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–+ servings
Bowl of creamy Southern potato salad with eggs and herbs

Southern Potato Salad

A creamy and tangy potato salad featuring tender Yukon Gold or red potatoes and chopped hard-boiled eggs, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Potato Ingredients
  • 2 pounds Yukon Gold or red potatoes Choose firm, medium-sized potatoes
Eggs
  • 4 to 6 large hard-boiled eggs Peeled and chopped
Dressing Ingredients
  • 3/4 to 1 cup mayonnaise Adjust for creaminess
  • 3 to 4 tablespoons pickle relish Sweet or dill, to taste
  • 1 to 2 teaspoons mustard Yellow for classic, Dijon for sharper flavor
  • 1 teaspoon kosher salt Plus more to taste
  • 1/2 teaspoon freshly ground black pepper Or to taste

Method
 

Preparation
  1. Rinse and scrub the potatoes. Cut them into even 1- to 1 1/2-inch chunks.
  2. Place the potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 10 to 15 minutes.
  4. Drain the potatoes well and spread them on a tray to cool to warm or room temperature.
  5. Peel and chop the hard-boiled eggs into bite-size pieces.
Mixing
  1. In a large mixing bowl, combine the cooled potatoes, chopped eggs, mayonnaise, pickle relish, and mustard.
  2. Season with salt and black pepper. Gently fold everything together until coated but not mashed.
Chilling and Serving
  1. Cover and refrigerate for at least 1 hour to let flavors blend. Taste and adjust seasoning before serving.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 2g

Notes

For a lighter version, replace half the mayonnaise with Greek yogurt. Adjust relish for sweetness as preferred. Refrigerate in an airtight container; it keeps well for 3 to 4 days.

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