Easy Southern Potato Salad
Creamy, tangy, and packed with classic Southern flavor — perfect for BBQs, picnics, and family dinners
Ingredients (Serves 6–8)
3 lbs Yukon Gold or russet potatoes, peeled and cubed
3 large eggs
1 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar (or pickle juice)
½ cup celery, finely chopped
½ cup sweet pickle relish
¼ cup red onion, finely diced
½ tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika (plus extra for garnish)
Instructions
Cook the Potatoes
Place potatoes in a large pot and cover with cold salted water.
Bring to a boil and cook 10–15 minutes until fork-tender.
Drain and let cool slightly (they should still be slightly warm when mixing for best flavor).
Boil the Eggs
Place eggs in a saucepan, cover with water.
Bring to a boil, then turn off heat and cover for 10–12 minutes.
Cool, peel, and chop.
Make the Dressing
In a large bowl, mix:
Mayonnaise
Mustard
Vinegar (or pickle juice)
Salt, pepper, and paprika
Combine
Add warm potatoes to the dressing and gently stir.
Fold in chopped eggs, celery, relish, and onion.
Taste and adjust seasoning if needed.
Chill
Cover and refrigerate at least 2 hours (overnight is even better).
Garnish
Sprinkle with paprika and add sliced boiled eggs on top for that classic Southern look.