If you are searching for the ultimate comfort food that brings people together at picnics, family gatherings, or Sunday barbecues, look no further than this Classic Southern Potato Salad Recipe. It perfectly blends creamy, tangy, and crunchy elements into one irresistible dish that’s both simple to make and bursting with traditional Southern charm. Every bite captures the essence of home-cooked goodness with tender red potatoes, a luscious mustard-mayo dressing, and the delightful addition of sweet pickle relish and hard-boiled eggs. This is the kind of recipe that once you try, you’ll want to keep coming back to.
Ingredients You’ll Need
To make this Classic Southern Potato Salad Recipe, you’ll rely on straightforward ingredients that create the perfect harmony of flavors and textures. Each one plays a vital role—from the hearty red potatoes that provide a sturdy base to the tangy mustard and cider vinegar in the dressing that brighten every mouthful.
- Red potatoes: Chosen for their waxy texture, they hold their shape beautifully after boiling.
- Mayonnaise: Adds rich creaminess that balances the tangy and savory flavors.
- Yellow mustard: Brings a pleasant sharpness that’s characteristic of Southern potato salad.
- Cider vinegar: Adds subtle acidity that lifts the overall taste.
- Sugar: Balances the tangy notes with a hint of sweetness.
- Salt and black pepper: Essential seasoning to enhance every flavor in the salad.
- Celery: Finely chopped for a refreshing crunch and a touch of green color.
- Onion: Adds a gentle bite to the creamy salad mixture.
- Hard-boiled eggs: Chopped for a creamy texture and subtly savory flavor that is classic in Southern recipes.
- Sweet pickle relish: Introduces a sweet, tangy punch and textural interest.
- Paprika: Sprinkled on top for vibrant color and a touch of smoky warmth.
- Fresh parsley (optional): Adds a bright, fresh note and a pop of green to the final presentation.
How to Make Classic Southern Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing the peeled and chopped red potatoes into a large pot and covering them completely with cold water. Bring this to a boil over high heat, then reduce to medium and let them simmer gently. This slow cooking ensures the potatoes remain tender but don’t fall apart, which is the key to that perfect bite.
Step 2: Drain and Cool the Potatoes
Once the potatoes are fork-tender, drain them in a colander and set aside to cool slightly. Allowing them to cool a bit prevents the dressing from melting and keeps the flavors distinct and fresh.
Step 3: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, cider vinegar, sugar, salt, and pepper. This creamy, tangy dressing creates the classic flavor base that makes this recipe so beloved in the South.
Step 4: Add the Crunchy and Savory Ingredients
Next, fold in the finely chopped celery, onion, chopped hard-boiled eggs, and sweet pickle relish. These ingredients add a wonderful variety of textures and tastes—from crunchy bursts to mellow richness—that make this salad truly special.
Step 5: Combine Potatoes and Dressing
Gently mix the cooled potatoes into the dressing mixture, being careful not to mash the potatoes. The goal is to coat every chunk evenly so each bite has that perfect balance of creaminess and tang.
Step 6: Garnish and Chill
Transfer the salad to a serving bowl, then sprinkle paprika generously over the top for a pop of color and a touch of smoky flavor. Add chopped fresh parsley if using for extra brightness. Cover and refrigerate the salad for at least 2 hours—this resting time is where all the flavors come together beautifully.
How to Serve Classic Southern Potato Salad Recipe
Garnishes
Simple garnishes like a sprinkle of paprika or freshly chopped parsley elevate the look and flavor of this potato salad. They add a warm, inviting color contrast and a touch of freshness that makes this dish as beautiful as it is delicious.
Side Dishes
This Classic Southern Potato Salad Recipe pairs wonderfully with a variety of Southern staples. Serve alongside juicy fried chicken, smoky barbecue ribs, or grilled sausages to complete a comforting meal. The creamy, tangy salad balances rich, savory mains perfectly, making it a crowd favorite at any table.
Creative Ways to Present
For a fun twist, try serving this salad in individual mason jars for picnic-perfect portions or scoop it onto a bed of crisp lettuce leaves for a lighter presentation. You can also mix in extra herbs like dill or chives for a fresh flavor twist when serving guests.
Make Ahead and Storage
Storing Leftovers
This potato salad keeps very well in the fridge for up to 3 days when stored in an airtight container. The flavors even deepen overnight, making your leftovers tastier each day. Just give it a gentle stir before serving again.
Freezing
Freezing is not recommended for this Classic Southern Potato Salad Recipe since the texture of mayonnaise and potatoes can become mushy and separate upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature. If you prefer, you can let it sit out for 15-20 minutes after taking it from the fridge to soften slightly before serving, but avoid heating it in the microwave or stove as it will affect the texture.
FAQs
Can I use a different type of potato?
Red potatoes are ideal because they hold their shape well after boiling, but Yukon Golds also work great if you want a creamier texture. Avoid russet potatoes since they tend to become too crumbly for a salad.
Is there a substitute for mayonnaise?
You can try using Greek yogurt or a mixture of mayo and sour cream for a lighter version, but it will change the classic flavor and texture that make this recipe special.
Can I make this recipe vegan?
To make a vegan version, substitute the mayonnaise for a vegan mayo and skip the hard-boiled eggs. You can add extra crunchy vegetables like bell peppers or radishes for added flavor.
How long should I refrigerate before serving?
For the best flavor, refrigerate the salad for at least 2 hours before serving to let all the ingredients meld together. If you have time, overnight chilling works even better.
Can I double the recipe for a larger crowd?
Absolutely! This Classic Southern Potato Salad Recipe scales up easily. Just be sure to use a large enough bowl for mixing and adjust seasoning to taste, as flavors can mellow with larger quantities.
Final Thoughts
This Classic Southern Potato Salad Recipe is one of those timeless dishes that feels like a warm hug on a plate. Its creamy, tangy, and slightly sweet flavors combined with satisfying textures make it a guaranteed hit whenever it appears on your table. Whether you’re a seasoned cook or a kitchen newbie, this recipe will bring joy and smiles to your next meal, so give it a try and share a bit of Southern comfort with your loved ones!
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Classic Southern Potato Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 2h 35m
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Description
This Classic Southern Potato Salad is a creamy and flavorful side dish featuring tender red potatoes mixed with a tangy mayonnaise-based dressing, sweet pickle relish, crunchy celery and onion, and chopped hard-boiled eggs. Garnished with paprika and fresh parsley, it is a perfect accompaniment for picnics, barbecues, and family gatherings.
Ingredients
Potatoes
- 2 pounds red potatoes, peeled and cut into bite-sized chunks
Dressing
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Add-ins
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
Garnish
- Paprika for garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Boil Potatoes: Place peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes until potatoes are tender when pierced with a fork.
- Drain and Cool: Drain the potatoes using a colander and set aside to cool slightly so they don’t break apart when mixing.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, cider vinegar, sugar, salt, and ground black pepper. Whisk well to create a creamy, tangy dressing base.
- Add Vegetables and Eggs: Stir in finely chopped celery, onion, chopped hard-boiled eggs, and sweet pickle relish until the mixture is evenly combined.
- Combine Potatoes and Dressing: Gently fold the slightly cooled potatoes into the dressing mixture to coat all pieces thoroughly without mashing.
- Garnish: Transfer the potato salad to a serving bowl. Sprinkle with paprika for color and optional chopped fresh parsley for added freshness and visual appeal.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld and the salad to chill properly.
Notes
- Use red potatoes as they hold their shape well when boiled, preventing a mushy salad.
- Allow potatoes to cool slightly before mixing to avoid breaking them down in the salad.
- For an extra tangy flavor, add a splash more cider vinegar to the dressing according to taste.
- Hard-boil eggs a day ahead to save time when preparing the salad.
- Refrigerate for at least 2 hours; overnight chilling enhances the flavors even more.
- Garnish with paprika for traditional color and a slight smoky flavor.
- Fresh parsley garnish is optional but adds a nice bright touch both visually and in flavor.
