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Potato salad

Potato Salad – GoodLifeBlu
Side DishBBQ SideMake AheadClassic

Southern Potato Salad — The One They Ask About

Creamy, tangy, a little sweet, packed with egg and relish. This is the potato salad that gets requested at every cookout. Make it the night before and watch it disappear first.

Prep
20 min
Cook
20 min
Serves
8–10
Est. Cost
~$7

Every family has a potato salad recipe and everybody thinks theirs is the best. Make this one and let people decide for themselves. The key is seasoning the potatoes while they're still warm. That's the move most people miss.

— Blu
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Ingredients

The Base
Russet or Yukon Gold potatoes3 lbs
Hard boiled eggs, chopped4 large
Celery, diced3 stalks
Red onion, finely diced¼ cup
Dill relish or sweet relish3 tbsp
The Dressing
Mayo¾ cup
Yellow mustard2 tbsp
Apple cider vinegar1 tbsp
Sugar1 tsp
Salt, pepper, celery saltto taste
Paprika (for topping)for garnish
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Steps

  • 01Peel and cube potatoes into 1-inch pieces. Boil in salted water 12–15 minutes until fork-tender but not falling apart. Drain well.
  • 02While still warm, season potatoes lightly with salt and a splash of vinegar. Warm potatoes absorb seasoning — cold ones don't. This step makes the difference.
  • 03Let potatoes cool completely. Mix dressing ingredients together. Taste the dressing — it should be creamy, tangy, and slightly sweet before it touches the potatoes.
  • 04Combine cooled potatoes, eggs, celery, onion, and relish. Fold in dressing gently — you want chunks, not mush.
  • 05Taste and adjust. Dust the top with paprika. Refrigerate at least 2 hours before serving — overnight is best.
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Blu's Tips

🥔
Season While Warm
This is the most important tip. Warm potatoes are porous and absorb seasoning deeply. Cold potatoes just sit in dressing. Season them warm, cool them down, then dress.
🥚
Don't Skip the Eggs
Hard boiled eggs are what make Southern potato salad different from every other kind. They add richness and texture. Four eggs minimum for this amount of potato.
🌙
Overnight is Best
The flavors need time to meld. Made the morning of a cookout is good. Made the night before is great. Made two days ahead is the best potato salad you've ever had.
🫕
Fold, Don't Stir
Stirring aggressively breaks the potatoes into mush. Use a rubber spatula and fold slowly. You want defined chunks with creamy dressing — not a paste.
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Storage & Leftovers
Fridge
4–5 days
Freezer
Not recommended
Serve
Cold, straight from fridge

Season it warm. Make it the night before. Bring it to the cookout and say nothing. — Blu

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