Flawlessly creamy with just the perfect amount of tang and a dash of heat, this potato salad recipe is my absolute favorite for potlucks and family get-togethers. A few pantry staples come together to deliver the most classic (and most delicious) Southern potato dishes out there. Let's just say my bowl always comes home empty.
Peel and cut the potatoes into chunks, then put them into a medium saucepan. Water should cover the potatoes by at least an inch. Salt potatoes and cook until tender and soft (about 10 minutes). Drain water and let it cool.
Once cool, add to a large bowl together with chopped eggs, green onion, and celery.
Add the dressing to the potato mixture, and mix gently but thoroughly—season with salt and pepper to taste.
Cover with plastic wrap and refrigerate until ready to serve.
Notes
I like to peel and cut my potatoes before boiling, but you can totally toss them in whole and then peel and chop after they are cooked and cooled. A lot of people feel like this method saves time.
Truth be told, potato salad always tastes better on the second day. So make it ahead if you can!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.