Mammaw's Southern Style Potato Salad

Bring a taste of the South to your table with Mammaw's Southern Style Potato Salad, a nostalgic and creamy side dish bursting with classic flavors. Tender russet potatoes are perfectly cooked and tossed with crunchy celery, tangy red onion, and the sweet punch of pickle relish, while hard-boiled eggs add a hearty touch. The creamy dressing, made with mayonnaise, yellow mustard, and a hint of paprika, ties everything together for that signature Southern charm. This easy-to-make recipe is perfect for barbecues, potlucks, or Sunday dinners, and chilling it before serving lets the flavors fully develop for maximum deliciousness. Discover why this timeless potato salad recipe is a family favorite you’ll want to make again and again!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2.5 pounds russet potatoes
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 2 stalks celery
• 0.5 cup red onion
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and dice the russet potatoes into approximately 1-inch chunks. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the pot.

Step 2

Bring the water to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes until fork-tender, about 12-15 minutes.

Step 3

While the potatoes cook, place the eggs in a small saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes. Then, remove the eggs and place them in an ice bath to cool.

Step 4

Drain the cooked potatoes and allow them to cool slightly before transferring them to a large mixing bowl.

Step 5

Peel and chop the cooled, hard-boiled eggs and set aside.

Step 6

Finely chop the celery and red onion. Add both to the mixing bowl with the potatoes.

Step 7

In a separate smaller bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, paprika, salt, and black pepper until smooth.

Step 8

Pour the dressing mixture over the potato mixture and gently fold together until everything is evenly coated.

Step 9

Add the chopped eggs and gently mix them in, being careful not to break them up too much.

Step 10

Taste and adjust seasoning if needed. Cover the bowl and chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Step 11

Before serving, sprinkle a pinch of paprika over the top for garnish.

Nutrition Facts

Serving size	(1747.4g)

Amount per serving	% Daily Value*
Calories	3207.4

Total Fat 193.2g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3984.6mg	0%
Total Carbohydrate 316.8g	0%
Dietary Fiber 23.1g	0%
Total Sugars 24.4g
Protein 60.6g	0%

Vitamin D 164IU	0%
Calcium 338.8mg	0%
Iron 18.2mg	0%
Potassium 6939.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 7.5%

Carbs: 39.0%