Description
This classic Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics and summer gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, and zesty dill pickles, it’s dressed in a rich mayonnaise and mustard-based sauce with a touch of apple cider vinegar for brightness. Chilled to meld the flavors, this salad offers the perfect balance of creaminess and crunch with a hint of smokiness from paprika garnish.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (plus more for boiling water)
- 1/4 teaspoon black pepper
Add-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/3 cup dill pickles or relish
- 1/4 cup red onion, finely chopped
Garnish
- Paprika for garnish
Instructions
- Boil the Potatoes: Place the peeled and chunked Yukon Gold potatoes in a large pot and cover them with cold water, adding a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for 10 to 12 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine Potatoes and Dressing: While the potatoes are still warm, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, ensuring each piece is coated evenly without mashing them.
- Add Vegetables and Eggs: Stir in the chopped hard-boiled eggs, finely chopped celery, dill pickles or relish, and red onion. Mix gently until all ingredients are fully incorporated.
- Chill the Salad: Taste the potato salad and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the salad to chill properly.
- Garnish and Serve: Just before serving, sprinkle a generous pinch of paprika over the top for a classic Southern touch and a pop of color. Serve chilled and enjoy!
Notes
- For added tang, mix in a bit of pickle juice or substitute with sweet relish for a sweeter flavor profile.
- This potato salad can be made a day ahead; chilling overnight improves the flavor and texture.
- Use Yukon Gold potatoes as they hold their shape well and provide a creamy texture.
- Make sure not to overcook potatoes to prevent them from becoming mushy in the salad.
