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Southern Potato Salad

Print Recipe
Course Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Refrigerate for a minimum of 1 hour before serving 1 hour
Total Time 1 hour 45 minutes
Servings 8

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.