This easy Southern Potato Salad from the Pioneer Woman is a creamy, classic side dish that’s perfect for picnics, BBQs, or any family meal. Made with tender Yukon Gold potatoes, a creamy dressing, and a touch of tangy mustard, it’s a simple, crowd-pleasing recipe that uses everyday ingredients for quick, delicious results.
Ingredients Needed
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped celery
- 1/4 cup chopped green onion, plus more for garnish
- 1/4 cup sweet pickle relish
- 4 hard-boiled eggs, peeled and chopped
- Paprika, for garnish
How To Make Southern Potato Salad
- Cook the Potatoes: Place the potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Drain the potatoes, then spread them on a sheet tray or plate to cool.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine the Ingredients: Add the cooled potatoes, chopped celery, green onion, pickle relish, and chopped eggs to the dressing. Gently fold everything together until well mixed.
- Chill and Serve: Cover and refrigerate the potato salad for at least 30 minutes. Before serving, garnish with a sprinkle of paprika and extra green onion, if desired.
Recipe Tips
- Cool the Potatoes Completely: Make sure to let the potatoes cool fully before mixing them with the dressing. This keeps the salad from becoming mushy and helps the dressing coat evenly.
- Use Yukon Gold Potatoes: Yukon Golds hold their shape well and add a creamy texture. They’re the best choice for a firm, flavorful potato salad.
- Chop Ingredients Evenly: Try to chop all ingredients, especially the celery and green onions, into similar-sized pieces. This ensures each bite has the perfect balance of flavors and textures.
- Season Well with Salt and Pepper: Add salt and pepper to taste after mixing. Potatoes absorb flavors, so tasting before serving helps you adjust seasoning for the best flavor.
- Chill Before Serving: Allow the salad to sit in the fridge for at least 30 minutes before serving. This resting time enhances the flavors and lets the salad become fully chilled.
How To Store Leftovers
Transfer leftover southern potato salad to an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts
- Calories: 373
- Total Fat: 25g
- Saturated Fat: 4g
- Cholesterol: 128mg
- Sodium: 300mg
- Potassium: 866mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 8g
More Pioneer Woman Recipes:
Pioneer Woman Southern Potato Salad
Description
This easy Southern Potato Salad from the Pioneer Woman is a creamy, classic side dish that’s perfect for picnics, BBQs, or any family meal. Made with tender Yukon Gold potatoes, a creamy dressing, and a touch of tangy mustard, it’s a simple, crowd-pleasing recipe that uses everyday ingredients for quick, delicious results.
Ingredients
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Drain the potatoes, then spread them on a sheet tray or plate to cool.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine the Ingredients: Add the cooled potatoes, chopped celery, green onion, pickle relish, and chopped eggs to the dressing. Gently fold everything together until well mixed.
- Chill and Serve: Cover and refrigerate the potato salad for at least 30 minutes. Before serving, garnish with a sprinkle of paprika and extra green onion, if desired.
Notes
- Cool the Potatoes Completely: Make sure to let the potatoes cool fully before mixing them with the dressing. This keeps the salad from becoming mushy and helps the dressing coat evenly.
- Use Yukon Gold Potatoes: Yukon Golds hold their shape well and add a creamy texture. They’re the best choice for a firm, flavorful potato salad.
- Chop Ingredients Evenly: Try to chop all ingredients, especially the celery and green onions, into similar-sized pieces. This ensures each bite has the perfect balance of flavors and textures.
- Season Well with Salt and Pepper: Add salt and pepper to taste after mixing. Potatoes absorb flavors, so tasting before serving helps you adjust seasoning for the best flavor.
- Chill Before Serving: Allow the salad to sit in the fridge for at least 30 minutes before serving. This resting time enhances the flavors and lets the salad become fully chilled.
Pioneer Woman Southern Potato Salad