Prep time: 30 mins | Cook time: 30 mins | Additional: 1 hr | Total time: 2 hrs | Yield: 4 servings
This Southern Potato Salad is my mom’s favorite! It is a classic, creamy salad that is excellent for potlucks or picnics. To make this potato salad, all you need are just a couple of simple ingredients that blend to make bright flavors. In my opinion, this is the best potato salad I’ve made!
This potato salad can be kept in the fridge covered. You can whip this salad up in advance. I prefer to make this ahead and let it sit for a couple of hours or overnight because the longer the ingredients have to blend, the better! Before serving the salad after refrigerating, stir it and adjust the salt and pepper. This will refresh the salad. You can also add extra mustard if desired.
Ingredients
4 eggs
4 potatoes
½ stalk celery, chopped
1 clove garlic, minced
¼ c. sweet relish
2 tbsp prepared mustard
Salt and pepper to taste
½ c. mayonnaise
How to make Southern Potato Salad
Step 1: In a large pot with boiling salted water, add the potatoes and cook for about minutes until tender but still firm. Drain when done and chop the potatoes.
Step 2: In a saucepan, place the eggs. Pour in the water enough to cover the eggs. Bring to a boil. Put the lid on and take the pan off the heat. Allow the eggs to sit in the hot water for about 10 to 12 minutes. When done, remove the eggs from the hot water, peel them, and chop them.
Step 3: Place the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise, and salt and pepper in a large bowl. Gently stir.
Step 4: Serve the potato salad warm. Enjoy!
Tips:
Enjoy this potato salad warm. Let it come to a warm before serving. Not recommended to serve too hot or cold.
For a subtle flavor punch, add 1 tsp of cider vinegar once the potatoes are already warm.
If desired, replace the sweet relish with dill tart pickles.
Nutritional Facts:
Per Serving: 460 calories; protein: 11.3g; carbohydrates: 44.6g; fat: 27.4g; cholesterol: 196.4mg; sodium: 454.8mg.
Ingredients
- 4 eggs
- 4 potatoes
- ½ stalk celery, chopped
- 1 clove garlic, minced
- ¼ c. sweet relish
- 2 tbsp prepared mustard
- Salt and pepper to taste
- ½ c. mayonnaise
Instructions
Step 1: In a large pot with boiling salted water, add the potatoes and cook for about minutes until tender but still firm. Drain when done and chop the potatoes.
Step 2: In a saucepan, place the eggs. Pour in the water enough to cover the eggs. Bring to a boil. Put the lid on and take the pan off the heat. Allow the eggs to sit in the hot water for about 10 to 12 minutes. When done, remove the eggs from the hot water, peel them, and chop them.
Step 3: Place the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise, and salt and pepper in a large bowl. Gently stir.
Step 4: Serve the potato salad warm. Enjoy!
Notes
Enjoy this potato salad warm. Let it come to a warm before serving. Not recommended to serve too hot or cold. For a subtle flavor punch, add 1 tsp of cider vinegar once the potatoes are already warm. If desired, replace the sweet relish with dill tart pickles. Nutritional Facts: Per Serving: 460 calories; protein: 11.3g; carbohydrates: 44.6g; fat: 27.4g; cholesterol: 196.4mg; sodium: 454.8mg.
