This southern potato salad is a classic recipe that's packed with flavor. Sweet pickle relish, hard-boiled eggs, and the perfect mix of seasonings make an amazing side dish that's perfect for all your summer gatherings.
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This is the classic southern potato salad recipe that's perfect for a family reunion, family gatherings, or any get together. There are tons of versions of potato salad but we think this southern style recipe is the best potato salad recipe.
✨ Here is why this recipe is amazing:
- It's the quintessential southern side dish for barbegues, parties and all things summer.
- Sweet pickle relish adds the perfect flavor combination.
- It's a great make-ahead dish
🥫 Ingredients needed:
📝 Ingredient notes:
- 5 lbs. Yukon Gold potatoes or Russet potatoes, peeled
- 2 cups mayonnaise
- 1 Tablespoon white vinegar - you can also use apple cider vinegar
- 2 Tablespoons yellow mustard
- 2 teaspoons salt, divided
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 4 tablespoon sweet pickle relish
- 1 cup chopped celery, about 2 stalks
- ½ cup chopped onion, about 1 medium onion
- 5 hard boiled eggs, chopped
- green onions, optional for garnish
🔪 How to Make Southern Potato Salad
Step One: Boil Potatoes
Clean potatoes with water and cut into 1-inch cubes. Place in a large pot of water. Make sure there is enough water so that water covers all potatoes by 1 inch. Add a 1½ teaspoon of salt to the water. Heat on high and bring to a boil.
Reduce heat. Cook 15 minutes or until potatoes are fork tender.
Step Two: Make the Dressing
In a medium-sized mixing bowl combine the mayonnaise, mustard, vinegar, paprika, relish, ½ teaspoon salt, and pepper. Stir until combined and smooth. Set aside.
Drain and let the potatoes cool so they hold their shape longer.
Step Three: Combine Potatoes and Dressing
In large mixing bowl, add cubed potatoes, celery, and onion to the mayonnaise mixture. Fold in the chopped eggs. Sprinkle paprika and sliced green onions, if using, on top.
Cover in with plastic wrap or put in an airtight container and refrigerate at least 4 hours.
Combine and Serve
🔄 Alternatives
There are a lot of ways to make a great potato salad and so many ingredients you can add to change things up. Here are a few ideas:
- bacon
- chopped dill pickles (or sweet pickles)
- sweet onion
- red onion
- celery seed
❄️ Storage Tips
You can keep potato salad, covered, in the refrigerator for up to a week.
📝 Frequently asked questions, answers and tips:
You can use a lot of different potatoes, but we recommend using waxy potatoes like a Yukon gold or Russet potato. These tend to be the best potatoes that can stand up to this recipe.
Yes, you can make potato salad a day in advance of when you want to serve it. Actually, making it ahead of time allows the dressing to incorporate all the flavors.
Some people use a potato masher and mash the potatoes after they are cooked, but we like our potato salad to have nice cubes of soft potato pieces throughout the salad.
Food to Serve with Potato Salad
Potato salad goes with so many recipes. Here are a few of our favorite BBQ foods that go perfectly with the perfect potato salad.
- hamburgers or hot dogs
- chicken
- brats
- ribs
- baked beans
- corn on the cob
Although there are a lot of varieties of potato salad, this is our go-to recipe for potato salad. It's the best southern potato salad that's a classic side dish. You can't go wrong. Think of it as your new family recipe.
More Side Dish Recipes
- Cranberry Apple Cole Slaw
- Burnt Ends Baked Beans
Southern Potato Salad
Ingredients
- 5 lbs. Yukon Gold potatoes or Russet potatoes peeled
- 2 cups Mayonnaise
- 1 Tablespoon white vinegar
- 2 Tablespoons yellow mustard
- 2 teaspoons Salt divided
- ¼ teaspoon Black Pepper
- ½ teaspoon Paprika
- 4 tablespoon sweet pickle relish
- 1 cup chopped celery about 2 stalks
- ½ cup chopped onion about 1 medium onion
- 5 hard boiled eggs chopped
Instructions
- Clean potatoes with water and cut into 1-inch pieces. Place in a large pot and will with cold water so that water covers all potatoes by 1 inch. Add a 1½ teaspoon of salt to the water. Heat on high and bring to a boil.
- Reduce heat. Cook 15 minutes or until potatoes are nice and tender. Use a fork to feel tenderness.
- Next, make the dressing. In a medium bowl combine the mayonnaise, mustard, vinegar, paprika, relish, ½ teaspoon salt, and pepper. Stir until combined and smooth. Set aside.
- Drain and let the potatoes cool. This will help the potatoes keep their shape.
- In large mixing bowl, add potatoes, celery, and onion to the mayonnaise mixture. Fold in the chopped eggs. Sprinkle paprika on top.
- Cover and refrigerate at least 4 hours.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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this recipe was created by:
Fun Recipe Ideas Kitchen
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