Description
This Easy Southern Potato Salad with Egg is a creamy, tangy side dish made with tender potatoes, hard-boiled eggs, and a flavorful dressing. It’s the perfect comfort food for cookouts, picnics, and family dinners.
Ingredients
3 pounds Yukon Gold or Russet potatoes, peeled and cubed
6 large eggs, hard-boiled and chopped
¾ cup mayonnaise
¼ cup yellow mustard
½ cup finely chopped celery
½ cup sweet pickle relish
¼ cup finely chopped red onion
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon apple cider vinegar
Paprika, for garnish (optional)
Instructions
1. Place cubed potatoes in a pot of cold salted water and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let cool.
2. Boil the eggs, then peel and chop them once cooled.
3. In a large bowl, mix together mayonnaise, mustard, vinegar, relish, celery, onion, salt, and pepper.
4. Add cooled potatoes and chopped eggs to the dressing. Gently fold everything together until fully coated.
5. Refrigerate for at least 1 hour before serving. Sprinkle with paprika if desired.
Notes
For best flavor, make a few hours ahead and let chill.
Add bacon, dill, or green onions for extra variation.
Use red potatoes for a firmer texture that holds shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg