Southern Potato Salad
This Southern Potato Salad features a creamy, light dressing that perfectly coats tender potatoes, while crisp celery adds a refreshing crunch. It’s a simple yet satisfying side dish that’s great for any occasion.
Southern Potato Salad Ingredients
- Yukon gold potatoes – buttery and slightly sweet. Holds shape well when cooked, making them ideal for dishes where you don’t want the potato to fall apart.
- mayonnaise – gives the salad its classic, smooth texture.
- sour cream – thins the mayo slightly, making the dressing silkier and less dense
- dijon mustard – Dijon has a savory complexity that boosts the overall flavor without overpowering it.
- lemon juice – Brightens the flavor with a fresh, tangy note that balances the creaminess of mayo
- apple cider vinegar – helps balance richness and wake up the flavors
- celery – adds crunch, freshness, and a clean, slightly peppery flavor to potato salad that balances out the creamy and starchy elements
- green onion – adds a mild, fresh onion flavor without overpowering the dish like raw white or red onions might
- sweet pickle relish – tangy-sweet punch and gives it a nostalgic, classic flavor.
- paprika – more for garnish as it is sprinkled on top
Southern Potato Salad
Ingredients
- 3 lbs Yukon gold potatoes
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- ½ cup celery
- ½ cup green onion
- ¼ cup sweet pickle relish
- paprika
Instructions
- Peel the potatoes and cut them into bite-sized cubes.Place the potatoes in a 6-quart stock pot and add water to cover just over the top. Bring to a boil over high heat. After 15 minutes, check to see if they are fork-tender. This means the fork should easily go into the potato but have a slight resistance. Once cooked, dump into a colander and rinse with cold water to stop the cooking process.
- While the potatoes are cooking, mix your dressing. In a small bowl, add the mayonnaise, sour cream, mustard, lemon, and apple cider vinegar. Mix well. Chill until ready to use.
- Chop the celery into small pieces and slice the green onions. Place in a large bowl. Add the pickle relish and potatoes. Fold in the dressing.
- Cover and refrigerate for about an hour. Sprinkle with paprika and additional green onion for garnish.