Classic Southern Potato Salad Recipe

We all know and love potato salad, a classic dish that we've been eating at picnics and barbeques for decades. A delicious variation is a Southern version typically made with yellow mustard, eggs, and sweet relish. Recipe developer Miriam Hahn says, "Potato salad has always been a family favorite. This one is a creamy and tangy side dish that is easy to make, and I love that it can be made ahead of time. When you put it in the fridge overnight the flavors have a chance to blend together, and it becomes even more flavorful on the second day." 

Hahn recommends pairing this recipe with all your favorite barbeque dishes like burgersgrilled chicken, and of course chips and dip. Whether you are headed to a fun potluck gathering and figuring out what to bring or just making a weeknight dinner, this recipe will join your list of easy side dishes.

Gather the ingredients for classic Southern potato salad

To make this recipe, we'll need some potatoes. "I like using Yukon gold potatoes here because the skin is very thin, so you don't need to peel the potatoes. This is a big time saver and the skin contains most of the nutrients so it's a win-win," Hahn shares. Then we'll need some eggs, celery, mayonnaise, sweet relish, and yellow mustard. Check your spice cabinet for celery seed, garlic granules, salt, and pepper. "To make this recipe vegan, just omit the eggs and switch to a vegan mayo," Hahn explains.

Cook the potatoes and the eggs

The first step is to get the potatoes and eggs cooked. Drop the potatoes into a large pot and add water to cover by about 2 inches. Bring them to a boil and continue to boil for 10 minutes or until they are tender. Drain and set them aside to cool. To hard-boil the eggs put them into a medium pot and cover them with water. Bring the water to a boil, then remove the pot from the heat, cover it, and let it sit for 10 minutes.

Chop the celery, potatoes, and eggs

While the potatoes and eggs are cooking, you can dice up the celery. Then when the potatoes have cooked and cooled, chop those into bite size pieces then peel and chop the eggs. "It's such a snap to cut up the potatoes and eggs since they are cooked and soft. The Yukon gold potatoes have a buttery texture that is delicious in this potato salad," Hahn remarks.

Mix everything together, chill, and serve

Now we simply need to mix everything together. Grab a large bowl and add in the chopped potatoes and eggs. Then add the celery, mayonnaise, relish, mustard, celery seed, garlic granules, salt, and pepper. Mix well, cover and put in the fridge to chill for at least 30 minutes before serving. Now you just need to get on the invite list for the next neighborhood potluck! Leftovers will last fine for about 4 days if kept in a sealed container in the fridge.

Classic Southern Potato Salad Recipe
4.9 from 14 ratings
The next time you want to make a barbecue meal, try out this classic Southern potato salad with yellow mustard, hard-boiled eggs, and sweet relish as a side.
Prep Time
40
minutes
Cook Time
10
minutes
Servings
6
Servings
potato salad in small bowl
Total time: 50 minutes
Ingredients
  • 1 ½ pounds Yukon gold potatoes
  • 4 eggs
  • 1 stalk celery
  • ½ cup mayonnaise
  • ¼ cup sweet relish
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ½ teaspoon garlic granules
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Put the potatoes into a large pot and cover them with water. Bring them to a boil and continue to boil for 10 minutes or until they are tender.
  2. Put the eggs into a medium pot and cover with water. Bring the water to a boil, then remove it from the heat, cover it, and let sit for 10 minutes.
  3. When the potatoes and eggs have cooled, chop them, and also dice the celery stalk.
  4. Put the chopped potatoes and eggs into a large bowl. Add the celery, mayonnaise, relish, mustard, celery seed, garlic granules, salt, and pepper. Mix well to combine the ingredients. Place into the fridge for 30 minutes to chill before serving.
Nutrition
Calories per Serving 280
Total Fat 17.9 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Cholesterol 114.1 mg
Total Carbohydrates 24.3 g
Dietary Fiber 3.0 g
Total Sugars 4.1 g
Sodium 427.7 mg
Protein 6.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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