The Ultimate Southern Potato Salad is a timeless classic that combines creamy, tangy flavors with tender potatoes and crisp vegetables. This recipe captures the essence of Southern comfort food—perfect for picnics, barbecues, or any gathering where you want to impress with a side dish that's both delicious and easy to make. With its rich mayo-based dressing, hard-boiled eggs, and just the right amount of spice, this potato salad will have everyone asking for the secret ingredient.
The Ultimate Southern Potato Salad Recipe: A Step-by-Step Guide
Servings: 8–10 people
Prep Time: 20 minutes
Cook Time: 15–20 minutes (for boiling potatoes)
Chill Time: 2 hours (optional, for best flavor)
Total Time: 3 hours 40 minutes
Ingredients
For the Potatoes:
- 2 lbs small red potatoes or Yukon Golds, halved or quartered
- 1 teaspoon white vinegar (added to boiling water for brighter potatoes)
For the Dressing:
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/4 cup yellow mustard (or Dijon for extra tang)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar (adjust based on preference)
- Salt and pepper, to taste
- Optional: 1/4 teaspoon cayenne pepper for heat
For the Mix-Ins:
- 3 hard-boiled eggs, chopped
- 1/2 cup diced celery
- 1/4 cup diced sweet onion (or green onions for milder flavor)
- 1/4 cup chopped dill pickles (or relish for convenience)
- Fresh parsley or dill, chopped (for garnish)
Instructions
Step 1: Boil the Potatoes
- Place the halved or quartered potatoes in a large pot and cover with cold, salted water.
- Add 1 teaspoon of white vinegar to the water to help preserve the color of the potatoes.
- Bring the water to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool completely before handling.
Step 2: Prepare the Dressing
