Easy Southern Potato Salad

This Easy Southern Potato Salad is a classic, creamy side dish made with tender potatoes, hard-boiled eggs, and a flavorful mayonnaise-based dressing. Popular at picnics, barbecues, and family gatherings, this traditional Southern-style potato salad is simple to prepare and delivers comforting, familiar flavors in every bite.

Ingredients

• 3 lbs (1.4 kg) russet or Yukon gold potatoes, peeled and diced

• 4 large eggs, hard-boiled and sliced

• 1 cup mayonnaise

• 2 tablespoons yellow mustard

• ½ cup sweet pickle relish

• ½ small onion, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

• 1 tablespoon apple cider vinegar (optional)

Instructions

Cook the Potatoes

Place the diced potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and allow to cool slightly.

Prepare the Dressing

In a large bowl, combine the mayonnaise, mustard, pickle relish, onion, salt, black pepper, and vinegar if using. Mix until smooth and well blended.

Assemble the Salad

Add the warm (not hot) potatoes to the bowl with the dressing. Gently fold until the potatoes are evenly coated.

Chop or slice the hard-boiled eggs and gently fold them into the salad.

Chill

Cover and refrigerate for at least 1 hour before serving to allow the flavors to fully develop.

Serving Suggestions

• Serve chilled or at cool room temperature

• Perfect alongside fried chicken, barbecue, or grilled meats

• Ideal for picnics, potlucks, and holiday meals

Storage Tips

• Store in an airtight container in the refrigerator

• Keeps well for up to 3 days

• Stir gently before serving again