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Southern Potato Salad

Southern potato salad made with fork-tender Yukon gold potatoes, chopped hard-boiled eggs, and a creamy mayo-mustard dressing. Fold gently so the potatoes stay chunkier, then chill for rich Southern-style flavor for a classic BBQ side.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling 3 hours
Total Time 7 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Hard-boiled eggs
  • 6 hard-boiled eggs chopped
Celery and onion
  • 0.5 cup celery finely diced
  • 0.25 cup onion finely diced
Pickle relish
  • 0.25 cup sweet pickle relish
Creamy dressing
  • 1 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp celery seed
  • salt to taste
  • black pepper to taste
Garnish
  • paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil the Yukon gold potatoes until fork-tender, about 15 minutes, then drain and let cool at room temperature until no longer steaming.
Combine the salad base
  1. In a large bowl, combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, diced onion, and sweet pickle relish.
Make the creamy dressing
  1. Mix the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and evenly combined.
Dress and chill
  1. Pour the dressing over the potato mixture and fold gently until the potatoes and eggs are coated without breaking up the chunks.
Refrigerate
  1. Refrigerate the salad for at least 3 hours or overnight so the flavors meld and the dressing thickens.
Serve
  1. Just before serving, garnish with paprika for a bright color and classic presentation.

Notes

For best texture, let the potatoes cool before mixing so the eggs don’t get overcooked and the dressing doesn’t thin out. Store covered in the refrigerator for 3–4 days; it’s not recommended for freezing. For a lighter option, replace mayonnaise with a plain Greek-yogurt mayo blend while keeping the same mustard, vinegar, and seasonings.