Southern Potato Salad Recipe
Creamy, old-fashioned Southern potato salad with Duke's mayonnaise, yellow mustard, sweet pickle relish, hard-boiled eggs, and a soft, partly mashed texture. An easy make-ahead side for cookouts and potlucks.
Servings: 8 servings
Calories: 354kcal
Ingredients
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
- Kosher salt, for the cooking water
- 1 cup Duke's mayonnaise, plus more if needed
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- ⅓ cup sweet pickle relish
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2-3 large hard-boiled eggs, chopped
- ¼ cup finely diced celery
- 2 tablespoons very finely diced sweet onion
- 2 tablespoons diced pimento peppers, drained
- Paprika, for garnish
Instructions
- Place 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks in a large pot and cover with cold water. Season the water generously with kosher salt.
- Bring to a boil over medium-high heat, then reduce the heat slightly and simmer for 10 to 15 minutes, until the potatoes are fork tender. They should pierce easily but not fall apart.
- While the potatoes cook, make the dressing. In a large bowl, stir together 1 cup Duke's mayonnaise, plus more if needed, 2 teaspoons yellow mustard, 1 teaspoon apple cider vinegar, 1/3 cup sweet pickle relish, 1 1/2 teaspoons kosher salt, plus more to taste, and 1/2 teaspoon black pepper until smooth.
- Drain the potatoes well and let them sit for 1 to 2 minutes so excess steam can escape.
- Add the warm potatoes to the bowl with the dressing. Fold gently until coated, lightly mashing some of the potatoes against the side of the bowl to create a creamy texture while leaving plenty of chunks.
- Add 2-3 large hard-boiled eggs, chopped, 1/4 cup finely diced celery, 2 tablespoons very finely diced sweet onion, and 2 tablespoons diced pimento peppers, drained. Fold gently until evenly combined.
- Taste and adjust the seasoning. If the salad feels too thick, stir in an extra spoonful or two of mayonnaise until it reaches the consistency you like.
- Transfer to a serving bowl and sprinkle lightly with paprika.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Make ahead: Best made at least an hour ahead, and even better after several hours, so the flavor has time to chill and deepen.
Storage: Keep covered in the refrigerator up to 4 days. The dressing thickens as it sits, so stir before serving and fold in a spoonful of mayonnaise if it seems dry.
Storage: Keep covered in the refrigerator up to 4 days. The dressing thickens as it sits, so stir before serving and fold in a spoonful of mayonnaise if it seems dry.
