Southern Potato Salad is a cherished classic that embodies the heart and soul of Southern comfort. Begin by boiling russet potatoes until fork-tender, ensuring they retain a slight firmness. Once cooled, peel and dice the potatoes into bite-sized chunks, preserving their natural creaminess.
In a large mixing bowl, combine the potatoes with finely chopped hard-boiled eggs, adding a velvety texture and protein richness. Incorporate diced celery and red onions for a delightful crunch and a burst of color. The magic touch comes with sweet pickle relish, imparting a sweet and tangy flavor that complements the savory elements.
For the dressing, blend mayonnaise, Dijon mustard, apple cider vinegar, and a dash of sugar for a harmonious balance of creaminess and tang. Season generously with salt and pepper, adjusting to your taste preferences. Gently fold the dressing into the potato mixture, ensuring an even coating.
To elevate the flavor profile, sprinkle paprika on top, adding a hint of smokiness and a visual appeal. Chill the Southern Potato Salad for at least a couple of hours, allowing the flavors to meld and intensify.
This versatile dish is a staple at Southern gatherings, barbecues, and picnics. Its creamy, tangy, and slightly sweet notes make it a crowd-pleaser. Serve it alongside grilled meats or as a stand-alone delight. The Southern Potato Salad captures the essence of tradition, making every bite a nostalgic journey through the heartwarming flavors of the South.
Southern Potato Salad Recipe | S2Recipes
Details Southern Potato Salad Recipes
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4
Ingredients For Southern Potato Salad Recipes
4 potatoes
4 large eggs
½ cup mayonnaise
½ stalk celery, chopped
¼ cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
salt and pepper to taste
Instructions: Southern Potato Salad Recipes
Step 1: Gather all ingredients.
Step 2: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Step 3: At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
Step 4: Combine cooked potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
I loved the review by the lady who is 70 and been making potato salad for decades. Ditto..almost 70 myself, southern all the way. I detest dill so have always used sweet relish, black olives, pimento, mayo and mustard mixed, boiled eggs (I boil them on topp of the potatoes) sauteed onions and celery (yep, I saute' them), occasionally garlic powder or salt, season all, paprika, pepper.. And I've even added baby shrimp or tuna.. I definitely chill it before eating if there's time, but it's always better the next day--great w/saltine crackers. It's all about your own individual taste. A lot of these recipes are a foundation for us to use if we don't know how to make it. But any good cook tweaks a recipe for personal taste. I can't think of one recipe I've ever followed to the letter. My dad was a military chef who worked for generals and started teaching me how to cook when I was 9 years old. Love making people happy with recipes they enjoy. :-) Allrecipes has some amazing recipes and terrific ideas.
This is the potato salad I have made all of my life except I use sweet salad cubes instead. Paprika on top makes its even better too.
This recipe is southern so yes to dill relish. I also add Tony chachere seasoning and celery salt takes it to a new level.
LOL I have been making to recipe for years. got it from my mother,who got it from her mother. just never gave it a name. we just called it potato salad.
My recipe almost and let me add that most southern cooks do not use sweet relish in mustard style potato salad but instead use dill pickles chopped. So omit sweet relish and use Mt. Olive zesty garlic kosher dill spears; also I finely chop about a fourth of a green bell pepper and omit the garlic and add a medium sized onion, chopped. Does not matter on white or yellow onion and you might even want to try a Vidalia sometime. One other thing, we never serve this style of potato salad warm, always serve it cold. Try this way, you might like it even more. Personally I have never liked mine warm unless I’m making a version of German style potato salad. One other note here, add some paprika mixed in and sprinkle to your taste over the top before you serve it. I read in the reviews one thing that can be absolutely true when it comes to making potato salad, one time you can make it and it is perfect and yet you can do it on another day using same ingredients and it just refuses to taste the same. Don’t know if it is the potato or the egg or what it is but this is a definite you can count on.
This is a very good receipe but I also like to add sliced olives. And I prefer to use Miracle Whip.
I like the texture and flavor. Danny R
AMAZING! I subbed the sweet relish for dill relish, but this is treat both ways!
I am 82 and this is almost identical to my grandmother's recipe. However, I use Yukon gold potatoes and always add onion and a tablespoon of cider vinegar, because grandmothers are usually right. It would be helpful to know a more exact amount for the potatoes for new cooks. I have never heard of garlic in potato salad.
