Southern Potato Salad Recipe

Southern Potato Salad is a creamy, tangy dish that blends tender red potatoes with hard boiled eggs, crisp red onion, and celery. A rich mayo dressing enhanced by apple cider vinegar and yellow mustard creates a unique flavor profile perfect for picnics, potlucks, or family gatherings where vibrant, nostalgic comfort food is celebrated.

I love making my Southern Potato Salad because it always hits the spot at potlucks and BBQs. I learned this Reser’s Potato Salad Copycat version that is really one of the Best Potato Salad Recipe out there.

I use 3 lbs red potatoes cut into bite sized cubes and 4 large eggs that are hard boiled and chopped, mixed with 1 cup mayo. I toss in 2 tablespoons apple cider vinegar and 2 teaspoons yellow mustard to give it a tangy kick and add 2 teaspoons granulated sugar for a hint of sweetness.

I also mix in 1/2 cup finely chopped red onion and 1/2 cup chopped celery. It all comes together in just 30 minutes and its nutritional balance of carbs and protein makes it a great choice for a healthy yet filling meal.

I season with salt and freshly ground black pepper to taste. This Southern Recipe is perfect for a Boxing Day or any easy salad recipe meal.

Why I Like this Recipe

I really love this recipe because it just hits the spot every time. First, I like how quick and easy it is to put together, even if I mess up a little sometimes. Second, the creamy tangy dressing makes the potatoes and eggs taste amazing every time I make it. Also, the mix of crunchy red onion and celery adds a great texture which I really dig. And finally, it’s perfect for potlucks and picnics which means I can always count on it being a crowd pleaser even when I kinda wing it.

Ingredients

• Red potatoes supply hearty carbohydrates and fiber, offerin a starchy base and satisfying texture.
• Eggs bring protein and creaminess, enriching the salad flavor with a subtle richness.
• Mayonnaise gives a smooth, luscious texture while blending and carrying all the flavors.
• Apple cider vinegar injects a tangy acidity that cuts through the creamy dressing perfectly.
• Yellow mustard offers a slight spicy kick, enhancing both tang and overall zestiness.
• Red onion adds a sharp bite and crisp texture, brightening up the robust flavors.
• Celery contributes refreshing crunch and a hint of bitterness that balances the creaminess.
• Salt and pepper finish the salad; they season and brighten all the flavors perfectly.

Ingredient Quantities

• 3 lbs red potatoes, washed and cut into bite sized cubes
• 4 large eggs, hard boiled and chopped
• 1 cup mayo
• 2 tablespoons apple cider vinegar
• 2 teaspoons yellow mustard
• 2 teaspoons granulated sugar
• 1/2 cup finely chopped red onion
• 1/2 cup chopped celery
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Put the potatoes in a large pot and cover them with cold water; add a pinch of salt and bring it to a boil. Let them cook for about 10-15 minutes, until they’re fork tender.

2. While the potatoes are cooking, put the eggs in a small pot, cover with water, and boil them for about 10 minutes. After boiling, place them in cold water so they cool quickly, then peel and chop them.

3. In a big bowl, mix together the mayo, apple cider vinegar, yellow mustard, and granulated sugar until it’s all smooth.

4. Finely chop the red onion and celery. Add the chopped veggies into the mayo mix.

5. Once the potatoes are done, drain them and let them cool down for a few minutes so they dont become mushy when mixed.

6. Carefully add the chopped eggs and cooled potatoes into the bowl with the dressing and veggies.

7. Gently toss everything together so the potatoes are evenly coated in the dressing.

8. Season with salt and freshly ground black pepper to taste. If you want a bit more tang, feel free to add a little extra vinegar.

9. Cover the bowl and chill in the refrigerator for at least one hour to let the flavors blend.

10. Give the salad a final stir before serving warm or straight out of the fridge at your potluck, picnic, or BBQ. Enjoy!

Equipment Needed

1. A large pot for boiling the red potatoes
2. A small pot to boil the eggs
3. A colander to drain the hot water from the potatoes and eggs
4. A cutting board to chop the red onion and celery
5. A good knife for the chopping work
6. A big mixing bowl to combine the dressing and other ingredients
7. Measuring cups and spoons for the mayo, vinegar, mustard, and sugar
8. A mixing spoon or spatula to toss the salad evenly
9. A refrigerator to chill the salad once its all mixed

FAQ

Southern Potato Salad Recipe Substitutions and Variations

• Red potatoes: You can swap them with Yukon gold or even white potatoes if you want a slightly different flavor and texture
• Mayonnaise: Try using Greek yogurt or sour cream for a lighter, tangy version of the salad
• Apple cider vinegar: Lemon juice works pretty well too if you’re looking for a fresher acidic kick, or white vinegar is another option
• Red onion: Shallots can be a good alternative if you prefer a milder, sweet onion flavor
• Celery: If you dont have celery, chopped green bell pepper adds a nice crunch and a subtle sweetness

Pro Tips

1. Make sure you dont overcook the potatoes cuz if they get too soft, they can turn into mush when you mix them with the other stuff. Let them cool a bit before adding the eggs so everything keeps its shape.
2. When mixing the mayo dressing, sometimes stirring it really well helps to blend all the tangy flavors better so you get an even taste in every bite.
3. Try letting the salad chill for more than an hour if you can. That extra time in the fridge helps all the flavors meld together, making the salad taste even better.
4. If you’re up for a little twist, toss in some extra crunch like chopped pickles or celery seeds. It adds a fun texture and a surprise kick without messin up the basic flavor.