Description
This Classic Southern Potato Salad is a creamy, flavorful side dish made with tender red potatoes, a zesty mayonnaise-based dressing, and classic additions like celery, onion, hard-boiled eggs, and sweet pickle relish. Garnished with paprika and fresh parsley, it’s a perfect accompaniment for barbecues, picnics, and family dinners.
Ingredients
Scale
Potatoes
- 2 pounds of red potatoes, peeled and cut into bite-sized chunks
Dressing
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Add-ins
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
Garnish
- Paprika for garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Boil Potatoes: Begin by placing the peeled and chopped red potatoes in a large pot. Cover them completely with cold water and bring to a boil over high heat.
- Simmer Potatoes: Once boiling, reduce heat to medium and simmer the potatoes until they are tender when pierced with a fork, about 10-15 minutes.
- Drain and Cool: Drain the cooked potatoes in a colander and allow them to cool slightly so they don’t melt the dressing.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, cider vinegar, sugar, salt, and black pepper. Mix thoroughly until smooth and well blended.
- Add Vegetables and Eggs: Stir in the finely chopped celery, onion, chopped hard-boiled eggs, and sweet pickle relish into the dressing mixture until evenly mixed.
- Combine Potatoes and Dressing: Gently fold the slightly cooled potatoes into the dressing mixture, ensuring each potato chunk is coated evenly without mashing them.
- Garnish: Transfer the potato salad to a serving bowl. Sprinkle a generous pinch of paprika over the top for color and subtle flavor.
- Add Parsley (Optional): Garnish with chopped fresh parsley if desired to add freshness and a pop of green color.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate the salad for at least two hours to allow flavors to meld and enhance the taste.
Notes
- Use red potatoes as they hold their shape well after cooking, preventing a mushy salad.
- Chill the potato salad sufficiently before serving for best flavor and texture.
- Adjust salt and pepper to taste depending on personal preference.
- Hard-boiled eggs add creaminess and protein, but can be omitted for an egg-free version.
- The salad can be prepared a day in advance to save time and deepen the flavors.
