Simple Southern Potato Salad Recipe Just Like Grandma Made
There’s something special about a good old-fashioned Southern potato salad. You know the kind I’m talking about—the creamy, tangy, slightly sweet kind that always makes an appearance at summer cookouts, church potlucks, and backyard barbecues. This simple Southern potato salad recipe is my go-to whenever I need a side dish that pleases a crowd and brings a little comfort to the table. Whether you’re serving ribs, fried chicken, or burgers hot off the grill, this potato salad fits right in like your favorite pair of jeans.
This recipe is full of flavor, easy to prepare, and brings back all those memories of warm summer evenings and big family gatherings. It uses classic ingredients like boiled potatoes, mayonnaise, mustard, pickles, and hard-boiled eggs to strike that perfect balance of creamy, tangy, and satisfying. If you’ve been on the hunt for a reliable potato salad that tastes like it came straight from a Southern grandma’s kitchen, pull up a chair—this one’s for you.
Ingredients for Southern Potato Salad
- 3 pounds russet or Yukon gold potatoes, peeled and cubed
- 1 cup mayonnaise (preferably Duke’s or Hellmann’s)
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- 3 celery stalks, finely diced
- 1/2 cup sweet pickle relish
- 4 hard-boiled eggs, chopped (plus extra slices for garnish)
- 1/4 cup red onion or green onion, finely diced
- Salt and black pepper to taste
- Paprika for garnish (optional)
Serving Size: Serves 8 to 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Instructions
- Start by placing the peeled, cubed potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender—about 10 to 12 minutes. Be careful not to overcook them; you want them soft but not falling apart.
- Drain the potatoes and spread them out on a baking sheet to cool slightly. This step helps them dry out a bit so your salad won’t get watery.
- In a large mixing bowl, stir together the mayonnaise, mustard, apple cider vinegar, sugar, and sweet pickle relish until smooth and creamy.
- Add the slightly cooled potatoes to the dressing mixture. Gently fold them in, trying not to mash them too much.
- Stir in the chopped celery, onion, and hard-boiled eggs. Add salt and pepper to taste. Give everything one final gentle mix.
- Transfer to a serving bowl, top with sliced boiled eggs and a sprinkle of paprika if you like. Cover and refrigerate for at least 2 hours to let the flavors meld. It tastes even better the next day.
Tips for the Best Southern Potato Salad
- Use starchy potatoes like russets if you like a fluffier texture, or Yukon golds for a creamier, buttery bite. Either one works beautifully.
- Let the potatoes cool slightly before mixing them into the dressing. Hot potatoes can make your salad watery.
- Dice your vegetables finely so you get that nice crunch without overpowering bites.
- Taste as you go. Potatoes soak up a lot of flavor, so don’t be afraid to adjust the salt, mustard, or even add more relish.
- Chill before serving. This salad needs time in the fridge to let the flavors come together. A couple hours minimum, overnight if you can.
Recipe Variations to Try
- Add bacon: Crumble a few strips of crispy bacon and stir them in for smoky goodness.
- Try dill pickles: If sweet pickle relish isn’t your thing, use chopped dill pickles for a tangier flavor.
- Spice it up: A dash of hot sauce or cayenne pepper can add a little Southern heat.
- Make it egg-free: Just leave out the eggs if you’re serving someone with an allergy or preference.
- Use Greek yogurt: For a lighter twist, swap half the mayo with plain Greek yogurt.
Frequently Asked Questions
Can I make Southern potato salad ahead of time?
Absolutely. In fact, it tastes better after a few hours in the fridge. Make it the night before your gathering to save time and boost flavor.
How long does it last in the fridge?
Store it in an airtight container, and it’ll keep well for up to 4 days. Always give it a quick stir before serving.
Can I freeze potato salad?
Freezing is not recommended. The mayo and potatoes won’t thaw well, and the texture will suffer.
Do I have to peel the potatoes?
Not necessarily. If you’re using Yukon golds or red potatoes, you can leave the skin on for a rustic texture. Just be sure to scrub them well first.
What’s the difference between Southern and regular potato salad?
Southern potato salad usually includes mustard, sweet relish, and boiled eggs, giving it a tangy-sweet profile. It’s also a bit creamier and chunkier compared to some other versions.
Related Post: Peach Feta Salad Recipe
Final Thoughts
This simple Southern potato salad is the kind of dish that makes people come back for seconds. It’s homey, familiar, and downright comforting. With just a handful of ingredients and a few easy steps, you’ll have a side dish worthy of your next picnic, potluck, or family dinner. Give it a try, and don’t be surprised if it disappears before the main course even hits the table.
Let me know how yours turns out—and don’t forget, every Southern cook puts their own little spin on it. That’s what makes this recipe so special.