Classic Southern Potato Salad Recipe
Potato salad is the ultimate comfort food, and the Southern version is a true crowd-pleaser. Creamy, tangy, and packed with flavor, this classic potato salad is perfect for family gatherings, picnics, or any meal that needs a hearty, satisfying side. The combination of mayo, mustard, and hard-boiled eggs creates a rich base that’s balanced with just the right amount of crunch and flavor from the pickles and onions. This is the recipe you’ll want to make year after year.
➡ Ingredients:
6 large russet potatoes, peeled and cubed
3 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1/4 cup finely chopped red onion
1/4 cup chopped pickles or relish
Salt and pepper to taste
➡ Instructions:
1. Boil the cubed potatoes in salted water for about 10-15 minutes until tender. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, mustard, apple cider vinegar, and red onion.
3. Stir until everything is evenly mixed.
4. Fold in the chopped pickles or relish.
5. Season with salt and pepper to taste.
6. Chill in the fridge for at least an hour before serving.
➡ Tips & Swaps:
Swap Idea: Use Greek yogurt instead of mayo for a lighter version.
Add a Twist: Add chopped celery or bell peppers for extra crunch.
For Extra Flavor: Stir in a teaspoon of smoked paprika or a pinch of cayenne pepper for some smoky heat.
