Southern Potato Salad

This creamy potluck classic is the perfect side dish for vinegar-based barbecue.

Southern Potato Salad
Yields: 6-8 servings
  • 3 pounds red potatoes
  • 3 tablespoons plus 1 teaspoon kosher salt, divided
  • 3 large hard-cooked eggs, peeled and chopped
  • 1 cup thinly sliced celery
  • 3⁄4 cup mayonnaise
  • 1⁄4 cup sour cream
  • 2 tablespoons dill pickle relish
  • 1 tablespoon grated yellow onion
  • 1 tablespoon red wine vinegar
  • 1⁄4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh dill
  • Garnish: fresh dill
  1. In a large Dutch oven, add potato, 3 tablespoons salt, and water to cover by
  2. inches. Bring to a boil over high heat; reduce heat to medium. Cook until tender, 15 to 20 minutes. Drain. Let cool completely; cut into quarters.
  3. In a large bowl, gently stir together potato, egg, and celery. In a small bowl, whisk together mayonnaise, sour cream, relish, onion, vinegar, remaining 1 teaspoon salt, and pepper. Add mayonnaise mixture and dill to potato mixture, stirring gently to combine. Serve immediately, or cover, and refrigerate up to 3 days. Garnish with dill just before serving, if desired.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!


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