Step 3: Prepare the Dressing
- In a large mixing bowl, combine mayonnaise, yellow mustard, and sweet pickle relish.
- Stir in apple cider vinegar and sugar (if using) until smooth.
- Season with salt and black pepper to taste.
Pro Tip: Taste the dressing before adding it to potatoes; it should be tangy and slightly sweet. Adjust to your preference.
Step 4: Combine Ingredients
- Gently fold the cooled potatoes into the dressing, being careful not to mash them.
- Add chopped celery, onion, and chopped eggs.
- Fold everything together until well-coated in the dressing.
Tip: If you prefer a creamier salad, add an extra 2–3 tablespoons of mayonnaise.
Step 5: Chill for Flavor
- Cover the potato salad with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 2 hours, ideally 4 hours or overnight.
- Chilling allows the flavors to meld beautifully.
Step 6: Garnish and Serve
- Just before serving, sprinkle paprika over the top for color and a hint of smoky flavor.
- Optionally, add fresh chopped parsley for a pop of freshness.
- Serve cold alongside fried chicken, grilled meats, or your favorite Southern sides.
Tips for the Perfect Southern Potato Salad
- Potato choice matters: Yukon Golds are creamy and hold their shape, while red potatoes add a slightly waxy texture. Avoid starchy russets—they can turn mushy.
- Don’t overmix: Gentle folding preserves the texture of the potatoes.
- Customize: Add chopped pickles, pimentos, or even a dash of hot sauce for a Southern twist.
Final Thought:
Southern potato salad is more than just a side dish—it’s a comforting, nostalgic staple that brings families together. Creamy, tangy, and perfectly seasoned, this recipe is easy enough for a weeknight dinner yet impressive enough for special occasions.
If you want, I can also give you a version with extra Southern flair, like adding crispy bacon bits or dill pickles, which makes it even more indulgent.
Do you want me to do that?
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