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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/southern-style-potato-salad-recipe/