Classic Southern Style Potato Salad
This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.Step-by-step photos can be seen below the recipe card.
Servings: 8 1 cup each
Ingredients
- 3 lbs. Yukon Gold potatoes 1,360g, $2.98 *
- 1 tsp salt $0.04
- 2 eggs large (chilled) $0.66
- 3/4 cup mayonnaise 6oz, $0.84
- 1 Tbsp yellow mustard $0.02
- 1 Tbsp sweet relish $0.08
- 1 Tbsp red wine vinegar $0.09
- 1/2 tsp Tony Chachere’s seasoning $0.03 **
- 1/4 tsp black pepper freshly cracked, $0.04
- 2 green onions thinly sliced, $0.27
- 2 ribs celery chopped (1 cup, 220g) $0.38
Instructions
- Peel, wash, and chop your potatoes into one-inch cubes. Rinse the cubed potatoes with cool water in a colander, and then place them in a large pot and cover them with cold water.
- Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Rinse the potatoes again with cool water to cool them.
- While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water. Bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
- While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
- Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
- Taste and adjust the mustard or seasoning to your liking, then serve.
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Notes
*I find waxy potatoes like Yukon Gold or red are best for this recipe. They hold their shape better than russets and have a naturally creamier texture, which makes this salad extra luscious.
**I use Tony Chachere's seasoning, which is a brand of Creole seasoning. You can use any seasoned salt you love, like Lawry's.
Nutrition
Serving: 1Cup | Calories: 297kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Sodium: 583mg | Fiber: 4g