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Southern Potato Salad

A creamy, tangy, classic Southern Potato Salad loaded with eggs, relish, mustard, and tender potatoes—perfect for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Cookie Batter
  • 3 lbs potatoes peeled and cubed
  • 4 hard-boiled eggs chopped
  • 1 cup mayonnaise
  • 2-3 tbsp yellow mustard
  • 0.33 cup sweet pickle relish
  • 0.5 cup celery finely diced
  • 0.33 cup onion finely diced
  • salt and pepper to taste
  • paprika for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Place peeled, cubed potatoes into a large pot and cover with cold water. Add salt.
  2. Bring to a boil and cook for 10–12 minutes until fork-tender.
  3. Drain potatoes and allow them to cool completely.
  4. Mix mayonnaise, mustard, relish, celery, and onion in a large bowl.
  5. Add cooled potatoes and chopped eggs to the bowl.
  6. Gently fold to combine without mashing potatoes.
  7. Chill for at least 1–2 hours before serving.
  8. Garnish with paprika and serve.

Notes

Best served chilled. Flavor improves after several hours of refrigeration.