Southern Potato Salad Recipe

There's something about the creamy, tangy bite of Southern Potato Salad that just says home. The moment you mix tender potatoes with crunchy celery, tangy pickles, and a rich, mustard-kissed dressing, you’re transported straight to a summer cookout, church picnic, or your grandmother’s kitchen

this Recipe

I’ve been making this recipe since I was old enough to reach the countertop. It’s the kind of dish that always disappears first at family gatherings, and folks are guaranteed to ask for the recipe—every single time. It’s comforting, easy to make, and packed with nostalgic Southern flavor.

This is my go-to side dish for barbecues, potlucks, or any meal that needs a hearty, flavorful companion. Whether you're cooking for a crowd or just want leftovers for days, this Southern Potato Salad hits the spot.

Let’s take a closer look at why this version stands out from the rest.

Why You’ll Love This Southern Potato Salad

Get ready to add this classic to your regular rotation. Whether you’re a Southern cooking newbie or grew up with sweet tea and cornbread, this Southern Potato Salad will have you hooked after the first bite.

First off, it’s incredibly easy to throw together. You don’t need fancy ingredients or complicated steps—just a few pantry staples and about 30 minutes of hands-on time.

It’s also the perfect make-ahead dish. In fact, it tastes even better after a few hours in the fridge as the flavors have time to mingle. That makes it a lifesaver for busy hosts or weekday meal prep.

You’ll love how budget-friendly it is too. With a short list of inexpensive ingredients like potatoes, eggs, mayo, and mustard, this dish serves a crowd without breaking the bank.

And let’s not forget how customizable it is. Prefer it extra creamy? Add more mayo. Love a tangy punch? Go heavy on the pickle juice. There’s no wrong way to make it your own.

Now that you're ready to dive in, let’s talk about what goes into this Southern staple.

Ingredients Notes

The magic of this Southern Potato Salad comes from its balance of creamy, tangy, and crunchy components. Every ingredient has a purpose and brings something special to the dish.

Yukon Gold potatoes are my top pick for this salad. They hold their shape beautifully when boiled and have a naturally buttery flavor that’s perfect for soaking up the dressing. Red potatoes also work well if you prefer a waxier texture, but steer clear of russets—they tend to get too soft.

Hard-boiled eggs are a signature component of classic Southern potato salad. They add richness and a subtle texture contrast that just works. I like to chop mine fine so they blend seamlessly into every bite, but you can leave them chunkier if that’s your style.

Mayonnaise and yellow mustard create the base of the dressing. I use Duke’s mayo for that classic Southern tang, and the mustard adds both flavor and a gorgeous golden color. A splash of pickle juice or vinegar brightens everything up.

Celery and sweet pickles (or relish) add essential crunch and a sweet-savory balance. The celery gives the salad its fresh, crisp texture, while the sweet pickles bring a little zing that cuts through the richness of the mayo.

You won’t need any special equipment—just a large pot for boiling, a big mixing bowl, and a sharp knife. A potato masher or fork can help if you like your salad a little smashed, but that’s totally optional.

How To Make This Southern Potato Salad

Making this Southern Potato Salad is as easy as it is satisfying. Here’s how it all comes together in a few simple steps.

Start by bringing a large pot of salted water to a boil. While the water heats, scrub and chop your potatoes into evenly-sized chunks—about 1 to 1.5 inches. Leave the skins on if you like a bit of texture, or peel them for a smoother finish.

Once the water is boiling, carefully add the potatoes and cook until just fork-tender, about 10-12 minutes. You want them cooked through but not falling apart. Drain them well and let them cool slightly before mixing—this helps prevent the salad from becoming watery.

While the potatoes cook, boil your eggs. Place them in a small pot, cover with cold water, and bring to a boil. Once boiling, cover and turn off the heat. Let them sit for 10-12 minutes, then transfer to an ice bath. Once cooled, peel and chop them into small pieces.

In a large mixing bowl, whisk together your dressing: mayonnaise, yellow mustard, pickle juice, a pinch of sugar, salt, and black pepper. Taste and adjust as needed—it should be bright and flavorful.

Add your cooked potatoes, chopped eggs, celery, and sweet pickles to the bowl. Gently fold everything together until well combined, being careful not to mash the potatoes too much unless you prefer a creamier texture.

Cover and refrigerate the salad for at least an hour before serving. This resting time lets all the flavors meld and makes the salad even more delicious. Total time, including chilling, comes in under two hours—totally worth the wait!

Storage Options

One of the best parts about this dish? It stores like a dream. Whether you’re planning ahead or dealing with leftovers, this potato salad stays fresh and flavorful for days.

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days—though it rarely lasts that long in our house! Just give it a good stir before serving to redistribute the dressing.

For a picnic or cookout, keep the salad chilled in a cooler or on ice. Because of the mayo and eggs, it’s important not to let it sit out for more than 2 hours (or 1 hour if it’s particularly hot outside).

I don’t recommend freezing potato salad. The mayo-based dressing and boiled potatoes don’t hold up well to freezing and thawing—your texture will suffer.

To reheat? Actually, you don’t need to. Southern Potato Salad is always served cold or at room temperature. If you want to freshen it up after a couple days, add a spoonful of mayo or a splash of pickle juice and stir it through.

Variations and Substitutions

The beauty of Southern Potato Salad is how easy it is to tweak based on your preferences or what you have on hand.

If you like a little heat, try adding a touch of hot sauce or some finely diced jalapeños. It adds a nice kick without overpowering the classic flavor.

Prefer dill to sweet? Swap out the sweet pickles for dill pickles or dill relish. It makes for a tangier, more savory version that’s still 100% Southern-approved.

For a lighter twist, you can replace some (or all) of the mayo with Greek yogurt or sour cream. It adds a bit of tang and cuts down on the richness.

Want to sneak in some extra veggies? Try adding finely chopped red onion, scallions, or even shredded carrots for more texture and color.

And if you’re feeding someone with dietary restrictions, it’s easy to make this recipe egg-free or vegan using plant-based mayo and omitting the eggs. It won’t be traditional, but it’ll still be delicious.

Don’t be afraid to experiment—this salad is a great base for creativity, and it’s nearly impossible to mess up.

Southern Potato Salad is more than just a side dish—it’s a tradition, a memory, and a little bite of comfort. Whether you’re bringing it to your next barbecue or just whipping it up for lunch, it’s sure to bring smiles to the table. Grab a spoon, take a bite, and enjoy the taste of the South.

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