Southern Potato Salad

overhead shot of two blue bowls filled with potato salad, celery stalks, colorful hardboiled eggs and roast chicken to the side

5 from 1 vote

Southern potato salad is sure to be a crowd favorite at your next barbecue. Tender red potatoes mixed with tangy mayo, hard boiled eggs, celery, pimentos, pickle relish and mustard.

Course Side dishes

Cuisine American

Cook Time 20

Chill time 4

Servings people

Calories 358kcal

Author Lisa Bynum

Ingredients

2.5 pounds small red potatoes
3 hardboiled eggs chopped
1 celery rib finely diced
2 ounces diced pimentos
2 tablespoons pickle relish
1 ½ teaspoons yellow mustard
¾ cup mayonnaise
Salt and pepper to taste

Instructions

Fill and 8-quart stock pot with eight cups of water. Add one table spoon of salt. Bring the water to a boil.
Cut the potatoes into quarters. Once the water comes to a boil, carefully add the potatoes. Boil for 15-20 minutes until the potatoes are fork tender. Drain the potatoes and allow them to cool completely.
Place the potatoes, hardboiled eggs and celery in a large mixing bowl.
Whisk together the pimentos, pickle relish, mustard and mayonnaise.
Add the mayonnaise mixture to the potatoes and hardboiled eggs. Gently fold in the sauce until everything is well-combined.
Cover the bowl and chill in the refrigerator for eight hours. Serve cold.

Notes

Because potato salad contains mayonnaise, it’s a good idea not to let it sit at room temperature for more than two hours. Afterwards, store the potato salad in a covered container in the refrigerator. Any leftovers should be consumed within four days.

Nutrition