For the Dressing:

1 cup mayonnaise (Duke’s if you’re Southern!)

2 tbsp yellow mustard

1 tbsp apple cider vinegar (or pickle juice)

1½ tsp sugar (adjust to taste)

1 tsp paprika (plus extra for garnish)

½ tsp celery seed (optional but authentic)

Salt & black pepper to taste

💡 Pro Tip: Use Yukon Golds—they hold shape but stay tender. Don’t overcook!

Step-by-Step Instructions

1. Cook the Potatoes

Boil cubed potatoes in salted water 8–10 minutes until fork-tender but not mushy.

Drain well; let cool 10 minutes (warm potatoes absorb dressing better).

2. Hard-Boil the Eggs

While potatoes cook, boil eggs: cover with cold water, bring to boil, remove from heat, cover, wait 10 minutes.

Cool in ice bath; peel and chop.

3. Make the Dressing

In a large bowl, whisk together:

Mayonnaise

Mustard

Vinegar

Sugar

Paprika, celery seed, salt, and pepper

4. Combine Everything

Gently fold in warm potatoes, eggs, celery, onion, relish, and parsley.

Don’t overmix—keep it rustic!

5. Chill & Serve

Cover and refrigerate at least 4 hours (overnight is best!).

Before serving, stir gently and sprinkle with extra paprika.

✨ Serve cold alongside grilled meats, fried chicken, or as a standalone lunch.

Serving Suggestions

Classic pairing: Pulled pork sandwiches, baked beans, coleslaw

Holiday staple: Easter ham, Thanksgiving turkey, or Christmas roast

Potluck hero: Transport in a covered bowl—stays fresh for hours

Lighter meal: Serve with grilled fish and corn on the cob

Pro Tips for Success

Cool potatoes slightly before mixing—hot = soggy salad

Use Duke’s mayo if possible—tangier and less sweet than national brands

Add crunch: Toss in 2 tbsp chopped dill pickles or capers

Make it spicy: Add a dash of hot sauce or pinch of cayenne

FAQs: Your Questions, Answered

Q: Can I use red potatoes with skins?

A: Yes! Just scrub well—skins add texture and nutrients.

Q: Why is my salad watery?

A: Potatoes weren’t drained well, or too much vinegar was used. Pat potatoes dry if needed.

Q: Can I make this ahead?

A: Absolutely! It tastes even better on Day 2.

Q: What if I don’t like mustard?

A: Reduce to 1 tbsp—or use Dijon for a milder flavor.

More Than a Side—It’s Memory in Every Bite

This Southern potato salad isn’t just food—it’s what you make when you want to feed souls, not just stomachs. It’s the quiet joy of a picnic blanket spread under oak trees. It’s proof that the best recipes are passed down in stained index cards and shared with love.

So boil those potatoes, chop those eggs, and let your fridge do the rest. Because some of the best meals begin with humble ingredients… and end with full hearts and empty bowls.

“The best recipes aren’t written in cookbooks—they’re stirred into every family gathering.”

Made this salad? Did you add extra pickles or keep it classic? Share your twist below—we’re all about easy joy in this kitchen! 🥔🥚✨


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