Southern Potato Salad
A creamy, tangy classic Southern Potato Salad that's perfect for picnics and gatherings.
Ingredients
Main Ingredients
- 2 pounds russet or Yukon Gold potatoes Peeled and chopped into bite-sized pieces.
- 3 pieces hard-boiled eggs Finely chopped for even distribution.
- 1 cup mayonnaise Use high-quality mayonnaise for best results.
- 2 tablespoons yellow mustard Adjust to your taste preference.
- 1/2 cup dill pickles Diced for added crunch and tanginess.
- 1/4 cup red onions Finely chopped for a mild, sweet flavor.
- 1/2 cup celery Finely chopped for a fresh, crisp element.
Instructions
Preparation
- Place the potato chunks in a pot, cover them with water, and add a pinch of salt.
- Boil until they are tender but not mushy, approximately 10-12 minutes.
- Drain and let them cool.
Hard-Boiling Eggs
- Place eggs in a pot and cover them with water.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Cool, peel, and chop the eggs.
Prepare the Dressing
- In a bowl, mix mayonnaise, mustard, and a pinch of salt and pepper.
- Adjust the mustard to achieve your desired tanginess.
Combine Ingredients
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, diced pickles, red onions, and celery.
- Pour the dressing over the mixture and gently fold it in.
Chill and Serve
- Refrigerate your Southern Potato Salad for at least two hours to allow the flavors to meld.
- Serve it chilled as a delightful side dish at your next gathering.
Notes
This potato salad can be adjusted with extra pickles or mustard to suit personal tastes. It's ideal for making ahead of time.