Creamy, tangy, and full of old-fashioned Southern charm, this Southern Potato Salad is the kind of dish that feels like home. With tender potatoes, hard-boiled eggs, and a rich, mustard-mayo dressing, it’s the star of every picnic, barbecue, and Sunday dinner. Each bite is a reminder of Grandma’s kitchen — simple ingredients, big flavor, and plenty of love.
Who Is This Recipe For
This recipe is for anyone who wants to bring a taste of the South to their table. Whether you’re a home cook looking for a classic side dish, planning a summer cookout, or just craving comfort food, this potato salad fits right in. It’s easy, crowd-pleasing, and travels perfectly for potlucks.
Why It’s Great
- A true Southern classic that never goes out of style
- Perfect balance of creamy, tangy, and slightly sweet flavors
- Made with simple pantry staples
- Customizable – great with pickles, onions, or celery
- Best served chilled and even better the next day
Ingredients
- 2 pounds (900 g) russet or Yukon gold potatoes
- 3 large eggs, hard-boiled and chopped
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped dill pickles (or sweet relish)
- ¼ cup finely chopped onion
- Paprika for garnish
Instructions
- Boil the potatoes: Peel and cut potatoes into bite-sized cubes. Boil in salted water for about 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
- Combine: Gently fold in potatoes, chopped eggs, pickles, and onion. Stir until everything is coated but not mashed.
- Chill: Cover and refrigerate for at least 1 hour (best overnight).
- Serve: Sprinkle with paprika before serving for that classic Southern look.
Kitchen Equipment Needed
- Large pot
- Mixing bowls
- Whisk
- Rubber spatula
- Knife and cutting board
Storage Tips
Store in an airtight container in the fridge for up to 3 days. Stir gently before serving. Do not freeze, as the mayonnaise base may separate after thawing.
Recipe Variations
- Add crunch: Mix in diced celery or chopped bell pepper.
- Smoky twist: Add crumbled bacon and a hint of smoked paprika.
- Deviled egg style: Use extra mustard and a touch of hot sauce.
FAQ
Can I make it ahead of time?
Absolutely! It tastes even better after chilling overnight.
Can I use Miracle Whip instead of mayo?
Yes, but it’ll add a sweeter flavor — perfect if you like a little tangy-sweet balance.
What kind of potatoes are best?
Russet potatoes give a fluffier texture, while Yukon golds stay creamy and hold their shape.
Conclusion
No Southern gathering is complete without a big bowl of this creamy Southern Potato Salad. It’s a dish that brings people together, filled with familiar flavors and heartwarming memories. Simple, delicious, and timeless — this is comfort food done right.
Enjoy !!!
