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.


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.

5 from 4 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
  • 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
  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.

More Potato Salad Recipes

Jalapeno Popper Potato Salad

Jalapeno Popper Potato Salad

Loaded Ranch Potato Salad with Bacon

Loaded Ranch Potato Salad

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8 thoughts on “Southern Potato Salad

  1. 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.

  2. 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.

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