Southern Potato Salad Recipe

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This Southern potato salad recipe is creamy, tangy, and packed with flavor. It’s the perfect side dish for family get-togethers, BBQs, and picnics. Easy to make with simple ingredients, this classic favorite is always a hit at any gathering.

Are you looking for more amazing Side Dishes? Try our Baked Beans, Cafeteria Noodles, or Jalapeno Cornbread.

A bowl of creamy egg salad made with diced eggs and a mayonnaise-based dressing sits on a table. A striped cloth is nearby, along with a bunch of fresh parsley and a carton containing a few whole eggs.

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A classic side dish for any occasion, this homemade potato salad is a must-have during the warmer months. Whether you’re making it for a family reunion or a weeknight dinner, the creamy dressing and tender potatoes create a dish that’s always a hit. It tastes even better the second day, making it a great make-ahead dish.

Close-up of a spoonful of creamy potato salad in a speckled bowl. The salad is made with diced potatoes coated in a yellowish dressing, garnished with paprika and chopped herbs.

 Everyone has their own personal preference when it comes to potato salad. I like to sprinkle a little paprika on top, but my mom never did.

However you serve it, this classic Southern potato salad recipe is a tried-and-true favorite that always disappears fast!

What you’ll love about this Potato Salad Recipe:


  • Easy to Make: Comes together quickly with simple, everyday ingredients.
  • Make-Ahead Dish: Tastes even better the next day, making it great for meal prep.
  • Perfect for Gatherings: Always a hit at BBQs, picnics, and family get-togethers.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Southern Potatoes Salad Recipe:

  • Russet Potatoes
  • Eggs- I like to use 4 hard-boiled eggs, but feel free to use a couple more, or less. 
  • Mayonnaise- Growing up, Mom always used Hellmann’s, and so did I. But I recently discovered Duke’s mayonnaise, and now I love it!
  • Yellow mustard
  • Sweet pickle relish- I love using Mt. Olive sweet relish, but use your favorite brand.
  • Onion- I use yellow onions, but a red onion can be used instead. 
  • Garlic powder, optional
  • Salt
  • Black pepper
  • Paprika for garnish, optional
Top view of ingredients for potato salad arranged on a light surface. Includes russet potatoes, eggs, mayo, sweet relish, chopped onions, paprika, mustard, salt, pepper, and garlic powder, each labeled with text.

INGREDIENT NOTES:

  • Best potatoes: Starchy potatoes like Russets work well for a softer texture, but waxy potatoes like Yukon Gold potatoes or red potatoes hold their shape better.
  • Mayonnaise & Mustard: The classic combination that gives this salad its creamy and tangy base.
  • Eggs: A must-have in any Southern-style potato salad for richness and texture.

HOW TO MAKE POTATO SALAD STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: Peel and dice the potatoes into bite-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and let cool slightly.

Step 2: While the potatoes cook, place the eggs in a small pot of water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain and transfer to an ice bath to cool. Peel and chop the eggs.

Step 3: In a large mixing bowl, whisk together the mayonnaise, mustard, sweet pickle relish, garlic powder, salt, and black pepper to make the dressing.

Six images show potato salad ingredients: chopped potatoes in a bowl, two boiled eggs on a plate, diced eggs in a bowl, a bowl with mayonnaise, mustard, and relish, mixed dressing, and then the final potato salad mixture.

Step 4: Add the cooked potatoes, chopped eggs, and diced onion to the bowl with the dressing. Gently toss to coat everything evenly.

Step 5: Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Step 6: Before serving, sprinkle with paprika for garnish, if desired.

A bowl of creamy potato salad is on a light-colored surface. Nearby are a stack of empty bowls, a spoon, a wooden board with four eggs, and fresh parsley. A gray and white striped cloth napkin is partially visible.

PRO TIP:

For the best texture, let the potatoes cool completely before mixing with the dressing. This helps prevent a watery potato salad and allows the flavors to soak in better!

A bowl of egg salad with diced eggs and creamy dressing is placed on a kitchen counter. A carton of white eggs, a cloth napkin, parsley, and a spoon are nearby. Another bowl of egg salad is in the background.

Storage and Reheating

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.

To Serve: Enjoy chilled straight from the fridge.

To Freeze: Not recommended, as the creamy dressing may separate.

A bowl of creamy potato salad garnished with a sprinkle of paprika. In the background, there are whole eggs in a container and a bowl with more salad. A striped cloth and parsley are nearby on a gray surface.

Additions & Substitutions

ADDITIONS:

  • Celery: Adds a fresh crunch to every bite.
  • Dill Pickles: Swap sweet relish for diced dill pickles for a tangier twist.
  • Olives: Green olives for a salty bite.

SUBSTITUTIONS:

  • Potatoes: Use Yukon Gold for a naturally buttery texture.
  • Onion: Swap white onion for green onions for a milder taste.

FAQs about this Best Potato Salad Recipe:

Russets are great for a soft, creamy texture, while Yukon Gold potatoes or red potatoes hold their shape better.

Yes! Mixing in a spoonful of sour cream with the mayonnaise makes the dressing even creamier and adds a slight tangy flavor. 

A splash of pickle juice or apple cider vinegar brightens up the flavor.

A close-up of a bowl filled with creamy potato salad. The salad has a yellowish hue, indicating a mustard or mayonnaise-based dressing. A striped cloth napkin is partially visible next to the bowl on a grey surface.
A bowl of creamy potato salad garnished with paprika and chopped parsley. The salad is in a speckled bowl, and fresh parsley is displayed beside it.

What Can I Serve with this Southern Potato Salad?

Serve this Potato Salad with fried chicken, BBQ, pork chops, or hot dogs for the perfect meal.

DID YOU MAKE THIS RECIPE?

Five golden stars image.

I’m excited for you to try this Southern Potato Salad Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

A bowl of creamy potato salad with visible chunks of potatoes, served in a white bowl. The dressing is yellowish with herbs. A gray and white striped cloth is nearby, with a partial view of eggs and parsley in the background.

Southern Potato Salad Recipe

Vicky Hadley~Little Chef Within
This Southern potato salad recipe is creamy, tangy, and packed with flavor. It’s the perfect side dish for family get-togethers, BBQs, and picnics
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 416 kcal

Ingredients
  

  • 6 medium Russet potatoes
  • 4 large eggs
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1/4 cup sweet pickle relish
  • 1/4 cup diced onion
  • 1/4 teaspoon garlic powder optional
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika for garnish optional

Instructions
 

  • Peel and dice the potatoes into bite-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and let cool slightly.
  • While the potatoes cook, place the eggs in a small pot of water. Bring to a boil, then reduce the heat to a simmer for 10 minutes. Drain and transfer to an ice bath to cool. Peel and chop the eggs.
  • In a large mixing bowl, whisk together the mayonnaise, mustard, sweet pickle relish, garlic powder, salt, and pepper to make the dressing.
  • Add the cooked potatoes, chopped eggs, and diced onion to the bowl with the dressing. Gently toss to combine, ensuring everything is evenly coated.
  • Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to blend.
  • Before serving, sprinkle with additional paprika for garnish, if desired.

Notes

PRO TIP:
For the best texture, let the potatoes cool completely before mixing with the dressing. This helps prevent a watery potato salad and allows the flavors to soak in better!

Nutrition

Calories: 416kcalCarbohydrates: 37gProtein: 5gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 16mgSodium: 799mgPotassium: 764mgFiber: 3gSugar: 5gVitamin A: 158IUVitamin C: 10mgCalcium: 33mgIron: 2mg
Keyword gluten free, potatoes, sides
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5 from 1 vote

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