Classic Southern Potato Salad – Creamy, Tangy & Timeless

A true picnic classic! This Southern Potato Salad is rich, creamy, and bursting with tangy flavor. Made with perfectly boiled potatoes, hard-boiled eggs, mayo, and a touch of mustard—it’s the ultimate comfort food side dish.

 If you’re into Southern favorites, check out our Baked Chicken and Rice or pair it with Stacked Steak Quesadillas from tinsuf.com!

 Ingredients

• 2 pounds (900g) russet or Yukon Gold potatoes, peeled & cubed

• 4 large eggs, hard-boiled & chopped

• ¾ cup mayonnaise

• 2 tablespoons yellow mustard

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• ½ cup chopped celery

• ½ cup chopped onion (white or red)

• 1 tablespoon sweet pickle relish (optional)

• Salt and black pepper to taste

• Paprika for garnish

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• Sliced boiled egg for topping (optional)

Instructions

1. Cook the Potatoes:

Place cubed potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and cool.

2. Prepare the Base:

In a large bowl, mix mayonnaise, mustard, celery, onion, relish (if using), salt, and pepper.

3. Combine Everything:

Add cooled potatoes and chopped eggs to the bowl. Gently stir until everything is evenly coated.

4. Chill:

Cover and refrigerate for at least 2 hours before serving to let the flavors blend.

5. Serve:

Top with sliced eggs and sprinkle with paprika before serving.

Storage

• Fridge: Store covered for up to 4 days.

• Freezer: Not recommended (mayonnaise will separate).

 Time & Yield

• Prep Time: 15 mins

• Cook Time: 12 mins

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• Chill Time: 2 hrs

• Total: ~2.5 hours

• Servings: 6–8

 Tools Used

• Large pot

• Mixing bowl

• Knife & cutting board

• Potato masher or fork (optional)

• Egg slicer (optional)

 Learn More Southern Favorites

This creamy potato salad pairs perfectly with BBQ, grilled meats, and holiday dinners.
 Want to explore more? Try this authentic Southern Potato Salad on AllRecipes for extra variations and user tips.