This classic Southern potato salad is creamy and comforting! Made with potatoes, mayo, mustard, and a bit of crunch from celery and onion, it’s a delightful dish for any meal.
I love to serve it at family picnics or barbecues. Just be careful—you might find yourself sneaking spoonfuls before the meal even starts! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes give a buttery flavor, but Russet potatoes will also work well. If you want a healthier option, try using sweet potatoes for a different taste.
Mayonnaise: I recommend using a good quality mayo, but if you’re looking for a lighter version, Greek yogurt is a great substitute for a tangy taste while reducing calories.
Mustard: Yellow mustard is traditional, but Dijon can add a more complex flavor. If you like a kick, try honey mustard for sweetness!
Pickles: Dill pickles are classic, but if you prefer a sweeter salad, go for sweet pickles or relish. You can also try chopped olives for a unique flavor.
How Do You Boil Potatoes Perfectly for Potato Salad?
Boiling potatoes is about getting that right texture: tender, but still holding their shape. Follow these simple steps:
- Start with cold water in your pot to ensure even cooking. Add diced potatoes and a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes until fork-tender.
- Don’t overcook! You want them soft but not mushy. Drain and let cool before mixing.
Taking care during boiling ensures your potato salad has a lovely texture!
How to Cook Eggs Perfectly for Potato Salad?
Perfectly hard-boiled eggs are crucial for a great potato salad. Here’s how:
- Place eggs in a pot and cover them with cold water. There should be an inch of water above the eggs.
- Bring to a boil, then turn off heat, cover the pot, and leave for 12 minutes.
- Transfer to an ice bath to stop cooking, then peel and chop.
This method will ensure you avoid green yolks and achieve perfectly cooked eggs every time!
Classic Southern Potato Salad
Ingredients You’ll Need:
For The Salad:
- 3 pounds Yukon Gold or Russet potatoes, peeled and diced
- 4 large eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard (classic or Dijon)
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped sweet onion
- 1/4 cup chopped dill pickles or sweet pickle relish
- 2 tablespoons pickle juice (optional, for tanginess)
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, adjust to taste
For Garnishing:
- Paprika for garnish
- Fresh parsley leaves for garnish (optional)
How Much Time Will You Need?
This Classic Southern Potato Salad takes about 30 minutes to prepare. After that, you’ll want to chill it in the refrigerator for at least one hour to let the flavors mingle. So, in total, plan for about 1.5 hours to enjoy this delightful dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender but not mushy—about 10-15 minutes. Once done, drain the potatoes and let them cool to room temperature.
2. Prepare the Eggs:
While the potatoes are cooking, it’s time to hard boil the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cover the pot, remove it from the heat, and let the eggs sit for 12 minutes. After that, transfer them to an ice bath to stop the cooking process. Once cooled, peel and chop the eggs.
3. Mix the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, and, if you like, the pickle juice for added tanginess. Season with salt and pepper, and give everything a good mix until smooth.
4. Combine All Ingredients:
Carefully add the cooled potatoes, chopped eggs (keeping a few slices aside for garnishing later), celery, onion, and pickles or relish to the mayonnaise mixture. Gently fold everything together to avoid breaking up the potatoes too much. Taste and adjust the seasoning with more salt and pepper as needed.
5. Serve It Up:
Transfer your beautiful potato salad to a serving dish. For a touch of flair, sprinkle paprika on top and add the reserved egg slices and fresh parsley leaves for garnish.
6. Chill and Enjoy:
Pop the potato salad in the fridge for at least an hour before serving. This will help the flavors blend and give it a nice, creamy consistency. Enjoy your creamy, classic Southern potato salad—it’s sure to be a hit!
FAQ for Classic Southern Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are recommended for their creaminess, you can also use red potatoes. Just keep in mind that red potatoes are waxy and hold their shape well, so they may give the salad a different texture.
Can I Make This Salad Ahead of Time?
Yes! This potato salad can be made a day in advance. In fact, letting it chill overnight allows the flavors to meld beautifully. Just be sure to cover it well in the fridge to keep it fresh!
How Will Leftovers Keep?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3-4 days. If it seems dry after storage, you can add a little extra mayonnaise or a splash of pickle juice to freshen it up before serving again.
Can I Substitute the Mayonnaise?
Yes! If you’re looking for a lighter option, you can replace the mayonnaise with Greek yogurt or a 50/50 mixture of mayonnaise and Greek yogurt for a tangy flavor while reducing calories. Just adjust to your taste!
