The Foolproof Step-by-Step Method
Step 1: Cook the Potatoes & Eggs to Perfection
Peel and Cube: Peel the potatoes and cut them into 1-inch cubes. Try to make them as uniform as possible for even cooking.
Boil: Place the potato cubes in a large pot and cover with cold water by an inch. Add 1 tablespoon of salt. Bring to a boil, then reduce heat to a gentle simmer.
Cook Until Tender: Cook for 10-15 minutes, or until the potatoes are just fork-tender. You should be able to pierce them easily, but they should not be falling apart.
Cook the Eggs: While the potatoes are cooking, place the eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool, then peel and chop.
Step 2: The Crucial Step – Draining and Seasoning
Drain Well: As soon as the potatoes are tender, drain them thoroughly in a colander.
Season While Hot: Transfer the hot, drained potatoes to a large mixing bowl. Sprinkle the apple cider vinegar over them and toss gently. This is a secret step! The hot potatoes absorb the vinegar, giving the salad a wonderful tang from the inside out.
Step 3: Combine and Dress
Let Potatoes Cool: Allow the potatoes to cool for about 15-20 minutes. They should still be slightly warm, which helps them absorb the dressing.
Add Mix-Ins: To the slightly cooled potatoes, add the chopped hard-boiled eggs, celery, onion, and pickle relish.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, mustard, sugar (if using), paprika, salt, and pepper.
Gently Combine: Pour the dressing over the potato mixture. Using a large spatula, gently fold everything together until the potatoes are evenly coated. Be careful not to overmix and break down the potatoes.
Step 4: The Final Rest (The Most Important Step!)
Cover and Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight.
Why It Matters: This resting time is non-negotiable. It allows the flavors to meld beautifully and the dressing to fully set. The salad will thicken and taste infinitely better.
Step 5: Serve and Enjoy!
Before serving, give the salad a good stir. If it seems a little thick, you can stir in a tablespoon of milk to loosen it.
Taste and adjust seasoning. Transfer to a serving bowl, garnish with sliced egg and a sprinkle of paprika.
5 Pro Tips for the Best Southern Potato Salad
Choose the Right Potato: Russets are classic and yield a fluffier texture. Yukon Golds are waxier and hold their shape beautifully, resulting in a creamier salad. Both are excellent choices.
Don’t Overcook the Potatoes: This is the #1 mistake. You want tender, not mashed, potatoes.
Season in Layers: Salting the water, seasoning the hot potatoes, and seasoning the dressing ensures every component is flavorful.
Duke’s Mayonnaise: If you can find it, Duke’s is the preferred mayonnaise in the South because it’s tangier and has no sugar.
Customize It: Add ¼ cup of chopped red bell pepper for color or a teaspoon of celery seed for an extra layer of flavor.
Frequently Asked Questions (FAQ)
Q: Why is my potato salad watery?
A: This usually happens if the potatoes are overcooked and break down, or if they weren’t drained and cooled properly before adding the dressing.
Q: Can I make this potato salad without eggs?
A: Absolutely. Simply omit the eggs. The salad will still be delicious.
Q: How long does potato salad last in the fridge?
A: It will keep well in an airtight container for 3-5 days. Always keep it refrigerated.
Q: Can I use red potatoes?
A: Yes, red-skinned potatoes are a great option. You can even leave the skin on for a more rustic texture and added nutrients. Just scrub them well.
