Southern Potato Salad Recipe
Introduction
This Southern Potato Salad is a creamy, tangy, and satisfying side dish perfect for barbecues, picnics, or family gatherings. Made with tender Yukon Gold potatoes, crunchy celery, and a hint of smoky paprika, it’s a classic that never goes out of style.
Ingredients
- 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1″ pieces
- Kosher salt
- 5 large eggs
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tbsp yellow mustard
- 1/2 cup chopped bread and butter pickles
- 2 tbsp pickle juice
- 1/8 tsp cayenne pepper
- 1/4 small red onion, finely chopped
- 3 stalks celery, finely chopped
- Smoked or sweet paprika, for garnish
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Step 1: Place the potatoes in a large pot and add enough water to cover by at least 2 inches. Add 1 teaspoon of kosher salt and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 8 to 10 minutes. Use a slotted spoon to transfer the potatoes to a colander set over a bowl to drain.
- Step 2: While the potatoes cool, bring the water back to a boil. Carefully lower the eggs into the boiling water using a slotted spoon. Boil over medium heat for about 10 minutes for just hard-boiled eggs. Prepare an ice bath meanwhile.
- Step 3: Transfer the eggs to the ice bath to cool completely. Peel the eggs and dice them into bite-sized pieces.
- Step 4: In a large bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, and cayenne pepper until smooth.
- Step 5: Add chopped pickles, red onion, celery, cooked potatoes, and diced eggs to the bowl. Season with 1½ teaspoons kosher salt and gently fold to combine. Adjust salt and pepper to taste.
- Step 6: Serve the potato salad sprinkled with smoked or sweet paprika and fresh parsley for a pop of color and flavor.
Tips & Variations
- Use Yukon Gold potatoes for their creamy texture and golden color, but red potatoes also work well.
- For extra tang, add a splash more pickle juice or a tablespoon of apple cider vinegar.
- Adjust cayenne pepper to your preferred level of heat or omit if you want a milder salad.
- Make it a day ahead—the flavors meld beautifully if allowed to rest in the fridge overnight.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra fresh parsley on top if desired. Because the salad contains mayonnaise and eggs, keep it chilled and discard any leftovers left out at room temperature for more than 2 hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of potatoes?
Yes, while Yukon Gold potatoes provide a creamy texture, red potatoes or even fingerlings can be used if you prefer. Just be sure to cook them until tender but not mushy.
How do I make the eggs easier to peel?
Placing boiled eggs in an ice bath immediately after cooking helps stop the cooking process and makes the shells easier to remove. Peeling under running water can also assist.
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Southern Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This classic Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery and onions, and a zesty dressing of mayonnaise, sour cream, mustard, and bread-and-butter pickles, this salad is a comforting Southern staple with a delightful balance of textures and tastes.
Ingredients
Vegetables and Eggs
- 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1″ pieces
- 5 large eggs
- 1/4 small red onion, finely chopped
- 3 stalks celery, finely chopped
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tbsp yellow mustard
- 1/2 cup chopped bread and butter pickles
- 2 tbsp pickle juice
- 1/8 tsp cayenne pepper
- Kosher salt (1 tsp for boiling water + 1 ½ tsp for seasoning, plus more to taste)
Garnish
- Smoked or sweet paprika, for garnish
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Boil Potatoes: Place the peeled and cut potatoes into a large pot, cover with water by at least 2 inches and add 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, approximately 8 to 10 minutes. Use a slotted spoon to transfer the potatoes to a colander set over a bowl to drain excess water.
- Cook Eggs: While the potatoes cool, return the potato water to a boil. Carefully lower the large eggs into the boiling water using a slotted spoon and boil over medium heat for about 10 minutes until hard boiled. Meanwhile, prepare an ice bath to cool the eggs rapidly once cooked.
- Prepare Eggs: Transfer the hard-boiled eggs immediately to the ice bath to cool completely, which helps with peeling. Once cool, peel the eggs and dice them into bite-sized pieces for the salad.
- Make Dressing and Combine: In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, pickle juice, and cayenne pepper until the dressing is smooth and well blended. Fold in the chopped bread and butter pickles, finely chopped red onion, celery, cooled potatoes, and diced eggs. Season the salad with 1 ½ teaspoon kosher salt and additional salt and pepper to taste. Gently fold everything to combine thoroughly without mashing the potatoes.
- Garnish and Serve: Transfer the potato salad to a serving dish and sprinkle with smoked or sweet paprika and chopped fresh parsley for a fresh and colorful finish. Serve chilled or at room temperature for best flavor.
Notes
- Use Yukon Gold potatoes for their firm texture and buttery flavor, which hold up well in potato salad.
- An ice bath for the eggs makes peeling easier and prevents overcooking.
- Adjust cayenne pepper to taste if you prefer less heat.
- Pickle juice adds extra tanginess—do not omit for authentic flavor.
- This salad can be made ahead and refrigerated for up to 2 days; flavors will meld and improve.
- Serve chilled for the best experience, especially during warmer days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Keywords: Southern potato salad, potato salad recipe, classic potato salad, picnic side dish, American potato salad, creamy potato salad, summer recipes
