If you’ve ever experienced the delightful combination of creamy, tangy, and slightly sweet flavors all wrapped up in one bowl, then you’re in for a treat with this Southern Potato Salad Recipe. This classic Southern dish brings together tender potatoes, perfectly cooked eggs, and a tangy, mustard-spiked dressing that’s bursting with character. The sweet pickle relish adds a hint of brightness, while celery and red onions provide that essential crunch. Whether it’s a family gathering, a picnic, or just a comforting side for weeknight dinner, this recipe never disappoints.
Ingredients You’ll Need
Getting the best Southern Potato Salad Recipe starts with simple, straightforward ingredients that each earn their place in the bowl. Every element here enhances the texture, flavor, or visual appeal, making sure the final dish is as irresistible as possible.
- Russet or Yukon Gold potatoes: These potatoes hold their shape well after boiling, providing the perfect tender base without turning mushy.
- Large eggs: Hard-cooked for added creaminess and a classic texture contrast.
- Mayonnaise: The rich, creamy binder that keeps everything cozy together.
- Yellow mustard: Adds a subtle tang and a touch of color to brighten the salad.
- Sweet pickle relish: Gives a sweet crunch that balances the savory flavors beautifully.
- Celery, finely chopped: Fresh and crisp, offering texture that’s essential in any good potato salad.
- Red onion, finely chopped: Adds a mild sharpness and a hint of color contrast.
- Apple cider vinegar: Provides a fresh acidity to lift all the flavors.
- Salt and black pepper: The fundamental seasonings that make everything shine.
- Paprika (optional): A sprinkle on top for a hint of smoky warmth and vibrant color.
- Fresh parsley (optional): Chopped and sprinkled to add a fresh, herbal note and pretty presentation.
How to Make Southern Potato Salad Recipe
Step 1: Cook the Potatoes
Start by peeling and cubing about 2 1/2 pounds of russet or Yukon Gold potatoes. Place them in a large pot and cover with cold water — this ensures even cooking. Bring the water to a boil and let the potatoes cook for about 10-12 minutes until they’re fork-tender but still hold their shape. Then drain and set aside to cool slightly. This gentle cooking helps keep your salad from becoming mushy.
Step 2: Cook the Eggs
While the potatoes are cooking, grab a small saucepan and cover three large eggs with water. Bring the water to a boil, then immediately remove the pan from heat and cover it. Let the eggs sit for about 10-12 minutes to cook through gently. Afterward, drain and cool them under cold running water, peel, and chop finely. The eggs add that familiar richness you expect in a Southern potato salad.
Step 3: Make the Dressing
In a large mixing bowl, whisk together 1 cup of creamy mayonnaise, 2 tablespoons of yellow mustard, 2 tablespoons of sweet pickle relish, 1 tablespoon of apple cider vinegar, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. This combination balances richness, tanginess, and a touch of sweetness — all crucial to the distinctive Southern flavor profile.
Step 4: Combine Ingredients
Now, gently fold the cooked potatoes, chopped eggs, 1/2 cup finely chopped celery, and 1/4 cup finely chopped red onion into the dressing. Toss everything gently to evenly coat the potatoes without breaking them up too much, keeping that rustic, hearty texture everyone loves.
Step 5: Chill and Serve
Cover your bowl and refrigerate the potato salad for at least one hour before serving. This resting time lets the flavors meld beautifully for that authentic Southern taste. Just before you dig in, sprinkle the top with a pinch of paprika and fresh parsley to add color and a hint of brightness.
How to Serve Southern Potato Salad Recipe
Garnishes
Classic garnishes like a sprinkle of paprika and a handful of chopped fresh parsley aren’t just for looks — they add subtle flavor and a vibrant pop of color. You can also consider adding a few slices of hard-boiled egg or extra pickle relish on top for a decorative, appetizing touch.
Side Dishes
Southern Potato Salad Recipe pairs wonderfully with grilled meats like barbecue ribs, fried chicken, or pulled pork. It also complements picnic staples such as baked beans, cornbread, and fresh summer vegetables, making any meal feel like a cherished Southern feast.
Creative Ways to Present
For a beautiful presentation, serve this salad in a large vintage bowl or a rustic wooden dish to amp up the Southern charm. You could even portion it into individual mason jars for picnics or potlucks, making it super easy to serve and transport while looking incredibly inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Potato Salad Recipe should be stored in an airtight container in the refrigerator. It will keep fresh and delicious for up to 3 days. Make sure to give it a gentle stir before serving again, as the dressing might settle or thicken a bit overnight.
Freezing
Freezing is not recommended for Southern Potato Salad Recipe because the potatoes and mayonnaise-based dressing can separate and turn watery once thawed. For best texture and flavor, enjoy this salad fresh or within a couple of days if refrigerated.
Reheating
This potato salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer it less chilled, simply let it sit out for 15-20 minutes before serving to take the chill off and let the flavors open up.
FAQs
Can I use red potatoes instead of russet or Yukon Gold?
Absolutely! Red potatoes work well too, but keep in mind their thinner skin and waxier texture might make the salad slightly firmer and more colorful. Just be gentle when mixing so they don’t break apart.
Is it possible to make this recipe vegan?
To make a vegan Southern Potato Salad Recipe, swap the mayonnaise for a vegan mayo alternative and omit the eggs. You can also add extra crunchy veggies or a bit of mashed chickpeas for protein and creaminess.
How long should I boil the potatoes for this salad?
Boiling the potatoes for 10-12 minutes usually does the trick — they should be fork-tender but not falling apart. If they’re too soft, the salad might get mushy, so keep a close eye while cooking.
What’s the best mustard to use in this recipe?
Yellow mustard is the classic choice here as it provides that familiar mild tang and bright color. However, you can experiment with Dijon for a more intense flavor or spicy brown mustard for a little extra kick.
Can I prepare this salad a day ahead?
Yes! In fact, making the Southern Potato Salad Recipe a day ahead allows the flavors to really develop. Just keep it tightly covered in the refrigerator, and add garnishes fresh before serving for the best presentation.
Final Thoughts
You really can’t go wrong with this Southern Potato Salad Recipe. It’s the kind of dish that feels like a warm hug from the South—nostalgic, comforting, and bursting with flavor. Whip it up for your next gathering, and you’ll see how quickly it becomes a beloved favorite, just like it is in my family. Give it a try and enjoy every creamy, tangy, crunchy bite!
Print
Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Description
A classic Southern potato salad featuring tender russet or Yukon Gold potatoes, hard-boiled eggs, and a creamy dressing made with mayonnaise, mustard, and sweet pickle relish. Perfectly seasoned and chilled to meld flavors, this comforting side dish is a staple for picnics, barbecues, and family gatherings.
Ingredients
Potatoes and Eggs
- 2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed
- 3 large eggs
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
Garnish (Optional)
- 1/2 teaspoon paprika
- Fresh parsley, chopped
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10 to 12 minutes, or until they are tender when pierced with a fork. Drain the potatoes and allow them to cool slightly.
- Cook the Eggs: While the potatoes are boiling, place the eggs in a small saucepan and cover with cold water. Bring the water to a boil over medium-high heat, then immediately remove the pan from the heat and cover it. Let the eggs sit covered for 10 to 12 minutes to hard boil. Drain the hot water, cool the eggs under cold running water, peel them, and chop into small pieces.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper. Whisk or stir the ingredients together until the dressing is smooth and well blended.
- Combine Ingredients: Add the slightly cooled potatoes, chopped eggs, finely chopped celery, and red onion to the bowl with the dressing. Gently fold all the ingredients together until the potatoes are evenly coated with the dressing and the ingredients are well distributed.
- Chill and Serve: Cover the potato salad with plastic wrap or a lid and refrigerate it for at least one hour to let the flavors meld together. Before serving, sprinkle the salad with a dusting of paprika and freshly chopped parsley for garnish if desired.
Notes
- For best texture, avoid overcooking the potatoes; they should be tender but not falling apart.
- Use a large bowl to gently toss the salad, helping to keep the potatoes intact.
- Prep this salad a few hours ahead or the day before serving for enhanced flavor.
- Try substituting mustard varieties or adding a bit of chopped dill for a slight twist on the classic flavor.
