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
ÂĽ 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.
đź’ˇ 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.
