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.
Equipment
- Large pot
- Mixing bowls (2)
- Potato Masher or Fork
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
Instructions
Instructions
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- While potatoes are boiling, hard-boil eggs. Once cooked, peel and chop.
- Chop celery and red onion.
- In a large bowl, mash the potatoes lightly with a potato masher or fork. Leave some chunks for texture.
- In a separate bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and paprika (if using).
- Add the chopped eggs, celery, and red onion to the mashed potatoes. Pour the dressing over the potato mixture and gently stir to combine.
- 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.