Southern Potato Salad Recipe

There's nothing quite like the comforting taste of a classic Southern Potato Salad on a warm afternoon. Creamy, tangy, and loaded with tender potatoes, crunchy celery, and just the right kick of mustard, this dish brings back memories of family cookouts, Sunday dinners, and church potlucks where the sides always stole the show.

this Recipe

I first fell in love with this recipe at my grandmother’s Fourth of July barbecue. Tucked between platters of fried chicken and baked beans, her potato salad was the one bowl everyone returned to for seconds (and thirds). It’s been a staple in my kitchen ever since—and with good reason.

This version is quick to prep, incredibly flavorful, and makes enough to feed a crowd. Whether you're bringing a dish to a picnic or just craving something nostalgic, Southern Potato Salad checks all the boxes.

Let’s dive into why this beloved recipe deserves a spot at your table.

Why You’ll Love This Southern Potato Salad

Get ready to meet your new go-to side dish for any gathering. This Southern Potato Salad brings together rich flavor, creamy texture, and satisfying crunch in every bite.

First off, it’s incredibly easy to make. With just a handful of simple ingredients and a straightforward method, even beginner cooks can nail this dish. It’s ideal for busy days when you want something homemade without spending hours in the kitchen.

It’s also budget-friendly. Potatoes, eggs, and pantry staples like mayo and mustard come together to make a big, hearty bowl of salad that won’t break the bank. Perfect for feeding a large group or meal prepping for the week.

What makes this recipe shine is its authentic Southern flair—the perfect balance of tangy and sweet, with a hint of spice. The addition of relish and a touch of sugar gives it that unmistakable Southern twist that keeps people coming back for more.

And don’t forget how versatile it is. You can tweak the ingredients to suit your tastes, make it more or less creamy, or toss in extras like bacon or green onions. It’s endlessly adaptable, which means you’ll never get bored.

Once you make this Southern Potato Salad, you’ll understand why it’s a classic that never goes out of style.

Ingredients Notes

The magic of a great Southern Potato Salad lies in its fresh, no-fuss ingredients. It’s the kind of dish that transforms humble pantry staples into something truly special.

Potatoes are, of course, the heart of the recipe. I prefer using Yukon Golds because they’re creamy yet firm enough to hold their shape after boiling. Red potatoes also work beautifully. Avoid Russets, which tend to fall apart and make the salad mushy.

Next come the eggs, which add richness and a touch of texture. Hard-boiled and chopped, they blend seamlessly into the salad, giving it that signature Southern creaminess. I always make a couple extra just in case—one for the bowl and one for snacking while I prep!

Mayonnaise and mustard are key to the dressing. I go with Duke’s mayonnaise for that authentic Southern flavor—it’s rich, tangy, and just right. For the mustard, yellow is traditional, but you can mix in a bit of Dijon if you want to deepen the flavor.

Sweet pickle relish adds a pop of sweetness and crunch that really sets this version apart. Combined with a pinch of sugar, it balances the tanginess of the mustard perfectly. If you're not a fan of sweet relish, diced dill pickles work too for a more savory bite.

Don’t forget the celery and onion. I like finely chopped celery for its crunch and yellow onion for a mild kick. For a smoother flavor, you can soak the onion in cold water for 10 minutes before mixing it in.

As for tools, all you need is a large mixing bowl, a pot for boiling potatoes and eggs, and a good sharp knife. A potato masher or fork is optional if you like a creamier consistency.

How To Make This Southern Potato Salad

Making this Southern Potato Salad is a breeze, and the results are worth every minute. Let’s walk through it step-by-step.

Start by boiling your potatoes. Scrub them clean and cut them into chunks before adding them to a large pot of salted water. Boil until fork-tender but not falling apart—about 10 to 12 minutes. Once done, drain and let them cool slightly.

While the potatoes are cooking, hard-boil your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to stop the cooking and make peeling easier.

As the potatoes cool, whip up your dressing. In a large mixing bowl, combine mayonnaise, yellow mustard, a spoonful of relish, a pinch of sugar, and a splash of apple cider vinegar. Stir until creamy and well blended. Taste and adjust the seasonings with salt and pepper as needed.

Now it’s time to bring it all together. Add the slightly warm potatoes to the bowl with the dressing and gently toss to coat. The warmth helps the potatoes absorb the flavors. Add the chopped eggs, celery, and onion, and fold everything together carefully so you don’t break up the potatoes too much.

Chill your potato salad for at least 2 hours before serving. This resting time allows the flavors to meld and makes a huge difference in taste. When ready to serve, garnish with a light sprinkle of paprika or sliced green onions for a pop of color.

From start to finish, you’ll need about 45 minutes (plus chilling time). It’s a great make-ahead option and tastes even better the next day.

Storage Options

Leftovers? You’re in luck—this Southern Potato Salad stores beautifully.

For best results, store the salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. In fact, it often tastes even better after sitting overnight, once all those flavors have had time to develop.

If you're making it ahead for a gathering, you can prepare it the night before and keep it chilled until just before serving. Just give it a good stir before bringing it to the table.

Avoid freezing potato salad, as the mayonnaise tends to separate and the texture of the potatoes becomes unpleasant once thawed.

To reheat (if serving warm, though it’s traditionally served cold), place a portion in a microwave-safe bowl and warm in short bursts, stirring gently in between. Be cautious not to overheat, as the dressing can break.

Variations and Substitutions

This classic dish is flexible enough to suit a variety of tastes and dietary needs. Let’s explore a few easy twists on the original.

For a lighter version, substitute some or all of the mayonnaise with Greek yogurt or sour cream. You’ll still get that creamy texture with a bit of tang, and it lowers the fat content too.

Want to kick up the flavor? Try adding crumbled bacon, smoked paprika, or chopped dill pickles for a savory, smoky finish. Even a spoonful of prepared horseradish can add a surprising and delicious bite.

Not a fan of onions? Swap them out for chopped green onions or chives for a milder, fresher taste. You can also leave them out entirely—this salad still shines without them.

To make it egg-free, simply leave out the hard-boiled eggs and add a little extra mayo or relish to boost the richness. It won’t be quite the same, but it will still be delicious.

Feel free to experiment and make it your own! That’s the beauty of Southern Potato Salad—it’s as welcoming and adaptable as a front porch on a summer evening.

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