Southern Potato Salad
Creamy, tangy, and bursting with soulful Southern flavor, this Southern Potato Salad is the ultimate side dish for picnics, barbecues, and family gatherings. Made with tender Yukon Gold potatoes, perfectly cooked hard-boiled eggs, and a zesty dressing of mayonnaise, yellow mustard, and sweet pickle relish, this classic recipe is elevated with the crunch of diced celery and a hint of smoky paprika. Red onion adds a touch of sharpness, while fresh parsley provides optional vibrancy for a flavorful finish. Ready in under an hour, this chilled potato salad is a crowd-pleaser that perfectly complements grilled meats or fried chicken. Treat your taste buds to a traditional Southern favorite that’s hearty, satisfying, and irresistibly delicious.
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Recipe Information
Ingredients
- 3 lbs Yukon Gold potatoes
- 4 pieces Large eggs
- 1 cup Mayonnaise
- 2 tbsp Yellow mustard
- 1 tbsp Sweet pickle relish
- 2 pieces Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Smoked paprika
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Wash and peel the potatoes, then cut them into evenly sized chunks (about 1.5-inch cubes). Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender. Be careful not to overcook.
While the potatoes are cooking, place the eggs in a small pot and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, reduce the heat to low, and cook for 10 minutes.
Remove the eggs from the pot and place them in an ice water bath to cool. Once cooled, peel the eggs and chop them into small pieces.
Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, place them in a large mixing bowl.
In a separate small bowl, combine the mayonnaise, yellow mustard, and sweet pickle relish. Mix until well combined and smooth.
Add the diced celery, chopped red onion, and chopped hard-boiled eggs to the potatoes. Pour the mayonnaise mixture over the top and gently toss to coat everything evenly.
Season the potato salad with salt, black pepper, and smoked paprika. Gently mix to combine. If desired, garnish with fresh chopped parsley for added freshness and color.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to blend and the potato salad to chill properly.
Serve cold as a side dish for your favorite Southern meals, barbecues, or gatherings. Enjoy!
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 18.7 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 383 mg | 29% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6488 mg | 138% | |
*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.
