Classic Southern Potato Salad Recipe May Start a Family Debate (25 Minutes, 9 Ingredients) by Donna John

Potato salad is a big deal in the south. Southern folk have very strong opinions on what goes into potato salad – and what does not go into potato salad. I have a cousin who says, "Is there eggs in this?" before taking a spoonful of anyone's potato salad. My brother thinks potato salad should be yellow from way too much mustard. My grandma would only make potato salad with Hellman's mayonnaise. I could go on, but you get the gist.

Most times I go in blind when making potato salad for just me and my husband, grabbing whatever I have or what sounds good at the time. But when family comes over, I tend to stick to a basic classic southern potato salad recipe. This creamy potato salad is quick and easy.

Here is your short shopping list for this southern side dish recipe: small Yukon gold potatoes (or small white or red if you can't find Yukon gold), hard-boiled eggs (sorry, Cuz), mayonnaise, sweet pickle relish, mustard, apple cider vinegar, red onion, celery and optional fresh parsley (I'm not a fan of parsley in my potato salad, so I use celery leaves instead).

Cooking Note: Yellow mustard is the classic variety to use in southern potato salad, but you could switch it up for whole-grain mustard or Dijon mustard. I'll leave that debate up to you.

Serve the flavorful potato salad as a side dish with barbecue or smoked meats, grilled steaks, burgers, hot dogs or whatever you enjoy potato salad with. This is a great recipe for potlucks and summer cookouts (just keep it on ice!).

How do you like your potato salad?

Cuisine: American / Southern
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 1 1/2 pounds small Yukon gold potatoes (or white potatoes)
• 2 - 3 hard-boiled eggs, chopped
• 1/3 cup mayonnaise (I use Hellman's Real Mayonnaise because grandma said, no debate)
• 2 tablespoons sweet pickle relish
• 1 tablespoon mustard (or to taste) 
• 1 tablespoon apple cider vinegar
• 1/4 cup red onion, finely chopped
• 2 ribs celery, chopped small
• 2 tablespoons fresh parsley or celery tops  

Optional Stir-ins

• fresh chives, minced
• green onions, chopped

Here's how to make it: 

1. Boil the potatoes until tender, about 10 to 15 minutes depending on size. (Check the doneness by piercing with a sharp knife.) Drain return to the pot or a mixing bowl. (If small, leave the potatoes whole, or cut them in half or fourths. You can also mash a few if you like a creamier potato salad.)
   
2. Add the remaining ingredients. Season with salt and black pepper. (Add more mayo to reach your desired consistency.)
   
3. Stir to combine. Taste and add more salt and pepper, if needed.
   
4. Serve immediately or cover and refrigerate until ready to serve.
   
5. Store the potato salad in an airtight container in the fridge. (You can easily cut this recipe in half for fewer servings, which I did.)
   

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