Southern Potato Salad

I still remember the first time I had Southern potato salad at a family cookout. It was creamy, tangy, and had just the right crunch from the pickles and onions. One bite, and I was hooked.

I know you want side dishes that feel classic and comforting. This potato salad is rich, smooth, and full of flavor. It’s the kind of recipe that belongs at every picnic, barbecue, or Sunday dinner.

You might think making it takes too long, but it’s really simple. With a few fresh ingredients and a quick mix, you’ll have a bowl ready to share.

So, let’s make Southern potato salad together and enjoy a true comfort classic.

Why You’ll Love This Recipe

• Classic Comfort: A traditional recipe passed down in many Southern families.
• Balanced Flavor: Creamy mayo dressing with tangy mustard and relish.
• Make-Ahead Friendly: Flavors improve as it chills, perfect for preparing the day before.
• Crowd Pleaser: A reliable side dish that pairs with grilled meats, sandwiches, or fried chicken.
• Simple Ingredients: Everyday pantry and fridge items come together beautifully.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Chill Time: At least 1 hour
• Total Time: ~1 hour 45 minutes

Servings:
This recipe makes about 8 servings as a side dish. Great for feeding a family or taking to a potluck.

Difficulty:
Beginner-friendly. Straightforward steps with no special cooking techniques required.

Required Kitchen Tools

• Large pot (for boiling potatoes and eggs)
• Colander (for draining potatoes)
• Sharp knife and cutting board
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula (for mixing without breaking potatoes)

Ingredients for Southern Potato Salad

Here’s what you’ll need to bring this creamy, tangy potato salad together (exact measurements are in the recipe card below):

• Yukon Gold Potatoes: Creamy and tender, they hold their shape well after boiling.
• Hard-Boiled Eggs: Adds protein, richness, and a classic Southern touch.
• Celery: For crunch and freshness.
• Red Onion: Sharp flavor that balances the creaminess.
• Pickle Relish: Brings tang and a little sweetness.
• Mayonnaise: The creamy base of the dressing.
• Dijon Mustard: Provides a mild, tangy depth.
• Lemon Juice: Brightens the flavors.
• Seasonings: Salt, pepper, garlic powder, and paprika round it out.

Variations for Southern Potato Salad

• Add Bacon: Crisp, crumbled bacon brings a smoky and savory bite.
• Use Dill Pickles: Swap sweet pickle relish for chopped dill pickles if you prefer less sweetness.
• Try Different Mustards: Yellow mustard gives more bite, while whole-grain mustard adds texture.
• Herb Boost: Fresh parsley or dill folded in at the end adds freshness.
• Make It Lighter: Use half Greek yogurt and half mayonnaise for a lighter dressing.

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

1. Cook the Potatoes

1. Peel (optional) and cut Yukon gold potatoes into 1-inch cubes.
2. Place in a large pot, cover with cold water, and add a pinch of salt.
3. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10–12 minutes.
4. Drain well and let cool slightly.

2. Prepare the Eggs

1. Place eggs in a small pot, cover with water, and bring to a boil.
2. Once boiling, cover and remove from heat. Let sit for 10–12 minutes.
3. Drain, cool under cold water, peel, and chop into small pieces.

3. Mix the Dressing

In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, pickle relish, salt, pepper, garlic powder, and paprika. Stir until smooth.

4. Assemble the Salad

1. Add cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing.
2. Gently fold with a wooden spoon or spatula until everything is evenly coated.

5. Chill the Salad

Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the texture to firm up.

Serving and Decoration

Southern Potato Salad is best served chilled. For a nice presentation:

• Sprinkle extra paprika or chopped parsley on top before serving.
• Garnish with slices of boiled egg or dill pickle chips for a traditional look.

Storing Southern Potato Salad

• In the Refrigerator: Store in an airtight container for 3–4 days. Stir gently before serving leftovers.
• Freezing: Not recommended. The texture of potatoes and mayo changes after thawing.

Tips and Tricks for Success

• Cool the Potatoes Slightly: Mix while warm for creamier texture, or fully cooled for chunkier bites.
• Don’t Overcook: Overcooked potatoes turn mushy and make the salad heavy.
• Use Yukon Golds or Red Potatoes: These hold their shape better than russets.
• Season in Layers: Lightly salt the boiling water, then taste the dressing before mixing.
• Make Ahead: Best when made the night before so flavors develop.

Nutrition

Serving Size	Calories	Carbohydrates	Protein	Fat	Fiber	Sugar	Sodium
1 cup	~280	25g	7g	18g	3g	3g	420mg

Southern Potato Salad FAQs

1. Can I make potato salad ahead of time?
Yes, it tastes even better the next day. Just keep it covered in the refrigerator.

2. Should I peel the potatoes?
It’s up to you. Peeling gives a smoother salad, while leaving the skins adds texture and nutrients.

3. Can I use another type of potato?
Yes, red potatoes also work well. Avoid russets as they break apart too easily.

4. How long does potato salad last?
Up to 4 days when refrigerated in a sealed container.

5. Can I lighten the recipe?
You can swap part of the mayonnaise with Greek yogurt for fewer calories.

Conclusion

Southern Potato Salad is a timeless side dish that blends creamy, tangy, and crunchy elements in every bite. It’s easy to prepare, keeps well in the fridge, and pairs with nearly any main dish — from grilled chicken to BBQ ribs. This recipe gives you the flexibility to adjust sweetness, tang, and texture, making it your own family favorite.