Southern Potato Salad
This Southern Potato Salad recipe is classic comfort food perfect for any big family meal. It’s made with tender potatoes mixed with hard-boiled eggs, tossed in a delicious creamy and tangy dressing. Your family will love it!
Servings 8 servings
Calories 360kcal
Ingredients
- 2 lbs Russet potatoes about 4 potatoes, peeled and chopped into 1/2-inch chunks
- 1 cup of mayonnaise
- 3 Tablespoons of yellow mustard
- 2 Tablespoons white vinegar
- 2 Tablespoons sweet relish
- ½ a sweet onion, diced about ½ cup
- 1 celery stalk, diced about ½ cup
- 4 boiled eggs 2 chopped, 2 sliced
- Salt and pepper to taste
- Paprika to sprinkle on top for garnish optional
Instructions
- First, place your peeled and chopped potatoes in a large pot, then fill the pot with enough cold water to cover the potatoes. Add a good pinch of salt.
- Bring the water to a boil over medium-high heat and let the potatoes boil until they're tender when pierced with a fork, about 10 minutes. Once the potatoes are done, drain them and set them aside to cool.
- In a large bowl, add the mayonnaise, mustard, sweet relish, and vinegar and whisk until combined.
- Add the diced onion, celery, chopped eggs, and cooled potatoes to the mayonnaise mixture in the bowl. Season the salad with salt and pepper to taste.
- Arrange the sliced boiled eggs on the salad, then sprinkle with paprika for garnish.
- Cover the salad and refrigerate it for at least 2 hours to allow the flavors to meld.
Notes
- Be careful not to overcook the potatoes, as they can become mushy. They should be just tender when pierced with a fork.
- Don't skip the chilling time. This allows the flavors to meld together and the salad to firm up. The salad will taste even better if you leave it in the fridge for at least an hour.
Nutrition
Calories: 360kcal