Southern – Style Potato Salad Recipe

Prep potatoes

Wash the potatoes and cut into roughly 1-inch cubes (leave skins on for texture if using Yukon Gold or red potatoes). Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt to the water.

Boil potatoes

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, about 10–12 minutes depending on size. Test a piece for doneness.

Cook eggs

While potatoes cook, place the 4 large eggs in a small saucepan, cover with cold water, bring to a gentle boil, then remove from heat, cover, and let sit 10–12 minutes for hard-boiled yolks. Transfer eggs to an ice bath after cooking to stop cooking and make peeling easier.

Drain & cool potatoes

When potatoes are done, drain in a colander and rinse briefly with cool water to stop cooking. Let potatoes sit in the colander for a few minutes to release excess steam (or spread on a tray to cool faster).

Chop vegetables

While potatoes cool, finely dice the celery and onion, thinly slice the scallions, and finely dice the dill pickles (or measure relish). Peel and chop the cooled hard-boiled eggs; reserve one egg white finely chopped for garnish if desired and chop the remaining eggs coarsely.

Make the dressing: In a medium bowl combine 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sweet pickle relish (if using), 1 teaspoon granulated sugar, 1.5 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and taste—adjust salt, sugar or vinegar to preference. Reserve about 1–2 tablespoons of dressing for loosening later if needed.

Combine salad: Gently fold the cooled potatoes, chopped eggs (except reserved egg white if using), diced celery, diced onion, diced pickles (or relish), and sliced scallions into the bowl with the dressing. Stir carefully to coat the potato pieces without mashing them—use a rubber spatula and a folding motion.

Adjust texture and seasoning: If the salad seems too dry, add the reserved 1–2 tablespoons dressing or a splash of milk to reach desired creaminess. Taste and adjust seasoning with additional kosher salt and black pepper as needed.

Chill: Cover and refrigerate at least 1 hour to let flavors meld; for best results chill 3–4 hours or overnight. Stir once before serving to redistribute dressing.

Garnish and serve: Before serving, sprinkle chopped parsley over the top, dust with 1/4 teaspoon sweet paprika and the 1/2 teaspoon smoked paprika for color and mild smokiness. Optionally sprinkle the reserved finely chopped egg white on top for a classic look.