Easy Southern Potato Salad

Ingredients (Serves 6–8)

• 1.5 kg potatoes (Yukon Gold or red potatoes work well)
• 4 large eggs, hard-boiled and chopped
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• ½ cup finely diced celery
• ¼ cup finely diced onion
• 2–3 tbsp sweet pickle relish (optional but traditional)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (plus extra for topping)

Method

1. Cook the potatoes
   • Peel potatoes if desired and cut into bite-sized chunks.
   • Boil in salted water for about 10–15 minutes until fork-tender.
   • Drain and let cool slightly.
2. Prepare the dressing
   • In a large bowl, mix mayonnaise, mustard, pickle relish, salt, pepper, and paprika.
3. Combine ingredients
   • Add potatoes, chopped eggs, celery, and onion.
   • Gently stir until everything is coated.
4. Chill
   • Cover and refrigerate for at least 1–2 hours before serving. The flavour improves as it sits.
5. Finish
   • Sprinkle with paprika and add a few slices of boiled egg or fresh herbs if you like.

Southern Potato Salad Tips

• Don’t overcook the potatoes—they should be tender but still hold their shape.
• Add the dressing while potatoes are slightly warm so they absorb more flavour.
• For extra tang, add a splash of pickle juice or a teaspoon of apple cider vinegar.
• Make it a day ahead for the best flavour.

Great served alongside grilled chicken, pulled pork, burgers, or barbecue.