“This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.”

This Classic Southern Potato Salad is a beloved staple, cherished for its creamy texture and harmonious blend of savory, tangy, and fresh flavors. Featuring tender potatoes, crisp vegetables, and a rich, tangy dressing, it’s the perfect side dish for barbecues, picnics, or any comforting meal.

Classic Southern Potato Salad

Ingredients:

Instructions:

1. Cook Potatoes: Start by boiling the 4 large waxy potatoes (such as Yukon Gold or red potatoes) in salted water until they are fork-tender. Drain the cooked potatoes and let them cool completely. Once cooled, dice them into bite-sized pieces.
2. Combine Ingredients: In a large mixing bowl, combine the diced potatoes, mayonnaise, Dijon mustard, finely chopped dill pickles, finely diced red onion, chopped celery, and the 3 hard-boiled eggs (diced or chopped).
3. Mix Gently & Season: Gently fold all the ingredients together until everything is evenly coated with the dressing. Season generously with salt and pepper to taste.
4. Chill: Cover the bowl tightly and refrigerate the potato salad for at least 1 hour to allow the flavors to meld beautifully. Chilling also helps the salad firm up.
5. Serve: Before serving, give the salad a final gentle stir and adjust the seasoning if necessary (you might want a little more salt or pepper after chilling). Garnish with fresh herbs (like parsley or dill) or a sprinkle of paprika for a pop of color, if desired.