Southern Potato Salad

Potato salad is a dish that can easily bring comfort to any table, and there’s something extra special about a Southern-style potato salad. It’s creamy, tangy, and packed with flavor, making it a perfect side for almost any meal. Whether you’re having a family BBQ, a holiday gathering, or just a casual dinner, this Southern potato salad is sure to please everyone.

What sets this recipe apart is its balance of textures and flavors. The potatoes are tender yet firm, while the creamy mayo-based dressing ties everything together with just the right amount of tang.

The addition of mustard and hard-boiled eggs gives the salad an extra layer of richness and flavor that you won’t find in every potato salad recipe. It’s not just a side dish — it’s a crowd favorite that always disappears quickly!

I love making this Southern potato salad for special occasions, but it’s also great for everyday meals. It’s easy to whip up, and the ingredients are simple and affordable. If I’m short on time, it’s my go-to recipe for a quick weeknight side dish.

The best part is, it only gets better after a few hours in the fridge, which means it’s a great make-ahead dish for busy days! Whether it’s summer or the holiday season, this potato salad is a classic that never goes out of style.

What is Southern Potato Salad?

Southern potato salad is a delicious and creamy side dish made with tender boiled potatoes, hard-boiled eggs, mayonnaise, mustard, and a variety of seasonings. It’s the kind of dish that’s perfect for picnics, family dinners, and holiday celebrations.

Unlike other potato salad recipes, the Southern version often includes ingredients like sweet pickles or relish, giving it a little extra sweetness and crunch. It’s a rich, comforting dish that strikes the perfect balance between creamy and tangy, with just a hint of sweetness from the pickles.

What sets Southern potato salad apart from other types of potato salad is its depth of flavor and texture. While many recipes use just mayo or mustard, the Southern version combines both, along with a splash of vinegar for that signature tang. Some variations also include finely chopped onions or celery, which give the salad a bit of crunch and extra flavor.

Why You’ll Love It

• It’s super creamy: The mayo-based dressing makes each bite melt in your mouth, and the hard-boiled eggs add an extra creamy touch.
• Perfect for any occasion: Whether you’re grilling out in the summer or celebrating a holiday, this potato salad fits right in at any table.
• Packed with flavor: The balance of tangy mustard, sweet pickles, and a dash of vinegar brings so much flavor that you’ll be coming back for seconds.
• Kid-friendly: Even picky eaters will love this dish! It’s mild, creamy, and easy to enjoy with a wide variety of meals.
• Make-ahead magic: It tastes even better after it’s chilled for a few hours, making it a great dish to prepare in advance.

Ingredients

For the Salad:

• 4 large potatoes (peeled and cut into cubes)
• 4 large hard-boiled eggs (chopped)
• 1 cup celery (finely chopped)
• 1/2 cup red onion (finely chopped)
• 1/4 cup sweet pickles (chopped)

For the Dressing:

• 1 cup mayonnaise
• 2 tbsp mustard (yellow or Dijon, your choice!)
• 2 tbsp vinegar (apple cider or white vinegar)
• 1 tbsp sugar
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika (for a little extra flavor!)

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Ingredient Notes

• Potatoes: I love using russet potatoes for this recipe because they’re starchy and hold up well after boiling, but you can also use Yukon Gold if you prefer a creamier texture.
• Mustard: Yellow mustard gives it that classic tangy flavor, but if you like a more sophisticated taste, Dijon mustard works wonderfully too!
• Pickles: Sweet pickles or pickle relish add the perfect amount of sweetness and crunch. If you want to reduce the sweetness, you can use dill pickles instead.
• Mayo: The mayo is the star of the dressing. For the creamiest texture, be sure to use a good-quality mayonnaise.
• Paprika: Adding paprika gives the salad a pop of color and a hint of smokiness, but it’s totally optional if you prefer a more classic flavor.

Kitchen Tools Needed

• Large Pot: To boil the potatoes and eggs. A sturdy 4-5 quart pot is perfect for making sure everything cooks evenly.
• Knife and Cutting Board: For chopping the potatoes, eggs, celery, onion, and pickles. A sharp knife will make everything easier and faster. I swear by my OXO Good Grips Knife — it’s sharp, comfortable, and makes chopping a breeze.
• Colander: To drain the potatoes and eggs after boiling. I recommend a fine-mesh colander to catch all those tiny bits.
• Mixing Bowl: A big, deep bowl to combine all your salad ingredients and the dressing. A 3-quart bowl works well for this recipe. I love the Pyrex Glass Mixing Bowls because they’re durable, easy to clean, and can handle both hot and cold ingredients without cracking. Plus, the handles make them easy to grip when you’re stirring.
• Measuring Cups and Spoons: To get the dressing ingredients just right. Accurate measurements ensure the perfect balance of flavors.
• Potato Masher (optional): If you like a slightly mashed texture for your potatoes, this tool can help you achieve that creamy consistency.
• Whisk: To mix the dressing ingredients until smooth and well combined.

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Instructions

1. Boil the Potatoes:
   • Start by placing the chopped potatoes in a large pot and covering them with water. Add a pinch of salt to the water to help season the potatoes as they cook.
   • Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
   • Pro Tip: Be careful not to overcook the potatoes — they should be soft but still hold their shape, not mushy.
2. Boil the Eggs:
   • While the potatoes are cooking, place your eggs in a separate pot and cover them with water.
   • Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10 minutes for hard-boiled eggs.
   • Once done, transfer the eggs to a bowl of ice water to cool them down quickly. This will make peeling easier.
   • Pro Tip: To make peeling easier, gently tap the eggs on the counter and roll them to crack the shell. The cool water helps loosen the shell from the egg white.
3. Drain and Cool:
   • Once the potatoes are done, drain them in a colander and let them cool for about 10 minutes. You want them to be warm but not steaming hot when you mix everything together.
   • While the potatoes are cooling, peel and chop the hard-boiled eggs into bite-sized pieces.
4. Prepare the Dressing:
   • In a separate bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, pepper, and paprika.
   • Pro Tip: If you like a tangier dressing, add a little extra vinegar or mustard to taste.
5. Assemble the Salad:
   • In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, onion, and sweet pickles.
   • Pour the dressing over the ingredients and gently fold everything together until the potatoes and other ingredients are evenly coated.
   • Pro Tip: Be gentle when mixing so the potatoes don’t break apart too much — aim for a nice creamy texture without mashing them.
6. Chill and Serve:
   • Cover the potato salad and refrigerate it for at least an hour to let the flavors blend together. The longer it sits, the better it tastes!
   • Before serving, give it a quick taste and adjust the seasoning if needed — add a little more salt or pepper if it needs a kick.
   • Serve chilled and enjoy the deliciousness!

I love making this potato salad ahead of time. It allows the flavors to develop and intensify, and it’s always a hit when served at parties or family gatherings

Tips and Tricks for Success

• Don’t rush the cooling process: Let the potatoes cool a bit before mixing. If they’re too hot, the dressing can become runny and won’t cling to the potatoes properly.
• Adjust the sweetness to your liking: If you prefer a less sweet potato salad, reduce the sugar or use a tangy Dijon mustard instead of yellow mustard. It’s all about balancing the flavors to suit your taste!
• Make it extra creamy: For an even creamier salad, try mixing in a little sour cream or Greek yogurt with the mayo. It gives the salad a richer texture without overpowering the flavor.
• Add extra crunch: If you love texture, throw in a handful of chopped pickled jalapeños or even a bit of chopped bell pepper for added color and crunch.
• Rest overnight: If you can, let the salad sit in the fridge overnight before serving. It not only lets the flavors meld together, but it also gives the potatoes time to absorb the dressing, making each bite even tastier!

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Ingredient Substitutions and Variations

• Potatoes: You can swap the russet potatoes for Yukon Gold potatoes for a creamier texture, or use red potatoes for a firmer, more colorful salad.
• Mayonnaise: If you’re not a mayo fan, try using Greek yogurt or sour cream for a lighter, tangier dressing.
• Mustard: Yellow mustard gives a classic flavor, but you can switch it out for Dijon mustard or spicy brown mustard if you prefer a more complex taste.
• Pickles: If you’re not into sweet pickles, dill pickles will give the salad a tangier, more savory punch. You can also use pickle relish, but make sure to drain it well.
• Eggs: For a twist, add chopped bacon for some smokiness, or swap in some diced chicken for a heartier salad.

Feel free to get creative! Southern potato salad is super versatile, so don’t be afraid to play around with different ingredients until you find your perfect combination.

Serving Suggestions

• Perfect for BBQs: Serve this Southern potato salad alongside grilled meats like ribs, burgers, or hot dogs. The creamy texture pairs beautifully with smoky flavors!
• With Fried Chicken: Southern potato salad and crispy fried chicken are a match made in heaven. The richness of the salad complements the crunch of the chicken.
• At Family Gatherings: This dish is always a crowd-pleaser at family picnics, holiday feasts, or potluck dinners. It’s the perfect side to bring along!
• With a Green Salad: I love serving this potato salad with a fresh, crisp green salad for balance. The freshness of the greens helps cut through the richness of the salad.
• As a Light Meal: This potato salad can be a light, satisfying meal when paired with some crusty bread or a few slices of fresh tomatoes.

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Storage and Reheating Instructions

• Storage: Store leftover potato salad in an airtight container in the fridge for up to 3 days. I recommend covering it tightly to keep the flavors fresh. This salad is even better the next day after the flavors have had time to marinate!
• Reheating: While this potato salad is usually served cold, if you prefer to reheat it (I get it, sometimes warm potato salad hits the spot!), you can do so gently in the microwave. Just add a splash of milk or extra mayo to bring back that creamy texture, and heat in short bursts, stirring in between.
• I find that the salad stays creamy and delicious even when chilled for a few days. If you’re reheating, just be cautious not to overheat it, as it can affect the texture. Just a little stir and a touch of extra mayo, and it’s good as new!

Frequently Asked Questions

Can I make this potato salad ahead of time?

Absolutely! This salad tastes even better after sitting in the fridge for a few hours or overnight. The flavors have more time to meld, making it perfect for preparing in advance for parties or family gatherings.

How long does Southern potato salad last in the fridge?

Your potato salad will stay fresh for up to 3 days in the fridge. Just be sure to store it in an airtight container to keep it from drying out or absorbing any unwanted odors.

Can I use a different type of mustard?

Yes, feel free to swap yellow mustard for Dijon or spicy brown mustard. Each type brings a slightly different flavor profile, so you can adjust it based on your preferences!

Can I use a dairy-free mayo?

If you’re looking for a dairy-free version, you can use a plant-based mayo like avocado or vegan mayo. It’ll still give you that creamy texture without any dairy!

Can I add more veggies?

For sure! You can mix in extras like bell peppers, radishes, or even chopped olives to add some extra flavor and crunch. Just keep in mind that the classic Southern flavor shines best with the basic ingredients.

Is this recipe spicy?

Not at all! It’s mild and creamy, with just a hint of tang from the mustard and vinegar. If you like a little heat, though, you could add a dash of hot sauce or chopped jalapeños for a spicy kick.

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I’d love to hear how this turns out for you! Let me know in the comments — do you prefer your potato salad with extra mustard or a bit more sweetness from the pickles?