Southern Style Potato Salad Recipe

Introduction

Southern Style Potato Salad is a classic comfort food that brings creamy, tangy, and slightly sweet flavors together in every bite. Perfect for picnics, barbecues, or family gatherings, this hearty salad is easy to make and always a crowd-pleaser.

Ingredients

• 3 pounds Russet potatoes (medium)
• 1 cup mayonnaise
• ¼ cup mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• ½ teaspoon onion powder
• ¼ cup sweet pickle relish
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 4 large eggs, hard-boiled and cut into chunks

Instructions

1. Step 1: Place the potatoes in a large pot filled with water and bring to a boil.
2. Step 2: Boil the potatoes until they are tender and a knife easily pierces through them, about 15-20 minutes.
3. Step 3: Transfer the potatoes to an ice bath to cool them quickly and stop the cooking process.
4. Step 4: Once cooled, peel the potatoes and dice them into large chunks.
5. Step 5: In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, and onion powder until smooth.
6. Step 6: Pour the dressing over the potatoes and mix gently to coat. Add the sweet pickle relish, chopped celery, chopped onion, and hard-boiled eggs. Stir until everything is evenly combined.
7. Step 7: Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld. Enjoy!

Tips & Variations

• For a tangier salad, increase the apple cider vinegar by 1 teaspoon.
• Use red potatoes instead of Russets for a firmer texture and more color.
• Add a pinch of paprika on top before serving for a smoky finish and extra color.
• For a lighter version, substitute half of the mayonnaise with Greek yogurt.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Avoid leaving the salad out at room temperature for more than two hours to keep it fresh and safe to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, potato salad actually tastes better when made a few hours to a day in advance, allowing the flavors to blend. Just keep it refrigerated until ready to serve.

How do I prevent the potatoes from falling apart?

Choose starchy potatoes like Russets and avoid overcooking them. Cooking just until tender and cooling them quickly in an ice bath helps maintain their shape.

Southern Style Potato Salad Recipe

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★★★★★

4.4 from 88 reviews

This Southern Style Potato Salad features tender chunks of Russet potatoes combined with a creamy mayo and mustard dressing, tangy apple cider vinegar, and sweet pickle relish. Enhanced with crunchy celery, chopped onion, and hearty hard-boiled eggs, this classic recipe brings a perfect balance of flavors and textures that’s ideal for family gatherings, picnics, and potlucks.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds Russet potatoes (medium)

Dressing

• 1 cup mayonnaise
• ¼ cup mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• ½ teaspoon onion powder

Add-ins

• ¼ cup sweet pickle relish
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 4 large eggs, hard-boiled and cut into chunks

Instructions

1. Boil Potatoes: Place water in a large pot and add the whole medium Russet potatoes. Bring the water to a boil and cook the potatoes until a knife can easily pierce through them, approximately 15-20 minutes depending on potato size.
2. Cool Potatoes: Transfer the cooked potatoes immediately into an ice bath to stop the cooking process and cool them completely. This helps maintain texture and prevents overcooking.
3. Peel and Dice: Once cool, peel the potato skins off carefully. Then dice the potatoes into large chunks, ensuring pieces are roughly uniform for even flavor distribution.
4. Prepare Dressing: In a small bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, and onion powder. Whisk together until smooth and well blended to form the creamy dressing base.
5. Mix Salad: Pour the dressing over the diced potatoes and gently mix until the potatoes are evenly coated. Then fold in the sweet pickle relish, chopped celery, chopped onion, and chopped hard-boiled eggs until the ingredients are fully integrated.
6. Serve and Enjoy: Transfer the potato salad to a serving bowl. Chill in the refrigerator if desired, then serve as a delicious side dish perfect for Southern-style meals, barbecues, or picnic outings.

Notes

• For best results, use Russet potatoes as they hold their shape well after boiling.
• Allowing the potatoes to cool completely before peeling helps make peeling easier and prevents breaking the pieces.
• Hard-boil the eggs ahead of time and cool them in ice water for easy peeling and optimal texture.
• This potato salad can be refrigerated for up to 3 days in an airtight container.
• Adjust mustard and sugar amounts according to your preferred balance of tangy and sweet flavors.

Keywords: Southern style potato salad, classic potato salad, creamy potato salad, picnic potato salad, side dish