I’m excited to share my version of Southern Potato Salad, featuring tender red potatoes, fresh hard-boiled eggs, and a tangy blend of mayonnaise, mustard, and apple cider vinegar. The addition of crisp celery and diced onion creates a balanced crunch and zest that irresistibly keeps me coming back every time.

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I just discovered this Southern Potato Salad that totally blew my mind. I love how it mixes classic ingredients with a hint of tang that makes every bite exciting.

I start with 3 lbs red potatoes, peeled and cut into bite-size pieces, then toss in 6 hard boiled eggs that I roughly chop. The creamy texture comes from 1 1/2 cups mayonnaise while 2 to 3 tablespoons yellow mustard and 3 tablespoons apple cider vinegar give it that perfect tang.

I also add in 1 cup finely chopped celery and 1 small diced onion for a bit of crunch and fresh flavor, plus 1 to 2 tablespoons sugar along with salt and pepper to taste. This recipe is great for potlucks, picnics, or BBQs, and whether you whip it up in 30 minutes or make it a day ahead, it definitely reminds me of those best potato salad recipes I grew up with on a Southern table.

Why I Like this Recipe

I love this recipe for a few reasons. First, I really enjoy the tangy kick from the mustard and apple cider vinegar mixed with the creamy mayo. It just makes each bite delicious and refreshing. Second, I like how simple it is to put together; even though there are a bunch of ingredients, everything comes together in a pretty easy way and it’s perfect to whip up for picnics or potlucks. Third, I appreciate the mix of textures – the tender potatoes with chunky eggs, celery, and onions really make the salad interesting to eat. Lastly, I like that it can either be ready in about 30 minutes or made a day ahead. That flexibility means I can plan ahead or whip it up quick when I need to.

Ingredients

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Red potatoes give a good dose of carbs and fiber.
They are hearty and filling.
Hard boiled eggs add protein and a creamy texture that makes the salad richer.
Mayonnaise adds creaminess and fat that makes the salad decadant but tasty.
Apple cider vinegar gives a sour flavor that brighten up the overall taste.
Celery provides crunch and a fresh taste plus extra fiber for balance.
Yellow mustard lends a bit of tang and spice making the flavors pop.
Onion adds mild sharpness and extra heat making the salad zesty.
Sugar gives a subtle sweetness that balances the sour and savory elements.

Ingredient Quantities

3 lbs red potatoes, peeled and cut into bite-size pieces

6 large eggs, hard boiled and roughly chopped

1 1/2 cups mayonnaise

2 to 3 tablespoons yellow mustard

3 tablespoons apple cider vinegar

1 cup celery, finely chopped

1 small onion, diced

1 to 2 tablespoons sugar

Salt and pepper to taste

How to Make this

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1. Start by putting the red potatoes in a large pot and covering them with water, then add a pinch of salt. Bring to a boil and let them cook until they are tender, about 15 minutes. Drain and let them cool completely.

2. While the potatoes are cooling, hard boil the eggs in another pot for about 10-12 minutes. Once done, peel them and roughly chop them up.

3. In a big bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, and sugar. Season with salt and pepper to your taste.

4. Once the potatoes are cool, add them to the mayo mixture in the bowl.

5. Stir in the finely chopped celery and diced onion slowly so that everything gets well mixed without mashing the potatoes.

6. Next, gently fold in the chopped eggs, trying not to break them up too much.

7. Give the salad a good toss to ensure all the flavors are blended together.

8. Taste the salad and adjust the seasoning if needed, adding a bit more salt, pepper, or even sugar if it calls for it.

9. Cover the salad and let it chill in the refrigerator for at least an hour so the flavors can meld together.

10. Serve your Southern Potato Salad at potlucks, picnics or BBQs and enjoy your creamy, tangy creation!

Equipment Needed

1. Large pot for boiling the red potatoes
2. Another pot for hard boiling the eggs
3. Colander for draining the potatoes
4. Big mixing bowl to combine all the ingredients
5. Cutting board for chopping celery and dicing the onion
6. Knife for chopping
7. Measuring cups and spoons to accurately measure mayo, mustard, vinegar, and sugar
8. Stirring spoon or spatula to gently mix the salad
9. Refrigerator to chill the salad after assembling
10. Timer or clock so you can know when the potatoes and eggs are done cooking

FAQ

Q: How long should I cook the potatoes?

A: Usually, the cubed red potatoes boil for about 15 to 20 minutes until they’re tender but not mushy, just check with a fork.

Q: Can I use a mix of mayo and Greek yogurt?

A: Yep, you can swap out some mayo for Greek yogurt if you want a lighter version, but it can change the dish's creamy flavor a bit.

Q: Is it okay to adjust the amount of mustard in the recipe?

A: Sure thing, if you like a tangier taste you can add a bit more mustard, or less if you're not into too much bite.

Q: How should I store this potato salad?

A: Keep it covered in the fridge. It's best served chilled and should be eaten within a couple of days for optimum taste.

Q: Can I add more seasonings like garlic or herbs?

A: Absolutely, feel free to experiment. Adding a little garlic or your favorite herbs can make the flavor pop, but keep the balance with the other ingredients.

Southern Potato Salad Recipe Substitutions and Variations

If red potatoes arent available, try Yukon Golds instead. They have a buttery flavor even tho the color is a bit different.
If you dont want to use mayo, you can use Greek yogurt instead, or even a mix of both for a lighter feel but its a bit tangier.
No yellow mustard on hand? You can swap it out with Dijon or whole-grain mustard which will give a slightly more robust flavor.
Instead of apple cider vinegar, a squeeze of lemon juice or white vinegar works too. Just be careful to use a little less if you go with lemon.
If you cant find celery, diced bell peppers or even finely chopped pickles offer a nice crunch and slight tang to the salad.

Pro Tips

1. Make sure your potatoes are completely cooled and drained before you mix them with the mayo. If they’re even a bit warm, your dressing might end up looking curdled or separated.
2. When you’re folding in the eggs, be really gentle so they stay in nice, chunky pieces. If you mash them too much, it kinda ruins the texture of the salad.
3. Taste the dressing before you mix everything together. A little extra mustard, salt, or sugar can make a big difference so don’t be scared to adjust it to suit your taste.
4. If you want extra crunch and flavor, try chopping celery and onion a bit finer and toss them in separately. This helps all the flavors mix more evenly without getting lost in the big chunks.