Southern Potato Salad
A creamy and comforting Southern Potato Salad packed with flavor, perfect for any gathering or as a quick meal paired with grilled chicken.
Ingredients
For the salad
- 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch cubes Their buttery texture holds up beautifully.
- 3 large hard-boiled eggs, chopped (optional) For traditional richness.
- 1/2 cup mayonnaise Use light mayo for a lower-fat healthy option.
- 1/4 cup plain Greek yogurt Adds tang and boosts creaminess.
- 2 tablespoons yellow mustard For that bright Southern tang.
- 1/4 cup finely chopped sweet onion or green onions Mild sharpness that wakes up the salad.
- 2 stalks celery, finely diced For crunch and freshness.
- 2 tablespoons sweet pickle relish Classic sweetness; substitute with chopped dill pickles for extra zip.
- 1 teaspoon apple cider vinegar Brightens the dressing.
- 1/2 teaspoon smoked paprika A whisper of warmth and color.
- Salt and freshly ground black pepper To taste.
- Fresh chives or parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil and add the potato cubes. Cook until fork-tender, about 10–12 minutes depending on size.
- Drain and let cool slightly.
- While the potatoes cook, boil eggs for 9–10 minutes for firm yolks. Transfer to an ice bath, peel, and chop.
Mixing
- In a large bowl, whisk together mayonnaise, Greek yogurt, yellow mustard, apple cider vinegar, smoked paprika, salt, and pepper until glossy and smooth.
- Add the warm potatoes to the dressing while still slightly warm — they absorb flavor best this way.
- Gently fold in chopped eggs, onion, celery, and sweet pickle relish. Taste and adjust seasoning.
Chilling
- Chill for at least 30 minutes to let flavors meld.
- Right before serving, scatter chopped chives or parsley over the top for a fresh, green finish.
Notes
For variations, consider adding chopped dill pickles for tanginess, or making it festive by stirring in roasted red peppers or crumbled bacon.