Potato salad has always been one of those timeless Southern staples that shows up at every cookout, picnic, and Sunday gathering. For me, it brings back vivid memories of family reunions where food was the centerpiece of connection. My grandmother used to prepare a big bowl of potato salad the day before our annual summer cookout, letting all the flavors mingle overnight in the fridge. By the time the sun was high and the grill was fired up, that bowl of creamy, tangy potato salad was the first thing everyone scooped onto their plate.

There’s something comforting about Southern potato salad—it’s hearty enough to stand on its own, but it also plays so well alongside barbecue ribs, fried chicken, or even a simple sandwich. The richness of the potatoes, balanced with the tang from mustard and pickles, creates the perfect bite. And let’s be honest, everyone has their own version of what they consider the “perfect” potato salad. Some swear by adding celery for crunch, while others insist on pickle relish for sweetness. In my family, it’s all about a creamy dressing with just enough bite from mustard and a little crunch from onion.

What I love most about this dish is its versatility. It works as a casual side at a backyard cookout or as part of a holiday spread where comfort food takes center stage. I’ve taken it to church potlucks, and I can’t count the number of times friends have asked for the recipe afterward. The secret, I believe, is in balancing the creaminess with a little tang and making sure the potatoes are cooked just right—not too mushy, not too firm.

If you’ve never made potato salad from scratch, don’t worry. This recipe will walk you through everything step-by-step. By the end, you’ll have a bowl of Southern potato salad that tastes like it came straight from your grandmother’s kitchen, ready to impress at any gathering.

Why You’ll Love It

• Classic Southern Flavor: Creamy, tangy, and just a little sweet—everything you expect in a true Southern side dish.

• Perfect Make-Ahead Dish: This salad actually tastes better the next day, as the flavors meld together.

• Versatile Side: Pair it with BBQ, fried chicken, burgers, sandwiches, or serve it as part of a holiday spread.

• Crowd-Pleaser: Always a hit at potlucks, cookouts, and family gatherings.

• Customizable: Easy to adapt with different mix-ins, like celery, bacon, or dill.

Ingredient Notes & Details

• Potatoes: Traditionally, russet or Yukon Gold potatoes are used. Russets give you a fluffier salad, while Yukon Golds hold their shape better and stay slightly creamy.

• Hard-Boiled Eggs: A Southern potato salad isn’t complete without them. They add richness and protein.

• Mayonnaise: Use a good-quality mayo for the creamiest texture. Duke’s is a Southern favorite.

• Yellow Mustard: Adds tang and color. Don’t skip it—it gives potato salad that signature flavor.

• Sweet Pickle Relish: Brings sweetness and acidity. If you like a sharper flavor, swap for dill relish.

• Onion: A small amount of finely chopped onion adds depth and crunch. White or yellow onions are best.

• Celery (optional): Some families swear by it for crunch; others leave it out. Adjust to your preference.

• Paprika: A sprinkle on top isn’t just for looks—it gives a smoky finish.

• Salt & Pepper: Essential for seasoning the potatoes properly. Always taste and adjust.

Tip: Always season your potatoes while they’re still warm. Warm potatoes absorb flavors more effectively, ensuring the salad is flavorful through and through.

Step-by-Step Instructions

1. Boil the Potatoes
   Peel and cut 3 pounds of potatoes into even chunks. Place them in a large pot, cover with cold water, and add a generous tablespoon of salt. Bring to a boil and cook until fork-tender (about 10–12 minutes). Drain and let them cool slightly.

2. Boil the Eggs
   While the potatoes cook, place 5 large eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath, peel, and chop.

3. Prepare the Dressing
   In a large mixing bowl, combine 1 ½ cups mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons sweet pickle relish, ½ teaspoon paprika, and salt and pepper to taste. Stir until smooth.

4. Mix in Veggies and Eggs
   Add ½ cup finely diced onion and chopped eggs into the dressing. Stir to combine.

5. Add Potatoes
   Gently fold the warm potatoes into the dressing mixture. Be careful not to overmix—you want a creamy salad but still some texture.

6. Taste and Adjust
   Taste for seasoning. Add more salt, pepper, or mustard depending on your preference.

7. Chill Before Serving
   Cover and refrigerate for at least 2 hours (overnight is even better). Sprinkle with extra paprika just before serving.

FAQ

Can I make Southern potato salad ahead of time?
Yes! It actually tastes better the next day after the flavors have had time to meld together.

What are the best potatoes for potato salad?
Russet potatoes give a fluffier texture, while Yukon Golds are creamier and hold their shape better. Red potatoes are another option if you prefer a firmer salad.

Do I have to add eggs?
Eggs are traditional in Southern potato salad, but you can leave them out if you prefer.

Can I substitute Miracle Whip for mayonnaise?
Some families do! It will add a sweeter and tangier flavor. If you like that, go for it.

How do I keep my potato salad from being watery?
Make sure to drain the potatoes well after boiling. Letting them steam-dry in the colander helps remove excess moisture.

Can I freeze potato salad?
Not recommended. Mayo-based salads don’t thaw well, and the texture becomes unpleasant.

Storage Tips

Store Southern potato salad in an airtight container in the refrigerator for up to 4 days. Always keep it chilled, especially if serving outdoors—never let it sit out for more than 2 hours. For picnics, keep it in a cooler with ice packs to maintain freshness.

Variations

• Bacon Potato Salad: Add crispy bacon bits for a smoky twist.

• Dill Lovers’ Version: Swap sweet pickle relish for chopped dill pickles and add fresh dill.

• Mustard-Forward: Increase the mustard for extra tang.

• Loaded Baked Potato Style: Mix in shredded cheddar, bacon, and green onions.

• Healthier Twist: Use half Greek yogurt and half mayo for a lighter option.

This Southern potato salad recipe is the kind of dish that carries stories with it. Every family makes it just a little differently, but the heart of it remains the same: tender potatoes, a creamy dressing, and that Southern touch of love. Whether you’re making it for a weeknight dinner or a big family barbecue, it’s sure to become part of your table traditions too.

Southern Potato Salad

This Southern Potato Salad is a classic, creamy side dish—made with tender potatoes, hard-boiled eggs, tangy mustard, mayo, and a touch of seasoning. A comforting favorite that’s perfect for cookouts, picnics, and family gatherings!

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Prep Time: 15minutes minutes

Cook Time: 20minutes minutes

Servings: 6

Ingredients

• 3 pounds russet or Yukon gold potatoes about 6 medium, peeled and cut into chunks
• 1 tablespoon kosher salt for boiling water
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 teaspoon apple cider vinegar
• ½ teaspoon sugar optional, for balance
• ½ teaspoon black pepper
• ½ teaspoon paprika plus extra for garnish
• ½ teaspoon salt adjust to taste
• ½ cup celery finely diced
• ½ cup onion finely diced (yellow or sweet onion works best)
• ¼ cup chopped dill pickles optional, for extra tang
• Fresh parsley chopped (optional, for garnish)

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Instructions

• 3 pounds russet or Yukon gold potatoes (about 6 medium), peeled and cut into chunks
• 1 tablespoon kosher salt (for boiling water)
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 teaspoon apple cider vinegar
• ½ teaspoon sugar (optional, for balance)
• ½ teaspoon black pepper
• ½ teaspoon paprika (plus extra for garnish)
• ½ teaspoon salt (adjust to taste)
• ½ cup celery, finely diced
• ½ cup onion, finely diced (yellow or sweet onion works best)
• ¼ cup chopped dill pickles (optional, for extra tang)
• Fresh parsley, chopped (optional, for garnish)