Bust Your Lips Southern Potato Salad
Get ready to elevate your potluck game with *Bust Your Lips Southern Potato Salad*, a rich and flavorful twist on the classic picnic favorite. Featuring tender russet potatoes, creamy mayonnaise, and a tangy blend of yellow mustard, sweet pickle relish, and white vinegar, this recipe perfectly balances bold Southern flavors. Hard-boiled eggs, crisp celery, and finely chopped red onion add texture and depth, while a sprinkle of paprika and optional green onion garnish brings a pop of color and flair. With just 40 minutes of prep and cook time, plus a cooling period to let the flavors meld to perfection, this creamy Southern potato salad is a must-have for barbecues, family gatherings, or any time you’re craving a hearty, comforting side dish. Don't forget to serve it chilled for that irresistible combination of sweet, tangy, and savory that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 pounds Russet potatoes
- 2 teaspoons Kosher salt
- 4 large Hard-boiled eggs
- 1.5 cups Mayonnaise
- 2 tablespoons Yellow mustard
- 0.25 cup Sweet pickle relish
- 0.25 cup Red onion, finely chopped
- 0.5 cup Celery, finely diced
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 1 tablespoon Granulated sugar
- 2 tablespoons White vinegar
- 2 tablespoons Green onions, thinly sliced (optional garnish)
Instructions
Peel the russet potatoes and cut them into large, even chunks (about 1-2 inches).
Place the potatoes in a large pot and add enough cold water to cover them by at least an inch. Add 1 teaspoon of kosher salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook as they should hold their shape.
Drain the potatoes and let them cool slightly. Transfer to a large mixing bowl and gently chop into smaller, bite-sized pieces if needed.
While the potatoes cool, peel and dice the hard-boiled eggs, setting a few slices aside for garnish if desired.
In a separate small bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, granulated sugar, paprika, ground black pepper, and white vinegar until smooth and well-combined.
Add the diced eggs, celery, and red onions to the cooled potatoes. Pour the dressing over the mixture and gently fold to combine all ingredients without breaking the potatoes too much.
Taste and adjust seasonings as needed (add more salt, pepper, or a touch more mustard for tang).
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. For best results, chill for up to 4 hours or overnight.
Before serving, give the salad a gentle stir. Garnish with a sprinkle of paprika, reserved egg slices, and optional green onions for a pop of color.
Serve chilled and enjoy the explosion of creamy, tangy, and sweet flavors that make this potato salad irreplaceably Southern!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
