why make this recipe
This Southern Potato Salad is simple and classic. It uses easy ingredients most people have at home. You can make it ahead and it stays good for picnics and family meals.
introduction
This potato salad is creamy, mild, and ready in about an hour. It pairs well with grilled meat and sandwiches. If you want another easy potato idea, check this air fry breakfast potatoes guide for a quick side.
how to make Southern Potato Salad
Ingredients :
2 pounds of potatoes, 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 cup celery, chopped, 1/2 cup red onion, chopped, 3 hard-boiled eggs, chopped, Salt and pepper to taste
Directions :
- Boil the potatoes until tender, about 15-20 minutes. Drain and let cool. Once cool, peel and cut into cubes.
- In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped potatoes, celery, red onion, and hard-boiled eggs into the bowl.
- Mix everything together gently until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving, or prepare a day ahead for better flavor.
how to serve Southern Potato Salad
Serve cold or slightly chilled. Put it in a bowl and use a big spoon. It goes well with fried chicken, burgers, hot dogs, or a simple green salad. Garnish with a little extra chopped egg or a sprinkle of paprika if you like.
how to store Southern Potato Salad
Keep the salad in an airtight container. Store in the fridge for up to 3-4 days. Do not leave it out more than two hours at room temperature. If it smells off, throw it away.
tips to make Southern Potato Salad
- Use firm potatoes so they hold shape after boiling.
- Cool potatoes before mixing to keep the dressing thick and creamy.
- Chop celery and onion small for an even bite.
- Taste and add salt and pepper little by little.
- Make it a few hours or a day ahead to let flavors blend.
variation (if any)
- Add sweet pickle relish for a bit of tang and sweetness.
- Swap Dijon for yellow mustard for a milder flavor.
- Stir in chopped dill or parsley for fresh herbs.
- Use Greek yogurt mixed with mayo for a lighter dressing.
FAQs
Q: Can I use different potatoes?
A: Yes. Yukon Gold or red potatoes work well. They hold shape and taste good.
Q: Can I make this without eggs?
A: Yes. Leave out the eggs or add extra celery for texture.
Q: How long does it need to chill?
A: At least 30 minutes. For best flavor, chill a few hours or overnight.
Q: Can I freeze this salad?
A: No. Freezing changes texture and makes it watery. Keep it in the fridge instead.
Southern Potato Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
- Diet: Vegetarian
Description
A creamy and classic Southern Potato Salad that is perfect for picnics and family meals.
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, chopped
- 1/2 cup red onion, chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes until tender, about 15-20 minutes. Drain and let cool. Once cool, peel and cut into cubes.
- In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped potatoes, celery, red onion, and hard-boiled eggs into the bowl.
- Mix everything together gently until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving, or prepare a day ahead for better flavor.
Notes
For best flavor, chill for a few hours or overnight. Can add sweet pickle relish for tanginess or use Greek yogurt for a lighter dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
