Name: Gullah Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Gullah Geechee
Ingredients: 3 lbs Yukon Gold potatoes; 4 large eggs, hard-boiled; 1 cup mayonnaise; 2 tbsp yellow mustard; 1/4 cup sweet pickle relish; 1/2 cup celery, finely diced; 1/2 cup red onion, finely diced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tbsp apple cider vinegar; 2 tbsp fresh parsley, chopped; Paprika for garnish

Creamy, tangy, with a hint of mustard and sweet pickle relish. This Gullah potato salad recipe is the essential side for every Lowcountry cookout.

Ingredients

3 lbs Yukon Gold potatoes
4 large eggs, hard-boiled
1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet pickle relish
1/2 cup celery, finely diced
1/2 cup red onion, finely diced
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped
Paprika for garnish

Instructions

Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook 15-20 minutes until fork-tender. Drain and let cool slightly.
Peel potatoes while still warm (use a towel to hold them). Cut into 1-inch cubes.
Chop hard-boiled eggs.
In a large bowl, whisk together mayonnaise, mustard, relish, vinegar, salt, pepper, and smoked paprika.
Add warm potatoes, chopped eggs, celery, and red onion. Fold gently until combined.
Taste and adjust seasoning. Transfer to a serving bowl. Sprinkle with paprika and parsley.
Cover and refrigerate at least 2 hours before serving. The flavors meld overnight.

💡 Pro Tip: The warm potatoes absorb the dressing better than cold ones. This salad is even better the next day — make it ahead for the best flavor.