Southern Potato Salad

 

Southern Potato Salad: The Classic Comfort Side Dish

No Southern cookout or picnic is complete without a generous scoop of Southern Potato Salad — a creamy, tangy, and slightly sweet side dish that perfectly complements any grilled meat or barbecue spread. This beloved recipe is all about simple ingredients coming together in perfect harmony: tender potatoes, hard-boiled eggs, crisp celery, and a tangy mayonnaise-based dressing with a hint of mustard and a touch of sweetness.

Whether you’re planning a backyard barbecue, a potluck, or just craving some good old-fashioned comfort food, this Southern potato salad will always deliver that nostalgic, homemade taste everyone loves.

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Why You’ll Love Southern Potato Salad

• Classic and comforting — a staple of Southern cuisine

• Creamy and tangy with just the right amount of sweetness

• Loaded with texture — tender potatoes, crunchy celery, and eggs

• Easy to make ahead — flavors meld beautifully overnight

• Perfect side for grilled dishes, fried chicken, or sandwiches

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Ingredients:

• 3 pounds Yukon Gold or red potatoes, peeled and cubed

• 4 large eggs

• 1 cup mayonnaise

• 2 tablespoons yellow mustard

• 2 celery stalks, finely chopped

• 1 small onion, finely chopped

• 2 tablespoons sweet pickle relish (optional)

• Salt and black pepper, to taste

• Paprika for garnish

• Fresh parsley or chives for garnish (optional)

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Instructions:

1. Cook the Potatoes:
   Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but not mushy, about 10-12 minutes. Drain and let cool.

2. Boil the Eggs:
   Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off heat and cover for 12 minutes. Transfer eggs to an ice bath, then peel and chop.

3. Make the Dressing:
   In a large bowl, mix mayonnaise, yellow mustard, sweet pickle relish, salt, and pepper until well combined.

4. Combine Ingredients:
   Gently fold cooled potatoes, chopped eggs, celery, and onion into the dressing. Adjust seasoning to taste.

5. Chill and Serve:
   Refrigerate for at least 2 hours before serving to let flavors meld. Sprinkle with paprika and fresh herbs just before serving.

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Serving Suggestions:

• Serve alongside classic barbecue dishes like ribs, pulled pork, or grilled chicken

• Pair with cornbread and baked beans for a true Southern feast

• Great for picnics, potlucks, or casual family dinners

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Tips & Variations:

• Add crunch: Toss in diced pickles or green onions.

• Spice it up: Add a dash of hot sauce or cayenne pepper.

• Make it lighter: Substitute half the mayonnaise with Greek yogurt.

• Herb twist: Fresh dill or tarragon can add a unique flavor.

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Final Thoughts

Southern Potato Salad is more than just a side dish — it’s a tradition and a taste of home. Creamy, tangy, and packed with texture, it brings people together around the table with every bite. Whether you’re a longtime fan or trying it for the first time, this recipe is sure to become a favorite.