Is there any dish that says “summer gathering” or “comfort food” quite like a classic Southern potato salad? It’s the non-negotiable side dish at every barbecue, family reunion, and Sunday supper. The perfect version is a harmonious balance of creamy, tangy, and sweet, with a satisfying crunch from crisp vegetables and the rich depth of hard-boiled eggs.
This isn’t just a recipe; it’s a blueprint for a timeless classic. We’re skipping the complicated steps and focusing on the core techniques that guarantee a potato salad with perfect texture and that unforgettable, soul-satisfying flavor. Get ready to make the potato salad that disappears first from the picnic table.
Why This Recipe is a Southern Staple
Creamy, Not Gloppy: The dressing is the perfect balance of mayonnaise and tangy accents for a rich but not heavy salad.
Perfect Potato Texture: The secret to cubes that hold their shape without being crunchy or mushy.
The Flavor Trinity: A simple combination of celery, onion, and pickle relish provides the essential crunch and tang.
Make-Ahead Magic: This salad tastes even better the next day, making it the ultimate stress-free dish for entertaining.
Gathering Your Ingredients (Serves 8-10)
For the Potatoes & Eggs:
3 lbs russet or Yukon Gold potatoes (about 6-7 medium)
4 large eggs
1 tablespoon salt (for the boiling water)
For the Crunchy Veggies:
1 cup celery, finely diced (about 3 stalks)
½ cup yellow or sweet onion, finely diced
⅓ cup sweet pickle relish (or dill pickle relish for a tangier kick)
For the Creamy Dressing:
1 ¼ cups real mayonnaise (like Duke’s or Hellmann’s)
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar or the pickle relish juice
1 teaspoon sugar (optional, balances tang)
½ teaspoon paprika, plus more for garnish
Salt and freshly ground black pepper to taste
Optional Garnish:
1 hard-boiled egg, sliced
Sprinkle of paprika
Fresh chopped chives or parsley
The Foolproof Step-by-Step Method
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