Classic Southern Potato Salad

Classic Southern Potato Salad

Ingredients

• 3 lbs potatoes (Yukon Gold or red)

• 3 large eggs

• ¾–1 cup mayonnaise

• 1 tbsp yellow mustard (adjust to taste)

• 2 tbsp dill relish or chopped pickles

• ¼ cup finely chopped onion (or green onion)

• 2 celery stalks, finely chopped

• 1 tsp salt (plus more for boiling water)

• ½ tsp black pepper

• ½ tsp paprika (plus more for topping)

• Optional but great:

  • 1 tsp sugar (just a touch)

  • 1 tbsp apple cider vinegar or pickle juice

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Cook the Potatoes

1. Peel (or don’t—your call) and cut potatoes into bite-size chunks.

2. Add to cold, well-salted water.

3. Bring to a boil, then simmer 10–15 minutes until fork-tender.

4. Drain and let steam-dry for a few minutes.

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Eggs

1. Boil eggs (10–11 minutes).

2. Cool, peel, and chop.

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Mix It Up

1. While potatoes are still slightly warm, sprinkle with vinegar or pickle juice.

2. Add mayo, mustard, relish, onion, celery, salt, pepper, and paprika.

3. Gently fold in eggs.

4. Taste and adjust—salt is key here.

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Chill & Serve

• Chill at least 1 hour (overnight is even better).

• Sprinkle paprika on top before serving.

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Pro Variations (pick your vibe)

• Extra creamy: mash a few potato chunks before mixing

• Tangy: more mustard + pickle juice

• Loaded: add crumbled bacon & cheddar

• Herby: fresh dill or parsley

• German-ish: swap half the mayo for sour cream

If you want no-mayo, mustard-heavy, BBQ-style, or old-school picnic potato salad, tell me the direction and I got you 😌🥄