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Southern Potato Salad

Classic Southern Potato Salad

A creamy and tangy potato salad perfect for potlucks and barbecues. This recipe features boiled potatoes, hard-boiled eggs, celery, and a vibrant dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold Potatoes Peeled and cubed
  • 4 Eggs Hard-boiled, peeled, and chopped
  • 1 cup Celery Finely chopped
  • 1/2 cup Red Onion Finely chopped
  • 1 cup Mayonnaise
  • 2 tablespoons Yellow Mustard
  • 2 tablespoons White Vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika Optional, for color

Equipment

  • Large pot
  • Mixing bowls (2)
  • Potato Masher or Fork

Method
 

Instructions
  1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
  2. While potatoes are boiling, hard-boil eggs. Once cooked, peel and chop.
  3. Chop celery and red onion.
  4. In a large bowl, mash the potatoes lightly with a potato masher or fork. Leave some chunks for texture.
  5. In a separate bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and paprika (if using).
  6. Add the chopped eggs, celery, and red onion to the mashed potatoes. Pour the dressing over the potato mixture and gently stir to combine.
  7. Cover and refrigerate for at least 2 hours to allow flavors to blend. Taste and adjust seasoning before serving.

Notes

For a richer flavor, use a combination of Yukon Gold and russet potatoes. You can also add other vegetables like chopped bell peppers or pickles. For a spicier kick, add a pinch of cayenne pepper to the dressing.