Southern Potato Salad

Look, I’m going to be honest with you.

Southern Potato Salad is one of those dishes that just gets people talking. You know what I mean? You bring this to a picnic, and suddenly everyone’s crowding around the table. It’s creamy. It’s tangy. And yeah, it’s the kind of comfort food that makes you think of family gatherings and warm summer evenings.

The best part?

People who’ve tried this recipe keep telling me it tastes “just like grandma used to make.” One reader even said it’s “the only potato salad recipe you’ll ever need.” And I think they’re right.

Why You’ll Actually Want to Make This

Here’s the deal. This isn’t some fancy, complicated recipe that requires special skills.

• It’s a total crowd-pleaser at potlucks and cookouts
• The dressing hits that sweet spot between creamy mayo and bright, tangy lemon
• You probably have most of these ingredients already
• It actually tastes better the next day (which means less stress for you)
• Need to feed 20 people? Just double it. Easy.

What You Need to Know Before You Start

Time breakdown:

• Prep: 20 minutes
• Cook: 25 minutes
• Total: 45 minutes

How many people does this feed?

8-10 people as a side dish. But if you’re planning a bigger gathering, just double everything and grab a larger bowl.

Is this hard to make?

Not even a little bit. If you can boil water and chop vegetables, you can make this. The trickiest part is timing the potatoes and eggs. And even that’s pretty straightforward.

Kitchen Tools You’ll Need

Nothing fancy here:

• Large pot for boiling potatoes
• Medium pot for hard-boiling eggs
• Sharp knife and cutting board
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula for mixing

Ingredients for Southern Potato Salad

Okay, so here’s what you need. Simple stuff that creates this perfect balance of creamy, tangy, and savory.

For the Salad:

• Yukon Gold Potatoes: I love these because they hold their shape and have this naturally buttery flavor. Trust me on this one.
• Hard-Boiled Eggs: They add richness and protein.
• Celery Ribs: That satisfying crunch? That’s the celery.
• Red Onion: Gives you a mild, sweet bite that just works with the creamy dressing.
• Pickle Relish: This is where the tanginess comes from. Sweet and tangy at the same time.

For the Dressing:

• Mayonnaise: The creamy base that holds everything together.
• Lemon Juice: Brightens everything up and cuts through the richness.
• Dijon Mustard: Classic tangy depth. Don’t skip this.
• Salt: Makes all the other flavors pop.
• Garlic Powder: Adds warmth without being too strong.
• Pepper: Just a touch of heat.
• Paprika: Sweet, subtle, and gives that gorgeous color.

Want to Switch Things Up?

Here are some ideas I’ve tried:

• Fresh herbs: Toss in some chopped dill or parsley. Game changer.
• Bacon bits: Because bacon makes everything better. Crispy and smoky.
• Sweet pickles: Swap the relish for diced sweet pickles if you want more texture.
• Red potatoes: Use these if you prefer a firmer bite.
• Extra tang: Add a splash of pickle juice or apple cider vinegar.
• More crunch: Dice up some bell peppers or radishes.

How to Make Southern Potato Salad Step-by-Step Instructions

1. Prepare the Potatoes

Wash the Yukon gold potatoes and cut them into bite-sized cubes, about 1 inch each.

Drop them in a large pot.

Cover with cold water and add a pinch of salt.

2. Boil the Potatoes

Crank the heat to high and bring the water to a boil.

Once it’s boiling, reduce the heat to medium and let them simmer for 15-20 minutes. You want fork-tender but not mushy. This is important.

Drain them and let them cool completely.

3. Prepare the Eggs

While the potatoes are cooking, place eggs in a medium pot and cover with cold water.

Bring to a boil.

Then remove from heat and cover. Let the eggs sit for 12 minutes.

Transfer to an ice bath to cool. Peel and chop into small pieces.

4. Chop the Vegetables

Dice the celery ribs into small pieces.

Finely chop the red onion.

The smaller you chop these, the more evenly they distribute. I learned this the hard way.

5. Make the Dressing

In a large mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika.

Whisk together until smooth and well blended.

6. Combine Everything

Add the cooled potatoes, chopped eggs, celery, red onion, and pickle relish to the bowl with the dressing.

Here’s the key: fold everything together gently using a spatula.

You want everything evenly coated, but you don’t want to mash the potatoes. Be gentle.

7. Chill and Serve

Cover the bowl with plastic wrap.

Refrigerate for at least 2 hours before serving.

This waiting period? It’s where the magic happens. The flavors blend together beautifully.

Making It Look Good

Southern Potato Salad tastes amazing, but presentation matters too.

Serve it chilled alongside your favorite grilled meats and summer dishes. Transfer the salad to a nice serving bowl and sprinkle extra paprika on top for that pop of color.

Want to get fancy? Garnish with fresh parsley or a few pickle slices.

What to Serve This With

This versatile side dish pairs wonderfully with:

• Grilled Meats: Barbecue ribs, pulled pork, grilled chicken. All of it.
• Fried Chicken: The creamy salad balances that crispy, savory chicken perfectly.
• Burgers and Hot Dogs: Classic cookout combo. You can’t go wrong.
• Fish Fry: It complements fried catfish or shrimp beautifully.
• Sandwiches: Pair with deli sandwiches for a complete lunch.

Storing Southern Potato Salad

Refrigerator: Store in an airtight container for 3-5 days in the refrigerator.

Make-Ahead tip: This salad actually tastes better the next day after the flavors have had time to meld. I always make it a day ahead for best results.

Don’t freeze it: Seriously. Do not freeze potato salad. The mayonnaise-based dressing and potatoes don’t freeze well. You’ll end up with a weird, separated mess.

Tips and Tricks for Success

Let me share some things I’ve learned:

• Cool completely: Make sure potatoes and eggs are completely cool before mixing. Otherwise the mayonnaise separates. Not pretty.
• Don’t overcook: Potatoes should be tender but still hold their shape. Overcooked potatoes turn into mush.
• Season the water: Adding salt to the potato cooking water helps season them from the inside out.
• Adjust consistency: If the salad seems too thick after chilling, stir in a tablespoon of milk or lemon juice.
• Taste and adjust: Before serving, taste it. Add more salt, pepper, or lemon juice if needed.
• Let it rest: Always refrigerate for at least 2 hours before serving. This isn’t optional.

Nutrition

Nutrient	Amount Per Serving
Calories	245
Total Fat	15g
Saturated Fat	2.5g
Cholesterol	75mg
Sodium	320mg
Total Carbohydrates	22g
Dietary Fiber	2g
Sugars	3g
Protein	5g

Nutrition information is approximate and based on 10 servings.

Southern Potato Salad FAQs

Can I make this potato salad ahead of time?

Yes. And honestly? It tastes better when made a day ahead. The flavors have more time to blend together in the refrigerator.

Why are my potatoes mushy?

You overcooked them. Test them with a fork at 15 minutes and remove from heat as soon as they’re tender.

Can I use a different type of potato?

Yes. Red potatoes or new potatoes work well. But avoid russet potatoes. They’re too starchy and fall apart easily.

How do I prevent the potatoes from absorbing too much dressing?

Make sure the potatoes are completely cool before adding the dressing. Warm potatoes will absorb the mayonnaise and make the whole thing dry.

Can I reduce the mayonnaise?

You can use part mayonnaise and part Greek yogurt or sour cream for a lighter version. Just know the flavor will be slightly different.

What if I don’t have pickle relish?

Finely chop dill pickles or sweet pickles. Works just as well.

Conclusion

Here’s the thing about Southern Potato Salad.

It’s more than just a side dish.

It’s a tradition. It’s what brings people together around the table. It’s what makes your aunt ask for the recipe three times even though you’ve already told her.

With its creamy dressing, tender potatoes, and that perfect balance of flavors, this recipe is going to become your go-to for every gathering. The simple preparation means you’re not stressed. The make-ahead convenience means you can actually enjoy your own party.

Whether you’re hosting a backyard barbecue or showing up to a potluck, this Southern Potato Salad will be the star of the spread.

I’ve seen it happen too many times to count.