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Southern Potato Salad

Southern potato salad made with Yukon Gold potatoes and chopped hard-boiled eggs for a rich, creamy, fork-tender texture. Stir in celery, onion, and sweet pickle relish, then chill for a thick, picnic-ready BBQ side.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and eggs
  • 3 lb Yukon gold potatoes
  • 6 hard-boiled eggs Use peeled, chopped eggs.
  • 0.5 cup celery Finely diced.
  • 0.25 cup onion Finely diced.
  • 0.25 cup sweet pickle relish
Southern-style creamy dressing
  • 1 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp celery seed
  • salt To taste.
  • pepper To taste.
  • paprika For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool
  1. Bring a large pot of water to a boil, then add the Yukon gold potatoes and cook until fork-tender, about 15 minutes.
  2. Drain the potatoes and spread them out on a sheet pan to cool completely before mixing.
Build the salad
  1. In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, celery, onion, and sweet pickle relish.
  2. In a separate bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, and celery seed until smooth.
  3. Pour the dressing over the potato mixture and fold gently until the potatoes are evenly coated.
Chill and finish
  1. Refrigerate the salad for at least 3 hours or overnight, covered, until cold and thickened.
  2. Before serving, sprinkle paprika over the top as a garnish.

Notes

For the best texture, cool the boiled potatoes completely so the dressing doesn’t thin out. Refrigerate in an airtight container for 3–4 days; do not freeze. If you want a lighter version, substitute part of the mayonnaise with plain Greek yogurt while keeping the same seasoning and vinegar balance.