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Southern Potato Salad

A classic Southern potato salad combining tender potatoes, crunchy celery, zesty green onions, tangy pickle relish, and hard-boiled eggs enveloped in a creamy mayonnaise 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: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon Gold or red potatoes work best) Choose reputable potatoes for the best flavor.
  • 1 cup celery, diced Adds crunch.
  • 1/2 cup green onions, chopped Adds a fresh flavor.
  • 1/2 cup pickle relish For tanginess.
  • 4 pieces hard-boiled eggs, chopped Makes the salad hearty.
  • 1 cup mayonnaise For the creamy dressing.
  • 1 tablespoon mustard Adds flavor.
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. Cut the potatoes into uniform chunks and boil them in salted water until fork-tender, which usually takes about 15-20 minutes. Drain and let cool.
  2. While the potatoes cool, chop the celery, green onions, and hard-boiled eggs.
  3. In a large bowl, mix mayonnaise, mustard, salt, and pepper.
  4. 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.
  5. Cover the salad and refrigerate for at least an hour to let the flavors meld. Serve cold or at room temperature.

Notes

For a tangy twist, substitute half the mayonnaise with Greek yogurt. Garnishing with paprika or fresh herbs is recommended before serving. Best enjoyed within 3-5 days when stored in an airtight container.