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Here’s a detailed, unique article about a classic Southern Potato Salad Recipe, with step-by-step instructions:

Southern Potato Salad Recipe: Creamy, Tangy, and Perfectly Southern

If you’ve ever been to a Southern picnic or family gathering, chances are you’ve tasted a creamy, tangy, and perfectly seasoned potato salad. Southern potato salad isn’t just a side dish—it’s a nostalgic staple that pairs beautifully with fried chicken, barbecue ribs, or a summer cookout spread. This recipe captures the classic flavors and creamy texture that make it a true Southern favorite.

Ingredients

For this recipe, you’ll need simple pantry staples and fresh ingredients:

2 pounds of potatoes (Yukon Gold or red potatoes work best)
3 large eggs
1 cup mayonnaise (preferably a full-fat variety for creaminess)
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ cup celery, finely chopped
¼ cup red onion, finely chopped
2 tablespoons sweet pickle relish (optional, for a slight tang)
Paprika, for garnish
Fresh parsley, chopped (optional, for garnish)

Step-by-Step Method

Step 1: Cook the Potatoes

Wash and peel the potatoes (peeling is optional if you like a rustic texture).
Cut the potatoes into evenly sized 1-inch cubes.
Place them in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10–15 minutes.
Drain and set aside to cool slightly.

Step 2: Hard-Boil the Eggs

Place the eggs in a small saucepan and cover them with cold water.
Bring the water to a boil, then cover and remove from heat. Let the eggs sit for 12 minutes.
Transfer the eggs to an ice bath to cool, then peel and chop them roughly.