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Southern-style potato salad Recipe

American · Side dish · 40 min total

A classic creamy potato salad with a tangy kick, perfect for barbecues and picnics.

Ingredients

• 3 pounds Yukon Gold potatoes
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup sweet pickle relish
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly.
2. Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold water, and peel. Chop the eggs.
3. When potatoes are cool enough to handle, peel and cut into 3/4-inch cubes. Place in a large bowl.
4. In a small bowl, whisk together mayonnaise, mustard, relish, vinegar, salt, and pepper.
5. Add the chopped eggs, celery, and onion to the potatoes. Pour the dressing over and gently fold until combined. Sprinkle with paprika.
6. Cover and refrigerate for at least 1 hour before serving. Adjust seasoning if needed.

Tips

• For best flavor, make the salad a day ahead and refrigerate overnight.
• Serve chilled or at room temperature.
• Garnish with additional paprika and fresh parsley if desired.

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