Classic Southern Potato Salad Recipe with Eggs and Pickles
Southern Potato Salad is a creamy, tangy classic made with tender potatoes, mayonnaise, mustard, eggs, and a touch of sweetness. It is perfect for cookouts, picnics, holidays, and family meals.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 4 servings 1x
Ingredients
2 1/2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
1 cup mayonnaise
2 tablespoons yellow mustard
1/3 cup sweet pickle relish
1 tablespoon apple cider vinegar or pickle juice
3 large eggs, hard-boiled and chopped
1/2 cup finely diced celery
1/3 cup finely diced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon sugar, optional
2 tablespoons chopped fresh parsley
Instructions
- Peel and cut the potatoes into chunks.
- Place them in a pot, cover with water, add salt, and bring to a boil.
- Simmer for 10 to 12 minutes until fork-tender.
- Drain and let cool slightly, then sprinkle with vinegar.
- In a bowl, mix mayonnaise, mustard, relish, salt, pepper, paprika, and sugar.
- Add celery, onion, and chopped eggs to the dressing.
- Add the potatoes and gently fold to combine.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 2 hours.
- Garnish with paprika and parsley before serving.
Notes
Do not overcook the potatoes.
Mix gently to keep the texture intact.
Chill before serving for best flavor.
Store in the refrigerator for up to 4 days.