“This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.”

This creamy, tangy, and slightly sweet potato salad is a staple at Southern gatherings. Perfect for picnics, barbecues, or family dinners, it’s packed with flavor and texture.

Ingredients:

3 lbs (about 6 medium) russet or Yukon Gold potatoes, peeled and cubed
4 large eggs, hard-boiled, peeled, and chopped
1 cup mayonnaise (Duke’s or Hellmann’s preferred)
2 tbsp yellow mustard
2 tbsp sweet pickle relish (or chopped sweet pickles)
1/4 cup finely diced celery
1/4 cup finely diced onion (sweet or yellow)
1 tsp apple cider vinegar (or white vinegar)
1 tsp sugar (optional, for balance)
1/2 tsp paprika (plus extra for garnish)
1/2 tsp celery seed (optional but traditional)
Salt and black pepper to taste
Green onions or fresh parsley (for garnish, optional)

Instructions:

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Instructions:

Cook the Potatoes:
- Place peeled and cubed potatoes in a large pot. Cover with cold water, add 1 tsp salt, and bring to a boil.
- Reduce heat and simmer for 10–12 minutes, or until fork-tender (don’t overcook). Drain and let cool slightly.
Prepare the Dressing:
- In a large bowl, mix mayonnaise, mustard, relish, vinegar, sugar, paprika, celery seed, salt, and pepper until smooth.
Combine Ingredients:
- Gently fold in the warm potatoes, chopped eggs, celery, and onion until evenly coated.
- Taste and adjust seasoning (more salt, mustard, or relish if needed).
Chill & Serve:
- Cover and refrigerate for at least 2 hours (best overnight) to let flavors meld.
- Before serving, sprinkle with paprika and garnish with green onions or parsley if desired.