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potato salad on wooden spoon

Southern Potato Salad

Classic potato salad with a creamy dressing, hard boiled eggs, and the perfect seasonings.
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Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 16 servings
Calories 339 kcal


  • 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 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


  • 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.


Serving: 1servingCalories: 339kcalCarbohydrates: 27gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 70mgSodium: 532mgPotassium: 658mgFiber: 4gSugar: 3gVitamin A: 182IUVitamin C: 29mgCalcium: 35mgIron: 2mg
Keyword southern potato salad
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