Ok y'all, I can't resist sharing my favorite Southern potato salad recipe! This creamy, tangy masterpiece is a must for backyard cookouts!
Tender potatoes get smothered in a mayo-mustard dressing with all the fixins. I’m talking pickles, vinegar, and a sprinkle of sugar to balance it out.
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But wait, there's more! Crispy diced onion, chunky hard-boiled eggs, and a dusting of smoky paprika take it over the top.
Every bite is pure nostalgic comfort food bliss. It'll have you going back for “just one more scoop” every time.
Why You'll Love This Southern Potato Salad
Once you try this potato salad, it’ll be your new go-to!
- Crowd-Pleasing Classic: It’s a beloved staple at potlucks, barbecues, and family gatherings. You can’t have a party without potato salad!
- Nostalgic Comfort: It’ll instantly transport you back to the lazy summer days of childhood.
- Flavor Explosion: It’s a delightful blend of creamy, tangy, and savory flavors no one can resist.
- Portable Perfection: It can be prepared in advance and travels well, so you can easily take it to any gathering.
Ingredients
Here’s everything you need to make this delicious potato salad:
- Russet Potatoes: Starchy, thick-skinned potatoes are perfect for boiling. Plus, they hold their shape in salads.
- Mayonnaise: It binds everything together for the ultimate Southern indulgence.
- Yellow Mustard: It’s tangy and zesty, to cut through the richness.
- Sweet Pickle Relish and Juice: It brings a briny, sweet-and-sour punch.
- Apple Cider Vinegar: A little acidity adds tart flavor.
- White Sugar: It balances the tanginess with a touch of sweetness.
- Onion: To add texture and flavor to the dish.
- Hard-Boiled Eggs: They make potato salad hearty and filling.
- Salt and Pepper: The dynamic duo for seasoning anything!
- Paprika for Garnish: It adds a pop of color and smoky undertones.
How to Make Southern Potato Salad
This dish couldn’t be easier to throw together. Just follow these steps:
- Boil and cool the potatoes. Place the cubed potatoes in a pot, cover with water, and boil until fork-tender. Drain and let cool slightly.
- Make the dressing. In a large bowl, whisk together the mayonnaise, mustard, relish, pickle juice, vinegar, sugar, salt and pepper.
- Combine the ingredients. Add the warm potatoes, onions, and chopped hard-boiled eggs to the dressing. Gently fold them together.
- Chill to meld the flavors. Cover and refrigerate for at least 2 hours to allow the flavors to blend. Adjust the seasoning if needed.
- Garnish and serve. Transfer to a serving bowl, dust with paprika, and serve chilled.
Tips for the Best Southern Potato Salad
These easy tips will make your potato salad the best it can be:
- Pick your potatoes wisely. Use starchy potatoes like Russets or Yukon Gold. They hold their shape better.
- Dress up your dressing. Use more mayonnaise than mustard for a richer, creamier dressing.
- Be gentle! Fold the dressing into the potatoes gently to avoid mashing them too much.
- Try an egg trick. Steam the eggs instead of boiling for easy peeling and perfect yolks.
- Give it an upgrade. Try different mix-ins like bacon, pickles, onions, or herbs for unique flavors.
How to Store
Refrigerate Southern potato salad in an air-tight container for up to 5 days. The flavors will continue to blend and develop as it chills.
I don’t recommend freezing this recipe. It changes the consistency and it doesn’t taste as good if you freeze it. Enjoy it fresh or refrigerated!
Southern Potato Salad
10
servings10
minutes12
minutes245
kcalThis Southern potato salad is such a classic side dish! The blend of mayo, mustard, vinegar, pickles, eggs, and potatoes is such a nostalgic treat.
Ingredients
3 lbs Russet potatoes, peeled and cut into 1-inch cubes
1 cup mayonnaise (preferably Duke's or Hellman's)
1/4 cup yellow mustard
2 tbsp sweet pickle relish
2 tbsp sweet pickle juice
1 tbsp apple cider vinegar
1 tsp white sugar
1 tsp salt
1/2 tsp black pepper
1/2 cup finely diced onion
3 hard-boiled eggs, chopped
Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10-12 minutes until potatoes are fork-tender but still firm. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, mustard, relish, pickle juice, vinegar, sugar, salt and pepper until well combined.
- Add the warm potatoes, diced onion, and chopped hard-boiled eggs to the dressing. Gently fold everything together until the potatoes are evenly coated.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. Taste and adjust seasoning as needed before serving.
- Transfer to a serving bowl and garnish with a light dusting of paprika. Serve chilled.
4 Comments
This is almost like I have always made potato salad with the exception of the sugar. What is the sugar suppose to contribute? Isn’t the relish & the sweet pickle juice enough sweetness?
Hi Carol!
Sugar helps balance the acidity from the mustard, pickle juice, and apple cider vinegar. Without it, the tangy components might feel too sharp or overpowering.
A small amount of sugar adds depth to the dressing, creating a more cohesive and well-rounded flavor profile.
If you’re not a fan of adding sugar, you could reduce or omit it, though it may result in a sharper, more tangy salad 🙂
I add chopped celery as well as bacon to this recipe. The celery adds a crunchy element to offset the softness of everything else and the chopped bacon adds additional flavor.
Hi Stephanie!
Great tip – I’ll have to try that next time 🙂