“This potato salad is absolutely unbeatable!”
Few dishes embody Southern comfort quite like potato salad. Smooth, tangy, and packed with flavor, it’s a must-have at barbecues, picnics, and family gatherings. With tender potatoes, a touch of tangy pickles, creamy mayonnaise, and a hint of mustard, this classic recipe has been cherished for generations—and it’s easy to see why.
This version hits all the right notes: a silky dressing that coats every potato, a subtle sweetness, just enough crunch, and that familiar flavor that instantly brings to mind Sunday dinners and backyard cookouts.
Classic Southern Potato Salad
Ingredients & Why They Matter
| Ingredient | Why It’s Important |
|---|---|
| Potatoes | The star of the dish. Yukon Golds hold their shape and taste buttery; Russets are fluffier. Avoid waxy reds for that signature creamy texture. Tip: Boil just until tender—overcooking makes them mushy. |
| Hard-Boiled Eggs | Adds richness and protein. Yolks blend into the dressing for creaminess, whites give gentle texture. |
| Onion | Finely chopped yellow or sweet onion adds sharpness and aroma to balance the creamy base. |
| Sweet Pickle Relish | The Southern secret! Adds sweetness and tang. Swap dill for a sharper kick. |
| Mayonnaise | The creamy backbone. Use a quality brand like Duke’s or Hellmann’s for authentic flavor. |
| Yellow Mustard | Brings tang and the classic golden color. |
| Salt & Pepper | Essential for enhancing all the flavors. |
| Paprika | Adds color and a hint of smokiness. |
| Celery (optional) | Adds a crisp, fresh texture. |
Step-by-Step Instructions
Step 1: Cook the Potatoes
- Peel and dice 3 lbs of potatoes into bite-sized pieces.
- Place in a pot, cover with cold salted water, and bring to a boil.
- Reduce heat and simmer 10–12 minutes until tender.
- Drain and spread on a baking sheet to cool slightly.
Tip: Starting potatoes in cold water ensures even cooking.
Step 2: Hard-Boil the Eggs
- Place 4 eggs in a saucepan, cover with cold water.
- Bring to a boil, cover, and remove from heat. Let sit 10–12 minutes.
- Cool in ice water, peel, and chop.
Step 3: Make the Dressing
- In a large bowl, whisk together:
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tsp salt
- ½ tsp black pepper
- Taste and adjust. Optional: a splash of apple cider vinegar or a pinch of sugar for balance.
Step 4: Combine Everything
- In a large bowl, mix potatoes, eggs, onion, and celery.
- Gently fold in dressing until evenly coated. Avoid overmixing.
Step 5: Chill Before Serving
- Refrigerate at least 2 hours to let flavors meld.
Step 6: Garnish & Serve
- Sprinkle with paprika. Optionally, garnish with egg slices or parsley. Serve chilled.
Creamy, tangy, and full of nostalgia—this Southern Potato Salad is a classic that never goes out of style.
