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
Scale
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.
