Let me tell you, this Classic Southern Potato Salad is pure nostalgia on a plate — creamy, tangy, and packed with those simple, comforting flavors that make every picnic, barbecue, or family gathering feel like a warm hug. The potatoes are tender but still hold their shape, mingling perfectly with a rich, homemade dressing that’s got just the right balance of mayo, mustard, and a little zing. Trust me, you’re going to love this one.
It’s a game-changer because it’s not just a side dish — it’s the star that everyone asks for seconds of. Plus, it’s easy to make ahead, so you can relax and enjoy the party without last-minute kitchen chaos.
Why You’ll Love Classic Southern Potato Salad
Creamy & Tangy: A luscious dressing with mayo and mustard gives this salad its signature Southern charm.
Perfectly Textured: Tender potatoes that aren’t mushy, with just the right bite every time.
Easy to Make Ahead: Makes your life easier for cookouts, potlucks, or weeknight dinners.
Budget-Friendly: Uses simple pantry staples that won’t break the bank.
Crowd-Pleasing: Loved by kids and adults alike — a guaranteed hit at any table.
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Ingredients in Classic Southern Potato Salad
Potatoes
Yukon Gold or red potatoes work best—they hold their shape and have a creamy texture.
Mayonnaise
The creamy base that brings everything together with richness.
Yellow Mustard
Adds tang and a little kick, balancing the creaminess.
Hard-Boiled Eggs
Chopped for a classic Southern touch and extra protein.
Celery
Crunchy and fresh, adding a crisp bite to every forkful.
Onion
Sweet or yellow onion finely diced for subtle sharpness.
Pickle Relish
Sweet or dill—your call! Adds a lovely burst of flavor and texture.
Apple Cider Vinegar
A splash to brighten and lift the flavors.
Salt & Pepper
Essential seasonings that bring all the ingredients to life.
Paprika
For a subtle smoky finish and that classic red dusting on top.
Instructions
Preheat Your Equipment
No oven needed here—just a large pot to boil your potatoes and eggs.
Combine Ingredients
Start by boiling the potatoes until fork-tender but still firm, then drain and cool. Boil eggs until hard-cooked, then peel and chop.
Prepare Your Cooking Vessel
Use a large mixing bowl to combine all the ingredients.
Assemble the Dish
In the bowl, gently toss the cooled potatoes with mayo, mustard, vinegar, relish, celery, onion, and eggs. Season with salt and pepper to taste.
Cook to Perfection
No cooking now—just let the salad chill in the fridge for at least 2 hours so the flavors can meld and the salad can chill to the perfect creamy texture.
Finishing Touches
Before serving, sprinkle the top with paprika for that classic Southern look and a little extra flavor.
Serve and Enjoy
Serve chilled as a side dish with fried chicken, BBQ ribs, or your favorite Southern favorites.
How to Serve Classic Southern Potato Salad
- With grilled or fried meats for a hearty, comforting meal
- Alongside fresh corn on the cob and baked beans at a backyard barbecue
- On sandwich platters or as a creamy dip with crackers or veggies
Additional Tips
- For creamier salad, add a little sour cream or Greek yogurt to the dressing.
- If you prefer, swap sweet relish for chopped dill pickles for tangier flavor.
- Use a mix of potatoes for extra color and texture.
- Don’t overmix to avoid mushy potatoes—fold gently!
FAQ Section
Q1: Can I make this salad vegan?
Yes! Use vegan mayo and skip the eggs, or add mashed chickpeas for protein.
Q2: How long does it keep?
Store in an airtight container in the fridge for up to 3 days.
Q3: Can I prepare this salad the night before?
Absolutely! It actually tastes better after chilling overnight.
Q4: Can I use red potatoes instead of Yukon Gold?
Yes! Just boil carefully to keep them from becoming too soft.
Q5: Should I peel the potatoes?
You can leave the skin on for texture and nutrients, or peel for a smoother salad.
Nutrition Facts
Servings: 6
Calories per serving: Approximately 280 kcal
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: At least 2 hours
Total Time: Approximately 2 hours 30 minutes
Conclusion
This Classic Southern Potato Salad is a timeless recipe that brings warmth, flavor, and a little bit of Southern hospitality to your table. It’s creamy, tangy, and perfectly textured—a true crowd-pleaser that’s as easy to make as it is to love. Whip it up for your next gathering and watch it disappear fast!
Print
Classic Southern Potato Salad
- Total Time: 30 minutes + chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and tangy Southern-style potato salad with tender potatoes, hard-boiled eggs, celery, and a flavorful mayo-based dressing.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and diced
- 4 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 celery stalks, finely chopped
- 1/2 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 10-12 minutes.
- Drain and rinse potatoes under cold water to stop cooking. Let cool completely.
- In a large bowl, combine mayonnaise, mustard, celery, red onion, pickle relish, salt, and pepper.
- Add cooled potatoes and chopped eggs to the dressing. Gently fold until evenly coated.
- Chill in the refrigerator for at least 2 hours before serving to let flavors meld.
- Sprinkle smoked paprika and fresh herbs over the top just before serving.
Notes
- Use waxy potatoes like Yukon Gold for a creamier texture.
- Adjust mustard and relish amounts to taste.
- Can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg