Southern Potato Salad Recipe

There's just something magical about a bowl of Southern Potato Salad sitting on the picnic table at a family barbecue. With its creamy texture, tangy-sweet dressing, and pops of crunch from pickles and celery, it’s the kind of comfort food that stirs up memories of warm summer days and backyard gatherings.

this Recipe

I first learned how to make this recipe from my grandmother, who swore by Duke’s mayo and a splash of pickle juice to make it just right. It’s the perfect side dish – simple, satisfying, and always the first to disappear at potlucks.

Whether you’re planning a Sunday supper, holiday spread, or just craving something nostalgic, this recipe delivers that classic Southern flavor with minimal fuss.

Let’s dive into what makes this potato salad so irresistible.

Why You’ll Love This Southern Potato Salad

Get ready to discover why this Southern Potato Salad is more than just a side dish—it’s a Southern staple that brings people together.

It’s full of flavor. With a tangy mustard-mayo base, sweet relish, and just the right amount of crunch, every bite is packed with bold, familiar Southern flavor. It’s not overly sweet, not too tart—just balanced perfection.

It’s easy to make ahead. This dish actually gets better with a little time in the fridge. The flavors deepen and meld together, which means you can make it the night before and check one more thing off your list.

It’s budget-friendly. Made with pantry staples like potatoes, eggs, mayonnaise, and mustard, this recipe feeds a crowd without breaking the bank. It’s a smart choice for any gathering or weeknight meal.

It’s deeply nostalgic. This isn’t just a recipe—it’s a tradition. The kind of dish that reminds you of summers at Grandma’s, church picnics, and family reunions. Each scoop is like a little taste of home.

This recipe has stood the test of time for a reason—let me show you how to bring it into your kitchen.

Ingredients Notes

The magic of Southern Potato Salad lies in using humble ingredients the right way. These simple components come together to create something truly special.

Russet potatoes are the go-to for this recipe. Their starchy texture soaks up the dressing beautifully, giving you that creamy consistency that defines a good Southern potato salad. Just be sure to peel them before boiling for that smooth texture everyone expects.

Hard-boiled eggs add richness and a hint of creaminess to the mix. They’re chopped and folded in for a classic touch. Don’t skip them—they’re part of what makes this version so uniquely Southern.

Mayonnaise is what holds everything together, and I always use Duke’s for its signature tang. If you don’t have access to it, any high-quality full-fat mayo will do, but trust me—Duke’s makes a difference.

Yellow mustard gives the salad that signature color and zippy flavor. It’s what sets Southern potato salad apart from more neutral Northern versions. Just a few spoonfuls go a long way.

Sweet pickle relish and a splash of pickle juice bring brightness and balance. Combined with a touch of celery for crunch and green onion for a fresh bite, these ingredients round out the texture and flavor.

You don’t need much in the way of special tools—just a large pot for boiling potatoes, a mixing bowl, and a good knife for chopping. A potato masher can help slightly break up the chunks if you like a creamier texture, but it’s totally optional.

How To Make This Southern Potato Salad

Making this dish is as comforting as eating it. With just a few simple steps, you’ll have a bowl of homemade potato salad that tastes like it came straight from Grandma’s kitchen.

Start by peeling and chopping your russet potatoes into evenly sized chunks. Place them in a large pot of cold, salted water and bring to a boil. Simmer until they’re fork-tender—about 10 to 12 minutes—then drain and let them cool slightly.

While the potatoes are cooking, boil your eggs. Once cooked, let them cool in an ice bath or under cold running water, then peel and chop them into small pieces. Set aside.

In a large mixing bowl, combine your mayonnaise, yellow mustard, sweet relish, a little pickle juice, and a touch of salt and pepper. This is your dressing base—feel free to adjust the mustard or relish to taste. You want something that’s creamy, tangy, and just a little sweet.

Once the potatoes are cool enough to handle but still warm, gently fold them into the dressing. Add your chopped eggs, celery, and green onions, stirring carefully to combine. Be gentle—you want some of the potatoes to break down just a bit, but not turn to mush.

Taste and adjust the seasoning as needed. Some folks like a little extra mustard; others prefer more pickle tang. Don’t be afraid to tweak it to suit your crew. Then, cover the bowl and chill for at least an hour—though overnight is even better.

From start to finish, you’re looking at about 45 minutes of hands-on time. The result? A bowl of golden, creamy potato salad that’s ready for anything from a backyard BBQ to a holiday feast.

Storage Options

One of the best things about this recipe is how well it keeps. In fact, Southern Potato Salad tastes even better the next day.

Store leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days, though it rarely lasts that long in my house.

If you’re prepping ahead for a party or gathering, make the salad up to 24 hours in advance and keep it chilled until ready to serve. Just give it a gentle stir before plating, as some of the dressing might settle.

Freezing is not recommended. The creamy dressing and potatoes don’t hold up well once thawed, so it’s best enjoyed fresh or refrigerated.

To reheat? Don’t. This is a cold dish through and through. Just bring it to room temp for a few minutes before serving if it's too cold from the fridge.

Variations and Substitutions

One of the joys of Southern Potato Salad is how adaptable it is. Everyone puts their own spin on it, and here’s how you can too.

Swap the potatoes. If you prefer a firmer texture, try red potatoes or Yukon Golds. They hold their shape a bit better and bring a slightly different flavor to the mix.

Make it tangier or sweeter. Adjust the balance of mustard and relish depending on your preference. Some folks like it with extra zip, others with a sweeter twist.

Add a smoky element. Crumbled bacon or a dash of smoked paprika can bring a whole new layer of flavor. It’s not traditional, but it’s undeniably delicious.

Make it egg-free. If you’re serving someone with an egg allergy, skip the hard-boiled eggs and opt for a little extra celery or diced bell pepper for texture.

Go low-fat. Use light mayonnaise or swap in part Greek yogurt for a slightly lighter take. Just know that it will change the richness and flavor slightly.

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