Southern Potato Salad
introduction
This Southern Potato Salad is creamy and simple. It uses tender potatoes, mayonnaise, mustard, celery, and eggs for a classic taste. It chills well and fits backyard meals or a weeknight dinner. If you want a hearty side with meat, try the BBQ chicken with cheesy garlic potatoes for a full plate.
why make this recipe
Make this recipe because it is easy, quick, and loved by many. You can cook it ahead and it stays good in the fridge. It pairs well with grilled foods and picnic dishes.
how to make Southern Potato Salad
Cook the potatoes until they are tender. Cool, peel, and cut them into bite-sized pieces. Mix a simple dressing with mayonnaise, Dijon mustard, and apple cider vinegar. Gently fold the potatoes, celery, onion, and chopped eggs into the dressing. Chill for at least an hour. Sprinkle paprika before serving.
Ingredients :
- 2 lbs potatoes (Yukon Gold or red potatoes)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 3 hard boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Paprika for garnish
Directions :
- Place whole, unpeeled potatoes in a large pot and cover with cold, salted water.
- Bring to a boil over medium high heat, then simmer until tender, about 15 to 20 minutes.
- Drain the potatoes and let them cool until manageable.
- Peel and cut the cooled potatoes into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Gently fold in the diced potatoes, celery, red onion, and chopped eggs.
- Transfer to a serving bowl, sprinkle paprika over the top, and refrigerate for at least one hour before serving.
how to serve Southern Potato Salad
Serve this salad cold or just chilled. It goes well with grilled meats, fried chicken, or sandwiches. For a warm, filling meal, serve it beside a cheesy ground beef potato casserole or baked beef.
how to store Southern Potato Salad
Cover the bowl or move the salad to an airtight container. Keep it in the fridge for up to 4 days. Do not leave the salad out at room temperature for more than two hours. Stir gently before serving if the dressing has separated.
tips to make Southern Potato Salad
- Cook potatoes until just tender to avoid mushy pieces.
- Cool potatoes slightly before peeling to keep them firm.
- Use a gentle hand when folding so the potatoes keep their shape.
- Taste and add salt after mixing the dressing, as potatoes absorb salt.
- Chill at least one hour so flavors blend.
variation (if any)
- Add chopped pickles or relish for a tangy kick.
- Swap Dijon for yellow mustard for a milder taste.
- Mix in chopped dill or parsley for fresh herb flavor.
- Use Greek yogurt for half the mayo to cut calories.
FAQs
What potatoes work best for this salad?
Yukon Gold or red potatoes work best. They hold their shape and have a creamy texture.
Can I make this salad the day before?
Yes. Make it the day before and chill it. The flavors improve after a few hours.
How long does this potato salad keep?
It keeps in the fridge for up to 4 days in an airtight container.
Can I add more vegetables?
Yes. You can add chopped bell pepper, cucumber, or green onions. Keep pieces small so they mix well.
Southern Potato Salad
Ingredients
Method
-
Place whole, unpeeled potatoes in a large pot and cover with cold, salted water.
-
Bring to a boil over medium high heat, then simmer until tender, about 15 to 20 minutes.
-
Drain the potatoes and let them cool until manageable.
-
Peel and cut the cooled potatoes into bite-sized pieces.
-
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
-
Gently fold in the diced potatoes, celery, red onion, and chopped eggs.
-
Transfer to a serving bowl, sprinkle paprika over the top, and refrigerate for at least one hour before serving.
Nutrition
Notes
Tried this recipe?
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Southern Potato Salad
Ingredients
Method
- Place whole, unpeeled potatoes in a large pot and cover with cold, salted water.
- Bring to a boil over medium high heat, then simmer until tender, about 15 to 20 minutes.
- Drain the potatoes and let them cool until manageable.
- Peel and cut the cooled potatoes into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Gently fold in the diced potatoes, celery, red onion, and chopped eggs.
- Transfer to a serving bowl, sprinkle paprika over the top, and refrigerate for at least one hour before serving.
