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Southern Potato Salad

This creamy and tangy Southern potato salad is a favorite at family gatherings, featuring a delightful mix of textures and flavors that is sure to impress.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs medium-sized potatoes (Yukon Gold or red potatoes) Cut into bite-sized pieces, skin on
  • 1 cup mayonnaise (halal-certified) For the creamy dressing
  • 1 tablespoon Dijon mustard Adds tangy flavor
  • 2 tablespoons apple cider vinegar For acidity
  • 1/2 cup chopped celery
  • 1/2 cup sweet pickles, chopped
  • 1/4 cup finely chopped onion (red or yellow)
  • to taste Salt and black pepper
  • 1 tablespoon fresh dill (optional) Enhances flavor
  • to taste Paprika for garnish (optional) Adds a nice color

Method
 

Preparation
  1. Start by washing the potatoes thoroughly, then cut them into bite-sized pieces. Leave the skin on for added texture and nutrients.
  2. Place the diced potatoes in a large pot, cover them with cold water, and bring to a boil. Reduce heat to medium and simmer for about 10–15 minutes or until fork-tender.
  3. Once the potatoes are cooked, drain them and let them cool while you prepare the dressing.
  4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  5. In a large mixing bowl, toss the cooled potatoes with chopped celery, sweet pickles, onion, and dill (if using).
  6. Gently fold in the dressing until well-combined. Be careful not to break up the potatoes too much!
  7. Cover the salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld together.
  8. Once chilled, gently stir, taste, and adjust seasoning if necessary before serving.
  9. A sprinkle of paprika adds a lovely finishing touch!

Notes

For extra creaminess, consider adding chopped boiled eggs or using sweet potatoes for a twist. Make it the day before for even better flavor. Store in an airtight container for 3–4 days in the fridge, or freeze for longer storage (texture may change).