Classic Southern Potato Salad Recipe

Classic Southern Potato Salad made with sweet pickle relish, hard-boiled eggs, celery, and green onions in a creamy mayonnaise and mustard dressing. Guaranteed to be a hit at your next gathering.

Course Side Dish

Cuisine Southern

Keyword how do you make southern potato salad, how to make southern potato salad, potato salad recipe southern, southern potato salad recipe, southern style potato salad, what is southern potato salad

Prep Time 15

Cook Time 15

Servings servings

Calories 375kcal

Author Beth Pierce

Ingredients

3 lbs Yukon Gold peeled and cut into bite-size pieces
1 cup mayonnaise
2 tablespoons yellow mustard
2 teaspoons apple cider vinegar
¼ cup sweet pickle relish
4 hardboiled eggs peeled and chopped
2 ribs celery chopped
⅓ cup chopped green onions
kosher salt to taste
fresh ground black pepper to taste
Paprika for garnish

Instructions

Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork tender. Drain them in a colander and let them cool a bit.
In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing.
Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.

Notes

I like to peel the potatoes, but it is not a must with Yukon Golds and Red Potatoes because their skins are thinner, and they cook up more tenderly.
You can also boil whole potatoes and use your fingers to remove the skins gently.
When sprinkling with paprika, add it to your hand, pinch small amounts with your fingers, and sprinkle the salad. If you use the spice shaker, it can quickly become too much.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition