Southern Potato Salad Recipe

There’s something undeniably nostalgic about a big bowl of Southern Potato Salad gracing the table at a summer cookout or holiday gathering. Creamy, tangy, and dotted with crunchy bits of celery and pickles, this classic side dish is a comforting staple that never goes out of style.

I grew up watching my grandmother whip up batch after batch of this potato salad, always tasting and adjusting until it was just right. Now, I’ve taken her tried-and-true version and made it a bit more weeknight-friendly while preserving all the flavors I remember. Whether you're feeding a crowd or meal-prepping for the week, this dish is quick to make, easy on the wallet, and a guaranteed crowd-pleaser.

Let’s dig into what makes this recipe a must-have for any occasion.

Why You’ll Love This Southern Potato Salad

Get ready to fall in love with a timeless classic that delivers big flavor with minimal fuss. This Southern Potato Salad isn't just a side dish – it’s the kind of recipe that gets people asking for seconds and the recipe card.

First, it's shockingly easy to prepare. You’re basically boiling potatoes and mixing in some pantry staples – no fancy techniques or special tools required. It’s the ideal make-ahead dish for potlucks, picnics, or lazy Sundays.

It’s also incredibly budget-friendly. With just a handful of humble ingredients like potatoes, eggs, and mayonnaise, you can whip up a generous bowl for less than $10 – perfect for feeding a hungry family or group of friends.

And let’s not forget the bold, creamy flavor. Thanks to tangy mustard, crunchy pickles, and a touch of sweetness, every bite hits that perfect balance of zippy and rich. It’s the kind of dish that tastes even better after a few hours in the fridge.

Finally, this recipe is endlessly customizable. Whether you prefer it with sweet relish or dill, onions or no onions, paprika on top or mixed in – there’s plenty of room to make it your own.

Once you’ve gathered your ingredients, you’re just a few simple steps away from potato salad perfection.

Ingredients Notes

The beauty of this Southern Potato Salad lies in its simple ingredient list. Each item brings something unique to the table – texture, creaminess, tang – to create that crave-worthy balance that defines Southern comfort food.

Russet potatoes are the backbone of this dish. Their starchy texture helps them break down slightly when mixed, giving the salad that signature creaminess. Be sure to peel them before boiling, and don’t forget to salt the cooking water generously for maximum flavor.

Hard-boiled eggs are a non-negotiable in my book. They add a rich, velvety texture and subtle flavor that balances out the tangier elements. I like to boil a couple of extras – one to slice on top for presentation and one for inevitable snacking.

Mayonnaise brings it all together. I stick with classic Southern brands like Duke’s or Blue Plate for that unmistakably rich and slightly tangy base. Don’t skimp here – it’s the glue that holds everything deliciously together.

Yellow mustard is what gives this salad its sunny color and subtle tang. Just a tablespoon or two adds the brightness needed to cut through the richness of the mayo and eggs. Some folks like it heavier on the mustard, so feel free to adjust to your taste.

Sweet relish or chopped pickles provide a pop of acidity and crunch that’s essential for balance. I usually go for chopped dill pickles for a punchier flavor, but sweet relish works beautifully too if you like things a little more mellow.

You’ll also want to have celery, onion, salt, pepper, and a dash of paprika for garnish. Equipment-wise, all you need is a large pot, a mixing bowl, and a good knife.

How To Make This Southern Potato Salad

Creating this Southern Potato Salad is delightfully straightforward – no fancy tools or culinary tricks required. Just a few simple steps and you’ll have a bowl full of creamy, tangy goodness ready to go.

Start by peeling and chopping your russet potatoes into evenly sized chunks. This helps them cook uniformly. Add them to a large pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are fork-tender but not falling apart.

While the potatoes cook, bring a smaller pot of water to a boil and gently add your eggs. Let them simmer for about 10 minutes, then transfer to an ice bath to cool quickly. Once they’re chilled, peel and chop them – reserving one egg if you’d like to slice it for garnish.

Drain the cooked potatoes and spread them out on a sheet pan or tray to cool slightly. This step is key: letting them steam off excess moisture prevents the salad from turning watery and helps the dressing cling better.

In a large bowl, mix together your mayonnaise, yellow mustard, relish or chopped pickles, a pinch of salt and pepper, and a splash of pickle juice or apple cider vinegar if you like it extra tangy. Stir in the chopped celery and onion for that classic crunch.

Once the potatoes are cool enough to handle, fold them into the dressing mixture along with the chopped eggs. Be gentle – you want the salad to be creamy, but not completely mashed. Give it a final taste and adjust seasoning as needed.

Cover and refrigerate for at least an hour before serving – longer if possible. This rest time lets the flavors meld beautifully. Just before serving, top with sliced egg and a dusting of paprika for that signature Southern finish.

Storage Options

One of the great things about Southern Potato Salad is how well it stores. In fact, it often tastes better the next day after all the flavors have had time to mingle.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though the texture is best within the first 48 hours. Give it a quick stir before serving to redistribute any separated dressing.

If you’re planning to make it ahead, you can prep all the components – boil the potatoes and eggs, chop the vegetables, and mix the dressing – and store them separately. Then just combine everything a few hours before serving for optimal texture.

Freezing potato salad is not recommended. The mayo-based dressing doesn’t hold up well to freezing and thawing, and the potatoes can become grainy and watery.

To reheat (if you really want it warm), gently microwave individual servings on a low power setting. But honestly? This dish is best enjoyed cold or at room temperature.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak. Whether you’re working around dietary preferences or just cleaning out the fridge, this Southern Potato Salad can flex to fit your needs.

For a low-carb version, try swapping out half or all of the potatoes with cooked, chopped cauliflower. It won’t have quite the same texture, but it delivers a similar creamy-tangy experience with fewer carbs.

If you're not a fan of mayonnaise, you can sub in half Greek yogurt or sour cream to lighten things up. Just be sure to keep some mayo in the mix for that essential Southern flavor.

Want to add a little heat? Stir in a spoonful of diced jalapeños or a dash of hot sauce to bring a subtle kick. Smoked paprika also adds a rich, savory edge.

For a heartier version, crumble in some crisp-cooked bacon or even chopped ham. It turns the salad into more of a meal and brings a smoky depth that’s hard to resist.

And of course, you can always experiment with the add-ins: grated carrots, chopped bell peppers, green onions, or even a spoonful of pickle brine for an extra zingy boost.

Print