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Southern Potato Salad

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A creamy and hearty Southern potato salad, perfect for picnics, potlucks, and barbecues, featuring tender potatoes, crunchy celery, zesty green onions, tangy pickle relish, and hard-boiled eggs in a luscious mayonnaise-based dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 2 pounds potatoes (Yukon Gold or red potatoes) Best choices for creaminess
  • 1 cup celery, diced Adds crunch
  • 1/2 cup green onions, chopped For zest
  • 1/2 cup pickle relish For tanginess
  • 4 count hard-boiled eggs, chopped Hearty addition
For the dressing
  • 1 cup mayonnaise Base of the dressing
  • 1 tablespoon mustard Enhances flavor
  • to taste salt and pepper For seasoning

Method
 

Preparation
  1. Cut the potatoes into uniform chunks and boil them in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
  2. While the potatoes cool, chop the celery, green onions, and hard-boiled eggs.
Combining
  1. In a large bowl, mix mayonnaise, mustard, salt, and pepper.
  2. Once the potatoes are cool, add them to the bowl with the dressing. Toss gently with the celery, green onions, pickle relish, and hard-boiled eggs.
Chill and Serve
  1. Cover the salad and refrigerate for at least an hour to let the flavors meld. Serve cold or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 3g

Notes

To enjoy even more flavor, feel free to substitute Greek yogurt for half the mayonnaise and add in fresh herbs.
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