Craving a taste of down-home comfort without spending hours in the kitchen? Look no further! Our Classic Southern Potato Salad is the answer. It’s quick to whip up, surprisingly healthy, and bursting with that iconic, craveable flavor you remember from Grandma’s kitchen. Trust me, this isn’t your average potato salad; it’s a tradition in a bowl. I remember my mom making this every summer and it always disappeared so fast. The taste always takes me back to warm summer days and family parties.
Why You Will Love This Recipe
My earliest memories are filled with Sunday picnics, and no picnic was complete without a heaping bowl of potato salad. It was my grandmother’s recipe, legendary for its creamy texture and sweet tang. This Classic Southern Potato Salad recipe is an homage to her. It isn’t just food; it’s a delicious connection to my past. It’s my way of keeping that legacy of love alive, one bite at a time.
Ingredients
- 5 lbs russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, peeled and chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Step-by-Step Instructions for Making the Recipe
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 12-15 minutes. Drain the potatoes well and let cool slightly.
- In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper.
- Gently fold in the cooled potatoes, celery, red onion, and hard-boiled eggs. Be careful not to mash the potatoes.
- Stir until everything is well combined.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, sprinkle with paprika for added color. Enjoy!
Classic Southern Potato Salad
Ingredients
Equipment
Method
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 12-15 minutes. Drain the potatoes well and let cool slightly.5 lbs russet potatoes
- In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper.1 cup mayonnaise, 1/2 cup yellow mustard, 1/4 cup sweet pickle relish, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper
- Gently fold in the cooled potatoes, celery, red onion, and hard-boiled eggs. Be careful not to mash the potatoes.5 lbs russet potatoes, 1/4 cup celery, 1/4 cup red onion, 2 hard-boiled eggs
- Stir until everything is well combined.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, sprinkle with paprika for added color. Enjoy!1/4 teaspoon paprika