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Southern Potato Salad

A creamy and tangy Southern potato salad that elevates any meal and is perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Potluck, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon Gold or red potatoes)
  • 4 pieces hard-boiled eggs
  • 1 cup mayonnaise
  • 1/4 cup pickle relish
  • 1 tablespoon mustard (yellow or Dijon)
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Peel and chop the potatoes into evenly sized cubes, about 1 to 2 inches.
  2. Place them into a large pot filled with salted water, enough to cover the potatoes, and bring to a boil over medium-high heat.
  3. Cook for 10-15 minutes, or until tender when pierced with a fork.
  4. Drain the potatoes thoroughly and let cool.
  5. While the potatoes are cooling, chop the hard-boiled eggs into small pieces in a mixing bowl.
  6. Once the potatoes are completely cooled, add them to the bowl with the chopped eggs.
  7. Stir in the mayonnaise, pickle relish, mustard, salt, and pepper. Mix until everything is well combined and the potatoes are evenly coated.
  8. Cover the bowl and chill in the refrigerator for at least one hour to allow the flavors to meld together before serving.

Notes

Serve chilled and consider garnishing with crispy lettuce or parsley. Great with grilled items like burgers and barbecue chicken. Optional toppings include smoked paprika or crispy bacon bits.