Description
A classic Southern favorite, this creamy potato salad combines tender potatoes, chopped hard-boiled eggs, crunchy celery, and a rich mayonnaise-mustard dressing with just the right touch of tangy sweetness. Perfect for barbecues, potlucks, and family gatherings.
Ingredients
- 3 pounds Yukon Gold or russet potatoes, peeled and diced into 1-inch pieces
- 1½ teaspoons salt (for boiling potatoes)
- 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 more for garnish
- ½ teaspoon ground black pepper
- ½ cup finely chopped celery
- ½ cup finely minced sweet or white onion
- 4 large hard-boiled eggs, coarsely chopped
- Optional: sliced green onions or extra chopped pickles for garnish
Instructions
1. Place diced potatoes in a large saucepan and cover with cold water. Add the salt and bring to a boil. Reduce heat and simmer for 12–15 minutes until the potatoes are fork-tender.
2. Drain the potatoes well and allow them to cool slightly.
3. In a large mixing bowl, whisk together mayonnaise, yellow mustard, relish, apple cider vinegar, paprika, black pepper, and a small pinch of salt until smooth.
4. Add the slightly cooled potatoes, chopped eggs, celery, and onion to the dressing.
5. Gently fold everything together with a spatula until the potatoes are evenly coated while keeping them mostly intact.
6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop.
7. Before serving, transfer to a serving dish, sprinkle with extra paprika, and garnish with sliced green onions or chopped pickles if desired.
Notes
Allowing the potato salad to chill helps the flavors blend and improves the texture.
Yukon Gold potatoes provide a creamy texture, while russet potatoes give a softer classic Southern-style result.
For extra flavor, add a small splash of pickle juice to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg