Southern Potato Salad

Southern potato salad is an easy cold side dish for your next barbecue or picnic. This classic potato salad is filled with potatoes, eggs, celery, red onion, and relish that's coated in a creamy dressing.

Prep Time 15

Cook Time 25

Resting time 1

Total Time 1 40

Servings servings

Author Heather

Ingredients

3 pounds yukon gold potatoes
3 large hard boiled eggs diced
2 celery ribs diced
½ red onion diced
¼ cup pickle relish
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon dijon mustard
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon paprika

Instructions

Cut potatoes into 1 inch cubes and add to a large pot of salted water (water should reach about 1 inch above the potatoes). Bring to a boil and cook potatoes until they can easily be pierced through with a fork, about 15 minutes. Drain potatoes in a colander and allow to cool to room temperature.
In a large bowl, add potatoes, eggs, celery, red onion, and relish. Set aside.
In a small bowl, add mayonnaise, lemon juice, mustard, salt, garlic powder, pepper, and paprika. Whisk to combine, then pour over salad ingredients. Gently toss until evenly coated.
Refrigerate for 1 hour to allow flavors to meld and potatoes to chill. Serve cold.

Video

Notes

Do not add dressing to hot potatoes - the mayonnaise can melt and separate. Allow your potatoes to cool to room temperature first.
Prepared potato salad will keep for up to 5 days in a sealed container in the refrigerator.
If serving potato salad at an event, it can sit out safely for a maximum of 2 hours before needing additional refrigeration. If the temperature is 90 degrees Fahrenheit or more, that time is reduced to 1 hour.

Nutrition