Description

This classic Southern Potato Salad features tender Yukon Gold or Russet potatoes mixed with a creamy dressing made from mayonnaise, mustard, and apple cider vinegar. Enhanced with chopped hard-boiled eggs, celery, red onion, and sweet pickle relish, this dish offers a perfect balance of flavors and textures. Ideal as a refreshing side for picnics, barbecues, or summer gatherings, it can be garnished with paprika for a pop of color and additional taste.

Ingredients

Scale

Potatoes

3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Add-ins

3 hard-boiled eggs, chopped
1/2 cup celery, finely diced
1/4 cup red onion, finely chopped
1/4 cup sweet pickle relish

Optional Garnish

Paprika for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for 10 to 12 minutes, or until they are fork-tender but not falling apart.
Drain and Cool: Drain the potatoes thoroughly and allow them to cool slightly so they are warm but not hot, which helps them absorb the dressing better.
Prepare the Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
Combine Potatoes and Dressing: Add the warm potatoes to the dressing mixture and gently toss to coat all pieces evenly without mashing them too much, unless you prefer a creamier texture.
Add Mix-Ins: Fold in the chopped hard-boiled eggs, diced celery, finely chopped red onion, and sweet pickle relish. Mix carefully to distribute the ingredients throughout the salad.
Adjust Seasoning: Taste the potato salad and adjust salt, pepper, or any other seasoning as desired to achieve the perfect balance.
Chill before Serving: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
Garnish and Serve: Just before serving, sprinkle the potato salad lightly with paprika for added color and a hint of smoky flavor, if desired.

Notes

For creamier potato salad, mash a few potatoes slightly while mixing the dressing.
Add chopped dill pickles or green onions for extra flavor variations.
Make sure potatoes are warm when adding to dressing to better absorb flavors.
Use Yukon Gold potatoes for a buttery texture or Russet potatoes for a fluffier salad.