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Creamy Southern Potato Salad Recipe

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4.4 from 102 reviews

This Creamy Southern Style Potato Salad is a classic comfort dish, featuring tender Yukon Gold or russet potatoes mixed with a tangy mayonnaise-based dressing, chopped eggs, celery, and sweet onions. Perfectly seasoned with mustard, paprika, and pickle relish, this salad offers a delightful balance of creamy, tangy, and slightly sweet flavors, making it an ideal side for picnics, barbecues, or family gatherings.

Ingredients

Potatoes and Vegetables

  • 3 pounds Yukon Gold or russet potatoes, peeled and diced into 1-inch pieces
  • ½ cup crisp celery, finely chopped
  • ½ cup finely minced sweet or white onion
  • Optional: finely sliced green onions or additional chopped pickles for topping

Eggs

  • 4 large hard-cooked eggs, coarsely chopped

Dressing

  • 1 cup full-fat mayonnaise
  • 2 tablespoons classic yellow mustard
  • 2 tablespoons sweet pickle relish or dill relish
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ground paprika, plus additional for presentation
  • ½ teaspoon ground black pepper
  • 1½ teaspoons salt (for boiling potatoes)
  • Pinch of salt (for dressing)

Instructions

  1. Cook the Potatoes: Place the diced potatoes into a large saucepan and cover with cold water. Add 1½ teaspoons salt and bring to a boil. Reduce heat to a gentle simmer and cook for 12 to 15 minutes until potatoes are just tender when pierced with a fork. Drain well and allow to cool slightly.
  2. Make the Dressing: In a spacious mixing bowl, whisk together mayonnaise, yellow mustard, pickle relish, apple cider vinegar, paprika, black pepper, and a pinch of salt until smooth and fully combined.
  3. Combine Ingredients: Gently fold the cooled potatoes, chopped hard-cooked eggs, celery, and minced onion into the dressing. Use a spatula to carefully mix, ensuring the potatoes stay mostly intact while getting evenly coated.
  4. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld and develop.
  5. Serve and Garnish: Transfer the potato salad to a serving dish. Lightly dust with additional paprika and garnish with sliced green onions or chopped pickles as desired before serving.

Notes

  • Use Yukon Gold potatoes for a creamier texture or russet potatoes for a more starchy bite.
  • Hard boil eggs ahead of time to save prep time.
  • Adjust the amount of pickle relish to make the salad tangier or sweeter as preferred.
  • For best flavor, prepare at least an hour ahead to chill and let the flavors meld nicely.
  • Store leftovers covered in the refrigerator and consume within 3-4 days.

Find it online: https://oliviabakes.com/creamy-southern-potato-salad-recipe/