Description

Grandma’s Southern Potato Salad is a classic, creamy side dish featuring tender russet potatoes, hard-boiled eggs, and a flavorful mayo-based dressing enhanced with sweet salad cubes, pickle relish, and a blend of traditional seasonings. Perfectly chilled and garnished with smoked paprika, this potato salad offers a hearty, comforting taste of Southern home cooking.

Ingredients

Scale

Potatoes and Eggs

2 lbs russet potatoes (about 6 medium potatoes)
4 large eggs

Dressing and Seasonings

1 cup mayonnaise
1/4 cup sweet salad cubes
1/2 cup sweet pickle relish (divided into 1/4 cup + 1/4 cup)
1 tablespoon yellow mustard
1 celery rib, minced
2 teaspoons seasoned salt (to taste)
1 1/2 teaspoons onion powder
1 teaspoon freshly cracked black pepper (to taste)
1/4 teaspoon dried dill
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 tablespoon granulated sugar (optional, to taste)
1/4 teaspoon smoked paprika

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Instructions

Cook the Potatoes: Peel the russet potatoes and chop them into large, even chunks. Place them in a large stockpot, cover with cold water, and bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Simmer until potatoes are fork-tender, about 10-15 minutes, being careful not to overcook to avoid mushiness.
Boil the Eggs: While the potatoes cook, put the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover with a lid, and let sit for 12 minutes. Peel under cold water, chop, and set aside.
Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sweet salad cubes, half of the sweet pickle relish (1/4 cup), and minced celery until smooth and creamy.
Combine Potatoes and Dressing: Drain the potatoes thoroughly to avoid watering down the salad. Add them to the bowl with the dressing. Next, add the chopped eggs and sprinkle in the seasoned salt, onion powder, black pepper, dried dill, celery seed, and cayenne pepper.
Mix and Adjust: Gently fold the mixture using a wooden spoon. For a thicker salad, mash about one-third of the potatoes lightly while keeping the rest chunky. Taste and adjust seasoning with salt or sugar if desired. Finally, fold in the remaining 1/4 cup pickle relish.
Chill and Serve: Spread the potato salad into a serving dish and dust the top with smoked paprika for a classic finishing touch. Cover tightly and refrigerate for at least 4 hours to allow the flavors to meld before serving.

Notes

Use russet potatoes for the best texture; waxy potatoes may become too mushy.
Peeling the eggs under cold water helps make peeling easier and prevents sticking.
Adjust the amount of seasoned salt and sugar according to your taste preference.
For extra flavor, you can add a splash of vinegar or a dash of hot sauce, but this is optional.
This potato salad can be made a day ahead; flavors improve with time.
Keep the salad chilled tightly covered to maintain freshness up to 3 days.