Southern Potato Salad Recipe

When it comes to classic comfort food that feels like a hug from your grandmother, nothing beats a chilled bowl of Southern Potato Salad. This creamy, tangy, and perfectly seasoned side dish has graced countless summer tables and church picnics across the South for generations. With every bite—full of tender potatoes, crunchy celery, punchy onions, and that sunshine-yellow dressing—you’ll taste why this recipe is a staple that brings everyone back for seconds.

this Recipe

Ingredients You’ll Need

Southern Potato Salad keeps things refreshingly simple: each ingredient plays its own special part to create that signature taste and texture. As you gather everything together, you’ll notice how the bright mustard, velvety mayo, and crisp veggies transform humble potatoes into something truly magical.

• 3 pounds russet or Yukon Gold potatoes: These potatoes are the foundation, offering a buttery, soft bite that holds up beautifully once dressed.
• 1 ¼ cups mayonnaise: The richness and creaminess of mayo bring all the flavors together into a luscious dressing.
• 2 tablespoons yellow mustard: This golden classic adds both color and a pleasant tang that defines Southern Potato Salad.
• 1 tablespoon apple cider vinegar: Adds bright acidity to balance out the richness and lift every flavor.
• ½ teaspoon sugar: Just a pinch sweetens the dish and accentuates the Southern flair.
• ½ teaspoon celery seed: Lends a warm, subtle earthiness that pairs so well with the crisp celery.
• Salt and black pepper to taste: No Southern dish is complete without perfectly seasoned basics to tie everything together.
• ½ cup finely chopped celery: For terrific crunch and a clean, fresh taste.
• ½ cup finely chopped dill pickles or sweet relish: Choose dill for a tangy bite, or relish for a softly sweet finish—either way, you’re adding great flavor.
• ¼ cup finely chopped red onion: Its gentle sharpness and pop of color make the salad sing.
• 4 hard-boiled eggs (chopped): Classic, creamy, and utterly essential for true Southern Potato Salad texture and richness.
• Optional paprika for garnish: A sprinkle of paprika at the end creates irresistible color and a hint of smokiness.

How to Make Southern Potato Salad

Step 1: Boil the Potatoes

Start by placing your peeled, chunked potatoes in a large pot—and don’t forget to cover them with cold, salted water. Slowly bringing them to a boil ensures the potatoes cook evenly. Once boiling, reduce the heat to a simmer and cook for 10 to 15 minutes, just until fork-tender. Overcooking can lead to mushiness, but you want them soft enough to absorb all that creamy goodness later. Drain well, and let them cool slightly to avoid making the dressing runny.

Step 2: Whisk Up the Dressing

While your potatoes are cooling, whisk together the magic—mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, a generous pinch of salt, and black pepper. This zesty, creamy dressing is what gives Southern Potato Salad its unmistakable flavor and cheerful hue. Taste your mix: you’re looking for that Southern sweet-and-spicy-tangy balance.

Step 3: Combine and Fold

Now comes the fun part! In a large bowl, gently fold your warm potatoes into the dressing, then add the chopped celery, dill pickles or sweet relish, red onion, and hard-boiled eggs. Stir everything together, being careful not to overmix—you want to keep some potato chunks intact for texture. If you like things extra creamy, go ahead and mash a few potatoes right into the dressing as you go. Taste and adjust salt, pepper, or vinegar until it’s just right.

Step 4: Chill and Finish

Transfer your finished salad to the fridge and try to resist sneaking a spoonful! Chilling for at least two hours allows the flavors to meld and the texture to firm up, making it easier to serve. Just before bringing it to the table, give your Southern Potato Salad a final stir and sprinkle generously with paprika—this little flourish adds a pop of color and a hint of classic smokiness.

How to Serve Southern Potato Salad

Garnishes

No bowl of Southern Potato Salad is complete without those finishing touches! A scattering of paprika is traditional, but you can also add a few sliced hard-boiled eggs, a dusting of fresh chives, or a handful of crisp scallion greens for a beautiful summertime look. A sprinkle of chopped dill brings a herby freshness that echoes the flavor inside.

Side Dishes

If you’re planning a picnic or family cookout, Southern Potato Salad goes hand-in-hand with classics like fried chicken, smoky barbecue ribs, or grilled veggie kebabs. It’s the ultimate side dish for corn on the cob, baked beans, and soft, buttery rolls—basically, any food you could dream of enjoying outdoors in the sunshine.

Creative Ways to Present

Let your Southern Potato Salad shine beyond the basics! For parties, serve it in individual mason jars for easy, mess-free portions. Layer it in a trifle dish to show off all those colorful bits, or simply spoon it into a pretty, vintage bowl for that homespun look. You can even hollow out tomatoes or small bell peppers and fill them with the salad for a fun, edible presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Southern Potato Salad tightly covered in the refrigerator. It actually gets better after a night in the fridge as the flavors deepen, so don’t hesitate to make it ahead of time for convenience. Just remember never to leave it out at room temperature for more than two hours, especially on a warm day.

Freezing

While freezing potato salad isn’t recommended (the creamy dressing can separate and become watery, and the potatoes lose their lovely texture), you can make the elements in advance. Boil the potatoes and eggs ahead, then mix fresh dressing when you’re ready to serve for the best results.

Reheating

Southern Potato Salad is designed to be served cold, but if you prefer it room temperature, simply set it out about 30 minutes before your meal. Avoid reheating in the microwave, as this can change the texture of both the potatoes and the mayonnaise-based dressing.

FAQs

What are the best potatoes to use in Southern Potato Salad?

Russet or Yukon Gold potatoes are perfect because they’re starchy enough to create a creamy salad, but sturdy enough to hold their shape. Yukon Golds give a buttery flavor, while russets absorb more dressing.

Can I use Miracle Whip instead of mayonnaise?

You can substitute Miracle Whip if you like your salad with extra tang and a hint of sweetness, but classic Southern Potato Salad is most often made with real mayonnaise for richness and creaminess.

How do I keep my potato salad from getting watery?

Make sure your potatoes are well-drained and cooled before mixing with the dressing. If they’re too hot, they’ll release steam and water that can thin the salad. Chilling also helps set the texture.

Is it safe to make Southern Potato Salad ahead of time?

Absolutely! This salad benefits from sitting in the fridge as the flavors develop. Just cover tightly and store in the coldest part of your refrigerator until ready to serve.

What can I add for extra flavor or crunch?

Chopped green onions, a dash of hot sauce, a bit of fresh dill, or even crispy bacon are all amazing additions. You can make Southern Potato Salad your own by mixing in your favorite extras.

Final Thoughts

If you’re searching for a beloved, crowd-pleasing side, it’s hard to top the charm and comfort of Southern Potato Salad. There’s just something special about bringing people together over this time-honored dish. I hope you’ll try it soon and taste why it has a place at every Southern table—don’t be surprised when everyone asks for seconds!

Print