Old-Fashioned Southern Potato Salad

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Old-Fashioned Southern Potato Salad

Prep time: 20 mins | Cook time: 15 mins | Chilling: 4+ hours

Ingredients

The Base:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

  • 5 large eggs, hard-boiled and chopped

  • 1 cup celery, finely diced (for that essential crunch)

  • 1/2 cup sweet onion (Vidalia is best), finely minced

  • 1/3 cup sweet pickle relish (or diced dill pickles if you prefer less sweet)

  • 2 tbsp fresh parsley, chopped

The Dressing:

  • 1 cup mayonnaise (Duke’s is the gold standard)

  • 2 tbsp yellow mustard

  • 1 tbsp apple cider vinegar (or juice from the pickle jar)

  • 1½ tsp sugar

  • 1 tsp paprika (plus extra for garnish)

  • ½ tsp celery seed

  • Salt & black pepper to taste

Step-by-Step Instructions

  1. Boil the Potatoes: Place cubed potatoes in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for 8–10 minutes. They should be tender when pierced with a fork but still hold their shape. Do not overcook or you’ll end up with mashed potato salad!

  2. Prepare the Eggs: While potatoes boil, place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover and let sit for 10 minutes. Transfer to an ice bath, peel, and chop.

  3. The “Warm Soak”: Drain the potatoes well. While they are still warm (but not steaming hot), drizzle them with the tablespoon of vinegar or pickle juice. This allows the tang to soak directly into the potato starch. Let them cool for about 10 minutes.

  4. Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, paprika, celery seed, salt, and pepper until smooth.

  5. The Fold: Add the warm potatoes, chopped eggs, celery, onion, relish, and parsley to the dressing bowl. Use a rubber spatula to gently fold everything together. You want the potatoes to break down just a tiny bit to thicken the sauce, but keep those rustic chunks intact.

  6. The Long Chill: Cover tightly and refrigerate for at least 4 hours. Overnight is even better—the flavors need time to get to know each other.

  7. Serve: Give it one last gentle stir. If it seems too thick, fold in a teaspoon of milk or extra mayo. Dust the top generously with paprika and extra parsley.

A Quick Tip for Success

If you find your potato salad is usually too “soupy” the next day, make sure your potatoes are completely drained and have stopped steaming before you add the mayo. Excess water is the enemy of a creamy Southern salad!

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