SOUTHERN POTATO SALAD

Here’s a classic Southern Potato Salad recipe for you! I’ll give it in a traditional, creamy style that’s popular in the South:

Ingredients

• 3 pounds of potatoes (Yukon Gold or red potatoes work best)

• 1 cup mayonnaise

• 2 tablespoons yellow mustard

• 3 hard-boiled eggs, chopped

• 1/2 cup celery, finely chopped

• 1/4 cup sweet onion, finely chopped

• 2-3 tablespoons sweet pickle relish

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar (optional, balances flavors)

• Salt and black pepper, to taste

• Paprika, for garnish

• Optional: chopped fresh parsley or dill for garnish

Instructions

1. Boil the potatoes:

   • Peel (if desired) and cut potatoes into bite-sized chunks.

   • Place in a large pot, cover with cold water, and add a pinch of salt.

   • Bring to a boil, then reduce heat and simmer until tender (about 10–15 minutes).

   • Drain and let cool slightly.

2. Prepare dressing:

   • In a large bowl, mix mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.

3. Combine ingredients:

   • Add the cooled potatoes to the dressing.

   • Gently fold in chopped eggs, celery, onion, and pickle relish.

   • Taste and adjust seasoning.

4. Chill and serve:

   • Cover and refrigerate for at least 2 hours (overnight is best for flavor).

   • Before serving, sprinkle paprika and fresh herbs on top for color.

This version has the classic Southern balance of creamy, slightly tangy, and just a touch sweet.

If you want, I can also give a “southern-style with bacon and extra tang” version that’s even more indulgent. Do you want me to do that?