Description
A classic Southern potato salad featuring tender russet or Yukon Gold potatoes, hard-boiled eggs, and a creamy dressing made with mayonnaise, mustard, and sweet pickle relish. Perfectly seasoned and chilled to meld flavors, this comforting side dish is a staple for picnics, barbecues, and family gatherings.
Ingredients
Scale
Potatoes and Eggs
- 2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed
- 3 large eggs
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
Garnish (Optional)
- 1/2 teaspoon paprika
- Fresh parsley, chopped
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10 to 12 minutes, or until they are tender when pierced with a fork. Drain the potatoes and allow them to cool slightly.
- Cook the Eggs: While the potatoes are boiling, place the eggs in a small saucepan and cover with cold water. Bring the water to a boil over medium-high heat, then immediately remove the pan from the heat and cover it. Let the eggs sit covered for 10 to 12 minutes to hard boil. Drain the hot water, cool the eggs under cold running water, peel them, and chop into small pieces.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper. Whisk or stir the ingredients together until the dressing is smooth and well blended.
- Combine Ingredients: Add the slightly cooled potatoes, chopped eggs, finely chopped celery, and red onion to the bowl with the dressing. Gently fold all the ingredients together until the potatoes are evenly coated with the dressing and the ingredients are well distributed.
- Chill and Serve: Cover the potato salad with plastic wrap or a lid and refrigerate it for at least one hour to let the flavors meld together. Before serving, sprinkle the salad with a dusting of paprika and freshly chopped parsley for garnish if desired.
Notes
- For best texture, avoid overcooking the potatoes; they should be tender but not falling apart.
- Use a large bowl to gently toss the salad, helping to keep the potatoes intact.
- Prep this salad a few hours ahead or the day before serving for enhanced flavor.
- Try substituting mustard varieties or adding a bit of chopped dill for a slight twist on the classic flavor.
