Description
A creamy and flavorful classic, this Southern potato salad features tender potatoes, chopped eggs, relish, and a seasoned mayo-mustard dressing—perfect for cookouts, holidays, and potlucks.
Ingredients
Units
Scale
- 3 lbs russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup sweet pickle relish
- 1/3 cup finely chopped red onion
- 4 hard-boiled eggs (3 chopped, 1 sliced for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (plus more for garnish)
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Add cubed potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, mustard, relish, chopped red onion, garlic powder, onion powder, paprika, salt, and pepper.
- Add cooled potatoes and chopped eggs to the dressing and gently mix until coated.
- Taste and adjust seasoning if needed.
- Spoon into a serving dish and garnish with egg slices, a sprinkle of paprika, and chopped parsley.
- Chill for at least 1 hour before serving for best flavor.
Notes
- Chilling the salad helps the flavors meld together.
- Adjust relish amount to suit your sweetness preference.
- Use Yukon Gold potatoes for a creamier texture if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
