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Best Recipe for Southern Potato Salad Recipe

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4.1 from 10 reviews

A classic Southern potato salad recipe featuring tender Yukon gold potatoes, hard-boiled eggs, and a creamy dressing with mayo, mustard, and sweet relish. This easy-to-make potato salad is perfect for picnics, BBQs, and family gatherings, offering rich and tangy flavors balanced by crisp celery and onion.

  • Total Time: 30 minutes plus chilling time
  • Yield: 10 servings

Ingredients

Potatoes and Eggs

  • 5 pounds Yukon gold potatoes
  • 4 large eggs

Dressing

  • 1 cup mayonnaise
  • ½ cup sweet relish
  • 1 tablespoon mustard
  • 1 tablespoon sugar
  • 1 teaspoon coarse kosher salt (or to taste)
  • 1 teaspoon ground black pepper (or to taste)

Vegetables

  • ½ whole onion, chopped
  • 3 stalks celery, chopped

Instructions

  1. Cook Potatoes and Eggs: Prepare the potatoes and eggs using either the Instant Pot or stovetop method as preferred to ensure tender potatoes and perfectly hard-boiled eggs.
  2. Instant Pot Method: Place the trivet in the Instant Pot and pour in 1½ cups of water. Stack the uncut potatoes in the pot, then stack the eggs on top. Seal the lid and cook on high pressure for 10 minutes. Perform a quick pressure release, then immediately transfer potatoes and eggs to an ice bath to cool.
  3. Peel and Cut: Once cooled, peel the potatoes and eggs. Cut potatoes into bite-sized pieces and dice the eggs.
  4. Stovetop Potatoes: Peel and dice potatoes into 1-2 inch pieces. Boil in a large pot of water until just tender (al dente), then drain and let cool.
  5. Stovetop Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Boil for 10 minutes, then transfer to an ice bath to cool. Peel and dice once cooled.
  6. Make Dressing: In a large bowl, whisk together mayonnaise, kosher salt, black pepper, mustard, sweet relish, and sugar until smooth.
  7. Add Vegetables: Stir in the chopped onion and celery into the dressing mixture.
  8. Combine Salad: Gently fold the cooled potatoes and diced eggs into the dressing mixture until everything is evenly coated.
  9. Chill: Cover and refrigerate the potato salad for at least a few hours; it tastes best after 24 hours of chilling to allow flavors to meld.

Notes

  • Yukon gold potatoes hold their shape well but can be peeled before or after cooking depending on preference.
  • To speed up cooling, immediately place cooked potatoes and eggs in an ice bath.
  • Adjust salt and pepper to taste for best flavor balance.
  • Chilling the salad for 24 hours before serving greatly improves flavor and texture.
  • This salad keeps well in the refrigerator for 3-4 days in a sealed container.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Southern American

Find it online: https://dishiary.com/best-recipe-for-southern-potato-salad-recipe/