Warm, tangy, and perfect for potlucks, this creamy side balances tender potatoes with bright chives and a smoky sprinkle of paprika. This Southern Potato Salad Recipe with Chives and Paprika comes together in about 30 minutes and holds up well for make-ahead meals. For a bright, fruity side, try mango salad with spinach and blueberries alongside it.
Why You’ll Love This Southern Potato Salad Recipe with Chives and Paprika
- Classic Southern flavor with tangy mayo, mustard, and smoky paprika.
- Ready in about 30 minutes — great for weeknights or last-minute gatherings.
- Holds up well for make-ahead meal prep and tasty leftovers.
- Family-friendly and easy to scale up for BBQs or potlucks.
- Fresh chives add a bright oniony note without overpowering the dish.
Ingredients Needed
- Potatoes
- 3 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- Dressing
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup sour cream (optional for extra creaminess)
- 2 tbsp apple cider vinegar
- Add-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion (or sweet onion)
- Spices & Seasoning
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp smoked paprika, plus extra for garnish
- Garnish
- 2 tbsp chopped fresh chives
- Optional: a few dill sprigs or paprika dusting
Step-by-Step Instructions
- Cook the potatoes: Place cut potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil; simmer 10–12 minutes until fork-tender.
- Drain and cool slightly: Drain potatoes well and let them steam-dry for a few minutes to remove excess moisture.
- Mix the dressing: While potatoes cook, whisk mayonnaise, mustard, sour cream, apple cider vinegar, 1 tsp smoked paprika, pepper, and a pinch of salt in a bowl.
- Combine add-ins: In a large bowl, gently fold warm potatoes, chopped eggs, celery, and red onion. Pour dressing over and toss to coat without breaking up the potatoes.
- Chill and meld flavors: Cover and refrigerate at least 1 hour so flavors meld; season to taste before serving.
- Finish and garnish: Sprinkle chopped chives and a light dusting of paprika just before serving for color and brightness.
Serving Suggestions Southern Potato Salad Recipe with Chives and Paprika
- Serve alongside grilled pork chops or burgers for a classic BBQ combo.
- Pair with slow cooker parmesan garlic chicken and potatoes for an easy family dinner spread.
- Top with extra chopped eggs and a sprinkle of paprika for a prettier presentation.
- Offer crusty bread or dinner rolls and a crisp green salad to round the meal.
- Serve chilled on a bed of lettuce for a picnic-ready plate.
Tips for Success Southern Potato Salad Recipe with Chives and Paprika
- Don’t overcook potatoes; aim for fork-tender so they hold shape when tossed.
- Mix the dressing while potatoes are hot for better absorption, then chill to set flavors.
- Adjust acidity with more apple cider vinegar or a squeeze of lemon if it tastes flat.
- Store in an airtight container up to 4 days; stir before serving to redistribute dressing.
- For a richer pairing at gatherings, serve with baked mac and cheese.
Variations
Here are a few easy ways to change it up:
- Make it spicy: Add 1–2 tsp of chopped pickled jalapeños or a dash of hot sauce to the dressing.
- Dairy-free: Omit sour cream and use full mayo or a dairy-free mayo alternative.
- Add veggies: Fold in diced pickles, roasted red pepper, or chopped green beans for extra texture.
Southern Potato Salad with Chives and Paprika
A warm, tangy, and creamy potato salad featuring bright chives and smoky paprika, perfect for potlucks and make-ahead meals.
Ingredients
Potatoes
- 3 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
Dressing
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup sour cream (optional for extra creaminess)
- 2 tbsp apple cider vinegar
Add-ins
- 3 pieces hard-boiled eggs, chopped
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion (or sweet onion)
Spices & Seasoning
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp smoked paprika, plus extra for garnish
Garnish
- 2 tbsp chopped fresh chives
- Optional: a few dill sprigs or paprika dusting
Instructions
Cooking Potatoes
- Place cut potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil; simmer 10–12 minutes until fork-tender.
Cooling
- Drain potatoes well and let them steam-dry for a few minutes to remove excess moisture.
Mixing Dressing
- While potatoes cook, whisk mayonnaise, mustard, sour cream, apple cider vinegar, 1 tsp smoked paprika, pepper, and a pinch of salt in a bowl.
Combining
- In a large bowl, gently fold warm potatoes, chopped eggs, celery, and red onion. Pour dressing over and toss to coat without breaking up the potatoes.
Chilling
- Cover and refrigerate at least 1 hour so flavors meld; season to taste before serving.
Garnishing and Serving
- Sprinkle chopped chives and a light dusting of paprika just before serving for color and brightness.
Notes
Don’t overcook potatoes; aim for fork-tender so they hold shape when tossed. Mix the dressing while potatoes are hot for better absorption, then chill to set flavors. Adjust acidity with more apple cider vinegar or a squeeze of lemon if it tastes flat. Store in an airtight container up to 4 days; stir before serving to redistribute dressing.