Easy Southern Potato Salad Recipe: Creamy and Irresistible!
A classic, creamy, and irresistible Southern potato salad recipe that's easy to make and perfect for any occasion.
Equipment
- pot
- large bowl
- plastic wrap
Ingredients
- 2 lbs potatoes, peeled and diced into 1-inch pieces
- 7 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 tablespoons sweet pickle relish
- Salt and black pepper to taste
Optional Additions
- Paprika
- chopped onion
- celery
- green onions
- sweet onion
- red onion
- celery seed
- garlic powder
- apple cider vinegar
- white vinegar
- Dijon mustard
Instructions
- Hard-boil eggs by simmering in cold water for 1 minute, then letting stand covered for 20 minutes. Peel and chop them.
- Peel and dice potatoes into 1-inch pieces. Boil in cold water for 15 minutes until fork tender, then drain.
- Cool the hot potatoes completely in a large bowl, covered and refrigerated for at least 1 hour, to prevent crumbling.
- Prepare the dressing by mixing mayonnaise, yellow mustard, sweet pickle relish, salt, and pepper in a separate bowl.
- Gently fold the cooled potatoes into the prepared dressing until well combined.
Notes
- For best flavor, chill the potato salad for 4-6 hours before serving. It can be prepared 1-2 days in advance and stores for up to 4 days in the refrigerator. Discard leftovers if left at room temperature for more than 2 hours (1 hour if temps exceed 90°F).
- This potato salad can be served warm or cold. Recommended potato varieties include White, Yukon Gold, or Red; avoid Russets as they tend to fall apart. Adjust egg quantity to your preference, with 7 being standard and 3-4 acceptable.
Notes
Allow the potato salad to chill for 4-6 hours before serving to allow flavors to blend. Can be prepared 1-2 days in advance. Leftovers store for up to 4 days in the refrigerator. Discard leftovers if left at room temperature for more than 2 hours (1 hour if the temperature exceeds 90°F). Can be served warm or cold.