Introduction

Potato salad is a staple at Southern tables. It’s creamy, tangy, and comforting, with a balance of soft potatoes, crunchy vegetables, and a smooth mustard-mayo dressing. This version keeps things classic: hard-boiled eggs, pickle relish for a hint of sweetness, and a touch of paprika. It’s the kind of dish that feels right at home at a summer cookout, a holiday spread, or next to a plate of fried chicken on Sunday.

Time to Make

Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 35 minutes

Ingredients (serves 6–8)

3 pounds russet or Yukon gold potatoes, peeled and cut into chunks
1 tablespoon salt (for boiling water)
4 large eggs, hard-boiled and chopped
1 cup mayonnaise
2 tablespoons yellow mustard (add more if you like it tangier)
2 tablespoons sweet pickle relish (plus a splash of the juice)
½ small onion, finely diced
2 celery ribs, finely diced
1 teaspoon sugar
½ teaspoon paprika (plus more for garnish)
Salt and black pepper to taste

Optional: chopped dill pickles, a splash of apple cider vinegar, or crumbled bacon.

Instructions

Boil the potatoes
Put the potato chunks in a large pot of cold water with the tablespoon of salt. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let them cool slightly.
Chop the eggs
While the potatoes are cooking, peel and chop your hard-boiled eggs.
Mix the dressing
In a large bowl, combine the mayonnaise, mustard, relish, sugar, onion, celery, paprika, salt, and pepper. Stir until smooth.
Combine
Gently fold the potatoes and eggs into the dressing. Mix carefully so the potatoes don’t fall apart.
Chill and serve
Cover and refrigerate for at least an hour to let the flavors come together. Sprinkle with paprika before serving.

Tips for Success

Yukon golds give a creamier texture, while russets make it fluffier.
Add more mustard if you like it tangier.
For extra flavor, stir in a splash of pickle juice or apple cider vinegar while the potatoes are still warm.