If you’re searching for that perfect bowl of comfort and flavor to bring a touch of home-cooked warmth to your family table or next picnic, this Southern Potato Salad Recipe is an absolute must-try. Creamy, tangy, and just loaded with the right balance of textures and colors, this salad combines tender Yukon Gold or Russet potatoes with a harmonious blend of mayonnaise, mustard, and pickles—plus those delightful pops of crunchy celery and red onion. It’s a classic Southern American side dish that turns every meal into a celebration of simple but irresistible flavors.
Ingredients You’ll Need
Each ingredient in this Southern Potato Salad Recipe plays an essential role in creating the dish’s signature creamy texture, tangy kick, and fresh crunch. These basics come together effortlessly and deliver big on taste, making it a perfect side dish for any occasion.
- 3 pounds Yukon Gold or Russet potatoes: Choose these for their creamy texture and ability to hold shape without falling apart.
- 1 cup mayonnaise: The rich, creamy base that brings all the flavors together perfectly.
- 2 tablespoons yellow mustard: Adds a tangy depth and classic Southern zip.
- 1 tablespoon apple cider vinegar: A subtle acidity that brightens the salad.
- 1 teaspoon sugar: Balances the tanginess with a gentle sweetness.
- 1/2 teaspoon salt: Enhances all the natural flavors in the salad.
- 1/4 teaspoon black pepper: Adds a mild heat and aromatic finish.
- 3 hard-boiled eggs, chopped: Provides creamy richness and comforting protein.
- 1/2 cup celery, finely diced: Gives a crisp texture contrast.
- 1/4 cup red onion, finely chopped: Brings a subtle sharpness and vibrant color.
- 1/4 cup sweet pickle relish: Offers a sweet and tangy crunch that elevates the salad.
- Optional paprika for garnish: Adds a lovely color contrast and a mild smoky flavor.
How to Make Southern Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and chunked potatoes into a large pot, then cover them with cold water. Bringing the water to a boil over high heat ensures that the potatoes cook evenly and absorb just the right amount of moisture. Once boiling, reduce down to a gentle simmer and let them tenderize for about 10 to 12 minutes. You’re aiming for fork-tender, but not mushy potatoes, so keep an eye on them. When done, drain and allow the potatoes to cool slightly—this will make them easier to handle when mixing.
Step 2: Prepare the Dressing
While the potatoes are cooling, grab a large bowl and whisk together your mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. This combo is where that delicious, tangy creaminess starts to build—the perfect foundation for your Southern Potato Salad Recipe.
Step 3: Combine Potatoes and Dressing
Gently fold the warm potatoes into the dressing, making sure each chunk is beautifully coated without smashing them all up. If you like your salad a bit creamier, this is the perfect time to lightly mash a few potatoes to add that wonderful variation in texture.
Step 4: Add the Veggies and Eggs
Next, stir in the chopped hard-boiled eggs, finely diced celery, red onion, and sweet pickle relish. These additions bring a bright crunch and a burst of flavors that set this recipe apart from ordinary potato salads. Give it a final taste and adjust your seasonings if needed—there’s nothing better than tuning it precisely to your liking.
Step 5: Chill and Garnish
For the best flavor fusion, cover the salad and chill it in the refrigerator for at least one hour. This resting period lets all the ingredients meld beautifully. When you’re ready to serve, sprinkle a little paprika over the top for that classic Southern Potato Salad Recipe look and a gentle smoky hint.
How to Serve Southern Potato Salad Recipe
Garnishes
Besides the traditional paprika, fresh herbs like chopped parsley or chives make a fantastic garnish that adds both fresh color and a mild herbal brightness. You can also try a sprinkle of crispy bacon bits for a savory crunch twist that guests will adore.
Side Dishes
This potato salad shines brilliantly alongside grilled meats like barbecue ribs, fried chicken, or even a simple burger. The creamy, tangy salad cools and balances heavier dishes, making it a summer staple and picnic favorite. Pair it with cornbread and baked beans for an authentic Southern feast.
Creative Ways to Present
Want to make it extra special? Serve your Southern Potato Salad Recipe in individual mason jars for a charming picnic touch or spoon it onto a bed of leafy greens for a fresh, colorful twist. You can even use it as a filling for hearty sandwiches or wraps to bring that classic Southern flavor with every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Potato Salad Recipe keeps beautifully in an airtight container in the fridge for up to three days. Make sure to give it a gentle stir before serving again, as the dressing may settle and the potatoes might absorb some moisture.
Freezing
While this salad is best enjoyed fresh, freezing is not recommended because the texture of the potatoes and mayo-based dressing can become watery and grainy once thawed. For the best experience, enjoy it fresh within a few days of making.
Reheating
This potato salad is designed to be served cold, so reheating is not necessary. If you prefer it slightly warmer, allow it to come to room temperature by removing it from the fridge about 30 minutes before serving, but skip microwaving to keep the ingredients fresh and creamy.
FAQs
Can I use red potatoes instead of Yukon Gold or Russet?
Absolutely! Red potatoes will work just fine and add a nice color contrast, but keep in mind they have a slightly waxier texture that holds up well, giving your salad a bit more bite.
How can I make this Southern Potato Salad Recipe vegan?
Swap out the mayonnaise for a vegan alternative and omit the hard-boiled eggs. You can add diced avocado or tofu for creaminess and protein, and use Dijon mustard to keep the tangy flavor.
What’s the secret to making the potatoes hold together and not turn mushy?
Be sure not to overcook them. Simmer just until fork-tender but still firm. Also, mixing the warm potatoes gently into the dressing helps them absorb flavor without falling apart.
Can I prepare this salad ahead of time for a party?
Yes! Making it a few hours to a day in advance actually improves the flavor as the salad gets to marinate. Just keep it refrigerated until ready to serve.
Is it necessary to peel the potatoes?
Peeling is traditional for a smoother texture, but if you like more rustic, hearty bites, you can leave the skins on. Be sure to wash them thoroughly.
Final Thoughts
This Southern Potato Salad Recipe is a true crowd-pleaser you’ll find yourself returning to again and again. From the creamy dressing to the satisfying crunch of fresh veggies and the classic tang of mustard and pickles, it’s comfort food at its finest. Give it a try at your next cookout or family dinner—you might just create your new favorite side dish!
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Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
- Diet: Gluten Free
Description
This classic Southern Potato Salad features tender Yukon Gold or Russet potatoes mixed with a creamy dressing made from mayonnaise, mustard, and apple cider vinegar. Enhanced with chopped hard-boiled eggs, celery, red onion, and sweet pickle relish, this dish offers a perfect balance of flavors and textures. Ideal as a refreshing side for picnics, barbecues, or summer gatherings, it can be garnished with paprika for a pop of color and additional taste.
Ingredients
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
Optional Garnish
- Paprika for garnish
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for 10 to 12 minutes, or until they are fork-tender but not falling apart.
- Drain and Cool: Drain the potatoes thoroughly and allow them to cool slightly so they are warm but not hot, which helps them absorb the dressing better.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine Potatoes and Dressing: Add the warm potatoes to the dressing mixture and gently toss to coat all pieces evenly without mashing them too much, unless you prefer a creamier texture.
- Add Mix-Ins: Fold in the chopped hard-boiled eggs, diced celery, finely chopped red onion, and sweet pickle relish. Mix carefully to distribute the ingredients throughout the salad.
- Adjust Seasoning: Taste the potato salad and adjust salt, pepper, or any other seasoning as desired to achieve the perfect balance.
- Chill before Serving: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Just before serving, sprinkle the potato salad lightly with paprika for added color and a hint of smoky flavor, if desired.
Notes
- For creamier potato salad, mash a few potatoes slightly while mixing the dressing.
- Add chopped dill pickles or green onions for extra flavor variations.
- Make sure potatoes are warm when adding to dressing to better absorb flavors.
- Use Yukon Gold potatoes for a buttery texture or Russet potatoes for a fluffier salad.
