This classic Southern-style potato salad is creamy, tangy, and oh-so-tasty! Loaded with potatoes, mayo, mustard, and a sprinkle of spices, it’s a perfect side dish for any gathering.
It’s like a hug in a bowl! I love serving it at barbecues or just as a snack. Plus, making it is a cinch – just boil, mix, and chill. Your taste buds will thank you!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes have a buttery flavor and smooth texture, perfect for potato salad. You can substitute with red potatoes if you like a firmer bite, or Russets if you want fluffier potatoes.
Mayonnaise: This makes the salad creamy. If you prefer a lighter option, you can use Greek yogurt or a vegan mayo for a dairy-free alternative.
Yellow Mustard: Adds tang to the salad. If you want a bit of heat, swap it with Dijon mustard. For a sweeter taste, try honey mustard instead.
Dill Pickle Relish: This gives a nice crunch and tang. You can use chopped pickles if you prefer, or omit it for a less tangy flavor.
Eggs: Hard-boiled eggs add richness. For a vegan version, leave them out, or add a handful of chickpeas for extra creaminess.
How Do I Get My Potatoes Just Right Without Them Falling Apart?
Cooking the potatoes is a key part of making this salad! You want them tender but still holding their shape. Here’s how:
- Always start with cold water; this helps the potatoes cook evenly.
- Add a pinch of salt to the water—it helps with flavor.
- Simmer the potatoes and check for doneness after about 10 minutes; they should be fork-tender but not mushy.
- Drain them and let them cool slightly, so they don’t soak up too much dressing later.
Classic Southern-Style Potato Salad
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and diced
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 3 celery stalks, finely chopped
- 1/2 cup finely chopped sweet onion
- 1/4 cup dill pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish
- Fresh parsley leaves, for garnish (optional)
How Much Time Will You Need?
You’ll need about 30 minutes for prep and cooking, plus at least 2 hours to chill before serving. This should give you a delicious and refreshing potato salad ready for any gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced Yukon Gold potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring it to a boil over high heat, then lower the heat and let it simmer. Cook the potatoes until they are tender but not mushy, which should take about 10-12 minutes. Once cooked, drain the potatoes and let them cool slightly.
2. Prepare the Eggs:
While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil, then cover the pan, remove it from the heat, and let the eggs sit for about 12 minutes. After that, transfer the eggs to a bowl filled with ice water to cool. Once cooled, peel the eggs and chop them roughly.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, finely chopped celery, sweet onion, dill pickle relish, salt, and black pepper. Stir everything together until you have a smooth dressing.
4. Combine Everything:
Add the cooled, drained potatoes and chopped eggs to the bowl with the dressing. Gently fold everything together using a spatula or wooden spoon until the potatoes and eggs are well coated. Be careful not to mash the potatoes!
5. Taste and Adjust:
Take a moment to taste your potato salad! If it’s lacking flavor, feel free to add more salt and pepper according to your preference.
6. Garnish and Serve:
Transfer the potato salad to a serving dish. For a nice touch, sprinkle paprika over the top and add fresh parsley leaves. You can also place a few slices of hard-boiled egg on top if you’d like.
7. Chill Before Serving:
Refrigerate the potato salad for at least 2 hours before serving. This will help the flavors meld together beautifully. You can serve it chilled or at room temperature. Enjoy your delicious and creamy potato salad!
This classic Southern potato salad is perfect for picnics, barbecues, or as a side dish for any meal. Its creamy texture, tangy flavor, and crunch will have everyone asking for the recipe!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are recommended for their creamy texture, you can also use red potatoes for a firmer bite or Russets for a fluffier option. Just be mindful of the cooking time based on the type of potato you choose.
How Long Does This Potato Salad Last in the Fridge?
This potato salad can last in the refrigerator for up to 3-4 days when stored in an airtight container. Just give it a good stir before serving, as it may thicken slightly while chilling.
Can I Make This Recipe Vegan?
Yes, you can make a vegan version of this potato salad! Substitute the mayonnaise with a vegan mayo and omit the eggs. You can also add in some mashed avocado for creaminess, or use chickpeas for added texture.
What Can I Serve with This Potato Salad?
This Southern-style potato salad pairs wonderfully with grilled meats like burgers, BBQ chicken, or ribs. It also works great as a side for picnics or potluck gatherings alongside coleslaw or baked beans!
