Step-by-Step Instructions:
1. Cook the Potatoes
Place the peeled, cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 10 to 15 minutes, or until the potatoes are fork-tender but still hold their shape. Drain well. To cool faster and help the salad set, spread the potatoes on a baking sheet or chill them in a bowl in the refrigerator until completely cool.
2. Prep the Eggs and Fresh Ingredients
While the potatoes cool, peel and chop the hard-boiled eggs into small, even pieces. Thinly slice the green onions for a fresh, mild bite. Chop the sweet pickles finely to balance the creaminess with a crisp, tangy crunch.
3. Mix the Salad
In a large bowl, gently combine the cooled potatoes, eggs, green onions, and pickles, being careful not to mash the potatoes. In a small bowl, whisk together the mayonnaise, yellow mustard, and celery seed to create the dressing.
Pour the dressing over the potato mixture, and fold everything together gently until the potatoes are evenly coated. Taste, then season with salt and pepper as needed.
4. Chill and Serve
For the best flavor, cover the salad and refrigerate it for at least one hour before serving. This resting time lets the flavors meld and the salad thicken slightly for a creamier texture.
Serve alongside grilled meats, fried chicken, or as part of a picnic spread — it’s a classic Southern side that never disappoints.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3–4 days. Stir gently before serving again.
Final Thoughts:
This Southern Potato Salad is a timeless favorite, thanks to its creamy texture, tangy mustard and pickles, and subtle crunch from celery seed and green onions. Whether it’s a sunny summer BBQ or a cozy family dinner, it adds a warm, comforting touch to your table.
Give this recipe a try and enjoy every delicious bite of Southern hospitality!