Southern – Style Potato Salad Recipe

Prepare potatoes

Place peeled and cut potatoes into a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender but not falling apart, about 10–12 minutes depending on chunk size.

Finish potatoes

Drain potatoes in a colander and return to the still-warm pot off the heat for 1–2 minutes to let excess steam evaporate (this keeps salad from becoming watery). While potatoes are warm, gently mash about 1/3 of them with the back of a spoon to create a creamier texture. Stir in 2 tablespoons distilled white vinegar and 1/4 cup whole milk; gently fold to combine. Let cool to room temperature (about 20–30 minutes) before adding dressing.

In a medium bowl, whisk together 1 1/4 cups mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 3/4 teaspoon celery seed, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt until smooth and slightly glossy. Taste and adjust seasoning — add up to 1/4 teaspoon more salt or a splash more vinegar if you prefer a brighter dressing.

Cook and prepare eggs

Place 4 large eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit for 10–12 minutes for fully set yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and chop eggs; reserve one whole chopped egg for garnish if desired.

Combine mix-ins: In a large mixing bowl, add cooled potatoes, chopped hard-cooked eggs (reserving some for garnish if desired), 2 stalks finely diced celery, 1 very finely diced small yellow onion (or 3–4 sliced scallions), and 1/2 cup chopped dill pickles or 1/2 cup sweet pickle relish. Gently fold to combine so potato pieces remain intact.

Add dressing to potato mixture: Pour the prepared dressing over the potatoes and mix-ins. Fold gently until evenly coated, taking care not to over-mash the potatoes. Taste and adjust seasoning with additional kosher salt or black pepper to taste.

Chill: Cover the bowl and refrigerate for at least 2 hours, preferably 4–6 hours, to allow flavors to meld. Potato salad benefits from an overnight rest if possible.

Garnish and serve: Before serving, give the salad a gentle stir. Transfer to a serving bowl and sprinkle with 1/2 teaspoon sweet paprika and 2 tablespoons chopped fresh parsley. Top with reserved chopped hard-boiled egg pieces for a classic Southern presentation. Serve chilled or slightly cool.