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Southern-Style Potato Salad: Creamy, Tangy, and Packed with Flavor

Few dishes capture the essence of Southern comfort food like a classic potato salad. Creamy yet tangy, with layers of flavor in every bite, Southern-style potato salad is a staple at family gatherings, barbecues, and holiday tables. While it looks deceptively simple, a well-made potato salad balances creamy textures, a slight tang from vinegar or mustard, and the subtle crunch of fresh vegetables. Here’s how to make this timeless dish from scratch.

Ingredients

To make a classic Southern-style potato salad, you will need the following ingredients:

2 pounds of potatoes (Yukon Gold or red potatoes work best)
1 cup mayonnaise (use your favorite brand or homemade for extra creaminess)
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
3 celery stalks, finely chopped
1 small red onion, finely diced
3 hard-boiled eggs, chopped
1 teaspoon sugar (optional, for a subtle sweetness)
Salt and black pepper, to taste
Paprika, for garnish
Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Prepare the Potatoes

Wash and peel the potatoes if desired (leaving the skin on adds texture).
Cut them into roughly 1-inch cubes for even cooking.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring the water to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 10–15 minutes.
Drain the potatoes and let them cool slightly.

Tip: Slightly undercooking the potatoes ensures they hold their shape when mixed with the dressing.