Step 3: Prepare the Dressing
- In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper.
- Whisk until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Mix the Salad
- Gently fold the cooled potatoes into the dressing. Be careful not to mash them.
- Add the chopped eggs, celery, onion, and pickles (or relish).
- Fold everything together gently until evenly coated.
Step 5: Chill and Serve
- Cover the salad and refrigerate for at least 2 hours. This allows the flavors to meld beautifully.
- Before serving, sprinkle paprika on top for color and garnish with fresh parsley.
Tips for the Perfect Southern Potato Salad
- Use the right potatoes: Waxy potatoes like Yukon gold hold their shape better than starchy russets.
- Cool potatoes completely: Warm potatoes mixed with mayonnaise can make the salad watery.
- Customize: Add crispy bacon bits or chopped green onions for extra flavor.
- Balance flavors: Adjust sugar and vinegar to taste depending on how tangy or sweet you like your salad.
Southern Potato Salad isn’t just a side dish—it’s a celebration of comfort and tradition. Its creamy texture, balanced tang, and subtle sweetness make it an all-time favorite that complements everything from fried chicken to grilled ribs. Follow these steps, and you’ll have a salad that tastes like it came straight from a Southern kitchen.
If you want, I can also give you a foolproof “make-ahead” version that tastes even better the next day, perfect for gatherings and potlucks. Do you want me to do that?
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