Southern Potato Salad

This Southern potato salad is Yukon gold potatoes and hard-boiled eggs tossed in a creamy mayo sauce. This is the ultimate side to almost any meal.

Made in under 45 minutes, inexpensive to make, and perfect for a large crowd! Perfect for a potluck, picnic, or bbq party.


– potatoes – mayo – eggs – sweet relish – dijon mustard – sugar  – old bay seasoning – paprika – vinegar – shallots

Begin by washing, peeling, and chopping the potatoes into 1-inch cubes. Place the potatoes in a large pot, cover with water, and add salt.

Cook for 30 minutes or until the potatoes are fork- tender. Drain the potatoes in a colander and let them cool completely.

Place the potatoes and the rest of the ingredients in a large bowl, season generously with salt and pepper, and mix well.

You can smash some of the potatoes for a creamier texture. Cover and refrigerate for one hour before serving.

Tips and Recipe Variations

- If you want to incorporate herbs, dill and fresh parsley are an excellent addition. - Want it spicy? Add some finely diced jalapeños and cayenne pepper or chili powder.



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