My go-to recipe for classic, creamy, zesty, Southern potato salad. See notes above for possible ingredient variations.
- 3 pounds Yukon Gold, Russet, or red potatoes*, cut into 3/4-inch cubes
- 2 tablespoons apple cider vinegar
- 1 1/4 cups mayonnaise
- 1/3 cup dill pickle relish (optional)
- 1 teaspoon celery salt
- 1 teaspoon Dijon mustard
- 4 hard-boiled eggs, diced
- 2 celery stalks, diced
- half of a small red onion, thinly sliced
- sea salt and freshly-cracked black pepper
- optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs
- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
- Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
- Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
- Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
- Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
- Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
- Serve chilled, or refrigerate in a sealed container for up to 3 days.
*Potatoes: Feel free to peel the potatoes if you would like. I prefer to leave the skins on to add extra texture to the potato salad.