This classic Southern-style potato salad is rich, creamy, and packed with flavor from hard-boiled eggs, mustard, and crunchy pickles. It’s the perfect side for BBQs, picnics, or Sunday suppers.
🧂 Ingredients (Serves 6):
- 2 lbs russet or Yukon Gold potatoes, peeled and diced
- 4 large eggs
- 3/4 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped dill pickles or relish
- Salt and pepper to taste
- Optional: paprika and chopped parsley for garnish
🍳 Instructions:
1️⃣ Cook the Potatoes:
🥔 Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool.
2️⃣ Boil the Eggs:
🥚 In a separate pot, boil eggs for 10 minutes. Transfer to an ice bath, peel once cool, and chop.
3️⃣ Mix the Dressing:
🥄 In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
4️⃣ Assemble the Salad:
🥣 Add cooled potatoes, chopped eggs, celery, red onion, and pickles to the bowl. Gently fold everything together until well coated.
5️⃣ Chill and Garnish:
❄️ Cover and refrigerate for at least 1 hour before serving. Garnish with paprika and parsley if desired.
📦 Amazon Must-Haves to Help You Create the Best Southern Potato Egg Salad
- 🥣 Large Mixing Bowls with Lids – Mix and store your salad with ease and freshness
- 🥔 Vegetable Peeler – Effortlessly peel potatoes for smooth texture
- 🥚 Egg Timer – Nail the perfect hard-boiled eggs every time
- 🔪 Chef’s Knife – Chop celery, onions, and eggs with precision
- 🧂 Salt & Pepper Grinder Set – Season your salad to perfection with fresh-ground flavor
- 🧊 Ice Cube Trays with Lids – Quickly chill eggs in an ice bath to stop overcooking
💡 Helpful Tip:
Make the salad a day ahead for maximum flavor—letting it sit overnight in the fridge allows the ingredients to meld beautifully.
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