Classic Southern Potato Salad Recipe

We all know and love potato salad, a classic dish that we've been eating at picnics and barbeques for decades. A delicious variation is a Southern version typically made with yellow mustard, eggs, and sweet relish. Recipe developer Miriam Hahn says, "Potato salad has always been a family favorite. This one is a creamy and tangy side dish that is easy to make, and I love that it can be made ahead of time. When you put it in the fridge overnight the flavors have a chance to blend together, and it becomes even more flavorful on the second day." 

Hahn recommends pairing this recipe with all your favorite barbeque dishes like burgers, grilled chicken, and of course chips and dip. Whether you are headed to a fun potluck gathering and figuring out what to bring or just making a weeknight dinner, this recipe will join your list of easy side dishes.

To make this recipe, we'll need some potatoes. "I like using Yukon gold potatoes here because the skin is very thin, so you don't need to peel the potatoes. This is a big time saver and the skin contains most of the nutrients so it's a win-win," Hahn shares. Then we'll need some eggs, celery, mayonnaise, sweet relish, and yellow mustard. Check your spice cabinet for celery seed, garlic granules, salt, and pepper. "To make this recipe vegan, just omit the eggs and switch to a vegan mayo," Hahn explains.

The first step is to get the potatoes and eggs cooked. Drop the potatoes into a large pot and add water to cover by about 2 inches. Bring them to a boil and continue to boil for 10 minutes or until they are tender. Drain and set them aside to cool. To hard-boil the eggs put them into a medium pot and cover them with water. Bring the water to a boil, then remove the pot from the heat, cover it, and let it sit for 10 minutes.

While the potatoes and eggs are cooking, you can dice up the celery. Then when the potatoes have cooked and cooled, chop those into bite size pieces then peel and chop the eggs. "It's such a snap to cut up the potatoes and eggs since they are cooked and soft. The Yukon gold potatoes have a buttery texture that is delicious in this potato salad," Hahn remarks.

Now we simply need to mix everything together. Grab a large bowl and add in the chopped potatoes and eggs. Then add the celery, mayonnaise, relish, mustard, celery seed, garlic granules, salt, and pepper. Mix well, cover and put in the fridge to chill for at least 30 minutes before serving. Now you just need to get on the invite list for the next neighborhood potluck! Leftovers will last fine for about 4 days if kept in a sealed container in the fridge.