Print

Classic Southern Potato Salad: Creamy and Tangy Comfort

A generous serving of creamy potato salad mixed with chunks of red onion, celery, and topped with crumbled egg yolk.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy potato salad recipe delivers the comforting, tangy flavors of the South. It is simple to make and perfect for your next BBQ, picnic, or potluck gathering.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 6 large eggs, hard-boiled
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1/4 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups mayonnaise

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, chop the hard-boiled eggs. Set aside.
  3. In a small bowl, whisk together the yellow mustard, apple cider vinegar, sugar, salt, and pepper to create the tangy dressing base.
  4. In a very large bowl, combine the warm, slightly cooled potatoes, chopped celery, and red onion. Gently toss to combine.
  5. Pour the mustard mixture over the potatoes and toss gently to coat. The warm potatoes absorb the vinegar mixture better.
  6. Add the chopped eggs and sweet pickle relish. Gently fold them into the mixture.
  7. Add the mayonnaise to the bowl. Fold everything together carefully until the potatoes are evenly coated and creamy. Avoid overmixing to keep the potato chunks intact.
  8. Taste and adjust seasoning if needed. Cover the potato salad and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best flavor.

Notes

  • For the creamiest texture, use Yukon Gold potatoes as they hold their shape well but remain tender.
  • You can make the dressing up to two days ahead of time and store it in the refrigerator.
  • This is a make ahead side dish; it tastes best after chilling for several hours.
  • This recipe is a classic side dish for BBQ events.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-southern-potato-salad-recipe/