Southern Potato Salad
Southern Potato Salad is a creamy and flavorful side dish perfect for barbecues, picnics, and family gatherings. Tender Yukon gold potatoes, crunchy celery, hard-boiled eggs, and tangy relish are all coated in a seasoned, creamy dressing. Make it ahead to let the flavors meld for the ultimate crowd-pleasing salad.
Servings: 10
Calories: 291kcal
Ingredients
For the Salad:
- 3 pounds Yukon gold potatoes cut into 1-inch cubes
- 3 large hard-boiled eggs diced
- 2 celery ribs diced
- ½ red onion diced
- ¼ cup pickle relish
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes.
- Drain the potatoes in a colander and allow them to cool to room temperature.
- In a large mixing bowl, combine the cooled potatoes, diced eggs, celery, red onion, and pickle relish. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika to make the dressing.
- Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve cold.
Notes
Avoid adding the dressing to hot potatoes, as the mayonnaise can melt and separate.
Allow the potatoes to fully cool before mixing.
Prepared potato salad can be stored in a sealed container in the refrigerator for up to 5 days.
If serving outdoors, potato salad should not sit out for more than 2 hours (or 1 hour if the temperature is above 90°F).