Easy Southern Potato Salad Recipe

There’s something truly nostalgic about a chilled bowl of Southern potato salad on a warm afternoon. The tender potatoes, tangy mustard, and creamy dressing come together in a way that’s both comforting and irresistibly crave-worthy.

I first learned to make this from my grandmother, who never measured a thing but always got it just right. Over the years, I’ve tweaked her version just a bit to make it faster and foolproof—perfect for picnics, Sunday suppers, or potlucks with friends.

What I love most is how this potato salad brings people together. It’s quick, easy to customize, and absolutely essential at any Southern-style gathering. Let’s dive into what makes this version extra special.

Why You’ll Love This Easy Southern Potato Salad

If you’re on the hunt for a tried-and-true classic that’s easy to whip up and always hits the spot, this Southern potato salad is it.

It’s incredibly simple to make. With just a handful of pantry staples and a few fresh ingredients, this dish comes together with minimal prep and maximum flavor. It’s great for beginners or anyone short on time.

Perfect for gatherings. Whether it’s a backyard barbecue, a church potluck, or a casual family dinner, potato salad is always a welcome side. This version serves a crowd and can easily be doubled.

Budget-friendly ingredients. Potatoes, eggs, mayo, and mustard—there’s nothing fancy here, and that’s part of the charm. You probably have most of what you need already in your kitchen.

Versatile and customizable. Like yours a little sweeter? Add relish. Prefer it extra tangy? Up the mustard. This recipe is a perfect base to make your own.

Once you try this version, you’ll see why it’s a staple in so many Southern kitchens. Now, let’s take a closer look at what goes into it.

Ingredients Notes

This potato salad uses classic ingredients that work together to create the creamy, slightly tangy flavor Southerners know and love. Every component has its place and purpose in the mix.

Russet potatoes are my go-to here. They’re starchy, fluffy when boiled, and soak up the dressing beautifully. Some folks use red potatoes or Yukon golds, which hold their shape better, but I find russets give that traditional soft texture that defines Southern-style potato salad.

Hard-boiled eggs are a must for authentic flavor and texture. They add richness and a little chunkiness that balances the creaminess of the dressing. I like to chop them roughly, so you get a bite of egg in every forkful.

Mayonnaise is the base of the dressing, and I recommend using a rich, full-fat mayo like Duke’s if you can find it. It adds the smooth, creamy consistency that brings all the ingredients together.

Yellow mustard gives the salad its signature tang and bright yellow hue. It’s not just for color—this touch of acidity cuts through the richness and keeps the flavor balanced. You can use spicy brown or Dijon if you want a twist, but yellow is the Southern classic.

Sweet pickle relish adds just the right amount of sweetness and crunch. It complements the mustard beautifully and gives that sweet-and-savory edge. If you're not a fan of relish, finely chopped dill pickles work too, though they’ll shift the flavor toward the tangy side.

A large mixing bowl and a sturdy potato masher or fork are really all the special tools you’ll need. A good knife for chopping eggs and pickles helps too, but this dish doesn’t require anything fancy.

How To Make This Easy Southern Potato Salad

Making this classic dish is straightforward, but a few tips along the way help you get the best results every time.

Start by peeling and chopping your russet potatoes into evenly sized chunks. Aim for about 1-inch pieces—they’ll cook evenly and be just the right size for mashing later. Boil them in salted water until fork-tender, which takes about 10-12 minutes. Be careful not to overcook, or they’ll turn to mush.

While the potatoes are cooking, prepare your hard-boiled eggs. You can do this ahead of time if needed. Once they’re boiled and cooled, peel and chop them into bite-sized pieces. Set them aside with your chopped sweet pickles or relish.

Once your potatoes are tender, drain them and let them cool for just a few minutes—warm potatoes soak up the dressing better, but you don’t want them hot enough to melt the mayo. Transfer them to a large bowl and gently mash about half of them. This gives the salad its creamy texture while leaving enough chunks for bite.

Add in your mayonnaise, mustard, relish, and chopped eggs. Season generously with salt and black pepper, and if you like, a dash of paprika for color and flavor. Stir everything gently to combine. Taste and adjust—some like more tang, others a bit more sweetness. This is where you make it your own.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This gives the flavors time to meld and the salad to chill properly. You can make it a day ahead, and honestly—it tastes even better the next day.

From start to finish, you’re looking at about 35 minutes total, with most of that being hands-off. The final result is a creamy, classic Southern potato salad that’s ready for your next cookout.

Storage Options

This potato salad stores beautifully and is a great make-ahead dish.

Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though it’s best within the first two. Be sure to give it a quick stir before serving again, especially if it's been sitting a while.

If you’re prepping for a big event, feel free to make it the day before. The flavor actually improves as it chills, so it’s perfect for planning ahead.

Avoid freezing this salad. Mayonnaise-based dressings don’t hold up well to freezing and thawing, as they tend to separate and become watery.

To re-serve, just take it out of the fridge about 15 minutes before eating to take the chill off. If it seems dry, you can stir in a spoonful of mayo to refresh the texture.

Variations and Substitutions

One of the best things about potato salad is how adaptable it is to your preferences.

For a spicier kick, try adding a spoonful of Dijon mustard or even a dash of hot sauce. You can also sprinkle in cayenne pepper or red pepper flakes for a bolder bite.

Want a little crunch? Stir in celery or red onion. They add texture and a fresh bite that balances the creaminess. Just chop them finely so they don’t overwhelm each mouthful.

If you're not a fan of sweet pickle relish, chopped dill pickles are a great swap. They’ll give the salad a tangier profile that’s still delicious and traditional in many Southern households.

For a lighter version, substitute half of the mayo with Greek yogurt or sour cream. It’ll still be creamy, with a slightly tangier finish and fewer calories.

Don’t eat eggs? You can skip them entirely and still have a great salad. Just adjust the seasoning and add a bit more texture with extra pickles or celery.

This recipe is meant to be a base—a jumping-off point for your own family favorite. Once you’ve made it once, don’t be afraid to play around and make it your own!

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