This Classic Southern-Style Potato Salad is creamy and full of flavor! It combines tender potatoes, crunchy celery, and a bit of tangy mustard for a perfect side dish.
Honestly, it’s hard to resist this salad at barbecues or family gatherings. I always make sure to save some for myself! Just mix, chill, and enjoy—easy peasy!
Key Ingredients & Substitutions
Potatoes: I recommend Yukon Gold or red potatoes for their buttery texture. If you’re looking for a quicker option, you could also use pre-washed baby potatoes; just chop them to the right size.
Mayonnaise: Traditional recipes call for mayo, but plain Greek yogurt is a great substitute for a healthier take. You can even mix half mayo and half yogurt for a tangy twist.
Mustard: Yellow mustard gives that classic flavor, but you could use Dijon or honey mustard if you prefer a different kick.
Sweet Pickle Relish: If you’re a fan of the zesty bite, try dill relish for a more tangy taste. You could also chop up some pickles instead!
Eggs: Hard-boiled eggs add richness, but if you’re looking for vegan options, you could omit them entirely or use a vegan egg substitute.
How Do You Get Creamy Potato Salad Without It Being Gummy?
Achieving a creamy texture without making it gummy is key for great potato salad. Here’s how to do it:
- Cook the potatoes until just tender. Don’t overcook, as they’ll break apart too much.
- Let the potatoes cool slightly after boiling. This prevents excess moisture from making your salad watery.
- When mixing the dressing, fold gently to avoid mashing the potatoes too much. Keep some chunks for texture!
- Chill the salad for at least 2 hours. This allows the flavors to come together and the salad to firm up nicely.
Classic Southern-Style Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds potatoes (preferably Yukon Gold or red potatoes), peeled and diced
- 4 large eggs
- 1 ½ cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup celery, finely chopped
- ½ cup sweet onion or yellow onion, finely chopped
- ¼ cup sweet pickle relish
For Garnish:
- Paprika, for garnish
- Fresh parsley leaves, for garnish (optional)
How Much Time Will You Need?
This Classic Southern-Style Potato Salad takes about 30 minutes to prepare, plus an additional 2 hours to chill in the fridge. It’s a simple process but definitely worth the wait for those flavors to meld together!
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the diced potatoes in a large pot and cover them with cold water by about an inch. Add a pinch of salt to season. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes. Once done, drain the potatoes and set them aside to cool slightly.
2. Cook the Eggs:
In a separate saucepan, place the eggs and cover them with cold water. Bring to a boil, then turn off the heat, cover, and let them sit for 10-12 minutes. After that, drain the water and cool the eggs in an ice water bath. Once cool, peel and chop the eggs.
3. Prepare the Dressing:
In a large mixing bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, sugar, ½ teaspoon salt, and black pepper until smooth and creamy. This will be the glorious dressing for your potato salad!
4. Combine Ingredients:
Add the cooled potatoes, chopped eggs (reserve a few slices for garnish if you wish), chopped celery, chopped onion, and sweet pickle relish to the bowl with the dressing. Gently fold everything together until well combined, being careful not to mash the potatoes too much. Taste and adjust the seasoning with extra salt and pepper if needed.
5. Chill:
Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours. This chilling time helps all those delicious flavors blend together perfectly!
6. Serve:
Before serving, sprinkle paprika on top for a beautiful color. You can also garnish with reserved egg slices and fresh parsley leaves for a nice touch. Enjoy your creamy, flavorful Classic Southern-Style Potato Salad!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Yes, while Yukon Gold or red potatoes are recommended for their texture, you can use other varieties like Russets. Just be aware that Russets can become a bit mushy when boiled, so keep an eye on them during cooking.
How Long Can I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Just give it a good stir before serving again to refresh its consistency!
Can I Make This Potato Salad Vegan?
Absolutely! To make a vegan version, substitute the mayonnaise with a plant-based mayo and omit the eggs. You could also add diced avocado for creaminess!
Tips for Achieving Perfectly Boiled Eggs?
To get perfectly hard-boiled eggs, bring them to a boil, then turn off the heat and let them sit covered for about 10-12 minutes. Cooling them in an ice water bath immediately afterward helps prevent a green ring around the yolk and makes peeling much easier!
