ADVERTISEMENT
The Heart of Southern Comfort
Southern Potato Salad is more than just a side — it’s part of a tradition. It’s the dish that shows up at every cookout next to fried chicken, ribs, or pulled pork. It’s made with love, stirred by hand, and always served chilled with a sprinkle of paprika on top.
What sets the Southern version apart from others is its creamy texture, subtle sweetness, and the perfect balance of tang from mayonnaise and yellow mustard. It’s simple, hearty, and always crowd-pleasing.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and cubed
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ¼ cup sweet pickle relish
- ¼ cup finely diced onion
- 2 celery stalks, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Cook the potatoes:
Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for about 10–12 minutes, or until fork-tender. Drain and let cool slightly. - Boil the eggs:
In a separate pot, cover the eggs with water and bring to a gentle boil. Cook for 10 minutes, then transfer to an ice bath to cool. Peel and chop. - Mix the dressing:
In a large bowl, combine mayonnaise, mustard, pickle relish, vinegar, salt, and pepper. Stir until smooth and creamy. - Combine everything:
Add the cooled potatoes, chopped eggs, onion, and celery to the bowl. Gently fold until everything is evenly coated with dressing. - Chill and serve:
Cover and refrigerate for at least 1–2 hours (or overnight) before serving. Sprinkle with paprika just before serving for a traditional Southern touch. -
ADVERTISEMENT
