Description
This Classic Southern Style Potato Salad is a creamy, tangy, and perfectly seasoned side dish featuring tender Yukon Gold potatoes, hard-boiled eggs, celery, and green onions tossed in a flavorful mayonnaise-based dressing with mustard, sweet relish, and a hint of red wine vinegar. Perfect for picnics, barbecues, and family gatherings, this recipe combines traditional Southern flavors and textures to create a comforting and delicious potato salad.
Ingredients
Potatoes & Eggs
- 3 lbs. Yukon Gold potatoes (1,360g)
- 1 tsp salt
- 2 large eggs (chilled)
Dressing
- 3/4 cup mayonnaise (6 oz)
- 1 Tbsp yellow mustard
- 1 Tbsp sweet relish
- 1 Tbsp red wine vinegar
- 1/2 tsp Tony Chachere’s seasoning
- 1/4 tsp freshly cracked black pepper
Vegetables
- 2 green onions (thinly sliced)
- 2 ribs celery (chopped, about 1 cup or 220g)
Instructions
- Prepare Potatoes: Peel, wash, and chop the Yukon Gold potatoes into one-inch cubes. Rinse the cubed potatoes with cool water in a colander. Place them in a large pot and cover with cold water, then add 1 tsp salt.
- Cook Potatoes: Bring the salted water to a boil over high heat. Boil the potatoes until tender, about 10 minutes. Test by piercing a potato cube with a fork. Once cooked, drain the potatoes in a colander and rinse again with cool water to cool them down.
- Cook Eggs: Place eggs in a small pot and cover with cold water. Bring to a boil over high heat. After reaching a boil, let the eggs cook for 1 minute, then turn off the heat and cover the pot. Let eggs sit in hot water for 15 minutes, then drain and cool under running water. Peel and dice the eggs.
- Make Dressing: In a bowl, mix together mayonnaise, yellow mustard, sweet relish, red wine vinegar, Tony Chachere’s seasoning, and freshly cracked black pepper until well combined.
- Combine Salad: In a large bowl, add the cooled potatoes, diced celery, sliced green onions, and diced eggs. Pour the dressing over the ingredients and gently stir until everything is evenly coated. For a softer texture, slightly mash the potato mixture to your liking.
- Adjust & Serve: Taste and adjust seasoning or mustard level as desired. Serve chilled or at room temperature for a classic Southern side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape after boiling.
- Boiling eggs in hot water off the heat prevents overcooking and green rings around the yolks.
- Adjust the seasoning with more mustard or Tony Chachere’s seasoning to suit your taste.
- Potato salad can be stored in the refrigerator for up to 3 days.
- For a tangier version, add an extra splash of red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
