Classic Southern Potato Salad Recipe (Creamy, Easy, and Perfect for Cookouts)
This Classic Southern Potato Salad combines tender potatoes, hard-boiled eggs, dill relish, and a creamy seasoned dressing for the ultimate cookout side dish. Easy to make and full of traditional Southern flavor, it's perfect for barbecues, holidays, and family gatherings.
Ingredients
For the Potato Salad
- 5 potatoes, peeled and cut into ¾-inch cubes
- 4 hard-boiled eggs, chopped into ½-inch pieces
- 1/2 cup dill relish
- Paprika, for garnish
For the Dressing
- 1 cup mayonnaise
- 1 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp apple cider vinegar
Instructions
- Bring a large pot of salted water to a boil.
- Add the peeled and cubed potatoes and cook for 8–10 minutes, or until they are fork tender. The potatoes should be fully cooked while still holding their shape. Avoid overcooking, as mushy potatoes can make the salad too soft.
- Drain the potatoes and spread them onto a baking sheet lined with paper towels.
- Allow the potatoes to cool for 1 hour.
- While the potatoes cool, chop the hard-boiled eggs into roughly ½-inch pieces.
- Place the chopped eggs and dill relish into a bowl and refrigerate until ready to assemble the salad.
- In a small mixing bowl, combine: mayonnaise, celery salt, salt, black pepper, and apple cider vinegar. Whisk until smooth and fully combined.
- Once the potatoes have cooled, place them into a large serving bowl.
- Add the chopped eggs and dill relish mixture.
- Pour the dressing over the top and gently stir until everything is evenly coated.
- Sprinkle paprika over the top for garnish.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend together.
- Serve chilled and enjoy!