SOUTHERN POTATO SALAD

Southern Potato Salad: A Creamy Classic That Feels Like Home

Southern Potato Salad is more than just a side dish — it’s a tradition, a comfort, and a reminder of family gatherings under the sun. With its creamy texture, tangy dressing, and the perfect balance of soft potatoes and crunchy bits, this dish is a staple at picnics, barbecues, and Sunday suppers across the South. Whether you’re new to Southern cooking or simply craving a taste of nostalgia, this recipe will walk you through creating the perfect Southern Potato Salad step by step.

🥔 Ingredients You’ll Need

To make a classic Southern Potato Salad, gather the following ingredients:

• 6 large russet or Yukon gold potatoes (peeled and cut into 1-inch cubes)
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped onion (sweet onion preferred)
• 1 teaspoon sugar (optional, to balance flavors)
• 1 tablespoon apple cider vinegar
• Salt and black pepper, to taste
• Paprika, for garnish
• Chopped green onions or fresh parsley, for optional garnish

👩‍🍳 Step-by-Step Preparation

Step 1: Prepare and Cook the Potatoes

1. Start by peeling and cutting the potatoes into even-sized cubes. This ensures they cook uniformly.
2. Place the potatoes in a large pot and cover them with cold, salted water.
3. Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer.
4. Cook for about 10–12 minutes, or until the potatoes are tender when pierced with a fork but not mushy.
5. Drain the potatoes well and spread them on a baking sheet to cool slightly.
6. While still warm, sprinkle with apple cider vinegar. This gives the salad its signature Southern tang.

Step 2: Hard-Boil the Eggs

1. In a small saucepan, add the eggs and cover them with water.
2. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes.
3. Drain and transfer eggs to an ice bath to stop the cooking.
4. Peel and chop three of the eggs; reserve one for garnishing the top.

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