Potato Salad Recipe Easy

Introduction

Creamy, tangy, and packed with flavor, this Classic Southern Potato Salad is the ultimate comfort side dish. After years of testing for the perfect balance of creaminess and acidity, I’ve perfected this recipe, which relies on a simple vinegar soak for maximum flavor absorption. It’s a guaranteed crowd-pleaser for any barbecue, potluck, or family dinner.

Ingredients

The best potato salad starts with quality ingredients. Using waxy potatoes like Yukon Golds ensures they hold their shape, while fresh, crisp celery and onion add the essential crunch.

• 6 medium potatoes (around 3 pounds), such as Yukon Gold or red potatoes
• 1 onion, chopped
• 1 celery stalk, chopped
• 4 Eggs, hard-boiled and peeled
• 2 tablespoons white distilled vinegar
• 1 cup Mayonnaise (or Greek yogurt for a tangier twist)
• 1 Tablespoon Yellow mustard
• 2 Tablespoons pickle relish (sweet or dill)
• salt and pepper to taste
• 2 spring onions, sliced
• 1 teaspoon paprika

Timing

Prep Time	20 minutes
Cook Time	20 minutes
Total Time	40 minutes

Context: This recipe is about 25% faster than many traditional versions because it uses a single pot for boiling both potatoes and eggs. It’s a fantastic make-ahead option, as the flavors meld beautifully when chilled overnight.

Step-by-Step Instructions

Step 1 — Cook the Potatoes and Eggs

Place the whole, unpeeled potatoes and eggs in a large pot. Cover with cold water by about an inch and bring to a boil over high heat. Once boiling, add a generous pinch of salt, reduce heat to a simmer, and cook for 15-20 minutes. The potatoes are done when a fork slides in easily. Unlike boiling peeled and cubed potatoes, this whole-potato method prevents them from becoming waterlogged.

Step 2 — Cool and Peel

Carefully remove the eggs after 10-12 minutes of simmering and place them in an ice bath to stop the cooking. Let the potatoes cool until you can handle them, then peel off the skins. (Pro tip: The skins should slip off easily with a gentle rub).

Step 3 — Cube and Season the Potatoes

Cut the peeled potatoes into ¾-inch cubes and place them in a large mixing bowl. While they are still warm, drizzle the white vinegar evenly over the cubes and toss gently. This critical step, a hallmark of authentic Southern potato salad, allows the potatoes to absorb the tangy flavor directly.

Step 4 — Prepare the Add-Ins

Chop the hard-boiled eggs, onion, and celery stalk. Add them to the bowl with the potatoes. I’ve found that a fine dice for the onion and celery distributes their flavor more evenly without overwhelming bites.

Step 5 — Make the Dressing

In a separate small bowl, whisk together the mayonnaise, yellow mustard, and pickle relish until smooth. Season the dressing with salt and pepper to taste. For a richer flavor, you can substitute half the mayo with full-fat sour cream.

Step 6 — Combine and Chill

Pour the dressing over the potato mixture. Using a large spatula, fold everything together gently until well coated. Be careful not to over-mix, or the potatoes will break down into mush. Transfer to a serving dish, sprinkle with sliced spring onions and paprika for color, cover, and refrigerate for at least 2 hours before serving to let the flavors develop.

Nutritional Information

Calories	~320
Protein	8g
Carbohydrates	28g
Fat	20g
Fiber	3g
Sodium	~450mg

This classic potato salad provides a good source of protein from the eggs and potassium from the potatoes. Estimates are based on typical ingredients and a 1-cup serving size; values may vary with specific brands or modifications.

Healthier Alternatives

• Greek Yogurt for Mayo — Swap half or all of the mayonnaise for plain Greek yogurt. This increases protein, reduces fat, and adds a pleasant tang that complements the vinegar soak.
• Sweet Potato Swap — Use roasted sweet potatoes instead of Yukon Golds for a lower glycemic index and a boost of Vitamin A. The flavor pairs wonderfully with smoked paprika.
• Avocado Mayo — Use a store-bought or homemade avocado oil-based mayonnaise for a heart-healthy fat profile rich in monounsaturated fats.
• Low-Sodium Mustard & Relish — Opt for no-salt-added mustard and relish to significantly reduce the sodium content without sacrificing the classic tangy flavor.
• Add More Veggies — Bulk up the salad with finely chopped red bell pepper or shredded carrot for extra fiber, vitamins, and color.
• Herb Infusion — Reduce the mayo by a quarter and add a ¼ cup of finely chopped fresh dill or parsley for a burst of freshness and fewer calories.

Serving Suggestions

• Pair this creamy Southern potato salad with smoky pulled pork, dry-rub ribs, or grilled chicken for the ultimate barbecue plate.
• Serve it as a hearty side at a potluck alongside baked beans, coleslaw, and cornbread.
• For a lighter meal, scoop it over a bed of crisp lettuce greens for a deconstructed salad.
• Pack it in a mason jar for a portable and satisfying picnic lunch.
• Garnish with extra sliced spring onions, crispy bacon bits, or a sprinkle of smoked paprika right before serving for visual appeal.
• Pair with an ice-cold sweet tea, lemonade, or a crisp lager to balance the richness.

This versatile side dish is a year-round favorite, but it truly shines at summer cookouts and holiday gatherings. Making it a day ahead, as noted in the timing section, makes meal prep for a crowd effortless.

Common Mistakes to Avoid

• Mistake: Using starchy potatoes like Russets, which become mushy and fall apart. Fix: Stick with waxy varieties like Yukon Gold or red potatoes as specified; their lower starch content helps them hold a perfect cube.
• Mistake: Skipping the vinegar soak while the potatoes are warm. Fix: Do not omit Step 3. This is the secret to a flavor-packed potato salad where the tang is absorbed, not just coated on the surface.
• Mistake: Over-mixing the salad after adding the dressing, creating a gluey, mashed texture. Fix: Fold gently with a spatula just until combined. The potatoes should remain distinct.
• Mistake: Not seasoning the dressing separately before combining. Fix: Always taste and adjust the salt and pepper in the mayo-mustard mixture (Step 5) to ensure even seasoning throughout.
• Mistake: Serving immediately after mixing. Fix: Patience is key. Chill for a minimum of 2 hours to allow the flavors to meld and the salad to firm up for perfect scooping.
• Mistake: Storing in a container that’s too small, causing the top layer to dry out. Fix: Use an airtight container with minimal headspace, or press plastic wrap directly onto the surface of the salad before sealing.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. In my tests, the vinegar helps preserve freshness, but always keep it refrigerated at or below 40°F.
• Freezer: Freezing is not recommended for this potato salad recipe. The mayonnaise-based dressing and the potatoes will separate and become watery upon thawing, resulting in a grainy texture.
• Reheat: This dish is meant to be served cold. If you prefer it slightly less chilled, let it sit on the counter for 15-20 minutes before serving. Do not microwave, as this will break the emulsion of the dressing.

For optimal food safety and quality, label your container with the date. This make-ahead potato salad is an excellent meal-prep option for weekday lunches—just portion it out when you store it.

Conclusion

This Classic Southern Potato Salad stands out with its vinegar-soaked potatoes, ensuring every bite is perfectly seasoned. It’s the ideal make-ahead side that gets better with time, making your next gathering effortless. For a complete Southern meal, pair it with Country Fried Pork Chops with Bacon Gravy or a Southern Squash Casserole. Try this recipe and share your results in the comments!

Frequently Asked Questions

How many servings does this Classic Southern Potato Salad recipe make?

This recipe yields about 8 generous side-dish servings, or roughly 10 cups total. For a large potluck, I recommend doubling the recipe, as it’s always a crowd favorite. The servings are based on a standard 1 to 1 ¼ cup portion size.

What can I use if I don’t have pickle relish for my potato salad?

You can finely chop 2-3 tablespoons of dill pickles or sweet gherkins for a similar briny crunch. Alternatively, a tablespoon of capers (rinsed and chopped) adds a great salty, tangy note. In a pinch, a teaspoon of apple cider vinegar mixed into the mayo can help replicate the missing acidity.

Why is my potato salad watery and how do I fix it?

Wateriness usually occurs if the potatoes are boiled after being peeled and cubed, as they absorb too much water. The solution is to always boil them whole and unpeeled as directed. If your salad is already watery, drain any excess liquid and gently fold in an extra tablespoon or two of mayonnaise to re-emulsify the dressing.

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Potato Salad Recipe

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Ingredients

Scale 1x2x3x

• 6 medium potatoes (around 3 pounds)
• 1 onion chopped
• 1 celery stalk chopped
• 4 Eggs hard-boiled and peeled
• 2 tablespoons white distilled vinegar
• 1 cup Mayonnaise
• 1 Tablespoon Yellow mustard
• 2 Tablespoons pickle relish
• salt and pepper to taste
• 2 spring onions sliced
• 1 teaspoon paprika

Instructions

1. Scrub, peel, and cut potatoes into one-inch cubes.
2. Place potato cubes into a large pot and cover with water.
3. Boil potatoes over medium-high heat for approximately 10 minutes (until firm-tender). Insert a fork in a potato cube to test doneness.
4. Drain cooked potatoes and set aside to cool.
5. Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
6. Hard-boil eggs. Cool and peel eggs.
7. Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.
8. Pour vinegar over the egg mixture.
9. Dressing

• Author: Dorothy Miler