There’s potato salad… and then there’s Southern-style potato salad—the kind that shows up in red-checkered bowls at church picnics, family reunions, and Fourth of July cookouts. It’s rich but not heavy, creamy with a bright tang, and loaded with hard-boiled eggs, celery, and just the right kiss of mustard.
This recipe is a tribute to tradition: creamy, mayo-based, and deeply satisfying, with the perfect balance of sweetness, acidity, and crunch. It’s the side dish that steals the show—even next to ribs, fried chicken, or pulled pork.
Why You’ll Love This Recipe
🥔 Classic Southern comfort—just like Grandma made
⏱️ 30-minute prep, then chill
💰 Budget-friendly—feeds 8 for under $10
❤️ Crowd-pleasing—always the first to disappear
🌟 Make-ahead friendly—tastes better the next day!
“It’s not fancy—but it’s the kind of dish that makes people ask for the recipe.”
Ingredients You’ll Need
(Serves 8)
For the Salad:
3 lbs Yukon Gold or red potatoes, peeled and cubed (½–¾ inch)
4 large eggs, hard-boiled and chopped
½ cup finely diced celery
¼ cup finely diced red onion (or sweet onion)
2 tbsp sweet pickle relish (or chopped dill pickles)
2 tbsp fresh parsley, chopped (optional)
For the Dressing:
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