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–+ servings
Delicious Southern Potato Salad garnished with herbs, perfect for picnics.

Southern Potato Salad

A creamy and tangy Southern potato salad with Yukon Gold or red potatoes, hard-boiled eggs, and sweet pickle relish, perfect for potlucks and summer gatherings.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pounds Yukon Gold or red potatoes Cut into bite-size chunks.
  • 4 to 6 large eggs, hard-boiled and peeled Chopped into bite-size pieces.
  • 3/4 to 1 cup mayonnaise Use full-fat for best texture.
  • 3 to 4 tablespoons sweet pickle relish Adjust for more tang if desired.
  • 1 to 2 teaspoons mustard Choose yellow or Dijon based on preference.
  • 1 teaspoon kosher salt For seasoning.
  • 1/2 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Rinse and scrub the potatoes. Cut them into even 1- to 1 1/2-inch chunks so they cook uniformly.
  2. Put the potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  3. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook until a fork slides into the potato pieces with little resistance, about 10 to 15 minutes.
  4. Drain the potatoes and spread them on a sheet or shallow pan to cool to room temperature.
  5. While the potatoes cool, chop the hard-boiled eggs into bite-size pieces.
Mixing
  1. In a large mixing bowl combine the cooled potatoes, chopped eggs, mayonnaise, pickle relish, and mustard.
  2. Season with kosher salt and freshly ground black pepper. Gently fold everything together so the potatoes stay chunky.
  3. Cover and refrigerate for at least 1 hour so flavors can blend.
Serving
  1. Serve cold or slightly chilled.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 2g

Notes

This potato salad is great for serve with grilled vegetables or roasted chicken. For a vibrant plate, pair with spicy mains like grilled veggie tacos. Store leftovers in an airtight container and consume within 3 to 4 days.

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