Classic Southern Potato Salad
This Southern potato salad is the perfect comfort dish for any gathering, featuring tender potatoes combined with a creamy dressing, tangy pickles, and hard-boiled eggs. It's simple, satisfying, and sure to be a hit!
Ingredients
- 5 to 6 medium Russet potatoes peeled and cut into 3/4-inch cubes (about 2 pounds)
- 1 tablespoon salt for boiling
- 2 tablespoons white vinegar
- 2 teaspoons yellow mustard
- 1/2 cup mayonnaise
- 3 tablespoons dill pickle relish (sweet works too if you prefer)
- 3 large hard-boiled eggs finely chopped
- 1/2 small sweet onion minced (around 1/4 cup)
Instructions
- Begin by washing, peeling, and chopping the potatoes into 3/4-inch chunks.
For Cooking Potatoes:
- In a large pot, place the cubed potatoes and cover them with water, adding the salt. Bring the water to a boil, then lower the heat to simmer until the potatoes are tender but firm, approximately 10 minutes.
- Drain the potatoes thoroughly and while they are still warm, mix in the white vinegar to enhance the flavor.
For Dressing:
- In a separate bowl, whisk together the yellow mustard, mayonnaise, and dill pickle relish until the mixture is smooth and creamy.
- In a large mixing bowl, gently fold the warm potatoes with the chopped hard-boiled eggs, minced onion, and the dressing. Toss everything lightly to coat without mashing the potatoes.
- Adjust seasoning with salt and pepper according to taste. You can serve the salad right away or refrigerate it for a few hours to enhance the flavors before serving.