Description
This Southern potato salad recipe features a creamy, tangy dressing with mustard and sweet pickle relish. Hard-boiled eggs add richness and texture. It’s a classic side dish perfect for any gathering.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup chopped celery
- 2 tablespoons chopped red onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish (optional)
Instructions
- Place potato cubes in a large pot. Cover with cold water by 1 inch. Add a pinch of salt.
- Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender but not mushy, about 10-15 minutes.
- Drain potatoes well and let them cool slightly.
- In a large bowl, combine mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth.
- Add cooled potatoes, chopped hard-boiled eggs, chopped celery, and chopped red onion to the bowl with the dressing.
- Gently fold all ingredients together until potatoes are evenly coated. Be careful not to mash the potatoes.
- Taste and adjust seasonings as needed.
- Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, sprinkle with paprika if desired.
Notes
- For best flavor, make the potato salad a few hours ahead or even the day before.
- Do not overcook the potatoes, or they will be too mushy.
- Adjust the amount of mustard and relish to your taste.
- For a tangier salad, add a bit more vinegar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg