Southern Potato Salad Recipe
Introduction
Southern Potato Salad is a classic side dish perfect for picnics and BBQs. Creamy and tangy, it combines tender potatoes with a flavorful dressing for a comforting treat.
Ingredients
- 4 cups cooked potatoes, peeled and diced
- 1 cup mayonnaise
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
Instructions
- Step 1: In a large bowl, combine the cooked and diced potatoes with the mayonnaise, chopped eggs, and sweet pickle relish.
- Step 2: Gently mix all ingredients until well coated. Cover and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Tips & Variations
- For extra tang, add a teaspoon of yellow mustard or a splash of apple cider vinegar.
- Try adding diced celery or chopped green onions for added crunch and flavor.
- Use red potatoes for a firmer texture that holds up well in the salad.
Storage
Store potato salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving and serve chilled. Avoid leaving it out at room temperature for more than 2 hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Southern potato salad ahead of time?
Yes, potato salad actually tastes better after sitting in the fridge for a few hours or overnight because the flavors have time to blend.
Can I use mustard instead of relish?
You can substitute relish with mustard for a tangier flavor, but it will change the classic taste. You might want to add a bit of sugar to balance the mustard’s sharpness.
PrintSouthern Potato Salad Recipe
Classic Southern Potato Salad is a creamy, tangy, and comforting side dish featuring tender potatoes, hard-boiled eggs, mayonnaise, and sweet relish. Perfectly chilled and full of traditional Southern flavors, this potato salad pairs beautifully with barbecue, fried chicken, or any picnic fare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern United States
Ingredients
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 4 hard-boiled eggs, chopped
- 1/2 cup sweet pickle relish
- 1 tablespoon yellow mustard (optional for tang)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to simmer until potatoes are tender but not falling apart, about 15-20 minutes. Drain and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise, chopped hard-boiled eggs, sweet pickle relish, and mustard if using. Stir well to combine and season with salt and pepper to taste.
- Mix Potatoes and Dressing: Add the slightly cooled potatoes to the dressing mixture and gently fold together until potatoes are evenly coated.
- Chill the Salad: Cover the potato salad with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the salad to firm up.
- Serve: Once chilled, give the potato salad a gentle stir and adjust seasoning if necessary. Serve cold as a delicious side dish.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russets for a fluffier salad.
- Chilling the salad overnight improves the flavor.
- Add chopped celery or onions for extra crunch if desired.
- Adjust mayonnaise quantity to preference for creaminess.
- This salad keeps well refrigerated for up to 3 days.
Keywords: Southern Potato Salad, Classic Potato Salad, Mayonnaise Potato Salad, Picnic Side Dish, Potato Salad Recipe
