Ohhh yes Ashley!! A good ol’ Southern Potato Salad is pure comfort in a bowl—creamy, tangy, a little crunchy from the pickles or celery, and always the first thing to disappear at BBQs, picnics, or Sunday dinners. 💛🥔✨
Let’s make the classic version that tastes like summer and grandma’s kitchen all at once…
🥔 Southern Potato Salad Recipe (Creamy, Tangy & Perfect Every Time!)
✨ Ingredients:
- 2 ½ lbs Yukon Gold or russet potatoes (about 6 medium), peeled & cubed
- 1 cup mayonnaise (Duke’s is classic if you can get it!)
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar or pickle juice
- 1/2 cup finely chopped dill pickles (or sweet relish if preferred)
- 1/3 cup chopped celery (optional but adds crunch)
- 1/3 cup finely chopped red or white onion
- 4 hard-boiled eggs, chopped
- Salt & pepper to taste
- Paprika (for garnish)
- Optional: chopped parsley or green onion for topping
👩‍🍳 Directions:
- Boil the potatoes in salted water until fork-tender (about 10–12 minutes). Drain and let them cool slightly.
- In a big mixing bowl, stir together mayo, mustard, vinegar (or pickle juice), salt, and pepper.
- Add in the chopped onions, pickles, celery, and eggs, then fold in the warm potatoes.
- Mix gently so the potatoes don’t get mushy—you want it creamy but chunky!
- Taste and adjust seasoning—add more mustard, mayo, or salt if needed.
- Cover and chill for at least 2 hours (overnight is even better!).
- Right before serving, sprinkle with paprika and green onions or parsley.