Southern Potato Salad

Course Side Dish

Cuisine American, Southern

Keyword easy-potato-recipes, potato-salad-recipe, southern-potato-salad

Prep Time 20

Cook Time 15

Chill time 4

Total Time 4 35

Servings servings

Calories 197kcal

3 lbs russet potatoes (peeled and cut into bite size cubes)
5 large hard boiled eggs peeled and chopped, reserve one for garnishing
1 cup real mayonnaise
3 Tbsp yellow mustard
1 Tbsp apple cider vinegar
2-3 Tbsp sugar may adjust to taste
1 tsp salt
1 tsp freshly ground black pepper
1 tsp granulated garlic or garlic powder
1/2 tsp celery seed
1/2 tsp dried dill
1/2 cup sweet pickle relish or chopped sweet pickles (May use dill pickles, if preferred)
1 rib celery finely diced
1 small red onion finely diced
4 green onions chopped
smoked paprika for garnishing

Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and green onions.
To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated with the dressing.
Cover the bowl with plastic wrap. Chill in the fridge for 4 hours.
Stir well before serving garnished with egg wedges or egg slices. Sprinkle the top with paprika.
Potato salad can also be served while warm, if desired.

- Eggs: You have the flexibility to use more, or less, than four chopped hard-boiled eggs to this potato salad.
- Onion: You can use a sweet Vidalia onion, yellow onion or a white onion in place of red onion.
- Mustard Substitutions: You could adapt the potato salad dressing using Dijon mustard or whole grain mustard. Plain yellow mustard is classic.
- Mayonnaise: My favorite mayo to use is Duke's mayonnaise. It's not sweet and won't add to the sweetness level. You can of course, use your favorite brand. Light or full fat mayonnaise will work.
- Potatoes: You can use red potatoes or Yukon gold potatoes in this recipe.