Of course! Southern Potato Salad is a classic, creamy, tangy, and savory side dish that’s a non-negotiable at barbecues, picnics, and family gatherings. It’s distinct from other styles (like a German potato salad with a vinegar base) because of its mayonnaise-based dressing and the addition of sweet pickle relish.
Here is a classic, tried-and-true recipe for Southern Potato Salad, complete with tips for making it perfect every time.
Classic Southern Potato Salad
This recipe yields a creamy, flavorful potato salad that strikes the perfect balance between tangy, savory, and slightly sweet.
Yields: About 8 servings
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 2 hours (minimum)
Ingredients
· For the Potatoes:
· 3 lbs russet or Yukon Gold potatoes (about 6-7 medium)
· 1 tablespoon salt (for the boiling water)
· The Dressing:
· 1 ¼ cups mayonnaise (Duke’s is the Southern favorite, but Hellmann’s works too)
· ¼ cup yellow mustard
· ¼ cup sweet pickle relish (plus a tablespoon of the relish juice)
· 1 tablespoon apple cider vinegar
· 1 teaspoon celery seed
· ¾ teaspoon paprika, plus more for garnish
· Salt and freshly ground black pepper to taste
· The Mix-Ins:
· 3 large hard-boiled eggs, chopped
· 1 cup finely chopped celery (about 2 stalks)
· ½ cup finely chopped yellow or white onion
· 2 tablespoons finely chopped fresh parsley (optional, for color)
Instructions
- Cook the Potatoes: Scrub the potatoes clean. You can peel them now or after boiling (peeling after boiling is often easier). Place the whole potatoes in a large pot and cover with cold water by an inch. Add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-25 minutes, or until the potatoes are tender and can be easily pierced with a fork. Be careful not to overcook them, or they will become mushy.
- Cool the Potatoes: Drain the potatoes immediately and let them cool until they are just cool enough to handle. If you haven’t peeled them, the skins should slip off easily. Use a knife to help if needed.
· Pro-Tip: For the best texture, cut the potatoes while they are still warm. Dice them into ¾-inch to 1-inch cubes. Transfer them to a large mixing bowl. - Season the Warm Potatoes: Sprinkle the apple cider vinegar over the warm, diced potatoes and gently toss. This allows the potatoes to absorb the tangy flavor, which is a key step for authentic taste. Let them cool completely. You can spread them on a baking sheet to speed up the process.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish (and juice), celery seed, paprika, and a good pinch of salt and pepper.
- Combine: Once the potatoes are completely cool, add the chopped hard-boiled eggs, celery, and onion to the large bowl. Pour the dressing over everything.
- Fold Gently: Using a large spatula, gently fold all the ingredients together until the potatoes are evenly coated. Be careful not to overmix and break down the potatoes.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but preferably 4 hours or overnight. This chilling time is crucial for the flavors to meld together.
- Serve: Before serving, give the potato salad a final stir. Taste and adjust seasoning if needed. Transfer to a serving bowl and sprinkle with a little extra paprika for a classic look.
Tips for the BEST Southern Potato Salad
· The Potato Choice:
· Russet Potatoes: These are traditional. They become fluffy and absorb the dressing well, but can break down more easily. Be extra gentle when mixing.
· Yukon Gold Potatoes: A modern favorite. They have a naturally buttery flavor and a waxy texture that holds its shape beautifully, resulting in a creamier salad with distinct chunks.
· Don’t Overcook the Potatoes: This is the most common mistake. You want them tender, not falling apart. Start checking for doneness at 15 minutes.
· Season the Warm Potatoes: Adding the vinegar to the warm potatoes is a game-changer. It adds a depth of flavor that you can’t get by just mixing it into the cold dressing.
· The Relish Matters: Sweet pickle relish is a signature ingredient. Don’t skip it! The sweet and tangy flavor is essential.
· The Mayo Debate: In the South, Duke’s Mayonnaise is the gold standard. It’s tangier and has no sugar, which many people prefer for savory dishes. Hellmann’s/Best Foods is a perfectly fine substitute.
· Optional Add-Ins:
· A strip or two of crumbled cooked bacon.
· A dash of hot sauce or a pinch of cayenne pepper for a little heat.
· 1-2 tablespoons of chopped pimentos for color and a slight sweetness.
· A teaspoon of sugar if you like a sweeter salad.
Enjoy your taste of Southern hospitality