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.