Southern Potato Salad

4.71 from 162 votes

This creamy Southern potato salad is loaded with tender potatoes, hard-boiled eggs, and a tangy mustard-relish dressing. It's an easy make-ahead side for cookouts, potlucks, and BBQs.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American Classic

Servings: servings

Author: Kristin Maxwell

Ingredients

3 pounds russet potatoes about 5 medium potatoes, peeled and cut into 1-inch cubes
1 ¼ cups mayonnaise
1 tablespoon yellow mustard
1/4 cup pickle relish
1/2 teaspoon garlic powder
2 teaspoons sugar
2 teaspoons white vinegar
5 hard boiled eggs diced
2 stalks celery diced
5 green onions diced
Salt & pepper to taste
Paprika for garnish

Instructions

Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring to a boil over medium-high heat.
Cook until fork-tender, about 10 minutes. Watch closely so they don't overcook and turn mushy. Drain and set aside to cool.
In a large bowl, whisk together mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
Add the cooled potatoes and stir gently to coat. Fold in the eggs, celery, and green onions. Season with salt and pepper to taste.
Cover and chill at least 1 hour. Top with sliced eggs and a sprinkle of paprika before serving.

Notes

Season as you go. Salt the potato water and taste the finished salad before serving; under-seasoning is the most common reason it tastes bland.
Don't overcook the potatoes. Pull them the moment they're fork-tender so they hold their shape.
Chill before serving. Give it at least an hour in the fridge so the dressing soaks in and the flavors come together.
Easy swaps. Use Miracle Whip for a tangier dressing, or chopped dill pickles in place of sweet relish.
Storage. Keep in an airtight container in the fridge for 3 to 4 days. Don't leave it out longer than 2 hours, and skip freezing since the dressing separates.

Nutrition

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