Southern Style Potato Salad Recipe

Name: Treehouse BBQs Southern Style Potato Salad Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Yukon Gold potatoes; 4 large eggs; 1 tbs coarse salt (for boiling); 3 tbs mayonnaise; 1 tbs Dijon mustard; 1 tsp yellow mustard; 1 tsp apple cider vinegar; 1 tsp granulated sugar; 1 tsp celery seed (optional); 1 tsp freshly ground black pepper; 2 celery stalks, finely diced; 4 green onions (scallions), thinly sliced, white and green parts separated; 1 tbs sweet dill pickles or bread-and-butter pickles, finely chopped (optional); 1 tbs fresh parsley, chopped (for garnish); 1 tsp salt

Inspired by Treehouse BBQ

Time1h 30m

Serves6

Yukon gold potatoes, hardboiled egg, green onion, celery, dijon and mayo.

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Ingredients

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Potatoes & Eggs

2 lb Yukon Gold potatoes

4 Large eggs

1 tbs coarse salt (for boiling)

Dressing

3 tbs Mayonnaise

1 tbs Dijon mustard

1 tsp yellow mustard

1 tsp Apple cider vinegar

1 tsp granulated sugar

1 tsp celery seed (optional)

1 tsp freshly ground black pepper

Mix-ins & Garnish

2 celery stalks, finely diced

4 green onions (scallions), thinly sliced, white and green parts separated

1 tbs sweet dill pickles or bread-and-butter pickles, finely chopped (optional)

1 tbs Fresh parsley, chopped (for garnish)

1 tsp Celtic sea salt

Method

Potatoes & Eggs

Prepare potatoes

Wash the Yukon gold potatoes. If the potatoes are medium to large, cut into roughly 1-inch cubes; if small, halve or quarter so pieces are similar in size for even cooking.

Cook potatoes

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon coarse salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–15 minutes depending on size. Test with a fork; do not overcook or they will fall apart.

Hard-boil eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 9–10 minutes for firm yolks. Transfer eggs to an ice bath to stop cooking.

Drain and cool

When potatoes are tender, drain them in a colander and spread on a tray or return to the warm pot off the heat for 1–2 minutes to let steam escape (this helps them keep shape). Let potatoes cool slightly until lukewarm.

Peel and chop eggs

Peel the cooled eggs and chop coarsely (reserve one egg to chop finer for garnish if desired).

Dressing

In a medium bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon celery seed (if using), and 1 teaspoon freshly ground black pepper until smooth and slightly creamy. Taste and adjust seasoning — add a pinch of salt if needed.

Mix & Finish

Combine ingredients: In a large mixing bowl, add the warm (not hot) potato cubes, chopped eggs (reserve a little for garnish if desired), finely diced celery, and the white parts of the sliced green onions. Add the chopped pickles if using.

Add dressing: Pour the dressing over the potato mixture and gently fold with a spatula or large spoon until evenly coated. Be careful not to mash the potatoes — fold just until combined.

Season and chill: Taste and add up to 1 teaspoon salt and additional black pepper if desired. Cover and refrigerate for at least 1 hour to allow flavors to meld (2–4 hours is better).

Serve: Before serving, stir gently, adjust seasoning to taste. Transfer to a serving bowl and garnish with the reserved chopped egg, the green parts of the scallions, and chopped parsley.