Easy to make ahead — flavors develop beautifully overnight.
A crowd-pleaser for potlucks, picnics, or family dinners.
Customizable with extras like bacon, pickles, or fresh herbs.
🥗 Ingredients
3 lbs potatoes (Yukon Gold or red potatoes work best), peeled and diced
4 large eggs, hard-boiled and chopped
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
½ cup finely chopped celery
½ cup finely chopped onion
¼ cup sweet pickle relish (optional)
Salt and black pepper to taste
Paprika for garnish
Fresh parsley for garnish
🔥 How to Make It
Cook the potatoes:
Place diced potatoes in a large pot and cover with water. Add a pinch of salt and boil until tender, about 10–12 minutes. Drain and let cool slightly.
Prepare the dressing:
In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth.
Combine ingredients:
Add the cooled potatoes, chopped eggs, celery, onion, and pickle relish (if using) to the bowl. Gently fold everything together until coated with the dressing.
Chill and serve:
Cover and refrigerate for at least 2 hours to let the flavors meld. Before serving, sprinkle with paprika and garnish with fresh parsley.
💡 Tips for Perfect Southern Potato Salad
Use waxy potatoes like Yukon Gold or red potatoes for a creamy, firm texture that holds together well.
Cook potatoes until just tender to avoid mushy salad.
Make it a day ahead — potato salad tastes even better after chilling overnight.
Add a little crunch with diced pickles, celery, or bell pepper.
