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Southern Potato Salad with creamy dressing and fresh herbs in a white bowl

Southern Potato Salad

Creamy, tangy Southern-style potato salad with hard-boiled eggs, sweet pickles, and a rich mayonnaise dressing that's perfect for barbecues and family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and cubed
  • 6 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 cup sweet pickle relish
  • 1/2 medium yellow onion finely diced
  • 3 celery stalks finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika for garnish

Method
 

  1. Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit 12 minutes. Transfer to ice water bath.
  2. In the same pot, add cubed potatoes and cover with cold salted water. Bring to a boil and cook 12-15 minutes until fork-tender but not mushy.
  3. Drain potatoes well and let cool completely to room temperature, about 15 minutes.
  4. Peel hard-boiled eggs and chop into bite-sized pieces, keeping some larger chunks for texture.
  5. In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth.
  6. Add cooled potatoes to the dressing and gently fold to coat without mashing the potatoes.
  7. Fold in chopped eggs, pickle relish, diced onion, and celery until evenly distributed.
  8. Season with salt and pepper, then taste and adjust seasoning as needed.
  9. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
  10. Garnish with paprika just before serving and give a gentle stir.

Notes

For best results, use waxy potatoes like Yukon Gold that hold their shape. Don't overdress the salad - you can always add more mayo but can't take it away. This salad tastes even better the next day!