Simple Southern Potato Salad
Creamy, tangy, and irresistibly comforting, this Simple Southern Potato Salad is the ultimate crowd-pleasing side dish for cookouts, picnics, or weeknight dinners. Made with tender Yukon Gold potatoes, perfectly boiled eggs, crisp celery, and green onions, this classic recipe strikes the perfect balance of textures and flavors. The rich dressing combines mayonnaise, a touch of yellow mustard, sweet pickle relish, and a hint of apple cider vinegar for that signature Southern zing, all tied together with a sprinkle of paprika for a finishing flourish. Ready in just 40 minutes, this easy potato salad is a make-ahead favorite that tastes even better chilled as the flavors meld beautifully. Whether served alongside barbecue or simply enjoyed on its own, it’s the soul of Southern comfort in every bite.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 3 pieces Large eggs
- 1 cup Mayonnaise
- 2 tbsp Yellow mustard
- 1 tbsp Sweet pickle relish
- 1 tsp Apple cider vinegar
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 stalks Celery
- 2 pieces Green onions
- 0.5 tsp Paprika
Instructions
Peel and chop the Yukon Gold potatoes into bite-sized pieces.
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to medium and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes cook, place the eggs in a small pot and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes.
Drain the eggs, transfer to a bowl of ice water to cool, and peel the shells. Chop the eggs into small pieces.
Dice the celery and green onions finely. Set aside.
In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, black pepper, and paprika. Stir until smooth and well-combined.
Add the cooled potatoes, chopped eggs, celery, and green onions to the bowl with the dressing. Gently fold together until everything is evenly coated.
Taste and adjust seasoning as needed. If desired, sprinkle a bit of paprika on top for garnish.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4263 mg | 91% | |
*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.
