This southern potato salad is creamy and tangy, and makes a perfect side dish for your next potluck or summer barbecue. In this post, I'll provide simple step-by-step instructions and tips to help you make it perfectly, every time!
Why this Recipe Works
This classic Southern-style potato salad recipe is just like Grandma used to make! It's loaded with chunks of potatoes, chopped hard-boiled eggs, chopped celery, and sweet relish. And it's flavored with a tangy mayonnaise and mustard-based sauce.
Ingredient Notes
- Potatoes - I recommend using yukon gold or russet potatoes in your potato salad.
- Mayonaise - Duke's or Blue Plate brand mayo are best for true southern flavor.
- Mustard - Yellow mustard is one of the key ingredients to Southern-style potato salad. No fancy dijon or brown mustard here!
- Hard-boiled eggs - like the mayo and mustard sauce, if there aren't boiled eggs, it's not true Southern potato salad! You can use store-bought boiled and peeled eggs to save time.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Cook the Potatoes - Place the potatoes in a large pot and cover with water by 1-2 inches. Bring to a boil and cook for 15 minutes or until fork tender. Then drain them in a colander and let them cool.
- Prepare the Dressing - Add the mayonnaise, mustard, vinegar, sugar, salt, and pepper in a large mixing bowl and whisk to combine. Then, stir in the onion, celery, and relish.
- Combine the Potatoes - Add the potatoes and chopped eggs and fold with the dressing until well combined.
- Refrigerate - Cover and refrigerate for at least 1 hour, up to 48 hours. Garnish with a dusting of paprika and chopped green onions, then serve.
Expert Tips
- Don't overcook your potatoes. The potatoes should be tender enough to pierce easily with a fork, but shouldn't be falling apart. Overcooked potatoes will result in a mushy potato salad.
- Letting the potato salad rest in the refrigerator is key to developing the flavor.
- Add the garnish just before serving for the best appearance.
What to Serve with Potato Salad
It's a perfect side dish for a potluck dinner, a picnic in the park, or a backyard barbecue. I love to serve it with pulled pork barbecue or smoked spare ribs. It's also great alongside my air fryer BBQ chicken legs or my Instant Pot Brisket!
Storage Instructions
Store leftovers in an airtight container and refrigerate for up to 5 days.
Frequently Asked Questions
Yukon gold and Russet potatoes are best for southern-style potato salad. Waxier potatoes, like red potatoes, are best for potato salad with a thinner dressing, like German potato salad.
Yes, potato salad can be made a day or two ahead. In fact, it's better the second day. So I always recommend making your potato salad at least a few hours ahead so the flavors can combine and the potatoes can absorb the dressing.
This depends on the temperature. If you're serving it outside on a hot day, it can stay out for around an hour. If serving it inside, the potato salad can sit out for around two hours at room temperature.
More Side Dish Recipes
📖 Recipe
Southern Potato Salad Recipe
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
- 1 cup mayonnaise
- 2 Tablespoons yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup grated sweet yellow onion
- 2 stalks celery, finely diced
- ¼ cup sweet relish
- 3 hard boiled eggs, shelled and chopped
- 1 teaspoon paprika, for garnish
- 1-2 Tablespoons chopped green onion, for garnish
Instructions
- Place the potatoes in a large pot and cover with water by 1-2 inches. Bring to a boil and cook for 15 minutes or until fork tender. Then drain them in a colander and let them cool.
- Add the mayonnaise, mustard, vinegar, sugar, salt, and pepper in a large mixing bowl and whisk to combine. Then, stir in the onion, celery, and relish.
- Add the potatoes and chopped eggs and fold with the dressing until well combined.
- Cover and refrigerate for at least 1 hour, up to 48 hours.
- Garnish with a dusting of paprika and chopped green onions, then serve.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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