Southern Potato Salad Recipe That Feels Like a Warm Embrace
This Southern-style potato salad is a tangy, creamy, and satisfying side dish made with perfectly cooked potatoes, tangy vinegar dressing, and crispy hard-boiled eggs. It’s ready in 30 minutes and full of comforting flavors that bring warmth and nostalgia to any meal.
- Prep Time: 10
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: Salads
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds Russet potatoes, peeled and cut into bite-sized pieces
6 large hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup diced green onions
1 stalk celery, finely chopped
1 tablespoon yellow mustard
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sweet relish (optional)
Pinch of cayenne pepper (optional)
Instructions
Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until tender but not soft, about 8-10 minutes. Drain and let cool slightly.
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, yellow mustard, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
Add the cooked and cooled potatoes, chopped hard-boiled eggs, green onions, celery, and relish (if using). Gently mix until everything is well combined.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to develop. Serve chilled or at room temperature.
Notes
Make ahead: This salad tastes even better the next day. Prepare up to 1 day in advance and store in the refrigerator.
For extra crunch, add the chopped celery and green onions just before serving.
Substitute relish with finely diced pickles or omit it for a more classic flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://cookingwithramsay.com/southern-potato-salad-recipe/