The Ultimate Southern-Style Potato Salad
There is something deeply comforting about a perfect bowl of potato salad. It’s creamy, tangy, slightly sweet, and has just the right amount of crunch. While it’s the ultimate side dish for summer barbecues and family gatherings, let’s be honest: the best way to eat it is cold, straight from the fridge, late at night with a fork.
This recipe delivers that nostalgic, diner-style flavor with perfectly tender potatoes, a rich mayonnaise and mustard dressing, and plenty of hard-boiled eggs.
Why This Recipe Works
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The Right Potato: Using Russet or Yukon Gold potatoes gives you that perfect balance of fluffy and creamy texture.
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The Secret Splash: Tossing the warm potatoes in a splash of pickle juice or apple cider vinegar allows them to absorb maximum flavor before the dressing even hits them.
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Texture Contrast: Celery and sweet pickle relish add a necessary crunch to break up the creaminess.
Ingredients & Step-by-Step Instructions
What You Need
For the Salad Base:
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3 pounds Yukon Gold or Russet potatoes, peeled and cut into 3/4-inch cubes
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5 large eggs
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2 stalks celery, finely diced
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1/2 small sweet onion, finely minced
For the Creamy Dressing:
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1 cup good quality mayonnaise
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2 tablespoons yellow mustard
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2 tablespoons sweet pickle relish (or dill relish, if you prefer less sweet)
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1 tablespoon apple cider vinegar (or juice from the pickle jar)
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika (plus extra for dusting on top)
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Salt and freshly cracked black pepper to taste
