Traditional Southern Potato Salad
Prep time: 20 mins | Cook time: 15–20 mins | Chilling time: 4 hours (minimum)
Ingredients
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1.4 kg Yukon Gold or Russet potatoes (peeled and cut into 2 cm cubes)
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375 ml Mayonnaise (preferably a Southern brand like Duke’s)
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2 tbsp Yellow mustard
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180 ml Sweet pickle relish (or finely chopped sweet pickles)
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4 large Hard-boiled eggs (peeled and chopped)
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125 ml Celery (finely chopped)
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60 ml Red onion or spring onions (finely chopped)
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To taste: Salt and black pepper
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For garnish: Paprika powder
Step-by-Step Instructions
1. Boil the Potatoes
Place your cubed potatoes in a large pot and cover them with cold water (about 2–3 cm above the potatoes). Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
Pro Tip: They should be fork-tender but not falling apart. Overcooking leads to mashed potato salad!
2. Drain and Cool
Drain the potatoes thoroughly in a colander. Let them steam dry and cool for about 10–15 minutes. You want them slightly warm when you add the dressing so they absorb the flavors, but not so hot that they melt the mayonnaise.
3. Prepare the Creamy Base
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and sweet pickle relish. Taste this mixture—it should be tangy and bold.
4. Combine the Ingredients
Add the cooled potatoes, chopped hard-boiled eggs, celery, and onions to the bowl with the dressing. Use a large rubber spatula to gently fold everything together.
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Note: If you like a creamier salad, you can slightly “smash” a few potato chunks as you stir to thicken the sauce.
5. Season and Garnish
Add salt and black pepper to taste. Once you are happy with the flavor, smooth the top of the salad and sprinkle a light dusting of paprika over the surface for that iconic look.
6. The “Chill” Factor
This is the most important step! Cover the bowl and refrigerate for at least 4 hours, though overnight is best. This allows the starches to set and the flavors to meld.
Optional Ingredients to “Read More”
If you want to customize your salad further, many Southern kitchens also add:
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Apple Cider Vinegar: A splash (1 tbsp) over the warm potatoes before adding the mayo adds extra zing.
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Pimiento Peppers: For a pop of red color and sweetness.
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Sugar: A teaspoon if you prefer a sweeter “Old Fashioned” style.
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Crispy Bacon: Crumbled on top just before serving for saltiness and crunch.