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Creamy Classic Southern Potato Salad for a Crowd

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This creamy classic Southern potato salad is perfect for a crowd, featuring tender Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing. It’s a make-ahead dish that tastes even better the next day, ideal for potlucks, barbecues, and family gatherings.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes (about 8–10 medium potatoes)
  • 8 large eggs
  • 1 ½ cups good-quality mayonnaise (such as Duke’s or Hellmann’s)
  • ¼ cup yellow mustard
  • ¼ cup sweet pickle relish
  • 1 cup finely diced celery (about 3–4 stalks)
  • ½ cup finely diced yellow onion (about ½ medium onion)
  • ¼ cup chopped fresh parsley (optional)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt, plus more for potato water
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • Optional: ¼ teaspoon cayenne pepper

Instructions

  1. Scrub the potatoes clean but leave the skins on. Place them whole in a large stockpot and cover with cold water by about 2 inches. Add 2 tablespoons of salt to the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20-25 minutes, until a knife slides into the center with just a little resistance. Drain immediately and let them cool just enough to handle, about 10-15 minutes.
  2. While the potatoes cook, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then cover the pot, remove from heat, and let sit for exactly 12 minutes. Transfer the eggs to an ice bath and let them cool completely. Peel and chop them into small pieces once cool.
  3. Once the potatoes are cool enough to handle but still warm, peel them with a paring knife or vegetable peeler. Cut the potatoes into ¾-inch cubes. Place the cubed potatoes in a large mixing bowl.
  4. While the potatoes are still warm, drizzle them with the apple cider vinegar and sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss gently to coat. Let them sit for 5 minutes to soak it all in.
  5. In a separate small bowl, whisk together the mayonnaise, yellow mustard, and sweet pickle relish until smooth. If using cayenne, add it here. Taste and adjust with more mustard or relish if needed.
  6. Add the chopped eggs, diced celery, diced onion, and parsley to the bowl with the potatoes. Pour the dressing over the top and fold gently with a rubber spatula until everything is evenly coated. Be careful not to overmix.
  7. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  8. Before serving, give the potato salad a good stir. Taste and adjust seasoning if needed. Sprinkle paprika on top for color. Serve cold or at room temperature.

Notes

Don’t overcook the potatoes; they should be tender but hold their shape. Salt the water generously. Dress the potatoes while they’re warm for better flavor absorption. Let the salad rest overnight for best results. Fold gently to avoid breaking the potatoes.

Nutrition

Keywords: potato salad, Southern potato salad, creamy potato salad, crowd-pleasing, make-ahead, potluck, barbecue side dish

Find it online: https://rowanrecipes.com/creamy-classic-southern-potato-salad-for-a-crowd/