This scrumptious Southern Potato Salad recipe is picnic ready. It's dressed with a flavorful mayonnaise-mustard combination and finished with a light dusting of paprika on top.
Easy Southern Potato Salad Recipe
Potato salad makes its appearance in many forms, but depending on the preference of the cook. This Southern style recipe pays homage to how I was taught to make it as a little girl. Occasionally, my family made other styles of for picnics, barbecues and backyard parties but this kind was, and still is, the most common. Vinegar dressed German potato salad, Deli style potato salad with bacon or fully loaded baked potato salad all have their place on the summer side dish menu from time to time. That said, if your goal is classic, this recipe is the one to make.
How to Make the Best Southern Potato Salad Recipe
- What are the best potatoes to use for making potato salad? That really depends upon the desired end result. You can use russet, Yukon golds or red potatoes for this recipe. All three have varying starch content and keep in mind that golden and red potatoes won't take quite as long to cook. So in light of that and the variety you choose to use, adjust the cooking time accordingly.
- What kitchen tools are needed to make potato salad? You'll need a sharp paring knife and a potato peeler to remove the skins, a large deep pot to cook the potatoes and a smaller one to boil the eggs. You'll need a large bowl for mixing, measuring cups and spoons a whisk and a large silicone spatula or spoon to gently mix the cooked potatoes with the dressing.
- When cutting the potatoes, make a special effort to keep the cubed potatoes similar in size for even cooking.
- I highly recommend cooking the potatoes in a large pot and it can also serve as a mixing bowl.
- Is potato salad sweet? That varies from recipe to recipe. This Southern style potato salad includes sweet relish which gives it a sweeter flavor.
- Is egg an ingredient used in Southern potato salad? Typically egg is used, but not always. Hard boiled eggs are included in this recipe.
- How long do I cook the potatoes? One of the biggest mistakes you can make with potato salad is overcooking the potatoes. Start with cold water covering the potatoes completely. Watch the time, and be careful not to cook them too long to prevent them from becoming mushy. For this recipe, 8-10 minutes or until fork tender.
- How do I know when the potatoes are done? The potatoes should be fork tender, but not soft. So gently prick the centers with the tip of a knife or the tines of a fork to check for doneness.
- Another common mistake is, not draining the cooked potatoes thoroughly. Drain cooked potatoes in a colander and let them sit for a few minutes while you whisk together the ingredients for the dressing.
- You have the flexibility to use more than four chopped hard boiled eggs to this potato salad.
- You could adapt the potato salad dressing using Dijon or whole grain mustard. Plain yellow mustard is classic.
- This salad can be served warm, at room temperature or chilled.
- Can I freeze potato salad? I don't recommend freezing or the potatoes can break down causing the dressing to separate.
- Store prepared potato salad in an airtight container in the refrigerator for up to 3 days.
Other Southern Salad Recipes to Add to the Menu
Warm weather barbecues and backyard soirees are made for homemade side dishes like Homestyle Macaroni Salad, grilled Corn Avocado Salad and Seven Layer Salad. We also love a Tomato Cracker Salad and fresh Cherry Tomato Onion Cucumber Salad. You might also like to try this recipe for Bell Pepper Salad from Know Your Produce.
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Helpful Kitchen Items:
Southern Potato Salad
Ingredients
- 3 lbs russet potatoes (peeled and cut into bite size cubes)
- 5 large hard boiled eggs peeled and chopped, reserve one for garnishing
- 1 cup real mayonnaise
- 3 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2-3 tablespoon sugar may adjust to taste
- 1 tsp salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon celery seed
- ½ teaspoon dried dill
- ½ cup sweet pickle relish or chopped sweet pickles (May use dill pickles, if preferred)
- 1 rib celery finely diced
- 1 small red onion finely diced
- 4 green onions chopped
- smoked paprika for garnishing
Instructions
- Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
- In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and green onions.
- To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated.
- Chill for 4 hours. Mix well before serving and garnish with egg wedges, dusted with paprika.
- May also be served while warm, if desired.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Nancy Evans
My late sister always added chopped apples as well. I also add chopped bacon.
Tom Kaye
Made this last week 6/4/22 as a side to some grilled Burgers. Cut the recipe in half as there are only two of us. Also didn't have Green Onions so I substiuted Fresh Chives. Wife said that this was the Best Potato Salad she has ever had and I have to agree with her. Leftovers didn't last three days.
I am now in the process of making it again to go with Southern Deep Fried Chicken and Sweet Corn on the Cob.
I am going to delete all other Potato Salad Recipes from My Pinterset Pins. When you have a winner no need to try something else!
Melissa
Hi Tom, thank you so much. I'm delighted you enjoyed this recipe!
Nancy Evans
My late sister always added chopped apples as well. I also add chopped bacon.
Pat
Finally! Someone who makes potato salad almost exactly like I learned to make it from my southern mother, right down to the sprinkling of paprika on top. The only thing i also add is chopped green peppers. It’s so good that a big bowl of it is gone within two days, if that long.
Melissa
I'm so happy you like this one, it's a family favorite for us, too!
Carol
I made this for my July 4th cookout. My guests loved it! No leftovers for the cook!!!!!
Melissa
Wonderful, I'm so happy your guests enjoyed it!
Laila
This recipe is simply delicious. It tastes like the potato salad I grew up eating. I tried it for Memorial Day and my family loved it. They asked me to bring it to our Juneteenth cookout. Again it was a huge hit. Thanks for sharing your recipe!
Melissa
I'm so happy you all are enjoying this, thank you so much!
Candy B
I just made this for tomorrow bbq, and I have made many potato salads over the years, and this one has just the right seasonings in it. Hubby loved it, now I just need to keep him out of the bowl or there won’t be any left🤪
Melissa
I'm so happy you like it, thank you!
EDWARD BOONE
5 stars, I also use dill pickles and sweet pickles, no onions or celery. Yum yum
Stephanie A Harrison
My grandma had a similar recipe that I've used for years. When I make it people are always surprised that it has pickles. Absolutely yummy! As a mom to four kids under five, finding great food that they'll eat is a stress saver! Thanks for sharing!
Melissa
Wow, you are a busy Momma! I hope your family enjoys it.
Victoria
Interesting that you add pickles! I do add dill and sometimes dill pickle juice if I run out of mayo or want a stronger dill taste. I also add honey if I can’t find honey mustard.
Stephanie A Harrison
I need to try it with honey/honey mustard, that shoulds like a yummy alternative.
Victoria
Sounds delicious! I’ve been wanting to make potato salad the last few days. I have never put red onion in mine. Instead I put chopped red and green bell pepper for color with the celery and use granulated onion, garlic, and kosher salt or Pappy’s to season. I used to put in mustard powder along with liquid mustard, but I found that the mustard powder was making it spicy and ruined the salad on a few occasions before I realized that was the culprit. Thanks for sharing!
Melissa
I actually really love ground mustard but, could see how it could taste spicy.