Description

This Southern Potato Salad is a creamy, tangy, and classic side dish made with tender potatoes, hard-boiled eggs, mayo, mustard, and pickles. Perfect for BBQs, picnics, and family gatherings, it’s comfort food at its best.

Ingredients

2 lbs red potatoes (or Yukon gold), cut into bite-sized chunks
3 large eggs
1/2 cup mayonnaise
2 tbsp yellow mustard
2 tbsp sweet pickle relish (or chopped pickles)
1 tbsp apple cider vinegar (or white vinegar)
1 tsp salt (or to taste)
1/2 tsp black pepper
1/4 tsp paprika (for garnish)
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped (yellow or green onion)
Optional: 1/4 cup chopped dill pickles or 1/2 tsp garlic powder

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Instructions

Place potatoes in a large pot, cover with water, and add a pinch of salt. Boil for 10-12 minutes until tender but not mushy. Drain and cool slightly.
Boil eggs in a separate pot for 10-12 minutes. Transfer to ice water, peel, and chop.
In a large bowl, whisk together mayonnaise, mustard, pickle relish, vinegar, salt, and pepper until creamy.
Add potatoes to the dressing and stir gently to coat.
Fold in chopped eggs, celery, and onion. Mix gently without breaking up the potatoes.
Cover and refrigerate 1-2 hours for flavors to meld.
Before serving, sprinkle paprika on top and optionally garnish with parsley or extra pickles.

Notes

Add hot sauce or jalapeños for a spicy version.Swap half the mayo with Greek yogurt for a lighter option.Fresh herbs like dill, parsley, or chives add extra flavor.Best served chilled; refrigerate at least 1-2 hours before serving.Do not freeze potato salad—enjoy fresh within 3-4 days.

Nutrition

Serving Size: 1 cup
Calories: 260
Sugar: 3g
Sodium: 480mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 6g
Cholesterol: 95mg