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Classic Southern Potato Salad: Creamy, Tangy, and Bursting with Flavor

Southern cuisine is famous for its comforting, bold flavors, and few dishes embody this better than a classic potato salad. Creamy, tangy, and filled with the perfect blend of textures, this dish is a must-have for barbecues, picnics, and family gatherings. Let’s dive into how to make this timeless Southern favorite, step by step.

Ingredients

For this recipe, you’ll need:

• 2 pounds of potatoes (Yukon Gold or red potatoes work best)
• 3 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar (optional, for a subtle sweetness)
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional for garnish)
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 2 tablespoons chopped dill pickles or sweet pickles
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 1/4 teaspoon garlic powder (optional)

Step-by-Step Method

Step 1: Prepare the Potatoes

1. Wash the potatoes thoroughly. If using red potatoes, leave the skins on for extra texture and color; if using Yukon Gold, peeling is optional.
2. Cut the potatoes into bite-sized chunks, roughly 1-inch pieces.
3. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
4. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender but not falling apart—about 12–15 minutes.
5. Drain and let the potatoes cool slightly in a colander. You want them warm but not hot when mixing with the dressing.

Step 2: Boil the Eggs

1. Place the eggs in a small saucepan and cover with water.
2. Bring to a gentle boil, then cover and remove from heat. Let sit for 10–12 minutes.
3. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop them coarsely.

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