How to Make It:
1. Cook the Potatoes
Place the diced potatoes in a large pot and cover with cold water. Bring to a boil, then lower the heat to simmer gently. Cook until tender but still firm enough to hold their shape, about 10-15 minutes. Drain well. To speed cooling and help the salad set nicely, spread the potatoes on a tray or chill in the fridge until completely cool.
2. Prepare the Eggs and Fresh Ingredients
While the potatoes cool, peel and chop the hard-boiled eggs evenly. Slice the green onions thinly to provide a crisp, mild bite. Finely chop the pickles to balance the creamy base with a fresh, tangy crunch.
3. Combine the Salad
In a large bowl, gently fold together the cooled potatoes, eggs, green onions, and pickles, careful not to break the potatoes. In a separate small bowl, whisk the mayonnaise, yellow mustard, and celery seeds until smooth. Pour this dressing over the potato mixture and carefully toss to coat everything evenly. Taste and season with salt and pepper as desired.
4. Chill and Serve
For best results, cover the salad and refrigerate for at least an hour. This resting period allows the flavors to meld and the texture to thicken slightly, making the salad even creamier.
Serve this classic Southern salad alongside grilled meats, fried chicken, or as a picnic staple—it’s a timeless side that never goes out of style.
Storage Tips:
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Stir gently before serving again.
Final Thoughts:
This Southern potato salad is beloved for its smooth creaminess, subtle mustard tang, and the delicate crunch of celery seeds and scallions. Whether it’s a bright summer BBQ or a cozy family dinner, this dish adds a warm, welcoming flavor to any table.
