Salad: United States – Southern United States – Old-Fashioned Southern Potato Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 3 lb (1.4 kg) red potatoes, scrubbed and cut into 3/4-inch (2 cm) pieces
- 6 large eggs, approx. 10.5 oz (300 g) total
- 6 slices bacon, approx. 6 oz (170 g) raw
- 1 1/4 cups (300 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) pickle juice (from jarred sweet pickles)
- 1/3 cup (80 ml) sweet pickle relish
- 1 cup (120 g) celery, finely chopped
- 1/2 cup (75 g) yellow onion, finely chopped
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (1 g) celery seed
- 1/2 tsp (1 g) paprika, for garnish
- 2 tbsp (6 g) fresh parsley, chopped (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water. Add 1 tsp (about 5 g) of the salt, bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain and set aside to cool slightly (warm is fine for dressing absorption).
2. While potatoes cook, place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then remove from heat, cover, and let sit 10–12 minutes. Transfer eggs to an ice bath, cool, peel, and roughly chop.
3. Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to paper towels to drain, then crumble or chop into small pieces.
4. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, pickle juice, sweet pickle relish, granulated sugar, the remaining 1/2 tsp (about 3 g) kosher salt, black pepper, and celery seed until smooth.
5. Add the warm potatoes to the dressing and gently fold to coat, taking care not to mash them. Fold in chopped celery, chopped onion, chopped eggs, and crumbled bacon until evenly distributed.
6. Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl, sprinkle with paprika and chopped parsley if using.
7. Cover and chill at least 1 hour (preferably 2–4 hours) to let flavors meld. Serve cold or at cool room temperature alongside barbecue beef ribs.