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Southern Potato Salad

Southern Potato Salad

Course Side Dish
Cuisine American
Keyword easy-potato-recipes, potato-salad-recipe, southern-potato-salad
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 35 minutes
Servings 12 servings
Calories 197kcal


  • 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 Tbsp yellow mustard
  • 2-3 Tbsp sugar may adjust to taste
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp granulated garlic or garlic powder
  • ½ tsp celery seed
  • ½ tsp 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


  • 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, 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.


You may use red or golden potatoes in this recipe, if preferred.


Serving: 1serving | Calories: 197kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 494mg | Potassium: 554mg | Fiber: 2g | Sugar: 7g | Vitamin A: 308IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg