Southern potato salad is a creamy, tangy, flavorful side dish that goes perfectly with grilled meats, burgers, fried chicken…almost everything.
3 pounds russet potatoes
2 tablespoons Kosher salt
3 hard-boiled eggs, chopped
½ cup finely minced fresh scallions
1 cup good quality mayonnaise (I used Helmann’s)
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
⅓ cup sweet pickle relish, drained
1 ½ teaspoons celery seed
½ teaspoon salt
½ teaspoon white pepper
Paprika, for garnish
Sliced scallions, for garnish
Cut the potatoes in half and place them in a large pot. Cover with water and sprinkle in the Kosher salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender when pierced with a fork – about 20-25 minutes. Use a colander to drain them well.
Peel the potatoes, cut into 1-inch dice, and place into a large mixing bowl. Discard skins.
Add the chopped eggs and scallions to the potatoes. Toss lightly to combine.
Pour the mayonnaise mixture into the potatoes.
Use a spatula to fold the mayonnaise mixture into the potatoes until fully combined.
Spoon the mixture into a bowl with a tight-fitting lid and chill for at least four hours.
Garnish with a sprinkle of paprika and sliced scallions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Southern
Keywords: Southern potato salad, side dish recipes, potato salad, potato recipes