Name: Southern Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Southern American
Ingredients: 2 lbs potatoes, peeled and diced into 1 inch pieces; 7 hard boiled eggs, chopped; 1 cup mayonnaise; 1 teaspoon yellow mustard; 4 tablespoons sweet pickle relish; Salt and pepper to taste

Jump to Recipe

Introduction

Southern Potato Salad is a classic comfort dish featuring tender potatoes, creamy mayonnaise, and a tangy touch of mustard and sweet pickle relish. It’s perfect for picnics, barbecues, or any gathering where good food shines.

A close-up view of a creamy potato salad served in a white bowl, showing a chunky mixture with roughly chopped pieces of boiled egg and tender white potato chunks mixed into a pale yellow, smooth dressing. The texture looks slightly lumpy with visible small bits scattered throughout, giving it a rich and hearty appearance. The bowl rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs potatoes, peeled and diced
7 hard boiled eggs, chopped
1 cup mayonnaise
1 teaspoon yellow mustard
4 tablespoons sweet pickle relish
Salt and pepper to taste

Instructions

Step 1: Place eggs in a pan covered with cold water. When the water starts to boil, reduce heat to low and simmer uncovered for 1 minute.
Step 2: Remove from heat, cover the pan, and let the eggs stand for 20 minutes to finish cooking.
Step 3: Peel and dice the potatoes into approximately 1-inch pieces.
Step 4: Cover the potatoes with water and bring to a boil. Cook uncovered for about 15 minutes or until tender, then drain.
Step 5: Allow the potatoes to cool before mixing to prevent them from crumbling. You can place them in the refrigerator for about an hour to speed this up.
Step 6: In a separate bowl, combine mayonnaise, yellow mustard, sweet pickle relish, salt, and pepper.
Step 7: Gently fold the cooled potatoes and chopped eggs into the dressing mixture until well coated.
Step 8: Serve and enjoy your Southern Potato Salad!

Tips & Variations

For extra flavor, add a splash of apple cider vinegar or a dash of smoked paprika.
Swap sweet pickle relish for dill relish to change the taste profile.
Using Yukon Gold potatoes can add a buttery texture to the salad.
To speed up egg cooking, try baking them at 325°F for 25 minutes, then cool in ice water.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled but can be brought to room temperature for 10-15 minutes before serving to enhance flavors.

How to Serve

A close-up view of a creamy egg salad inside a white bowl. The dish has a soft, chunky texture with pale yellow mixed egg yolks and whites. Visible small, white cube pieces of hard-boiled egg are scattered throughout. The salad looks thick and slightly rough in texture, filling the bowl almost to the edges. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making the salad a few hours or even a day ahead allows the flavors to meld beautifully. Just be sure to keep it refrigerated until serving.

How do I prevent the potatoes from becoming mushy?

Be sure to cook the potatoes just until tender and let them cool before mixing. Avoid over-stirring to keep the pieces intact and the texture pleasant.