Crafted perfect Southern potato salad with creamy dressing & eggs. Discover pro tips & secrets for your best potluck side dish. Serves a crowd.
Ingredients
Scale
1 tablespoon salt
4 large eggs
1 cup plus more for garnish
Salt and freshly ground black pepper to taste
Fresh chopped chives or parsley, for garnish (optional)
Instructions
Cover potatoes with cold water, add the tablespoon of salt, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes, or until the potatoes are just fork-tender.
Place the eggs in a separate saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool completely before peeling and chopping.
Drain the cooked potatoes in a colander and let them cool completely.
In a large mixing bowl, gently fold the cooled potatoes, chopped hard-boiled eggs, pickles, celery, red onion, and sweet relish together. Sprinkle the celery seed, paprika, salt, and pepper over the top.
Pour the dressing over the potato mixture and use a spatula to fold everything together until it’s evenly coated. Be gentle to keep some of the potato pieces intact.
Cover the bowl with plastic wrap and refrigerate your Southern potato salad for at least 2 hours, or ideally overnight.
Give it a final taste and adjust seasoning if needed. Transfer to a serving bowl, sprinkle with a little more paprika and some fresh chives for a pop of color, and enjoy!
Notes
A classic, creamy Southern potato salad recipe that’s simple to make, perfect for potlucks, and packed with down-home flavor. This make-ahead side dish is a guaranteed crowd-pleaser.
