Southern Potato Salad Recipe – Easy, Classic Side for Potlucks

Name: Southern Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks; 4 large eggs, hard-boiled and chopped; 3/4 cup mayonnaise; 2 tablespoons yellow mustard; 2 tablespoons dill pickle relish; 2 ribs celery, finely diced; 1/4 cup red onion, finely chopped; 2 tablespoons pickle juice; 1 tablespoon apple cider vinegar; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper (plus more to taste); Paprika, for garnish (optional)

By:

Mala

September 4, 2025

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The first bite of creamy, tangy Southern potato salad always reminds me of backyard barbecues, laughter echoing under the trees, and a big table loaded with family favorites. You know that feeling—the one where a familiar recipe just brings everyone together? That’s exactly what this Southern potato salad recipe does. It’s the one you want on your table for potlucks, holidays, or honestly, any gathering where comfort food is king.

I’ve been making this Southern potato salad recipe for years—sometimes tweaking a little, sometimes sticking to the classics. My grandma taught me her way (with a wink and a “don’t forget the pickle juice!”), and after more family reunions than I can count, I truly believe this recipe is the best version out there. There’s just something about the balance of creamy mayo, a little mustard zip, tender potatoes, and crunchy bits of celery and onion. It’s the kind of dish that disappears fast, no matter how much you make.

This potato salad is perfect for busy cooks and picky eaters alike. It’s a crowd-pleaser, no complicated steps, and you likely have most of the ingredients right in your kitchen. Whether you’re making it for Easter, a summer cookout, or Thanksgiving, you’ll love how easy it is to whip up. Plus, it’s even better the next day (if you’re lucky enough to have leftovers!). After testing, tasting, and adjusting, I feel confident sharing this Southern potato salad recipe with you. Let’s make your next potluck or holiday meal a little more memorable!

Why You’ll Love This Southern Potato Salad Recipe

I know, there are a million potato salad recipes out there, but this is the one I always come back to. Here’s why this Southern potato salad recipe stands out (and why my family practically begs for it at every get-together):

Quick & Easy: Comes together in just about 30 minutes, so you can prep it even on busy days. No fancy tricks or hours in the kitchen.
Simple Ingredients: Nothing wild—potatoes, eggs, mayo, a few pantry staples. If your fridge is stocked, you’re set.
Perfect for Gatherings: Whether it’s a summer picnic, church potluck, or Thanksgiving dinner, this salad fits right in.
Crowd-Pleaser: Even folks who “don’t like potato salad” end up going for seconds. Kids love it, and adults rave about the flavor.
Unbelievably Delicious: Creamy, a little zippy, with just enough crunch. It’s the definition of comfort food.

What really makes this Southern potato salad recipe different? It’s all about the balance. I blend the mayo and mustard just right, and I never skip the pickle juice—it adds that subtle tang and keeps things from tasting flat. Plus, I use Yukon Gold potatoes for their buttery flavor and perfect texture (they hold up but don’t get gluey).

There’s something nostalgic about this dish, you know? It’s the one that makes you pause after the first bite and just… smile. It’s a classic, but not boring. If you want a potato salad that’s reliable but still has that “wow” factor—this is the one. And if you’re like me and love recipes that can be made ahead, this one actually gets better as it sits. Less stress, more flavor—what’s not to love?

Ingredients Needed

This Southern potato salad recipe keeps things simple but packs in tons of flavor. Here’s what you’ll need—and a few tips I’ve learned along the way:

Yukon Gold Potatoes (2 lbs / 900 g, peeled and cut into 1-inch chunks) – These potatoes are creamy and hold their shape, so you don’t end up with mush. Russets work in a pinch, but I swear by Yukon Golds.
Large Eggs (4, hard-boiled and chopped) – The classic touch! Add richness and that little bite everyone expects.
Mayonnaise (3/4 cup / 180 g) – I always use Duke’s or Hellmann’s. If you’re vegan, a plant-based mayo works great, too.
Yellow Mustard (2 tbsp / 30 ml) – Adds that Southern tang. Some folks use Dijon, but yellow is traditional.
Dill Pickle Relish (2 tbsp / 30 g) – Sweet relish is fine if you prefer, but I love the briny punch of dill.
Celery (2 ribs, finely diced) – For crunch and fresh flavor.
Red Onion (1/4 cup / 30 g, finely chopped) – Milder than white onion, adds a pop of color. Green onion works, too.
Pickle Juice (2 tbsp / 30 ml) – From the jar! It’s my secret weapon for a bright, balanced flavor.
Apple Cider Vinegar (1 tbsp / 15 ml) – Just a splash to wake everything up.
Salt & Black Pepper (to taste) – I start with 1 tsp salt and 1/2 tsp pepper and adjust after mixing.
Paprika (for garnish) – Optional, but it adds a nice Southern finish.

Ingredient Tips:

If you’re in a rush, you can use pre-cooked hard-boiled eggs from the grocery store.
Red potatoes make a good substitute if Yukon Golds aren’t available—just don’t use waxy potatoes like fingerlings.
For a lighter version, swap half the mayo for plain Greek yogurt (it gives a little tang, too!).
Not a fan of relish? Finely dice a few dill pickles instead.
Vegan mayo and egg-free alternatives work if you need to keep it plant-based.

Most of these are pantry or fridge staples, so you probably don’t even need an extra grocery run. And honestly, the little tweaks make this Southern potato salad recipe truly your own!

Equipment Needed

Here’s what you’ll need to pull together this Southern potato salad recipe—no fancy gadgets required:

Large Pot – For boiling the potatoes. I use my trusty 5-quart Dutch oven, but any big pot will do.
Medium Saucepan – For hard-boiling the eggs. If you’re using pre-cooked eggs, you can skip this.
Colander – To drain the potatoes quickly. A mesh strainer works in a pinch.
Cutting Board & Sharp Knife – For chopping potatoes, eggs, celery, and onions.
Mixing Bowl (large) – To toss everything together. I like using a bowl with a lid for easy fridge storage.
Wooden Spoon or Silicone Spatula – For gently mixing so you don’t mash the potatoes too much.
Measuring Cups & Spoons – Accuracy counts for that perfect flavor balance.

Equipment Tips: If you don’t have a colander, just use a slotted spoon to fish out the potatoes. I’ve made this with just a regular kitchen knife (no fancy chef’s knife needed), and if you’re on a budget, a simple mixing bowl will do—just cover with foil or plastic wrap for storage. I’ve also found that a potato masher is a big no-no here unless you like mashed potato salad (which honestly, isn’t the worst mistake, but not what we’re after!).

Preparation Method

Prep the Potatoes: Peel 2 lbs (900 g) Yukon Gold potatoes and cut into 1-inch (2.5 cm) cubes. Try to keep them roughly the same size so they cook evenly. Tip: If you’re prepping ahead, keep cut potatoes in cold water so they don’t brown.
Boil the Potatoes: Place potatoes in a large pot and cover with cold, salted water (about 1 inch/2.5 cm above potatoes). Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 10-12 minutes, until fork-tender but not falling apart. Sensory cue: Potatoes should be tender when pierced but still hold their shape.
Drain and Cool: Drain potatoes in a colander and let them sit for 5-10 minutes to steam off excess moisture. Don’t rinse with cold water—you want a little warmth so they soak up the dressing!
Boil the Eggs: While potatoes cook, place 4 eggs in a saucepan and cover with water. Bring to a boil, then reduce to a simmer for 10 minutes. Transfer eggs to an ice bath (or very cold water) for 5 minutes. Peel and chop.
Mix the Dressing: In a large mixing bowl, combine 3/4 cup (180 g) mayonnaise, 2 tbsp (30 ml) yellow mustard, 2 tbsp (30 g) dill pickle relish, 2 tbsp (30 ml) pickle juice, 1 tbsp (15 ml) apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Stir until smooth.
Add the Veggies: Stir in 2 ribs of diced celery and 1/4 cup (30 g) chopped red onion. Tip: If you want a milder onion flavor, soak the chopped onion in cold water for 5 minutes, then drain before adding.
Combine Potatoes & Dressing: Add slightly warm potatoes to the bowl. Gently fold everything together with a wooden spoon or spatula until potatoes are well-coated but not mashed. If you notice potatoes breaking up, fold even more gently!
Add the Eggs: Gently fold in the chopped hard-boiled eggs. Save a few slices for garnish if you want a pretty presentation.
Taste & Adjust: Give it a taste—add more salt, pepper, or a splash of pickle juice if you like it extra tangy. This is where you make it your own!
Chill: Cover and refrigerate for at least 1 hour (up to 24 hours). This helps all the flavors meld together. Tip: Potato salad tastes best cold, but don’t serve it straight from the fridge—let it sit out for 10 minutes to take the chill off.
Garnish & Serve: Just before serving, sprinkle with paprika and top with reserved egg slices. Serve cold or at cool room temperature.

Troubleshooting: If your salad is too dry, add a spoonful of mayo or a splash of milk. If it’s too tangy, add a pinch of sugar. And if you overcooked your potatoes (hey, it happens!), just call it “rustic mashed potato salad.” No one will complain.

Cooking Tips & Techniques

After years of making this classic, I’ve picked up a few tricks that guarantee a perfect Southern potato salad every time:

Don’t overcook the potatoes. This is key! If potatoes are too soft, you’ll get mushy salad. Start checking at 10 minutes—poke with a fork. They should be tender but not falling apart.
Season the water, not just the salad. Salting the cooking water is like seasoning pasta—it makes a difference in the final flavor.
Mix while potatoes are warm. Warm potatoes absorb the dressing, making everything creamier and more flavorful. Don’t wait until they’re cold.
Be gentle! Folding instead of stirring keeps the salad chunky and prevents it from turning into mashed potatoes. Trust me, I’ve made that mistake when I was in a rush.
Chill for flavor. Letting the salad rest in the fridge (even just an hour) helps the flavors meld together. It’s worth the wait.
Customize as you go. I always taste before serving. Sometimes I’ll add a little extra pickle juice or salt, depending on my mood (or what the crowd likes).

One time, I forgot to chill the salad before a picnic—it was still tasty but missing that magic “day after” flavor. Since then, I always plan ahead so it has at least an hour to rest. If you want to multitask, boil the eggs and chop your veggies while the potatoes cook. It’s a small thing, but it saves time and keeps your kitchen running smoothly!

Variations & Adaptations

One of the best parts about this Southern potato salad recipe is how easy it is to adapt. Here are a few of my favorite spins and swaps:

Make it lighter: Swap half (or all) of the mayo for plain Greek yogurt. It gives a tangy flavor and bumps up the protein.
No eggs? Leave them out for an egg-free version. Add extra celery for crunch, or a handful of diced radishes for color.
Add bacon: Crispy crumbled bacon is never a bad idea. Stir in a few strips, or sprinkle on top for a smoky twist.
Vegan/Plant-Based: Use vegan mayo and skip the eggs. Add more veggies—diced bell pepper, shredded carrot, or even a handful of fresh herbs.
Spicy version: Stir in a tablespoon of chopped jalapeños or a dash of hot sauce.
Gluten-Free: This recipe is naturally gluten-free—just double-check your mayo and mustard labels to be sure.
Make it a meal: Toss in diced cooked chicken or ham for a hearty lunch salad. I’ve even used leftover smoked sausage!

My personal favorite? I love mixing in a handful of chopped fresh dill and a spoonful of whole-grain mustard for extra zip. Don’t be afraid to get creative—potato salad is meant to be tweaked to your taste and what’s in your fridge.

Serving & Storage Suggestions

This Southern potato salad recipe shines when served cold or at cool room temperature. Here’s how I like to present and store it:

Serving: Sprinkle with paprika and top with extra egg slices. Serve in a pretty bowl or on a big platter lined with lettuce for classic Southern style.
Pair with: Fried chicken, barbecue ribs, burgers, grilled veggies, or even a simple sandwich. Sweet tea or lemonade on the side never hurts!
Storage: Store in an airtight container in the fridge for up to 3 days. The flavors get even better overnight.
Freezing: Not recommended—mayo-based salads tend to separate and get watery after thawing.
Reheating: Potato salad is best enjoyed cold, but if you take it out of the fridge, let it sit at room temperature for about 10 minutes for the best texture and flavor.

Flavor tip: Sometimes, the salad will taste a little flat right out of the fridge. Stir it up and add a splash of extra pickle juice or vinegar to wake everything up before serving. And if you make it a day ahead, the flavors really come together in the most delicious way!

Nutritional Information & Benefits

Here’s a rough estimate for one serving (about 3/4 cup):

Calories: 240
Protein: 5g
Fat: 13g
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g

Health Highlights: Potatoes provide vitamin C, potassium, and fiber. Eggs add protein and healthy fats, while celery and onions bring antioxidants. You can make it even lighter by swapping in Greek yogurt or using a lighter mayo. This Southern potato salad recipe is naturally gluten-free, and easy to make dairy-free or vegan with a few simple swaps. Allergen note: Contains eggs and mayonnaise (which may include soy or eggs depending on brand). Always check your labels if you’re cooking for someone with allergies.

Honestly, I love this recipe because it feels indulgent but still packs some nutrition—plus, it’s so easy to adapt for different needs!

Conclusion

If you’re searching for the ultimate potluck or holiday side, this Southern potato salad recipe is truly worth a spot on your table. It’s easy, classic, and always gets rave reviews—no matter the crowd. You can make it ahead, tweak the flavors, and serve up a bowl of comfort that just feels like home.

I love this recipe for its nostalgia, but also for its flexibility. Mix in your own twists, try a new relish, or add some fresh herbs. That’s how family favorites are born! If you make this Southern potato salad recipe, I’d love to hear how it turns out—leave a comment, share your own tips, or tag me if you post a photo.

Here’s to good food, happy memories, and plenty of second helpings. Enjoy every bite!

FAQs About Southern Potato Salad Recipe

What kind of potatoes are best for Southern potato salad?

I recommend Yukon Gold potatoes—they’re creamy, not too starchy, and hold their shape well. Red potatoes are a good backup. Avoid waxy varieties like fingerlings or new potatoes for this recipe.

Can I make Southern potato salad ahead of time?

Absolutely! In fact, it tastes even better after chilling for a few hours or overnight. Just keep it in the fridge until you’re ready to serve.

How do I keep my potato salad from getting watery?

Let your potatoes steam off excess moisture after draining—don’t rinse them. Also, don’t add extra dressing until after chilling; sometimes the potatoes will absorb more than you expect.

Is this Southern potato salad recipe gluten-free?

Yes, as written, it’s naturally gluten-free. Just double-check your mayo and mustard labels to be sure they’re safe for anyone with gluten sensitivity.