Southern Potato Salad

Flawlessly creamy with just the perfect amount of tang and a dash of heat, this 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.

Course Salad, Side Dish

Cuisine American, Southern

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 357kcal

Author Imma

Ingredients

4 large russet potatoes
4 hard-boiled eggs
¼ cup (25g) diced green onions
½ cup (55g) chopped celery
¼ cup (60g) sweet pickle relish
1 tablespoon (15g) minced garlic
2 tablespoons (33g) Dijon mustard
½ cup (113g) mayonnaise
1 teaspoon (4g) Creole seasoning
salt and pepper to taste

Instructions

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 off the water and let them cool.
Once cool, add to a large bowl together with chopped boiled eggs, green onion, and celery.
In a medium bowl, mix the sweet relish, garlic, mustard, mayonnaise, Creole seasoning, salt, and pepper.
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.
Leftover baked potatoes are amazing in potato salad.
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.

Nutrition