Instructions
Step 1: Cook the Potatoes
Place cubed potatoes in a large pot and cover with cold salted water by about 2 inches. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until fork-tender but not mushy. Drain well and let cool slightly.
Step 2: Prepare Hard-Boiled Eggs
While potatoes cook, place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer to an ice bath to cool completely. Peel and chop eggs into small pieces.
Step 3: Season the Warm Potatoes
Transfer warm potatoes to a large mixing bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper while still warm. This helps the potatoes absorb seasoning. Let cool to room temperature, stirring occasionally.
Step 4: Make the Dressing
In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar, pickle juice, sugar, salt, pepper, celery salt, paprika, and garlic powder until smooth and creamy. Taste and adjust seasoning as needed.
Step 5: Prep the Vegetables
Finely dice celery, red onion, sweet pickles (if not using relish), and bell pepper if using. The smaller the dice, the better they incorporate into the salad.
Step 6: Combine Everything
Add cooled potatoes, chopped eggs, celery, onion, pickles, bell pepper, and parsley to the large bowl. Pour the dressing over the mixture.
Step 7: Mix Gently
Using a large spoon or rubber spatula, gently fold all ingredients together until evenly coated with dressing. Be careful not to mash the potatoes – you want to keep some texture. Some broken pieces are fine and traditional.
Step 8: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or preferably overnight. This chilling time is crucial for flavors to meld together. Stir gently before serving and adjust seasoning if needed.
Southern Secrets
The Right Potatoes: Russets give a fluffier texture, while Yukon golds are creamier. Many Southern cooks use a combination of both.
Season While Warm: Adding salt and pepper to warm potatoes allows them to absorb more flavor.
Don’t Overdress: Start with 3/4 of the dressing, mix, then add more as needed. You can always add more but can’t take it away.
Make It Ahead: This salad tastes even better the next day after flavors have time to marry.
The Mustard Matters: Yellow mustard is traditional and gives that classic tangy flavor. Don’t substitute Dijon.
Serving Suggestions
Southern potato salad is the perfect side dish for fried chicken, barbecue ribs, pulled pork, hamburgers, hot dogs, or any cookout fare. Serve it cold alongside coleslaw, baked beans, and cornbread for an authentic Southern feast.
Garnish with a sprinkle of paprika, extra chopped parsley, or sliced hard-boiled eggs for a beautiful presentation at potlucks and family gatherings.
Storage and Food Safety
Store covered in the refrigerator for up to 3-4 days. Because of the mayonnaise and eggs, never leave potato salad at room temperature for more than 2 hours (1 hour if temperature is above 90°F). At picnics, keep it in a cooler with ice packs.
Variations
Soul Food Style: Add a tablespoon of sugar to the dressing and use all sweet pickles
Loaded Potato Salad: Mix in crumbled bacon and shredded cheddar cheese
Old-Fashioned: Use all mayonnaise and omit the mustard for a milder flavor
Extra Creamy: Add 1/4 cup sour cream to the dressing
Deviled Egg Style: Increase mustard to 1/3 cup and add a dash of hot sauce
This Southern potato salad is more than a side dish – it’s a tradition that brings people together!
