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Southern Potato Salad Recipe A creamy and hearty potato salad with a sprinkling of fresh green onions, ready to serve as a side dish.

Southern Potato Salad

A creamy, tangy, and flavorful Southern Potato Salad perfect for any gathering.
5 from 1 vote
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Course: Side Dish
Cuisine: Southern
Keyword: creamy potato salad, potato salad, potato side dish, Southern recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 297kcal
Cost: $6

Ingredients

  • 3 lbs Yukon Gold potatoes waxy potatoes recommended for creaminess
  • 1 teaspoon salt for boiling potatoes
  • 2 large eggs chilled
  • ¾ cup mayonnaise creamy dressing base
  • 1 tablespoon yellow mustard adds tanginess
  • 1 tablespoon sweet relish for a hint of sweetness
  • 1 tablespoon red wine vinegar adds acidity
  • ½ teaspoon Tony Chachere’s seasoning or any seasoned salt
  • ¼ teaspoon black pepper freshly cracked
  • 2 green onions thinly sliced
  • 2 ribs celery chopped, about 1 cup

Instructions

  • Peel, wash, and chop the Yukon Gold potatoes into 1-inch cubes. Rinse the potatoes in a colander with cool water. Place them in a large pot and cover with cold water.
  • Add 1 teaspoon of salt to the water and bring to a boil over high heat. Cook the potatoes for about 10 minutes, or until tender when pierced with a fork. Drain in a colander and rinse with cool water to cool them down.
    Cooked and tender potatoes ready to be tossed into a flavorful potato salad, cut into bite-sized pieces.
  • While the potatoes are cooking, prepare the eggs. Place them in a small pot, cover with cold water, and bring to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 15 minutes. Drain the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
    Boiling eggs for a potato salad, the perfect addition for a creamy and filling dish
  • In a bowl, mix together the mayonnaise, mustard, relish, red wine vinegar, Tony Chachere’s seasoning, and freshly cracked black pepper to form the dressing.
    A bowl of tangy dressing with mustard, pickles, and spices, ready to coat a delicious potato salad
  • Add the cooked, cooled potatoes to a large bowl. Stir in the diced celery, sliced green onions, diced eggs, and the dressing. Mix everything well to coat the potatoes evenly in the dressing. If you prefer a creamier potato salad, mash some of the potatoes slightly as you mix.
    Pouring a smooth and flavorful dressing over freshly boiled potatoes, celery, eggs, and green onions for a classic potato salad.
  • Taste the salad and adjust the mustard or seasoning to your liking. Serve immediately or chill for a few hours before serving for better flavor.

Notes

This potato salad is a Southern classic, perfect for cookouts and family gatherings. The balance of tangy mustard and creamy mayo, combined with crunchy celery and green onions, creates the ultimate side dish.

Nutrition

Serving: 1Serving | Calories: 297kcal (15%) | Carbohydrates: 31g (10%) | Protein: 5g (10%) | Fat: 17g (26%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg (26%) | Sodium: 583mg (25%) | Potassium: 600mg (17%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 320IU (6%) | Vitamin C: 25mg (30%) | Calcium: 25mg (3%) | Iron: 1mg (6%)
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