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Southern Style Potato Salad

Old-Fashioned Southern Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
  • 4 large hard-boiled eggs, peeled and chopped
  • 3 ribs celery, finely diced
  • 1/4 cup sweet pickle relish
  • 3/4 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar (optional)
  • 1 tsp kosher salt, plus more for the cooking water
  • 1/2 tsp black pepper
  • Smoked paprika, for sprinkling

Method
 

  1. Place potatoes in a large pot, cover with cold water by an inch, salt generously, and bring to a boil. Reduce to a simmer and cook until fork-tender, 8 to 10 minutes. Drain and spread on a baking sheet to cool slightly.
  2. Peel and chop the eggs; finely dice the celery.
  3. In a large bowl, whisk mayo, mustard, vinegar, sugar (if using), salt, and pepper until smooth.
  4. Add the warm potatoes, eggs, celery, and relish to the dressing. Fold gently until just coated.
  5. Cover and chill at least 2 hours. Before serving, stir, adjust seasoning, and sprinkle smoked paprika over the top.

Notes

The 2-hour chill is essential for the best texture, but overnight is even better. If you’re taking it to a cookout, pack the paprika separately and sprinkle it on just before serving so it stays vibrant.