more mustard for tang, or more sugar for a gentle sweetness.
Gently fold in the chopped potatoes, celery, sweet onion, chopped eggs, and sweet pickle relish.
Mix until everything is coated evenly in the dressing, being careful not to mash the potatoes too much. You want them to hold their shape while soaking up the flavors.
Taste and season the salad with salt and pepper as needed. Some prefer a saltier bite, while others like a touch more tang
so don’t hesitate to tweak it to your preference. Cover and refrigerate the salad for at least an hour to let the flavors meld.
Before serving, garnish the top with sliced egg and a dusting of paprika. This gives it that signature Southern.
look and an extra pop of flavor. Serve cold and enjoy as a side dish or even as a light meal.
This potato salad can be made a day ahead, making it perfect for entertaining or meal prep. The flavors deepen overnight, and the texture stays creamy and delicious.
How to Make
The best Southern potato salad starts with good potatoes. Russets are ideal because they absorb flavor beautifully and become deliciously soft.
After boiling, let them cool before cutting so they hold their shape better when mixed.
Eggs are an essential part of the texture and flavor. They add a slight creaminess when chopped and richness when sliced and laid on top.
Cooking them just right and peeling them cleanly makes a big difference in presentation and taste.
The dressing is where the Southern character shines. Combining mayonnaise with yellow mustard brings a tangy.
savory richness that’s both familiar and irresistible. Don’t skip the vinegar and sugar—they create a subtle balance that elevates the whole dish.
Relish, celery, and onion aren’t just filler; they bring crunch, brightness, and personality. Chopping them fine ensures they blend into the salad without dominating. The sweet relish, in particular, brings that unmistakable Southern twist.
Seasoning is personal, so always taste as you go. What feels like the perfect balance to one person might be too tangy or not salty enough for another. Start conservatively and adjust until it hits the spot.
Letting the salad rest in the fridge is not optional—it’s essential. This step helps the flavors come together and gives the salad that deliciously unified taste that makes it memorable.
Finally, presentation matters. Garnishing with paprika and egg slices not only looks good but also signals that this is the real deal: a homemade, Southern-style classic made with care.
Variations
For a spicier kick, try adding a dash of hot sauce or a bit of finely diced jalapeño. This brings a modern twist to the traditional flavor without losing its Southern charm.
Some prefer to use dill pickle relish instead of sweet. It makes the salad more savory and zesty—perfect for those who like their potato salad with less sweetness.
If you like a chunkier texture, go easy when mixing and cut your potatoes a bit larger. For a creamier version, mash a few potatoes slightly while stirring everything together.
Add bacon bits for a smoky crunch, or diced red bell pepper for an extra layer of color and sweetness. These additions can make the salad feel heartier or more festive, depending on the occasion.
A dollop of sour cream or a spoonful of Greek yogurt can lighten the dressing and add a tangy twist. Just be sure not to overpower the classic mustard-mayo combo.
Some folks stir in shredded cheddar cheese for a cheesy variation, especially in Southern cookouts. It adds richness and turns the side into a real crowd-pleaser.
For a more herb-forward version, try adding chopped dill or parsley. It brings freshness and a little extra brightness that balances the creamy richness.
Tips
Make sure to salt the water when boiling the potatoes. This is your first chance to infuse flavor directly into the spuds, and it makes a noticeable difference.
Don’t overcook the potatoes—they should be tender but still hold their shape. Overcooked potatoes can become mushy and break down too much in the mixing process.
Cool your ingredients before mixing. Warm potatoes can make the mayo-based dressing oily or cause it to break. Room temperature or slightly chilled is ideal.
Use high-quality mayonnaise, as it forms the base of the flavor. The better the mayo, the better your salad will taste overall. Homemade is great, but a good store-bought brand works just fine.
Chop the add-ins uniformly. This ensures each bite has a balanced mix of flavors and textures without overpowering chunks of celery or onion.
Make it ahead of time. Southern potato salad tastes best when it’s had a chance to chill and let the flavors meld. An overnight rest in the fridge is ideal.
Garnish just before serving to keep everything looking fresh and bright. The egg slices and paprika make a big visual impact, especially when presenting to guests.
Conclusion
Southern potato salad is more than a side dish—it’s a beloved tradition full of flavor, history, and heart. Each bite tells a story of shared meals and warm hospitality, of Sunday dinners and summer cookouts.
With its creamy base, tangy bite, and perfect balance of textures, this potato salad brings comfort and joy to any table. Whether you’re feeding a crowd or just craving a classic, this Southern favorite is sure to satisfy.
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