Southern Potato Salad
This light and tangy Potato Salad is so refreshing and simple to make. We love potato salad no matter what the season, but especially in the spring and summer months!
It is the perfect make-ahead side dish. Keep it mind for potlucks, picnics, family gatherings, or just because!
Ingredients for Potato Salad
You can find the full, printable recipe for potato salad at the bottom of this post. here is a quick look at our ingredients!
- Yukon Gold Potatoes (Red potatoes and fingerling potatoes are good options also). These types of potatoes are less likely to fall apart when combining with the dressing.
- Celery for crunch!
- Hard Boiled Eggs (Not all potato salads call for eggs, but we love the flavor they add!)
- Mayonnaise adds creaminess and richness.
- Yellow Mustard
- Sweet Pickle Relish– It just wouldn’t be the same without it!
- Salt, pepper, and celery seeds.
*There are many variations of potato salad! This is our favorite combination of flavors and seasonings. However, you may like to experiment with other seasonings like paprika and fresh dill.
Once the potatoes have cooled and the ingredients are combined with the dressing, you have a big bowl of deliciousness.
There are so many wonderful flavors happening here, we prefer to allow the potato salad to sit overnight to really let them develop–but even just waiting a couple of hours will make a difference!
Thanks so much for stopping by today! We hope that you enjoy the recipe. Make sure to scroll through our full collection of Recipes for even more ideas. If you give our southern potato salad a try, please leave a comment below.
Southern Potato Salad
Ingredients
- 4-5 Yukon Gold Potatoes, medium sized
- 2 celery stalks, thinly sliced
- 3 hard boiled eggs, peeled and chopped
- ¾-1 cup mayonnaise Start with 3/4 cup and add additional if needed.
- 1-2 teaspoons yellow mustard
- ½ teaspoon celery seeds
- ½ cup sweet pickle relish
- ½ teaspoon salt (adjust to your taste)
- ¼ teaspoon black pepper (adjust amount to your liking)
Instructions
- Wash and peel the baked potatoes. Then, slice into smallish, pieces (about 1/2 inch thick or so).
- Place the potatoes in a large pot and fill with cold water until the water is about 1 inch above the potatoes. Add 2 teaspoons of salt to the water and turn up the heat to high. Bring the water to a boil. Reduce to a simmer. As soon as you can easily pierce them with a fork, they are done. (about 8-10 minutes or so).
- Then drain the water and place in a large mixing bowl. Let them cool for at least 15 minutes, then add the chopped eggs, celery, and pickle relish.
- In a medium bowl, combined the dressing of mayonnaise, celery seed, yellow mustard, salt, and pepper. Mix to combine and fold this into the potato mixture.
- Sample and make any adjustments you'd like (a bit more salt, pepper, and mayo if needed).
- Chill for at least two hours before serving. We prefer to let it chill overnight. Store, refrigerated for 3-4 days. Serves 6 (or possibly more based on serving size).
