This Easy Southern-Style Potato Salad is creamy and full of flavor! With tender potatoes and a tangy dressing, it’s perfect for barbecues and family gatherings.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well after cooking. If you can’t find them, you can use red potatoes or even russets, but they may break down a bit more.
Mayonnaise: This gives the salad a creamy texture. If you’re looking for a lighter option, you can use Greek yogurt or a vegan mayo for a dairy-free version.
Yellow Mustard: This adds tanginess. If you prefer a milder flavor, you could use Dijon mustard instead—just use a little less since it’s stronger.
Sweet Pickle Relish: This gives a nice sweet bite. If you don’t have relish, chopped dill pickles or even diced apples can add a similar sweet and tangy flavor.
Onion: Yellow onion provides crunch and flavor. If you find raw onions too strong, green onions can be a great substitute for a milder taste.
How Do You Boil Potatoes Perfectly for Potato Salad?
Boiling potatoes seems simple, but it’s key for getting the right texture. Here’s how to do it:
- Generally, start with cold water. It helps cook the potatoes evenly.
- Cut potatoes into uniform pieces; this ensures they cook at the same rate.
- Boil only until fork-tender, about 10-15 minutes. Avoid overcooking as they can become mushy.
- Drain and let them stand for a few minutes to dry out slightly before mixing them with the dressing.
This gentle approach keeps your potato salad creamy without getting too soft—just how I like it!
What’s the Best Way to Cook Hard-Boiled Eggs?
Cooking hard-boiled eggs is straightforward but can be tricky. Follow these steps:
- Place eggs in a saucepan and cover them with water, about an inch above the eggs.
- Bring to a boil over high heat, then turn off the heat and cover the pan.
- Let them sit for 12 minutes. This timing gives you perfectly cooked yolks.
- Afterward, plunge them into ice water to stop the cooking process, making them easier to peel.
This method is foolproof. I always get perfect eggs without any green ring around the yolk!
Easy Southern-Style Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1/4 cup finely chopped yellow onion
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
For Garnish:
- Paprika, for garnish
- Fresh parsley leaves, for garnish
How Much Time Will You Need?
This easy potato salad recipe will take about 30 minutes of prep time, plus at least 2 hours for chilling in the refrigerator. The chilling time is important as it allows the flavors to meld beautifully. In under 3 hours, you’ll have a delicious side dish ready for your next picnic or gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the peeled and cubed Yukon Gold potatoes in a large pot. Cover them with cold water and bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer until tender, about 10 to 15 minutes. Be sure to check them with a fork!
2. Prepare the Hard-Boiled Eggs:
While the potatoes are cooking, place the eggs in another saucepan and cover them with water. Bring this to a boil, then turn off the heat and cover with a lid. Let the eggs sit for 12 minutes. Once time is up, cool them quickly by placing them in ice water. After they’re cool, peel and chop the eggs.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, minced onion, white vinegar, sugar, and a sprinkle of salt and pepper. Stir until the mixture is smooth and creamy.
4. Combine Ingredients:
Once the potatoes have cooled slightly, add them along with the chopped eggs to the dressing mixture. Gently toss everything together—be careful not to mash the potatoes; you want them to stay chunky!
5. Season and Serve:
Taste your potato salad and add more salt and pepper if needed. Then, transfer it to your favorite serving dish. For a nice touch, sprinkle paprika over the top and garnish with fresh parsley leaves and extra sliced eggs if you like.
6. Chill Before Serving:
Cover the potato salad and refrigerate it for at least 2 hours before serving. This step is key to letting the flavors blend together. Serve your delicious Southern-style potato salad chilled or at room temperature!
Enjoy this classic creamy potato salad at your next gathering, and watch it disappear from the table!
FAQ for Easy Southern-Style Potato Salad
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold potatoes are recommended for their creamy texture, you can also use red potatoes or russets. Just note that russets may break down a bit more, creating a creamier texture.
How Can I Make This Potato Salad Healthier?
To lighten it up, consider substituting half of the mayonnaise with Greek yogurt. You can also reduce the amount of sugar or omit it altogether for a less sweet flavor. Fresh herbs can also add a nice touch!
Can I Make This Recipe in Advance?
Absolutely! You can prepare this potato salad a day ahead. Just cover it tightly and refrigerate. The flavors will continue to develop, making it even tastier by the time you serve it!
What’s the Best Way to Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh, you can add a splash of mayonnaise or vinegar before serving again, as the salad may dry out slightly in the fridge.
