How to make Southern Potato Salad? (Classic Taste)

For good reason, southern potato salad is a traditional recipe. This creamy salad is simple to prepare ahead of time, making it the ideal potluck meal!

To create vibrant tastes, this creamy old-fashioned southern potato salad requires just a few basic ingredients. Sweet pickles, a lot of creamy mayonnaise, and a faint mustard flavor (or relish).

Which Potatoes Make the Best Potato Salad?

Versions of potato salad might differ depending on where you reside based on preference and geography (from a German potato salad recipe to deviled egg potato salad).

Russet or Yukon gold potatoes work best for potato salad since they maintain their firmness after being boiled for a longer period (red potatoes work too). You can skip the step of peeling potatoes with thin skins by leaving some of the peels on.

Southern Potato Salad Recipe

It’s as simple as 1, 2, and 3 to make this potato salad in a southern way.

1. Salt the water and boil the potatoes (per the recipe below). When you whisk in the remaining ingredients, if you overcook them, they will become mushy.
2. In a small bowl, combine the dressing’s components.
3. Add the optional bacon here after combining all the ingredients.

Add salt and pepper after the taste. Keep chilled until you’re ready to serve.

How far in advance can it be made?

If kept covered and chilled, southern potato salad can be prepared up to a day ahead. The more time the components have to combine, the better it tastes!

What is the duration of it?

So long as it’s covered, potato salad keeps for approximately a week in the refrigerator. Make sure it doesn’t warm up!

Give it a quick swirl, then season to taste with salt, pepper, and perhaps an additional tablespoon of mustard.

Southern Potato salad

Delicious egg and mayonnaise-based potato salad!

Ingredients for Southern Potato Salad

• 3 pounds Russet, Yukon gold, or red potatoes peeled and cut into 1-inch cubes
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• ¼ cup sweet pickles chopped, or sweet relish
• 2 teaspoons granulated sugar
• 2 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• 5 hard-boiled eggs shelled and diced
• 4 green onions finely diced
• 2 celery stalks finely diced
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Place the potatoes in a big pot and pour cold water over them. Just until fork tender, cook on high heat. Keep an eye on the potatoes carefully since they will get mushy if they are overcooked.
2. While you prepare the other ingredients for the salad, drain the potatoes in a colander after they are tender.
3. Add mayonnaise, yellow mustard, sliced pickles, sugar, apple cider vinegar, and garlic powder to a sizable mixing bowl. Combine by whisking.
4. To the mixing basin, add the diced hard-boiled eggs, celery, green onions, and potatoes. Gently blend by stirring.
5. Add the right amount of kosher salt and black pepper after tasting.

Notes

This can be done up to a day ahead of time.

For a great flavor, use dill pickles for the sweet ones.

Although sweet white onions can also be added, we favor mild green onions.

Nutrition information

Calories: 373 | Carbohydrates: 31g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 128mg | Sodium: 300mg | Potassium:
866mg | Fiber: 3g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg