Description
A classic Southern potato salad with creamy mayo, tangy mustard, sweet relish, and hard-boiled eggs—just like grandma used to make. Perfectly balanced with a hint of crunch from celery and onion, this dish is a Southern staple that shines at any potluck, barbecue, or family gathering. Let it chill before serving and watch it vanish from the table in no time.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 large eggs
- 1 cup mayonnaise (preferably Duke’s)
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1 tablespoon sugar (optional)
- 1/2 teaspoon celery seed (optional)
- Salt and black pepper to taste
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red or sweet onion
- Paprika for garnish
Instructions
- Boil potatoes in salted water until fork-tender (10–12 minutes), then drain and let cool.
- Hard-boil the eggs, cool in an ice bath, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, relish, sugar, celery seed, salt, and pepper.
- Add cooled potatoes, eggs, celery, and onion. Gently fold to combine.
- Taste and adjust seasoning.
- Cover and refrigerate at least 1 hour before serving. Garnish with paprika.
Notes
For more tang, add a splash of dill pickle juice or apple cider vinegar.
Salad keeps well in the fridge for up to 4 days.
For extra color, garnish with sliced eggs and fresh parsley or green onion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 310