Description
This Ultimate Southern Potato Salad is a creamy, flavorful classic that combines tender russet potatoes, hard-boiled eggs, and a tangy dressing packed with green onions, celery, sweet pickle relish, garlic, and Dijon mustard. Perfect as a hearty side dish, this potato salad wows your taste buds with its perfect balance of savory and sweet flavors, making it a staple for gatherings, picnics, and potlucks.
Ingredients
Scale
Potatoes & Eggs
- 2 pounds Russet potatoes (cook until fork-tender)
- 4 large Hard-boiled eggs (chopped)
Vegetables & Flavorings
- 1 cup Diced green onions
- 1 cup Chopped celery
- 1/2 cup Sweet pickle relish
- 2 cloves Minced garlic (adjust to taste)
Dressing & Seasonings
- 2 tablespoons Dijon mustard
- 1 teaspoon Salt (to taste)
- 1 teaspoon Pepper (to taste)
Instructions
- Boil the Potatoes: Place the russet potatoes in a large pot, cover with cold water, and season the water with salt. Bring to a boil and cook the potatoes until fork-tender, which takes about 15-20 minutes. Once cooked, drain the water and allow the potatoes to cool completely before dicing.
- Prepare the Eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces. Carefully fold the chopped eggs into the cooled, diced potatoes to avoid mashing them.
- Mix the Vegetables and Flavorings: In a large mixing bowl, combine the diced green onions, chopped celery, sweet pickle relish, minced garlic, and Dijon mustard with the potato and egg mixture.
- Season and Combine: Generously season the mixture with salt and pepper to taste. Stir everything together thoroughly, ensuring the creamy dressing evenly coats all the potatoes and mix-ins.
Notes
- Cook potatoes just until fork-tender to avoid mushy potato salad.
- Adjust garlic quantity based on your preference for mild or stronger garlic flavor.
- Chill the potato salad for at least an hour before serving to allow flavors to meld.
- Russet potatoes are preferred for their fluffy texture after boiling, but Yukon Gold can also be used for creamier texture.
- This salad keeps well refrigerated for up to 3 days.
