Classic Southern Potato Salad is more than just a side dish; it’s a cornerstone of comfort food, and this recipe delivers that nostalgic, creamy perfection you crave, making it incredibly useful for any gathering or weeknight meal.
Key Ingredients for Classic Southern Potato Salad :
- 2 pounds Yukon Gold potatoes, scrubbed and quartered (or halved if small)
- 1 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill pickles (or sweet pickles for a sweeter salad)
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 hard-boiled eggs, peeled and chopped
- Fresh dill or parsley, for garnish (optional)
- Paprika, for garnish (optional)
How to Make Classic Southern Potato Salad
This Classic Southern Potato Salad is incredibly easy to whip up, promising a delightfully creamy, rich, and satisfying experience that will transport you straight to a Southern kitchen. With an active prep time of around 25 minutes and a total time of roughly 45 minutes (including boiling and cooling), it’s a breeze to prepare for any occasion.
Step-by-Step Instructions
- Boil the Potatoes: Place the quartered Yukon Gold potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy. You should be able to easily pierce them with a fork.
- Drain and Cool: Carefully drain the hot water from the pot using a colander. Let the potatoes sit in the colander for a few minutes to allow excess steam to escape, which helps prevent a watery potato salad. Once they are cool enough to handle, transfer the potatoes back to the empty pot or a large mixing bowl.
- Prepare the Dressing: While the potatoes are cooling, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, finely chopped celery, finely chopped red onion, chopped dill pickles, Dijon mustard, yellow mustard, and apple cider vinegar. Season with salt and black pepper to taste.
- Combine Ingredients: Gently add the softened, cooled potatoes to the bowl with the dressing. Add the chopped hard-boiled eggs. Very gently toss all the ingredients together using a rubber spatula, being careful not to mash the potatoes too much. The goal is to coat everything evenly without breaking down the potatoes into a paste.
- Chill and Serve: Cover the bowl tightly and refrigerate the Classic Southern Potato Salad for at least 30 minutes to allow the flavors to meld. For the best flavor, let it chill for 1-2 hours. Before serving, taste and adjust seasoning if necessary. Garnish with fresh dill or parsley and a sprinkle of paprika, if desired.
Why You’ll Love This Classic Southern Potato Salad
You’ll absolutely adore this Classic Southern Potato Salad for its incredibly creamy and comforting texture, a signature of true Southern cooking that’s hard to beat. Unlike simpler versions, it’s packed with flavor from the perfectly balanced tangy mustard-based dressing and the delightful crunch of celery and pickles, making it a standout. Making it at home also means you get that authentic taste for a fraction of the cost of store-bought options.
The rich, velvety dressing coats every tender potato chunk and fluffy egg, creating a harmonious bite that’s both satisfying and deeply nostalgic. This classic recipe is a culinary hug in a bowl, perfect for barbecues, potlucks, or simply as a satisfying side dish that always pleases a crowd. Give this Classic Southern Potato Salad a try this week – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your Classic Southern Potato Salad is key to enjoying it for days to come. Always keep leftovers refrigerated. Transfer any remaining potato salad to an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to 3-4 days when stored correctly. Freezing is generally not recommended, as the mayonnaise-based dressing can separate and the potatoes can become mushy upon thawing, significantly altering the texture. For optimal taste, serve cold directly from the refrigerator. If you find it needs a little refreshing before serving, you can stir in an extra tablespoon of mayonnaise or a splash of milk or pickle juice, but this is rarely necessary if it’s been properly stored.
Final Thoughts
This Classic Southern Potato Salad embodies the heart of comforting home cooking. We encourage you to bring this beloved recipe into your kitchen and savor every delicious, creamy bite. It’s a simple pleasure that always brings smiles to the table.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Classic Southern Potato Salad
Ingredients
Equipment
Method
- Place the quartered Yukon Gold potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy. You should be able to easily pierce them with a fork.2 pounds Yukon Gold potatoes, 1/2 teaspoon salt
- Carefully drain the hot water from the pot using a colander. Let the potatoes sit in the colander for a few minutes to allow excess steam to escape, which helps prevent a watery potato salad. Once they are cool enough to handle, transfer the potatoes back to the empty pot or a large mixing bowl.
- While the potatoes are cooling, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, finely chopped celery, finely chopped red onion, chopped dill pickles, Dijon mustard, yellow mustard, and apple cider vinegar. Season with salt and black pepper to taste.1 cup mayonnaise, 1/4 cup celery, 1/4 cup red onion, 2 tablespoons fresh dill pickles, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Gently add the softened, cooled potatoes to the bowl with the dressing. Add the chopped hard-boiled eggs. Very gently toss all the ingredients together using a rubber spatula, being careful not to mash the potatoes too much. The goal is to coat everything evenly without breaking down the potatoes into a paste.2 pounds Yukon Gold potatoes, 2 hard-boiled eggs
- Cover the bowl tightly and refrigerate the Classic Southern Potato Salad for at least 30 minutes to allow the flavors to meld. For the best flavor, let it chill for 1-2 hours. Before serving, taste and adjust seasoning if necessary. Garnish with fresh dill or parsley and a sprinkle of paprika, if desired.fresh dill or parsley, paprika