Best Southern Potato Salad Recipe
There are so many different variations of potato salad around the world, but the southern-style is by far my favorite, and I'm happy to share my recipe for it.
Equipment
- 1 3qt Saucepan
- 1 Cooking Spoon
- 1 Set of Tongs
- 1 Colander
- 1 3qt Mixing Bowl
- 1 Knife
- Butcher Block *OR* Cutting Mat
- Measuring Cups/Spoons
- 2 Small Mixing Bowls
- Egg Slicer (optional)
- Aluminum Foil or Plastic Wrap
Ingredients
- 2 LB Yukon Gold Potatoes (roughly 6 medium-sized potatoes)
- 2-3 Chopped Hard-Boiled Eggs (optional)
- 1 TSP Distilled White Vinegar (for boiling eggs)
- 2 TSP Iodized Salt (for boiling potatoes)
- 1/3 Cup Distilled White Vinegar (for soaking)
- 1/2 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1/4 Cup Sweet Relish
- 2 TBSP Yellow Mustard
- 1 TBSP Apple Cider Vinegar
- 1/2 TSP Iodized Salt (after combining eggs, potatoes and dressing)
- 1/2 TSP Ground Black Pepper
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1/2 TSP Dried Tarragon
- 1/2 TSP Dried Chives
- 1/2 TSP Dried Parsley
- Paprika (for garnish)
Instructions
- Add 2 cups of water and 1 TSP of white distilled vinegar to 3qt saucepan with eggs and warm on medium-high heat until boiling.
- Once boiling, cover saucepan and continue cooking eggs on medium-high heat for 10-12 minutes***
- Using tongs, remove eggs from pot and place in cold water for at least 15 minutes
- Peel & cut potatoes into bite size chunks (roughly 1" cubes)
- Place cut potatoes in bowl with 1/3 cup vinegar and fill bowl half way with water, allowing to soak for 30 minutes
- Drain & thoroughly rinse potatoes under cold water (repeat approx. 3-5 times).
- Place clean potatoes in 3qt saucepan with 7 cups of water and warm on medium-high heat until boiling
- Once boiling, continue cooking potatoes on medium-high heat for 12-15 minutes (or until fork tender)***
- Remove potatoes from heat and drain water using colander
- Allow potatoes to rest at room temperature for 30-45 minutes.
- Peel and chop boiled eggs into small dices (roughly 1" in diameter), then set aside in small bowl
- For dressing, add ingredients (mayo, sour cream, apple cider vinegar, sweet relish, mustard) in separate small mixing bowl and mix until well combined.
- Place potatoes and chopped boiled eggs in 3qt mixing bowl and mix until well combined.
- Add dressing to 3qt mixing bowl and fold together with potatoes & boiled eggs until well combined.
- Add spices/herbs (excluding paprika) to 3qt mixing bowl and fold together with potatoes, boiled eggs and dressing until well combined.
- Transfer potato salad to serving bowl or dish and sprinkle top of potato salad with paprika for garnish.
- Cover with plastic wrap or foil, and chill in the refrigerator for a minimum of 4 hours (ideally overnight).
Video
Notes
***Recipe was tested using an electric stove top. Exact cook times may vary if using a gas or induction stove top.
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