Southern Potato Salad

Potato salad scooped out of a bowl with a wooden spoon.

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With tangy mustard and hard-boiled eggs, this Southern Potato Salad is the perfect easy side dish for family gatherings and a must for holiday celebrations. Loaded with a flavor and a creamy texture, after just one bite, you'll know why this cherished recipe is a crowd favorite!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 445kcal

Author: Donya Mullins

Ingredients

5 lbs Yukon Gold Potatoes – washed and cut into quarters
2 cups mayonnaise
½ cup sweet pickle relish - drained
1 tablespoon yellow mustard
1 tablespoon celery seeds
4 large hard boiled eggs - peeled and chopped
3 stalks celery - chopped
½ cup sweet onion - minced
salt and pepper to taste

Instructions

Place potatoes in a large stock pot and cover with cold water. Turn heat to high and cook potatoes for 13-15 minutes until fork tender. Once potatoes are done, drain off all water. Chop the potatoes into small chunks and place in a large bowl, don't worry if they break into smaller pieces.
In a small bowl, add mayonnaise, relish, mustard, celery seeds, salt and pepper, then whisk until smooth. Add chopped eggs, diced celery, potatoes and diced onion to a large bowl, and gently stir together.
Pour mayo mixture over the potato mixture and fold all ingredients together. Taste to adjust seasoning, then cover and store in the refrigerator until ready to serve. Garnish with paprika if desired.

Notes

To make ahead: Prep the salad ingredients, make the dressing, and store in the fridge for up to 2 days prior to serving.
You can store leftover potato salad in an airtight container in the fridge for 5 days.

Nutrition