Southern Potato Salad – Creamy, Tangy, and Perfectly Classic!
This potato salad is a staple at Southern gatherings—creamy mayo, a touch of mustard, tender potatoes, and crunchy extras all come together for that down-home flavor everyone loves.
Ingredients:
- 6 medium potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped pickles or relish
- 1/4 cup chopped red onion or green onion
- Salt and pepper to taste
- Optional: paprika for garnish
structions:
Boil the potatoes in salted water for 10–12 minutes until just fork-tender. Drain and let them cool completely.
In a large bowl, mix together mayonnaise, mustard, celery, pickles, onion, salt, and pepper.
Add the cooled potatoes and chopped eggs. Stir gently to coat without breaking up the potatoes too much.
Taste and adjust seasoning. Chill for at least an hour for flavors to blend.
Sprinkle with paprika before serving if desired.
Tips:
- Yukon Gold or red potatoes hold their shape best.
- Chill overnight for an even better flavor.
- A splash of pickle juice adds extra zing if you like it tangy.
FAQs:
Q: Can I make it ahead?
A: Absolutely! It tastes even better the next day.
Q: Can I skip the eggs?
A: Yes—totally optional, but traditional Southern recipes usually include them.
Q: How long will it last in the fridge?
A: 3–4 days in an airtight container.
