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Best Creamy Southern Potato Salad

A classic, creamy Southern-style potato salad featuring tender Yukon Gold potatoes, crunchy celery, and a tangy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, chopped
  • 4 large eggs, hard-boiled and chopped
  • 1/4 cup fresh parsley, chopped for garnish
  • 1 tsp paprika for garnish

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Spatula

Method
 

Cooking Potatoes
  1. Place potato chunks in a large pot, cover with cold water by 2 inches, and add 1 tablespoon of salt.
  2. Bring to a rolling boil over high heat.
  3. Reduce heat to medium and simmer for 12-15 minutes until fork-tender.
  4. Drain potatoes in a colander and let steam dry for 10-15 minutes.
Assembling the Salad
  1. Whisk mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper in a large bowl.
  2. Fold in the chopped red onion and celery.
  3. Gently fold in the warm potatoes until coated.
  4. Add chopped hard-boiled eggs and fold gently to incorporate.
  5. Transfer to a serving dish, sprinkle with paprika and parsley, and refrigerate for at least 2 hours before serving.

Notes

Store in an airtight container in the fridge for up to 4 days. Serve cold.