There’s something about Southern potato salad that just hits different. It’s creamy, a little tangy, a little sweet, and packed with everything that makes comfort food what it is.
Every cook in the South has their version, but this one is straight out of the “bring this to the barbecue” playbook. It’s the kind you grew up with — no fancy twists, no experiments — just the real-deal stuff that shows up in foil-covered bowls at every cookout, reunion, and holiday spread.
If you’ve ever had that one relative whose potato salad disappeared first, this is probably why. It’s rich without being heavy, holds up well in the fridge, and honestly gets even better the next day.
Ingredients You’ll Need
- 3 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
- 4 large eggs (hard-boiled and peeled)
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ¾ teaspoon salt (plus more for boiling potatoes)
- ½ teaspoon black pepper
- ½ teaspoon paprika (plus more for garnish)
- ½ cup finely chopped celery
- ⅓ cup finely chopped red or yellow onion
Getting the Potatoes Right (Don’t Skip This)
The potatoes are the backbone of this recipe, so don’t rush this part. Start with peeled, chunked potatoes — roughly 1½ to 2-inch pieces. Yukon Golds are creamier, while Russets soak up more dressing. Either works, but don’t mix them.
Toss them into a big pot of cold water with a generous handful of salt. Bring them up to a boil, then drop the heat and simmer until fork-tender — usually around 10 to 12 minutes.
Don’t overcook them into mush. You want them tender enough to break with a fork but still holding their shape. Drain them well and let them cool for 10–15 minutes. While they cool, they’ll steam off some of that excess water, which keeps your salad from getting watery later.
The Eggs Matter More Than You Think
Eggs aren’t just a topping in Southern potato salad — they’re part of the flavor. Hard boil them, peel them, and chop them up. I usually go for a rough dice.
You want some bigger bits and some crumbly pieces throughout. The yolks blend into the dressing a little, making it extra rich and velvety.
If you’re short on time, boil the eggs while the potatoes cook. Just set a separate pot on the back burner and you’re good to go.
The Dressing: Creamy, Tangy, Slightly Sweet
This is where things come together. In a mixing bowl, stir together the mayo, yellow mustard, sweet relish, apple cider vinegar, sugar, salt, pepper, and paprika. It should taste bold but balanced. You’re aiming for creamy with a little zing and that classic Southern sweetness.
Some people like it heavier on mustard, others go hard on the relish — it’s flexible. But the balance in this version is that middle-ground Southern classic that tends to please everyone at the table.
Once your dressing’s mixed, fold in the chopped onions and celery. Those two ingredients are key. They give crunch and sharpness to balance all that creamy potato goodness. If you’re using chopped dill pickles, add them here too.
Mixing It All Together Without Making Mash
Here’s the trick to keeping the texture just right: don’t mix everything like you’re trying to stir cake batter. Grab a big bowl, add your cooled potatoes and chopped eggs, then pour the dressing over the top.
Use a large spoon or rubber spatula and gently fold it all together. You want to coat everything, but don’t break the potatoes up too much. It’s okay if a few pieces mash slightly — actually, it’s better that way.
It helps the dressing cling and gives you that creamy texture Southern potato salad is known for.
Once everything’s mixed, taste it. Seriously, taste it. Need more salt? A splash more vinegar? Adjust it now, before you chill it.
Chill It (Trust Me, It’s Better Cold)
Southern potato salad needs fridge time. Cover the bowl and let it chill for at least 2 hours, but honestly? Overnight is ideal. The flavors meld, the texture sets, and you get that familiar cold, creamy bite that makes it so satisfying.
Right before serving, sprinkle the top with a little extra paprika for color. You can also top it with a few slices of hard-boiled egg or a handful of chopped parsley or green onion if you’re trying to impress.
When to Serve (Hint: Always)
This is the kind of dish that goes with everything. Grilled ribs? Perfect. Fried chicken? Absolutely. Pulled pork sandwiches? Don’t even ask. It’s a must at summer cookouts, but it works year-round.
Bring it to Thanksgiving, Sunday dinner, or just make it on a random Tuesday because you want something familiar and filling.
It also holds up great in the fridge for 3 to 4 days, which means you can make it ahead of time or live off the leftovers for a bit.
My Take After Making This a Hundred Times
I’ve made versions with Dijon mustard, sour cream, Greek yogurt — you name it. But nothing beats the old-school classic: yellow mustard, mayo, sweet relish, and that little hit of vinegar. It’s not trying to be fancy, but it ends up being the most popular dish on the table every time.
The celery and onion give it texture, the relish brings in sweetness, and the mustard ties it all together. If you grew up in the South, this probably tastes like someone’s kitchen you loved. If you didn’t, well — now’s your chance.
Just one tip: if you’re taking this to a gathering, go ahead and double the recipe. People always go back for seconds, and there’s never enough left.
