Description
Classic Southern Potato Salad is a creamy, tangy, and crunchy side dish featuring tender Yukon Gold potatoes combined with a velvety mayonnaise-based dressing, Dijon mustard, apple cider vinegar, sweet pickles, celery, red onion, and hard-boiled eggs. Perfect for barbecues, picnics, and family meals, this timeless recipe is easy to prepare ahead and loved by all.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, washed, peeled, and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Add-ins
- 1/2 cup sweet pickles (dill or bread and butter), finely chopped
- 1/2 cup celery, diced
- 1/4 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the potatoes: Start by washing and peeling the Yukon Gold potatoes, then cut them into evenly sized chunks. Boil the potatoes in salted water until just tender but still firm, about 10-15 minutes. Drain well and let cool completely before mixing to prevent a watery salad.
- Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and freshly ground black pepper to taste. This creamy, tangy base is essential for the classic Southern flavor.
- Chop the add-ins: Dice the celery, sweet pickles, and red onion finely so their flavors and crunch are evenly distributed throughout the salad. Chop the hard-boiled eggs and fresh parsley to add richness and color.
- Combine all ingredients: Gently fold the cooled potatoes into the dressing. Then add celery, pickles, onions, eggs, and parsley. Mix carefully and just until combined to keep the potato chunks intact. Taste and adjust seasoning if necessary.
- Chill and serve: Cover the salad and refrigerate for at least 2 hours or preferably overnight. This allows flavors to meld beautifully, enhancing the creamy and tangy goodness. Serve cold or at room temperature as desired.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to ensure the salad holds its shape.
- Do not overcook the potatoes; they should be tender but firm.
- Refrigerate before serving to let flavors blend and thicken the dressing slightly.
- Add salt and pepper gradually, tasting as you go to avoid over-seasoning.
- Fold ingredients gently to maintain potato chunk integrity.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it affects texture and flavor.
- Serve chilled or at room temperature for best flavor; avoid reheating in the microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Classic Southern Potato Salad, potato salad, Southern recipe, creamy potato salad, picnic side dish, barbecue side, easy potato salad