American BBQ & Grill · Free
Old-Fashioned Southern Potato Salad
A creamy, comforting potato salad with tender potatoes, hard-boiled eggs, crunchy celery, and a tangy mustard dressing. A picnic and barbecue staple that tastes like home.
****+
Prep 25 min · Cook 20 min
Method
Place the cubed potatoes in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat.
Boil the potatoes until just fork-tender but not falling apart, about 10 to 12 minutes, then drain and let them steam-dry in the colander.
While the potatoes cook, place the eggs in a separate saucepan, cover with cold water, bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
Transfer the eggs to an ice bath, then peel and chop them once cool.
In a large bowl, whisk together the mayonnaise, yellow mustard, pickle relish, apple cider vinegar, salt, and black pepper to make the dressing.
Add the warm drained potatoes to the bowl and fold gently so they absorb some dressing without turning to mush.
Fold in the chopped eggs, diced celery, and red onion until evenly distributed.
Taste and adjust the salt, pepper, or mustard to your liking.
Cover and refrigerate for at least 2 hours so the salad chills and the flavors meld.
Just before serving, sprinkle the top with smoked paprika and chopped chives.
Serve cold as a classic side to any barbecue spread.
Chef's tips
- Dressing the potatoes while they are still warm helps them soak up flavor, so do not wait until they are cold.
- Yukon Gold potatoes hold their shape and stay creamy; avoid overcooking them into mash.
- Make this a day ahead, as the flavor is even better the next day after a long chill.
Cooking times vary by equipment -- cook to temperature and to taste.
