Southern Potato Salad Delight
Creamy Southern potato salad with tender potatoes, chopped eggs, and a tangy mustard-mayo dressing. Perfect for picnics and cookouts.
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Servings:
Ingredients
Main Ingredients
- 3 lb russet potatoes, peeled and cut into 1-inch chunks about 6–7 medium
- 8 oz hard-boiled eggs, chopped about 4 eggs
- 1.25 cup mayonnaise
- 2.5 tbsp yellow mustard
- 0.33 cup sweet pickle relish
- 0.75 cup celery, finely diced
- 0.5 cup red onion, finely diced
- 1.5 tbsp apple cider vinegar
- 1.5 tsp granulated sugar
- 1.25 tsp kosher salt plus more to taste
- 0.75 tsp black pepper freshly ground
- 0.5 tsp celery seed
- 1 tbsp fresh dill, chopped optional
- 0.5 tsp paprika for garnish
Instructions
Preparation Steps
- Peel and cut potatoes into 1-inch chunks.
- Boil potatoes in well-salted water until just tender, 12–15 minutes.
- Drain potatoes, spread on a sheet pan, and let steam-dry until warm.
- Simmer eggs for 10 minutes, chill in ice water, then peel and chop.
- Whisk mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seed in a large bowl.
- Fold in celery, red onion, relish, and dill until evenly coated.
- Gently add warm potatoes and chopped eggs; toss to coat without mashing.
- Cover and chill at least 1 hour to meld flavors. Adjust seasoning to taste.
- Dust with paprika just before serving.
Notes
Swap sweet relish with dill relish for a tangier bite, or add chopped pickled jalapeños for heat. For best texture, fold in potatoes while still slightly warm, then chill 4 hours. Store airtight in the refrigerator up to 4 days.
This recipe is an original creation inspired by classic Southern Potato Salad Delight flavors. All ingredient ratios and instructions are independently developed.