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Bowl of Classic Southern Potato Salad with creamy dressing and herbs

Classic Southern Potato Salad

A creamy, tangy potato salad with tender potatoes and crunchy vegetables, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Potato Ingredients
  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp salt for boiling water
Dressing Ingredients
  • 3/4 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar or pickle juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
Additional Ingredients
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup onion, finely diced
  • 1/4 cup sweet pickle relish (optional)
  • Paprika for sprinkling (optional)
  • 2 tbsp chopped fresh parsley (optional)
  • Sliced boiled eggs (optional)

Method
 

Preparation
  1. Place cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 10-15 minutes until fork-tender but not mushy. Drain and let cool slightly.
  2. Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 9-10 minutes. Transfer to cold water, peel, and chop.
Mixing
  1. In a large bowl, mix mayonnaise, mustard, vinegar or pickle juice, salt, pepper, and paprika to make the dressing.
  2. Add slightly warm potatoes to the dressing and gently mix. Fold in chopped eggs, celery, onion, and relish.
Chilling
  1. Cover and refrigerate for at least 1 hour to allow the flavors to blend beautifully.
  2. Sprinkle paprika on top and add sliced eggs or parsley if desired. Serve chilled.

Notes

For a creamier texture, add more mayonnaise or even a splash of sour cream. Chop your vegetables finely for a better blend and texture. For heat, consider adding hot sauce or cayenne pepper to the dressing.