Southern Potato Salad Recipe

There's just something about a big bowl of Southern Potato Salad that brings people together. With its creamy texture, tender potatoes, and tangy bite from mustard and pickles, this dish is a staple at backyard barbecues, church potlucks, and family reunions alike.

I still remember the first time I made it for my grandma's Sunday supper. I was nervous to measure up to her famous version, but when the bowl came back scraped clean, I knew I had passed the test. It’s now my go-to for every summer gathering, and it never disappoints.

Whether you're feeding a crowd or meal-prepping for the week, this classic recipe is quick to make, endlessly customizable, and always comforting. Let's dive into why this Southern Potato Salad deserves a permanent spot on your table.

Why You'll Love This Southern Potato Salad

Get ready to fall in love with your new favorite side dish. This Southern Potato Salad isn't just nostalgic—it’s packed with flavor and simple enough for even beginner cooks to master.

First off, this recipe is perfect for make-ahead meals and gatherings. It tastes even better after a few hours in the fridge, which means you can prep it the night before and cross one thing off your party to-do list.

It’s also incredibly budget-friendly. Using pantry staples like potatoes, eggs, mayo, and mustard, you can feed a crowd without breaking the bank.

And let’s talk about versatility. From picnic tables to holiday dinners, this dish works year-round. Plus, you can tweak the ingredients based on what you have on hand or what your family prefers.

Lastly, it’s a recipe with real Southern soul. The tangy zip from pickle relish and yellow mustard, the creamy richness of the dressing, and the tender bite of russet potatoes—all come together to create something deeply comforting and crave-worthy.

Once you try it, you'll see why no Southern gathering is complete without it.

Ingredients Notes

The magic of this Southern Potato Salad lies in its humble, down-home ingredients that work together to create a bold and balanced flavor.

Russet potatoes are the star here. Their fluffy, starchy texture makes them ideal for soaking up the creamy dressing. I like to peel them for a smoother texture, but leaving the skins on adds a rustic touch and extra nutrients if that's your thing.

Hard-boiled eggs bring richness and a touch of creaminess. Their soft yolks break down slightly in the dressing, giving the salad that signature Southern texture. I always make a few extra just in case someone wants more on top.

Mayonnaise and yellow mustard form the creamy base of the dressing. The mayo provides smoothness, while the mustard brings a bright, tangy edge that really wakes up the dish. Don’t be shy with the mustard—Southern potato salad is meant to have a little bite!

Sweet pickle relish adds that perfect touch of sweetness and crunch. It’s one of the defining features that sets this version apart from other potato salads. If you prefer a bit more zing, try using dill relish instead.

You won’t need much in the way of special equipment—just a large pot for boiling the potatoes and eggs, a big mixing bowl, and a good old-fashioned potato masher or fork to help break things down just right.

How To Make This Southern Potato Salad

Creating this creamy, tangy, classic Southern Potato Salad is simpler than you might think. Here’s how to bring it together in just a few easy steps.

Start by peeling and chopping your russet potatoes into evenly sized chunks. This ensures they cook evenly and hold their shape. Boil them in salted water until fork-tender, about 10-12 minutes. You want them soft but not falling apart—think tender with just a hint of structure.

While the potatoes are cooking, hard-boil your eggs. I usually place them in a pot with cold water, bring it to a boil, then remove from heat and let them sit covered for about 10 minutes. Once done, run them under cold water to stop the cooking and make peeling easier.

As the potatoes and eggs cool, whisk together your dressing. Combine mayonnaise, yellow mustard, and sweet pickle relish in a large bowl. Add a dash of salt and pepper to taste. I like to add a pinch of paprika and a splash of pickle juice from the jar for extra flavor.

Once the potatoes have cooled slightly, add them to the dressing and gently mash about a third of them with a fork or potato masher. This step gives the salad that creamy-smooth texture while keeping some chunks intact for body.

Finally, chop the eggs and stir them in. Taste and adjust seasoning—sometimes a little extra mustard or a sprinkle of cayenne can take it over the top. Garnish with sliced egg, a sprinkle of paprika, or a few chopped green onions if you like.

The whole process takes about 30 minutes, and once chilled, the flavors meld together beautifully. It’s the kind of dish that tastes like it’s been in the family for generations—because it has.

Storage Options

One of the best things about Southern Potato Salad is how well it keeps. In fact, it’s even better the next day once the flavors have had time to mingle.

Store leftovers in an airtight container in the fridge for up to 4 days. Just be sure to keep it chilled if you’re serving it outdoors—use a cooler or set the bowl over ice to maintain freshness.

If you're prepping for a party, you can make the entire salad a day ahead. Just hold off on garnishing until right before serving so everything stays picture-perfect.

Freezing isn’t recommended for this dish, as the texture of the potatoes and mayo can change when thawed. It’s best enjoyed fresh and cold from the fridge.

To rehydrate the salad if it seems a bit dry after chilling, just stir in a tablespoon or two of extra mayo or pickle juice before serving.

Variations and Substitutions

This Southern classic is endlessly adaptable. Whether you’re feeding picky eaters or spicing things up, here are some of my favorite ways to change it up.

For a spicier twist, add a spoonful of creole mustard or a few dashes of hot sauce to the dressing. It gives the salad a nice little kick without overwhelming the classic flavor.

Not a fan of mayo? Try using Greek yogurt or a mix of sour cream and mayo for a tangy, lighter version that still hits all the right notes.

If you're going low-carb, try making this with cauliflower florets instead of potatoes. Steam them until tender and follow the recipe as written—it’s surprisingly close to the real thing!

For more texture and depth, stir in a handful of chopped celery, red onions, or even crispy bacon bits. Just a little goes a long way and adds great crunch.

Want to get creative? Add a sprinkle of smoked paprika, a dash of Old Bay, or some fresh dill for a herby finish. Don’t be afraid to experiment—this recipe can handle it!

Whatever variation you try, the heart of this dish stays the same: comforting, creamy, and full of Southern charm.

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