Southern Potato Salad: A Classic Creamy & Tangy Recipe
Southern Potato Salad is a classic, creamy, and tangy side dish perfect for potlucks, BBQs, and family gatherings. Ready in just 30 minutes, it can also be made ahead for convenience. The combination of tender potatoes, hard-boiled eggs, and a flavorful dressing makes this a crowd-pleaser every time!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 3 lbs Russet potatoes (about 5 medium), peeled and cut into 1-inch cubes
- 1 ¼ cups mayonnaise
- 1 tbsp yellow mustard
- ¼ cup pickle relish
- ½ tsp garlic powder
- 2 tsp sugar
- 2 tsp white vinegar
- 5 hard-boiled eggs, diced
- 2 stalks celery, diced
- 5 green onions, diced
- Salt & pepper, to taste
- Paprika (for garnish)
Instructions
- Cook the potatoes:
- Place diced potatoes in a large pot and cover with water. Add 2 tsp salt.
- Bring to a boil over medium-high heat and cook until fork-tender (about 10 minutes).
- Drain and let cool slightly.
- Make the dressing:
- In a large bowl, mix mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
- Combine everything:
- Add the warm potatoes to the dressing and gently stir to coat.
- Fold in diced eggs, celery, and green onions.
- Season with salt and pepper to taste.
- Garnish & serve:
- Sprinkle with paprika and extra sliced eggs if desired.
- Chill for at least 1 hour before serving for best flavor.
Notes
✔ Use Russet potatoes – They hold their shape well and absorb flavors beautifully.
✔ Don’t overcook the potatoes – They should be fork-tender but not mushy.
✔ Let the potatoes cool slightly before mixing to avoid breaking them.
✔ Adjust seasoning to taste – Add more mustard, relish, or salt as needed.
✔ Chill before serving – This allows the flavors to meld together.
Nutrition
- Calories: 438 kcal per serving
- Sugar: 3g
- Sodium: 383mg
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 131mg