classic Southern-style Potato Salad with Eggs 🥔🥚 — creamy, chunky, and sprinkled with paprika on top.
Here’s a full, traditional recipe:
Classic Creamy Potato Salad
Ingredients
For the salad:
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3 lbs russet or Yukon Gold potatoes, peeled and diced into bite-sized chunks
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6 large eggs
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1 cup mayonnaise
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2 tablespoons yellow mustard
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½ cup finely chopped celery
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¼ cup finely chopped onion (or green onions)
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2–3 tablespoons sweet pickle relish (optional but traditional)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon garlic powder (optional)
For garnish:
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1–2 hard-boiled eggs, sliced
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Paprika for sprinkling
Instructions
1️⃣ Cook the Potatoes
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Place diced potatoes in a large pot.
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Cover with cold, salted water.
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Bring to a boil and cook 10–15 minutes, until fork-tender but not mushy.
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Drain and let cool completely.
2️⃣ Boil the Eggs
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Place eggs in a saucepan and cover with water.
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Bring to a boil, then turn off heat and cover.
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Let sit 10–12 minutes.
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Cool in ice water, peel, and chop.
3️⃣ Make the Dressing
In a large bowl, mix:
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Mayonnaise
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Mustard
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Salt
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Pepper
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Garlic powder
Stir until smooth.
4️⃣ Combine
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Add cooled potatoes to the bowl.
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Gently fold in chopped eggs, celery, onion, and relish.
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Mix carefully so the potatoes don’t break down too much.
5️⃣ Chill
Cover and refrigerate at least 1–2 hours (longer is better for flavor).
6️⃣ Garnish
Top with sliced eggs and sprinkle with paprika before serving.
Pro Tips for Extra Creamy Texture
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Slightly mash a few potato chunks into the dressing.
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Add 1–2 tablespoons pickle juice for tang.
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Use Duke’s or full-fat mayo for authentic Southern flavor.
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Let it chill overnight if possible.
If you’d like, I can also give you:
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A lighter/healthier version
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A no-mustard version
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A tangy vinegar-based version
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Or the exact version that matches the photo more closely 👌