Southern Potato Salad Recipe (Page 2 ) | April 19, 2025

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Why This Southern Potato Salad is the Best

What sets Southern Potato Salad apart from other versions is the depth of flavor and the careful balance of ingredients. You get the creamy richness from mayo, the tang of mustard and pickles, the satisfying bite of tender potatoes, and the classic Southern twist—hard-boiled eggs. Some versions even add a hint of sweetness from a spoonful of pickle juice or a bit of sugar to round out the flavors.

This version is easy, fuss-free, and deeply satisfying. It’s exactly what you want chilling in the fridge when the weather’s warm and the grill is hot.

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Ingredients for Southern Potato Salad

Here’s what you’ll need to make a traditional Southern-style potato salad:

• 3 lbs russet or Yukon gold potatoes, peeled and cubed

• 4 large eggs, hard-boiled and chopped

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• 1 cup mayonnaise (Duke’s if you want true Southern flavor)

• 2 tablespoons yellow mustard

• ½ cup dill pickles or sweet relish (your choice)

• ½ small red onion or 2 green onions, finely diced

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• 1 tablespoon apple cider vinegar

• 1 teaspoon sugar (optional, for balance)

• Salt and pepper, to taste

• Paprika, for garnish

Optional add-ins:

• Celery, finely diced

• A touch of celery seed or dill for extra flavor

• Pickle juice for extra tang

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How to Make Southern Potato Salad

1. Cook the Potatoes
   Place the peeled, cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let them cool slightly.

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2. Prepare the Dressing
   In a large mixing bowl, stir together the mayonnaise, mustard, pickles or relish, vinegar, sugar (if using), and diced onions. Season with salt and pepper to taste.

3. Combine
   Gently fold the cooked potatoes into the dressing. Be careful not to mash them—you want chunks, not mashed potatoes.

4. Add Eggs
   Stir in the chopped hard-boiled eggs, reserving a few slices for garnish if desired.

5. Chill
   Cover and refrigerate for at least 2 hours (overnight is even better) to let the flavors marry.

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6. Garnish
   Before serving, sprinkle with paprika and top with the reserved egg slices for that classic Southern touch.

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Kitchen Equipment You’ll Need

To make Southern Potato Salad smoothly, you’ll want the following tools:

• Large pot for boiling potatoes

• Mixing bowls

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• Cutting board and sharp knife

• Spoon or rubber spatula for mixing

• Potato peeler

• Colander

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• Egg slicer (optional but handy)

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Recipe Tips, Variations, and Shortcuts

Don’t overcook the potatoes – You want tender but not mushy. Fork-tender is key.

Chop everything small – Finely diced onions, pickles, and eggs distribute more evenly for better flavor in every bite.

Make it ahead – The flavor improves after chilling, making it a perfect prep-ahead dish.

Swap-ins:

• Use Greek yogurt or sour cream for a lighter version.

• Swap yellow mustard for Dijon if you want a fancier tang.

• Add bacon crumbles or chopped pimentos for an extra Southern twist.

• Prefer it sweeter? Opt for sweet relish instead of dill.

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How to Store Southern Potato Salad

Refrigerator: Store in an airtight container for up to 4 days. The flavors intensify over time!

Do not freeze: Mayo-based salads don’t freeze well—they tend to separate and lose texture.

Make-ahead tip: You can boil the potatoes and eggs up to 2 days ahead. Just assemble the salad closer to serving for best texture.

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