Description
Classic Southern Potato Salad is a creamy and tangy side dish featuring tender cubed potatoes, hard boiled eggs, and a zesty dressing made with mayonnaise, mustard, vinegar, and pickle relish. Perfect for picnics, barbecues, or any gathering, this easy-to-make salad can be enjoyed warm or chilled to let the flavors meld beautifully.
Ingredients
Scale
Potatoes
- 5 to 6 medium-sized baking potatoes (about 2 pounds), such as Russet
- 1 tablespoon salt (for boiling)
Dressing
- 2 tablespoons white vinegar
- 2 teaspoons yellow mustard
- 1/2 cup mayonnaise
- 3 tablespoons pickle relish (dill or sweet)
Add-ins
- 3 large hard boiled eggs, finely chopped
- 1/2 small sweet onion, minced (about 1/4 cup)
Instructions
- Prepare Potatoes: Wash, peel, and cut the potatoes into approximately 3/4-inch cubes for even cooking and the ideal salad texture.
- Cook Potatoes: Place the cubed potatoes in a large pot and cover with water. Add 1 tablespoon of salt, bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender but still firm, about 10-15 minutes.
- Drain and Vinegar Toss: Drain the potatoes thoroughly. While still hot, immediately sprinkle them with 2 tablespoons of white vinegar to add tang and help prevent them from becoming mushy.
- Make Dressing: In a small bowl, whisk together 2 teaspoons yellow mustard, 1/2 cup mayonnaise, and 3 tablespoons pickle relish until smooth and well combined.
- Combine Ingredients: In a large bowl, combine the drained potatoes, finely chopped hard boiled eggs, and minced sweet onion.
- Add Dressing and Toss: Pour the dressing over the potato mixture and lightly toss to coat all ingredients evenly. Season with salt and pepper to taste.
- Serve or Chill: Serve the salad warm immediately or refrigerate for several hours to deepen the flavors. Adjust seasoning if needed before serving.
Notes
- Using Russet potatoes provides a fluffy interior that holds dressing well.
- Be careful not to overcook the potatoes to avoid mushy salad.
- The vinegar added while potatoes are hot enhances flavor and texture.
- Chilling the salad for several hours improves taste and allows flavors to meld.
- Pickle relish can be sweet or dill based on preference.
- Adjust salt and pepper after refrigeration to suit your taste.
