Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery. It is a potluck must and the only recipe for potato salad you need.
There’s nothing like a bowl of good old-fashioned southern Potato Salad. A go-to potato salad recipe is something everyone needs to have on hand.
I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.
I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.
Lots of hard-boiled eggs, some celery for crunch, sweet onions, sweet pickle relish, a little onion powder, and a few teaspoons of sugar.
I like to finish it off by sprinkling some paprika on top.
Wrap it in some plastic wrap and let it chill for at least a few hours. Then you’re ready to grill some burgers or bbq chicken to go with this yummy Southern Potato Salad.
INGREDIENTS:
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard-boiled eggs, 3 chopped and 1 sliced
paprika
Cut each potato in half. Place in a large pot and cover with 1 inch of water.
Add 2 teaspoons salt and bring to a simmer.
Simmer until fork tender all the way through, about 20 minutes. Drain well.
Let cool and then peel and discard the skins.
Place potatoes in a large bowl.
Run a knife through them until they are cut into bite-sized pieces. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
Pour over potatoes and mix in well. Add relish, celery, onion, and chopped eggs. Mix in.
Add salt and pepper to taste.
Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate for at least 4 hours.
