There's something undeniably nostalgic about the first bite of a creamy, tangy Southern potato salad. The soft potatoes, the crunch of celery, and that familiar zing from yellow mustard come together in a dish that tastes like summer family reunions, picnics under the oak trees, and Sunday suppers.

I remember watching my grandmother whip this up in her small kitchen, humming gospel tunes as she chopped and stirred with love. Her potato salad was always the first bowl to empty at any gathering — and now, I've recreated a simpler version that still delivers all the charm and comfort of the original.

Whether you're making this for a barbecue, potluck, or just a cozy family dinner, this Easy Southern Potato Salad is going to become your new go-to side dish.

Why You'll Love This Easy Southern Potato Salad

Get ready to bookmark your new favorite side dish. This Easy Southern Potato Salad hits all the right notes: it's creamy, tangy, hearty, and incredibly simple to throw together.

It’s a true Southern classic. If you're looking for that old-school, no-frills, grandma-approved potato salad — you've found it. This version sticks to tradition with a mayonnaise and mustard base, diced pickles, and just the right amount of seasoning.

It comes together in no time. You only need about 30 minutes, start to finish. Most of that time is hands-off while the potatoes boil, so it’s perfect for multitasking when prepping a big meal.

It’s budget-friendly and feeds a crowd. Using basic pantry staples and a few fresh ingredients, this recipe makes enough to serve 6–8 people, all without breaking the bank.

It’s make-ahead friendly. In fact, it tastes even better after a few hours in the fridge, which means less stress when you're entertaining. Make it the night before and let the flavors meld beautifully.

Once you try this recipe, you'll see why it’s a staple on every Southern table. Let's dig into the ingredients that make it so special.

Ingredients Notes

The magic of this Easy Southern Potato Salad lies in its humble, straightforward ingredients. Each one plays an important role in building that creamy, tangy, slightly sweet profile Southerners know and love.

Russet potatoes are the base of this recipe, chosen for their fluffy texture and ability to absorb all the delicious dressing. Some folks prefer red potatoes for a firmer bite, but for that soft, creamy interior, russets are the way to go. Just be sure not to overcook them — you want them tender, not mushy.

Mayonnaise provides the rich, creamy foundation of the dressing. Use a good-quality mayo (like Duke’s, if you want to go full Southern authenticity) for the best flavor and texture. If you're watching calories, a light mayo works too, but the classic richness might be slightly compromised.

Yellow mustard gives that essential tang and bright yellow color that's iconic in Southern potato salads. A tablespoon or two adds zing without overwhelming the other flavors. Don't substitute Dijon or spicy brown mustard here — they’ll alter the flavor too much.

Dill pickles and their juice are what set this version apart. The chopped pickles add crunch and acidity, while a splash of the brine enhances the overall flavor. You could use sweet relish if you prefer, but dill keeps things savory and sharp.

Hard-boiled eggs are optional but highly recommended. They add creaminess and depth, and are a hallmark of traditional Southern-style potato salad. If you're serving guests who aren't fans of eggs, you can leave them out — but I always include them for that extra richness.

You won’t need much in the way of equipment: a large pot for boiling, a sturdy mixing bowl, and a rubber spatula or wooden spoon to gently fold everything together. A handheld potato masher can also come in handy if you like a smoother texture.

How To Make This Easy Southern Potato Salad

Making this potato salad is a breeze — it’s the kind of recipe you can prep while chatting with family or sipping iced tea. Here's exactly how to bring it all together.

Start by peeling and dicing your russet potatoes into bite-sized cubes. Aim for uniform pieces so they cook evenly. Place them in a large pot, cover with cold salted water, and bring to a boil. Let them simmer for about 10–12 minutes, or until just fork-tender. You want them soft, but not falling apart. Drain and set them aside to cool slightly.

While the potatoes are cooking, boil your eggs. Place them in a small pot, cover with water, and bring to a boil. Once boiling, turn off the heat and cover the pot. Let them sit for 10–12 minutes, then transfer to an ice bath. Once cool, peel and chop them finely.

In a large mixing bowl, stir together the mayonnaise, yellow mustard, dill pickle juice, a dash of salt and pepper, and a pinch of paprika for color and warmth. This is the heart of your dressing, so taste it and adjust as needed — some like it more tangy, others more creamy.

Fold the cooled potatoes into the dressing gently, being careful not to break them up too much. Then add the chopped pickles, celery (for crunch), and the chopped hard-boiled eggs. Mix until everything is coated in that luscious dressing.

Let the salad chill in the fridge for at least 1 hour before serving. This gives the flavors time to meld and results in the perfect creamy consistency. Total prep and cook time clocks in around 30–40 minutes, making this a low-effort, high-reward side dish.

Storage Options

This potato salad stores beautifully and is a fantastic make-ahead option. In fact, many folks agree it tastes even better the next day.

Store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4–5 days, though it's best eaten within the first 2–3 for peak flavor and texture.

If you're bringing it to a picnic or cookout, be mindful of the mayonnaise base. Keep it chilled in a cooler or on ice, and don’t leave it at room temperature for more than 2 hours to avoid spoilage.

Freezing is not recommended. The mayo can separate and the texture of the potatoes will become grainy once thawed.

To rehydrate leftovers, especially if they’ve dried out a bit in the fridge, stir in a spoonful of mayo or a splash of pickle juice before serving.

Variations and Substitutions

One of the best things about this potato salad is how flexible it is. Once you have the basic formula down, it’s easy to tweak to suit your preferences or pantry.

For a lighter version, try using half Greek yogurt and half mayo in the dressing. It cuts down on fat and adds a little tang, though the flavor won’t be quite as classic.

Not a fan of dill? Swap the pickles for sweet relish for a sweeter, more kid-friendly flavor. Or skip the pickles altogether and stir in a little celery seed or vinegar for sharpness.

Want a little heat? Add a teaspoon of creole mustard or a dash of hot sauce for a spicier twist. You can even sprinkle in a bit of cayenne pepper to wake things up.

If you like texture, toss in a handful of chopped red onion or green onion. They add bite and color, especially if you’re serving this dish at a gathering.

And of course, for extra richness, some folks love adding crumbled crispy bacon or even shredded cheddar cheese — it’s not traditional, but it sure is delicious.

Don’t be afraid to make it your own. The beauty of a Southern potato salad is that it reflects the hands that made it — and there’s always room to tweak it just how you like.