Southern Potato Salad
Southern Potato Salad is a creamy, tangy, and satisfying side dish that brings comfort and flavor to any gathering. Made with tender Yukon gold potatoes, crunchy celery, sweet relish, and hard-boiled eggs, all tossed in a rich seasoned mayo-based dressing. It’s the ultimate make-ahead dish for potlucks, BBQs, and family cookouts.
Servings: 10
Calories: 291kcal
Ingredients
- 3 pounds Yukon gold potatoes cut into 1-inch cubes
- 3 large hard-boiled eggs diced
- 2 celery ribs diced
- ½ red onion diced
- ¼ cup pickle relish
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Place cubed potatoes in a large pot and add enough salted water to cover them by about 1 inch.
- Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, combine the cooled potatoes, diced eggs, celery, red onion, and pickle relish.
- In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika.
- Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled.
Notes
Let potatoes cool fully before adding dressing to prevent the mayo from separating.
Store in a sealed container in the refrigerator for up to 5 days.
If serving outdoors, keep chilled and do not leave out for more than 2 hours (1 hour if over 90°F).