This Southern Potato Salad is a classic, creamy side dish—made with tender potatoes, hard-boiled eggs, tangy mustard, mayo, and a touch of seasoning. A comforting favorite that’s perfect for cookouts, picnics, and family gatherings!
Ingredients
- 3 pounds russet or Yukon gold potatoes about 6 medium, peeled and cut into chunks
- 1 tablespoon kosher salt for boiling water
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar optional, for balance
- ½ teaspoon black pepper
- ½ teaspoon paprika plus extra for garnish
- ½ teaspoon salt adjust to taste
- ½ cup celery finely diced
- ½ cup onion finely diced (yellow or sweet onion works best)
- ¼ cup chopped dill pickles optional, for extra tang
- Fresh parsley chopped (optional, for garnish)
Instructions
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3 pounds russet or Yukon gold potatoes (about 6 medium), peeled and cut into chunks
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1 tablespoon kosher salt (for boiling water)
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4 large eggs
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1 cup mayonnaise
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2 tablespoons yellow mustard
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2 tablespoons sweet pickle relish
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1 teaspoon apple cider vinegar
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½ teaspoon sugar (optional, for balance)
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½ teaspoon black pepper
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½ teaspoon paprika (plus extra for garnish)
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½ teaspoon salt (adjust to taste)
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½ cup celery, finely diced
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½ cup onion, finely diced (yellow or sweet onion works best)
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¼ cup chopped dill pickles (optional, for extra tang)
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Fresh parsley, chopped (optional, for garnish)
