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Absolutely! Here’s a detailed, step-by-step article on making a classic Southern Potato Salad:

Southern Potato Salad Recipe: Creamy, Tangy, and Comforting

Nothing says Southern hospitality like a big bowl of potato salad at a family gathering, barbecue, or picnic. The beauty of a Southern potato salad is its balance—creamy, tangy, slightly sweet, and loaded with simple flavors that make every bite irresistible. Here’s a detailed, step-by-step guide to making a classic Southern Potato Salad from scratch.

Ingredients

To make a hearty Southern Potato Salad for about 6–8 servings, you’ll need:

2 pounds (900 g) of Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
4 large eggs
1 cup mayonnaise (preferably full-fat for richness)
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1/2 cup finely chopped celery
1/4 cup finely chopped onion (white or yellow)
2–3 tablespoons apple cider vinegar
1 teaspoon sugar (optional, balances tanginess)
Salt and black pepper, to taste
Paprika, for garnish
Chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Begin by washing, peeling, and cutting your potatoes into roughly 1-inch cubes.
Place them in a large pot and cover with cold water to ensure even cooking.
Add a generous pinch of salt to the water.
Bring to a boil over medium-high heat, then reduce heat to maintain a gentle boil.
Cook until potatoes are tender but not falling apart—about 10–15 minutes. Test by poking with a fork; they should slide in easily.
Drain the potatoes and set them aside to cool slightly.

Tip: For extra flavor, you can cook the potatoes in chicken or vegetable broth instead of plain water.

Step 2: Cook the Eggs

Place the eggs in a small saucepan and cover with cold water.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove eggs and place them in ice water for 5 minutes to stop cooking and make peeling easier.
Peel the eggs and chop them coarsely.