Southern Potato Salad Recipe

There's something undeniably comforting about a big bowl of Southern Potato Salad on the table, especially when it's nestled beside fried chicken, baked beans, or barbecue ribs. With its creamy texture, tangy zip, and just the right crunch, this down-home classic brings warmth and nostalgia to every bite.

I’ve been making this potato salad for family cookouts and Sunday suppers for as long as I can remember. My grandmother passed the recipe down to me, and it hasn’t changed a bit—because honestly, why mess with perfection? It’s quick to prep, easy to customize, and always the first dish to disappear at potlucks.

Whether you’re planning a summer picnic or looking for the perfect side for your holiday ham, this Southern Potato Salad fits the bill. Let’s dive into what makes it so special.

Why You’ll Love This Southern Potato Salad

This isn't just any potato salad—this is Southern Potato Salad, and that means bold flavor, simple ingredients, and a whole lot of love.

It’s easy to make ahead. This recipe is perfect for prepping the night before a gathering. In fact, the flavors get even better after a night in the fridge, giving the mustard and mayo time to soak into the potatoes.

It’s budget-friendly and feeds a crowd. Using pantry staples like eggs, mustard, and pickles, you can make a big batch without breaking the bank. It’s ideal for large families or potlucks.

It has that perfect creamy-tangy-crunchy balance. The rich mayonnaise, zippy yellow mustard, and sweet relish create a dressing that coats the potatoes beautifully. Add chopped celery and onion, and you’ve got a satisfying mix of flavors and textures.

You can easily tweak it to your taste. Like it spicier? Add a dash of hot sauce. Prefer dill over sweet pickles? Go for it. This recipe is incredibly flexible.

With all that going for it, it’s easy to see why this dish is a staple at Southern gatherings. Now let’s take a closer look at what goes into making it.

Ingredients Notes

The beauty of Southern Potato Salad lies in its simplicity. You don’t need fancy ingredients—just a few humble items that work together to create pure comfort food.

Russet potatoes are the classic base for this recipe. Their starchy texture makes them ideal for soaking up all that delicious dressing. Be sure to peel and dice them before boiling for a tender but not mushy consistency.

Mayonnaise is the creamy backbone of the dressing. I always reach for Duke’s if I can—it’s a Southern staple with a rich, slightly tangy flavor. But any full-fat mayo will do the trick just fine.

Yellow mustard brings that signature tang and sunny color. Don’t be shy with it! Southern potato salad isn’t meant to be bland, and mustard gives it the kick it needs without overpowering the other flavors.

Hard-boiled eggs add richness and a bit of texture. I like to chop mine up and mix them in, but if you’re an egg lover, slice an extra one on top for garnish. It’s a small touch that looks great and adds flavor.

Sweet pickle relish (or chopped sweet pickles) brings just enough sweetness to balance the tang of the mustard. It also adds a bit of crunch. If you prefer something less sweet, diced dill pickles are a great alternative.

You’ll also want to have a good mixing bowl, a medium saucepan for boiling the potatoes and eggs, and a sharp knife for chopping your mix-ins.

How To Make This Southern Potato Salad

Making this Southern Potato Salad is as easy as it is satisfying. Here’s how to do it, step by step.

Start by peeling and dicing your russet potatoes into bite-sized chunks. Try to keep them uniform so they cook evenly. Place them in a large pot of cold, salted water and bring it to a boil. Cook until the potatoes are just fork-tender—about 10 to 12 minutes. Be careful not to overcook them; you want them soft, not falling apart.

While the potatoes are boiling, go ahead and hard-boil your eggs. Place them in a small saucepan, cover with water, and bring to a boil. Once boiling, cover and turn off the heat. Let them sit for 10-12 minutes, then transfer to an ice bath to cool. Once cool, peel and chop them.

Drain your cooked potatoes and let them cool slightly—just enough so they don’t melt the dressing. Transfer them to a large mixing bowl.

In a separate small bowl, whisk together your mayonnaise, yellow mustard, sweet pickle relish, and a dash of salt and black pepper. Taste the dressing and adjust if needed—this is your chance to make it your own.

Pour the dressing over the warm potatoes and gently fold everything together. Add the chopped eggs, diced celery, and onion, mixing just until combined. You want the potatoes to stay intact, so be gentle as you stir.

Cover the bowl with plastic wrap and chill the salad for at least 2 hours before serving. This helps the flavors blend and gives it that signature cold-and-creamy texture we all love. Total time? About 30 minutes of hands-on prep, plus chill time. Totally worth it.

Storage Options

Southern Potato Salad stores beautifully, which is one reason it’s such a great make-ahead option.

If you’re not serving it right away, keep it in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days, though it’s best enjoyed within the first two for maximum flavor and texture.

For picnics or outdoor events, keep the salad chilled in a cooler or over a bowl of ice. Because of the mayo and eggs, it’s best not to let it sit out for more than 2 hours.

This dish doesn’t freeze well—mayonnaise tends to separate and become grainy when thawed. So it’s best to make only as much as you’ll eat in a few days.

To rehydrate leftovers that seem a little dry after a day or two, stir in a spoonful of mayo or mustard before serving.

Variations and Substitutions

This Southern Potato Salad is a classic, but it’s also a great jumping-off point for your own twist.

If you like a little heat, try adding a bit of hot sauce or cayenne pepper to the dressing. A splash of apple cider vinegar can also give it a brighter, sharper tang.

Prefer a less sweet salad? Swap the sweet relish for dill pickle chips or finely diced cornichons. They add a tangy crunch that’s just as satisfying.

For a healthier spin, substitute half the mayo with Greek yogurt. It lightens things up while still keeping that creamy consistency.

You can also switch up the protein. Crumbled bacon or diced ham adds a smoky, savory depth that pairs beautifully with the other flavors.

And if you’re feeding a crowd with dietary needs, this recipe can easily be made vegetarian, gluten-free, or even egg-free with just a few tweaks.

No matter how you make it, Southern Potato Salad is all about bringing people together around the table. So don’t be afraid to experiment and make it your own—you might just start your own family tradition.

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