Print

Classic Southern Potato Salad with Creamy Mustard Dressing

classic southern potato salad - featured image
Print Recipe

A comforting and creamy Southern potato salad featuring Yukon Gold potatoes and a tangy mustard dressing, perfect for gatherings and easy to prepare.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 stalks celery, finely diced
  • 1 small red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1 cup mayonnaise (full-fat preferred)
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a gentle boil over medium-high heat and cook for 12-15 minutes or until fork-tender but not falling apart. Drain potatoes in a colander and let cool slightly.
  2. Place eggs in a separate pot, cover with cold water by an inch, and bring to a rolling boil. Once boiling, cover the pot and remove from heat; let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarsely.
  3. In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
  4. In a large mixing bowl, gently fold together warm potatoes, chopped eggs, celery, red onion, and sweet pickle relish. Pour the dressing over and gently mix until everything is coated evenly. Be careful not to overmix.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
  6. Just before serving, gently stir the salad, taste for seasoning, and sprinkle chopped fresh parsley on top.

Notes

Do not overboil potatoes to avoid mushy texture. Mix dressing with warm potatoes for better flavor absorption. Chill for at least 2 hours to meld flavors. Adjust mustard to taste. Use Yukon Gold potatoes for best texture. If salad is too thick after chilling, stir in a teaspoon of cold milk or mayonnaise to loosen.

Nutrition

Keywords: Southern potato salad, creamy mustard dressing, classic potato salad, picnic side dish, easy potato salad, mustard potato salad

Find it online: https://twinkletaste.com/classic-southern-potato-salad-recipe-easy-creamy-mustard-dressing-tutorial/