Southern Potato Salad
This classic Southern Potato Salad is creamy, tangy, and bursting with bold flavor—the perfect side dish for any cookout or gathering. Plus, it’s a total time-saver with a clever cooking trick that makes prep a breeze. One bite, and you’ll never go back to ordinary potato salad!
Ingredients
- 7-9 russet potatoes peeled and cut into small cubes
- 7 large eggs
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 1 ½ cups Duke's mayonnaise
- ¼ cup yellow mustard
- ¼ cup sweet relish
- 1 tsp cracked black pepper
- 2 tsp garlic powder
- ½ teaspoon ground mustard
- 1 TBSP onion powder
- 1 TBSP seasoned salt
- Chives and paprika for serving
Instructions
- Place the cubed potatoes in a large pot and cover with water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt. Gently place the eggs in the water with the potatoes. Bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and let the potatoes and eggs cook for about 10-12 minutes, or until the potatoes are fork-tender. Carefully remove the eggs with a slotted spoon and transfer them to an ice water bath to cool. Drain the potatoes and allow them to cool slightly.
- Once the eggs are cool enough to handle, peel them and dice them into small pieces. Set aside.
- In a large mixing bowl, combine the cooked potatoes, diced onion, celery, and sweet relish. Gently fold in the diced eggs.
- In a small bowl, whisk together Duke's mayonnaise, yellow mustard, and seasonings. Taste and adjust the seasoning to your preference.
- Pour the dressing over the potato mixture and gently toss to combine, ensuring everything is well-coated. Be careful not to overmix to avoid breaking down the potatoes too much.
- Cover the potato salad and refrigerate for at least 1-2 hours to let the flavors meld. Top with chives and paprika and serve chilled as a side dish for any Southern-inspired meal, such as BBQ chicken or Easter ham.