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Pioneer Woman Southern Potato Salad

Pioneer Woman Southern Potato Salad - recipe card
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This Southern potato salad is a creamy, tangy, and comforting classic, featuring tender red potatoes, hard-boiled eggs, and a zesty dressing of mayonnaise, mustard, and pickle relish. It’s the perfect side dish for summer cookouts, potlucks, and family gatherings, with a balance of creamy, tangy, and subtly sweet flavors.

Ingredients

Scale
  • 2 lb (about 6 medium) red potatoes, scrubbed and cut into 3/4-inch cubes
  • 3 large eggs
  • 1/2 cup mayonnaise (preferably full-fat, like Hellmann’s or Duke’s)
  • 2 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 1/2 cup onion, finely diced (about 1/2 medium onion)
  • 1/4 cup celery, finely diced (about 1 stalk)
  • 1 tsp kosher salt, plus more for the boiling water
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp paprika (optional, for garnish)
  • 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place the cubed red potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to medium-high and simmer briskly. Cook for 12-15 minutes, until the potatoes are fork-tender: a paring knife slides in with no resistance but the potatoes still hold their shape. Avoid overcooking—they should be cooked through but not mushy.
  2. While the potatoes cook, prepare the hard-boiled eggs. Place the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Transfer the eggs to an ice bath and let cool for at least 5 minutes.
  3. When the potatoes are done, drain them in a colander and spread them out on a baking sheet to cool for 10-15 minutes. They should be warm but not hot when you dress them—if they are too hot, the mayonnaise will separate and the salad will become greasy.
  4. Peel the cooled eggs and chop them into fine pieces. Set them aside.
  5. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and pickle relish. Mix until the dressing is smooth and uniform.
  6. Add the warm potatoes to the dressing, along with the diced onion and celery. Gently fold with a rubber spatula until the potatoes are fully coated but not broken. The onion and celery should be evenly distributed.
  7. Fold in the chopped eggs, being careful to preserve some small chunks. Gently combine everything until the eggs and dressing are dispersed.
  8. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning—you may want a pinch more salt if your potatoes are very starchy or the dressing needs brightening.
  9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-4 hours. This step is essential for a truly flavorful salad.
  10. Before serving, give the salad a gentle stir. If it looks dry, add a tablespoon of mayonnaise or a splash of pickle juice to refresh it. Transfer to a serving bowl and garnish with a dusting of paprika and fresh parsley, if desired. Serve chilled.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad will keep well, but the potatoes may absorb some dressing—stir in a teaspoon of mayonnaise before serving to revive the creaminess. Freezing: This potato salad is not suitable for freezing, as the mayonnaise and potatoes will become watery and grainy upon thawing. Reheating: Serve chilled; do not heat. If you prefer a slightly warmer potato salad, let it sit at room temperature for no more than 30 minutes before serving, but do not microwave or heat it, as this will ruin the texture. For added flavor, you can garnish with fresh herbs like dill or chives just before serving.

Nutrition

Keywords: southern potato salad, potato salad recipe, creamy potato salad, red potato salad, classic potato salad, side dish, potluck recipe, summer cookout, hard-boiled eggs, pickle relish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-southern-potato-salad/