Description
This Best-Ever Classic Southern Potato Salad is a creamy, flavorful side dish featuring tender Yukon Gold potatoes combined with a tangy mayonnaise-based dressing enhanced with Creole mustard, fresh dill, celery, and hard-boiled eggs. Perfectly balanced with smoked paprika and celery salt, it’s an ideal cold salad for picnics, barbecues, or family dinners.
Ingredients
Scale
Potatoes and Cooking Liquid
- 3 lbs Yukon Gold potatoes, peeled and chopped into 1–1 1/2 inch cubes
- 4 cups (32 ounces) low sodium chicken stock or broth
Dressing and Mix-ins
- 1 cup full-fat mayonnaise, preferably Duke’s
- 1/2 cup sweet salad cubes
- 2 medium stalks of celery, finely chopped
- 2 tablespoons Creole mustard (Zatarain’s recommended)
- 2 tablespoons fresh dill, chopped, plus more for garnish
- 1 tablespoon white vinegar
- 4–5 hard-boiled eggs, chopped or sliced (reserve some for garnish)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1/2 teaspoon celery salt
- Kosher salt & freshly ground black pepper, to taste
- Hot sauce, for serving (optional)
Instructions
- Cook the Potatoes: In a large, heavy-bottomed pot or Dutch oven, add the peeled and cubed Yukon Gold potatoes. Pour the low sodium chicken stock over the potatoes, ensuring they are fully submerged. If needed, add a splash of water so all potatoes are covered.
- Boil Until Tender: Bring the pot to a boil over high heat. Let the potatoes cook for 10-15 minutes or until tender when pierced with a fork but not falling apart.
- Drain and Cool: Drain the potatoes in a colander and allow them to cool for at least 10 minutes before proceeding to assembly. This helps prevent the salad from becoming mushy.
- Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, sweet salad cubes, finely chopped celery, Creole mustard, fresh dill, white vinegar, chopped hard-boiled eggs (reserve some for garnish), onion powder, garlic powder, smoked paprika, and celery salt. Stir thoroughly to blend all ingredients.
- Season the Dressing: Taste the dressing and adjust seasoning with kosher salt and freshly ground black pepper as preferred. You may also add more spices or mustard to suit your taste.
- Combine Potatoes and Dressing: Place the cooled potatoes in a large bowl, pour the prepared dressing over them, and gently toss to coat the potatoes evenly without breaking them up.
- Chill for Best Flavor: While the salad can be served immediately, cover it and refrigerate for at least 1 hour to allow flavors to meld for the best taste.
- Garnish and Serve: Before serving, garnish the potato salad with additional fresh dill, a sprinkle of smoked paprika, and reserved hard-boiled egg slices. Optionally, serve with dashes of hot sauce to add a spicy kick. Enjoy this classic Southern potato salad cold as a perfect side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape after boiling.
- Low sodium chicken stock is recommended to control overall saltiness.
- Creole mustard adds unique tangy spice; substitute with Dijon mustard if unavailable.
- Allowing the salad to chill enhances the melding of flavors.
- Handle the potatoes gently after boiling to prevent them from becoming mushy.
- Hard-boiled eggs can be adjusted to taste or quantity preferred.
- This salad keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Keywords: Southern potato salad, classic potato salad, creamy potato salad, easy potato salad, Yukon Gold potatoes, Creole mustard potato salad, picnic side dish
