Southern Potato Salad is more than just a side dish—it’s a comfort food staple that carries the warmth of family cookouts, Sunday suppers, and holiday gatherings. This version blends creamy mayo, tangy mustard, and crunchy relish with tender Yukon Gold potatoes to create a flavor-packed salad that’s impossible to resist. Whether you’re serving it at a barbecue or packing it for a picnic, this dish is guaranteed to impress. If you’re new to making homemade potato salad, don’t worry—you’ll be surprised how easy it is to whip up this Southern classic from scratch.
Why You’ll Love This Recipe
There’s a reason Southern Potato Salad has stood the test of time—it’s simply irresistible.
- Unmatched Flavor: The balance of mayo, mustard, vinegar, and relish creates a zesty, creamy dressing.
- Beginner-Friendly: Straightforward steps and basic ingredients make it easy to prepare.
- Customizable: You can tweak the seasoning or texture to suit your family’s tastes.
- Perfect for Gatherings: It’s a crowd-pleaser and easily doubled for holidays or potlucks.
A Bit of History Behind Southern Potato Salad
Southern Potato Salad didn’t just pop onto plates—it evolved over generations.
- Originated from German immigrants who introduced warm potato salads dressed in vinegar and bacon.
- Southern cooks adapted it using mayonnaise and mustard, which became regional staples.
- It’s a must-have dish at church picnics, summer BBQs, and family reunions in the South.
- The sweet relish vs. dill pickle debate continues to divide families in the tastiest way!
Key Ingredients in Southern Potato Salad
Here are the ingredients that bring this dish to life:
- Yukon Gold potatoes – Creamy texture and mild flavor that holds up beautifully.
- Mayonnaise – Provides the rich, smooth base of the dressing.
- Yellow mustard – Adds a tangy punch that defines Southern flavor.
- Apple cider vinegar – Enhances brightness and balances richness.
- Sweet pickle relish – Offers sweetness and texture in every bite.
- Hardboiled eggs – Adds protein, creaminess, and a touch of nostalgia.
- Celery and green onions – Bring fresh crunch and a hint of sharpness.
- Paprika – A final flourish for color and subtle smokiness.
How to Make Southern Potato Salad
Follow these easy steps to make this crowd-pleasing classic:
- Boil the Potatoes: Place peeled, cubed Yukon Gold potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat.
- Cook Until Tender: Boil for 10–15 minutes or until the potatoes are fork-tender. Don’t overcook—they should be soft but not falling apart.
- Drain and Cool: Drain the potatoes in a colander and let them cool slightly. Warm potatoes absorb flavor better than cold ones.
- Make the Dressing: In a large mixing bowl, whisk together mayo, mustard, and apple cider vinegar until smooth.
- Add Flavor Boosters: Stir in sweet pickle relish, chopped hard-boiled eggs, celery, and green onions.
- Fold in the Potatoes: Gently mix the drained potatoes into the dressing. Be careful not to mash them.
- Season Well: Add kosher salt and fresh ground pepper to taste. Adjust to your preferred balance.
- Garnish and Chill: Sprinkle with paprika for color. Chill for at least 1 hour before serving for best flavor.
Tips and Twists
Tips for Success
- Don’t skip the chill—it helps the flavors meld.
- Yukon Golds offer the best creamy texture without falling apart.
- Use cold water to start boiling—this ensures even cooking.
- Gently fold to keep potatoes intact.
- Taste and season again before serving—it makes a big difference.
Tasty Twists
- Add Bacon: Crumble crispy bacon for smoky crunch.
- Spicy Kick: Mix in diced jalapeños or a dash of cayenne.
- Herbed Version: Stir in fresh dill or parsley for extra freshness.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Best enjoyed cold, but let it sit out for 15–20 minutes before serving if you prefer less chill.
- Make-Ahead: Make it a day in advance to deepen the flavor—just give it a gentle stir before serving.
What to Serve with Southern Potato Salad
Pair your Southern Potato Salad with dishes that complement its creamy tang and nostalgic vibe:
- Grilled Chicken Wraps – Light and satisfying, perfect for lunch alongside this hearty salad.
- Smoked Spatchcock Chicken – A smoky, juicy main that elevates your cookout.
- Quick Cheddar Bay Biscuits – Buttery and savory, these pair beautifully with the tangy salad.
- Sweet Hawaiian Crockpot Chicken – The sweet-savory combo works well with the creamy potatoes.
FAQ
Can I use red or russet potatoes?
Yes—red potatoes hold their shape well, while russets create a creamier texture.
Is this recipe gluten-free?
It is, as long as your mayo, mustard, and relish are certified gluten-free.
Can I skip the eggs?
Sure! They add richness but the salad will still be delicious without them.
Why add apple cider vinegar?
It brightens the dish and balances the richness of the mayo.
Can I make it spicy?
Absolutely! Add hot sauce, paprika, or minced jalapeños for heat.
Enjoy Your Southern Potato Salad!
This creamy and tangy Southern Potato Salad is everything a classic side should be—easy, flavorful, and made with love. Whether you’re heading to a picnic, prepping a holiday feast, or just craving something comforting, this recipe will win hearts every time. Once you make it, don’t be surprised if it becomes a family favorite that shows up at every gathering!
Explore More Recipes You’ll Love
If you enjoyed this Southern Potato Salad, here are a few more crowd-pleasing recipes from Abby’s Recipes:
- Slow Cooker Tuscan Chicken Meatballs – A cozy dinner that’s rich, hearty, and hands-off.
- Simple Avocado Toast with Egg – A quick, healthy bite that balances out heavier sides.
- Quick Cheddar Bay Biscuits – Serve warm with your salad for a truly Southern experience.
- Sweet Hawaiian Crockpot Chicken – Bring tropical flavor to your summer meal lineup.
From your kitchen to your table—this is Southern cooking at its best.
Southern Potato Salad Recipe
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cut into bite-size pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- ¼ cup sweet pickle relish
- 4 hardboiled eggs, peeled and chopped
- 2 ribs celery, chopped
- ⅓ cup green onions, chopped
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Paprika, for garnish
Instructions
- Place potatoes in a large pot and cover with cold water.
- Bring to a boil over medium-high heat and cook for 10–15 minutes until fork tender.
- Drain and allow potatoes to cool slightly.
- In a large bowl, whisk mayonnaise, mustard, and apple cider vinegar.
- Add relish, chopped eggs, celery, and green onions to the dressing.
- Gently fold in cooled potatoes until fully coated.
- Season with kosher salt and black pepper to taste.
- Garnish with paprika and chill before serving.
Notes
Calories: 320
Fat: 22g
Carbohydrates: 25g
Protein: 7g
Fiber: 2g
Sugar: 3g
Sodium: 480mg