Go Back

Southern Potato Salad

A creamy and tangy potato salad made with Yukon gold potatoes, hard-boiled eggs, mayo, mustard, and relish, perfect for summer gatherings or family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb Yukon gold potatoes, peeled and cubed Yukon gold stay tender and hold their shape.
  • 4 large eggs, hard-boiled and chopped (plus 1 sliced for garnish) Boil until yolks are firm but not chalky.
  • 1 cup mayonnaise Use full-fat for the creamiest texture.
  • 2 tbsp yellow mustard Gives that classic tang.
  • 1/2 cup dill pickle relish Adds crunch and brightness.
  • 1/3 cup finely diced onion Sweet onion is preferred, but yellow works too.
  • 1/4 cup celery, finely diced For subtle crunch.
  • 1/2 tsp salt Taste and add more if needed.
  • 1/2 tsp black pepper Freshly ground if you have it.
  • 1/4 tsp paprika For color and a hint of warmth.

Method
 

Preparation
  1. Fill a large pot with cold water and add a generous pinch of salt. Add the peeled, cubed Yukon gold potatoes and bring to a boil over medium-high heat.
  2. Boil the potatoes for 12–15 minutes until tender; a fork should slide in easily but the pieces shouldn’t fall apart. Meanwhile, hard-boil eggs, chop three, and slice one for garnish.
  3. Drain the potatoes and let them cool for 10 minutes to help them absorb the dressing slightly.
Mixing
  1. In a large bowl, whisk together mayonnaise, mustard, dill pickle relish, finely diced onion, celery, salt, and black pepper until the mixture smells tangy and fresh.
  2. Add the cooled potatoes and chopped eggs to the bowl. Fold gently with a spatula until everything is coated, being careful not to mash the potatoes.
  3. Taste and adjust the seasoning, adding salt or pepper as needed.
Serving
  1. Transfer to a serving dish, top with sliced egg, and sprinkle paprika over the top for color.
  2. Chill for at least 1 hour before serving so the flavors marry.

Notes

This salad can be made ahead of time and often tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. Don't freeze, as mayo and eggs can separate and turn watery. For a smoky note, stir in a teaspoon of smoked paprika or top with crumbled bacon when serving.