Southern Potato Salad
This Southern Potato Salad recipe features tender boiled potatoes and eggs, mixed with a creamy dressing of mayonnaise, mustard, sweet relish, and fresh garlic. Seasoned to perfection, it's a classic side dish, ideal for picnics, BBQs, or a comforting family meal. Simple to prepare, it promises a rich, flavorful, and satisfying experience.
Equipment
- 1 Large Pot For boiling potatoes and eggs
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 Potato Masher or Large Fork (optional, for desired potato consistency)
Ingredients
Main
- 4 potatoes
- 4 large eggs
- 0.5 cup mayonnaise
- 0.5 stalk celery chopped
- 0.25 cup sweet relish
- 1 clove garlic minced
- 2 tablespoons prepared mustard
- salt and pepper to taste
Instructions
- Wash and peel potatoes. Cut them into 1-inch cubes for even cooking. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the pot to a boil, then reduce heat and simmer until the potatoes are tender but not mushy, about 15-20 minutes. Drain well and let them cool completely.
- While potatoes cook, place eggs in a separate saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Drain, transfer to an ice bath, then peel once cool.
- Finely chop the cooled hard-boiled eggs, celery stalk, and mince the garlic clove.
- In a large mixing bowl, combine mayonnaise, sweet relish, prepared mustard, and minced garlic. Stir until well combined and smooth.
- Add the cooled, diced potatoes and chopped hard-boiled eggs to the mayonnaise mixture. Add chopped celery.
- Gently fold all ingredients together until the potatoes and eggs are evenly coated with the dressing. Be careful not to over-mix, which can make the salad gummy.
- Season generously with salt and black pepper to taste. Mix again lightly.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld and develop.
- Before serving, give the potato salad a final gentle stir and taste, adjusting seasoning if necessary. Serve chilled.
Notes
For optimal texture, use starchy potatoes like Russets or Yukon Golds; boil until tender but not overcooked to prevent a gummy salad. Ensure all cooked ingredients, especially potatoes, are completely cooled before mixing with mayonnaise-based dressing to prevent an oily, separated emulsion. Chilling the potato salad for at least 2 hours, or ideally overnight, allows the flavors to meld and deepen. Taste and adjust seasoning diligently before serving, as the cold dulls flavors. For an extra pop, a touch of finely chopped red onion or fresh dill can be added.