Southern Potato Salad
Creamy, tangy potato salad with sweet relish and hard-boiled eggs — a Southern picnic classic ready in 20 minutes. Serve cold or at room temperature.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
classiccasualsouthernvegetarianeggscreamytenderpicnic
Ingredients
- 2 lbs potatoes
- 3 large eggs
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- ½ cup celery
- 1 pinch salt and pepper to taste
Instructions
- 1
Boil potatoes in salted water until fork-tender, 12–15 minutes depending on size.
- 2
Boil eggs in the same pot for 7 minutes, then transfer to ice water.
- 3
Drain potatoes, cool slightly, then cut into 1-inch cubes into a large bowl.
- 4
Peel eggs and chop into pieces; add to potatoes.
- 5
Dice celery and add it to the bowl.
- 6
Stir in mayonnaise and relish until combined; season with salt and pepper.
- 7
Chill until ready to serve, or serve at room temperature.
Tools you’ll need
- large pot
- colander
- bowl for ice water
- large mixing bowl
- knife
- cutting board
- spoon
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