Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 2 hours | Serves: 10-12
This classic Southern potato salad is a staple at family gatherings, church picnics, and backyard barbecues. Featuring tender potatoes, hard-boiled eggs, crunchy vegetables, and a creamy, tangy dressing, this beloved recipe has been passed down through generations. The secret is in the seasoning and letting it chill so all the flavors meld together perfectly.
Ingredients
For the Salad:
- 5 pounds russet or Yukon gold potatoes, peeled and cubed
- 6 large eggs
- 1 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup sweet pickles or pickle relish
- 1/4 cup green bell pepper, finely diced (optional)
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 1 1/2 cups mayonnaise (Duke’s is traditional)
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet pickle juice
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
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