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classic potato salad recipe
Milica

Classic Potato Salad Recipe

There’s something about Southern potato salad that just hits different. It’s creamy, a little tangy, a little sweet, and packed with everything that makes comfort food what it is.
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Course: Salad
Ingredients Method

Ingredients
  

  • 3 pounds Yukon Gold or Russet potatoes peeled and cut into chunks
  • 4 large eggs hard-boiled and peeled
  • ¾ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • ¾ teaspoon salt plus more for boiling potatoes
  • ½ teaspoon black pepper
  • ½ teaspoon paprika plus more for garnish
  • ½ cup finely chopped celery
  • ⅓ cup finely chopped red or yellow onion

Method
 

Getting the Potatoes Right (Don’t Skip This)
  1. The potatoes are the backbone of this recipe, so don’t rush this part. Start with peeled, chunked potatoes — roughly 1½ to 2-inch pieces. Yukon Golds are creamier, while Russets soak up more dressing. Either works, but don’t mix them.
  2. Toss them into a big pot of cold water with a generous handful of salt. Bring them up to a boil, then drop the heat and simmer until fork-tender — usually around 10 to 12 minutes.
  3. Don’t overcook them into mush. You want them tender enough to break with a fork but still holding their shape. Drain them well and let them cool for 10–15 minutes. While they cool, they’ll steam off some of that excess water, which keeps your salad from getting watery later.
The Eggs Matter More Than You Think
  1. Eggs aren’t just a topping in Southern potato salad — they’re part of the flavor. Hard boil them, peel them, and chop them up. I usually go for a rough dice.
  2. You want some bigger bits and some crumbly pieces throughout. The yolks blend into the dressing a little, making it extra rich and velvety.
  3. If you’re short on time, boil the eggs while the potatoes cook. Just set a separate pot on the back burner and you’re good to go.
The Dressing: Creamy, Tangy, Slightly Sweet
  1. This is where things come together. In a mixing bowl, stir together the mayo, yellow mustard, sweet relish, apple cider vinegar, sugar, salt, pepper, and paprika. It should taste bold but balanced. You’re aiming for creamy with a little zing and that classic Southern sweetness.
  2. Some people like it heavier on mustard, others go hard on the relish — it’s flexible. But the balance in this version is that middle-ground Southern classic that tends to please everyone at the table.
  3. Once your dressing’s mixed, fold in the chopped onions and celery. Those two ingredients are key. They give crunch and sharpness to balance all that creamy potato goodness. If you’re using chopped dill pickles, add them here too.
Mixing It All Together Without Making Mash
  1. Here’s the trick to keeping the texture just right: don’t mix everything like you’re trying to stir cake batter. Grab a big bowl, add your cooled potatoes and chopped eggs, then pour the dressing over the top.
  2. Use a large spoon or rubber spatula and gently fold it all together. You want to coat everything, but don’t break the potatoes up too much. It’s okay if a few pieces mash slightly — actually, it’s better that way.
  3. It helps the dressing cling and gives you that creamy texture Southern potato salad is known for.
  4. Once everything’s mixed, taste it. Seriously, taste it. Need more salt? A splash more vinegar? Adjust it now, before you chill it.
Chill It (Trust Me, It’s Better Cold)
  1. Southern potato salad needs fridge time. Cover the bowl and let it chill for at least 2 hours, but honestly? Overnight is ideal. The flavors meld, the texture sets, and you get that familiar cold, creamy bite that makes it so satisfying.
  2. Right before serving, sprinkle the top with a little extra paprika for color. You can also top it with a few slices of hard-boiled egg or a handful of chopped parsley or green onion if you’re trying to impress.