Southern Potato Salad

Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery. It is a potluck must and the only recipe for potato salad you need.

Southern Potato Salad

 

There’s nothing like a bowl of good old-fashioned southern Potato Salad. A go to potato salad recipe is something everyone needs to have on hand.

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Southern Potato Salad

 

I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.

Southern Potato Salad

 

For the dressing, I start with lots of mayonnaise, preferably Duke’s mayonnaise. Plus a good amount of yellow mustard. It really perks up the flavor. I also add a splash of apple cider vinegar which helps accentuate the flavors.

Southern Potato Salad

 

Lots of hard-boiled eggs, some celery for crunch, sweet onions, sweet pickle relish, a little onion powder, and a few teaspoons of sugar. I like to finish it off by sprinkling some paprika on top.

Wrap it in some plastic wrap and let it chill at least a few hours. Then you’re ready to grill some burgers or bbq chicken to go with this yummy Southern Potato Salad.

Southern Potato Salad
Watch the short video below to see how to make Southern Potato Salad.


4.91 from 21 votes
Southern Potato Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery.

Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Christin Mahrlig
Ingredients
  • 3 pounds medium russet potatoes
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon onion powder
  • 1/4 cup sweet pickle relish
  • 1 stalk celery, chopped
  • 1/2 sweet onion, chopped
  • 4 hard boiled eggs, 3 chopped and 1 sliced
  • paprika
Instructions
  1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.

  2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.

  3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 

  4. Add relish, celery, onion, and the chopped eggs. Mix in.

  5. Add salt and pepper to taste.

  6. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

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Loaded Ranch Potato Salad

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30 thoughts on “Southern Potato Salad

  1. Thanks Christin for this excellent recipe ! I have been making close to this for years, but I needed you to quantify the amounts to 2x,3x,and 4x which makes things so much easier when planning for different size gatherings. When I was a little kid, I used to sit on my stool in my momma’s kitchen on rainy days, when I couldn’t go outside and play football, baseball, etc.. Those were the days that I received my first cooking lessons, but I just didn’t know it at the time. Mom had a few little quirks that I still do today, like always putting the salt and pepper on the potatoes before mixing in the remaining ingredients. She believes that it allowed the spices to work into a somewhat bland canvas like a potato, before covering it up with the mayo and preventing them from doing their work. I still do the same today, and I am not sure it really makes a difference, but I know that I really like it when made that way. Your recipe is the best potato salad recipe that I have ever tasted…period. One of the things I enjoy about this recipe so much, is that you can do so many variations if you choose. My mother’s favorite version was using sliced, green, olives and another was with skin-on red apples (very tasty). I have added all or some of bacon,fresh dill, cayenne,black olives, grated carrots, sweet chutney, grated tamarinds, allspice, all three colors of bell peppers,raisins of any color, walnuts, pine nuts,pumpkin seeds, sunflower seeds (all unsalted). When you have such an excellent base as your recipe( and I cringe at calling it a base recipe, it is just too good to call it that), it is endless what you can do if you like to experiment. Thank you again for sharing this wonderful recipe with us !

  2. Almost an exact recipe that I got from my Uncle Bill 15 years ago & he’s a phenomenal cook!! Except I grate my sweet onion because we don’t care for chunks of raw onion. Even better the second & third day if it lasts that long! I also add a bit more sugar bc that’s a lot acid to offset. A good hint to make the salad dressing smooth: I remove the egg yolk as if making deviled eggs, then I mash well w/a fork & add in the mustard slowly to make a smooth paste. Then once I’ve got it as smooth as I want, I add the rest of the ingredients in & add to my hot potatoes. I also have my dressing made BEFORE I even boil my potatoes so I can mix it immediately. I also add a lot of salt to the potatoes boiling water so they’re not bland. Now I’ve got to go make some!!

  3. Cut potatoes small pieces, I never measure but put my dukes mayonnaise, small amount mustard, add pickle juice and sweet cubes, I cut 3 boiled eggs and stir.. I can not eat chunky potato salad.. salt pepper to taste. Everyone says award winning, I always have to make for gatherings. The key is the sweet pickle cubes and lots of juice from the pickles.

  4. This is the best potato salad I have ever tasted. My husband was really impressed and asked that I make it often. I have tried various recipes in the past but this is superior.

  5. Thanks for having this available i had to make potato salad for 50+ people so i used two 5lb bags of potatoes! Overall but following the ingredients needed and tasting prior to mixing it was a huge hit!

  6. Great recipe, I never knew the measurements when I was taught how to make potatoe salad so I’ll hold on to this version. I would add dill weed, omit the pepper or use white. My mom also never used vinegar or onion powder but I found the taste to be just as I remembered from childhood. I use a spatula to mix and I also use red potatoes and I don’t get the mashed potatoes effect.

  7. This came out delicious. The only change is I didn’t include celery because I didn’t have any, I garnished with smoked paprika and bacon. The flavor reminds me of my friend’s potatoe salad, she’s originally from Virginia. Thanks so much!!!!

  8. I typically hate potato salad with a passion….more a texture thing than taste. I made this recipe for my son who requested potato salad be on the meal plan for this week. In place of pickle relish I used zucchini relish instead…yum yum. Thankyou for an inspiring recipe, my son loved it

  9. I am not good in the kitchen but made this for a potluck this weekend. Best I ever had!!! Lots of compliments and sent them to your link. When the potatoes were done cooking I put a tablespoon of apple cider vinegar on the potatoes and mixed it in. I added the dressing when the potatoes were still warm so it would soak through the potatoes. I peeled and cut my potatoes in cubes before I cooked them instead. Great recipe thanks!!!

  10. Thank you so much Christ in for this easy and delicious potato salad. It reminds me a lot of my mother’s potatoes minus the celery. I have been trying yes to get it like hers. She tries to show but she cooks without measuring. She’s a really great cook, but I’m not so much. But your recipe has help me to get it as good as her. Keep the good and simple recipes coming!!!!Your a great cook!!

  11. I made this potato salad ,and we all loved it . I added a little bit of bacon , you no everything taste good with bacon. Thanks for the recipe

  12. I peel and cut my potatoes, cook them and then cool before mixing in the wet ingredients. This way they stay whole and do not get mushy. It’ way easier cutting them into the size you want before cooking.

  13. I don’t peel my potatoes but I don’t use russets either. I use red potatoes. Russets get too mushy and are too starchy. The rest of the recipe is what I use.

    1. Yukon gold potatoes are excellent for this bc they hold their shape but have a great buttery flavor. Also, the skins are thin enough that as long you scrub them, you don’t necessarily need to peel them but I do prefer them peeled myself. Happy cooking

  14. I peel and cube my potatoes first, keeps them firmer when you get ready to mix everything instead of having something like mashed potatoes with all the stuff in it.

  15. This basically the recipe I learned from my Mom and her Mom many years ago. Back in the early 60’s. However we never put sugar, vinegar, onion powder or sweet pickles in our salad. We would finely chop a whole small to medium onion and at least one large dill pickle for ours. We also used a half dozen hard boiled eggs. Four to dice to go in the salad and two for decoration on top. Sometimes the celery was added and sometimes not. While the salad can be eaten right away it’s so much better when it’s left covered in the fridge at least 4 hours. We usually made it the day before.

    1. Read about the Author of this recipe. She enjoys trying new things and experimenting. That’s an awesome trait to have as recipes are forever changing. We can’t be stuck back in Plantation Platter days.

      1. Plantation Platter days are very often better than the gruel that is offered up these days pretending to be food.

          1. Pretty much same Southern recipe I always knew, except no vinegar, onion salt, or sugar.
            We do sometimes add a little chopped bell
            pepper and pimento, for color. It’s good any
            time, even breakfast!

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