Easy Southern Potato Salad Recipe

There’s something downright comforting about a big bowl of creamy Southern potato salad on a warm day. The tender chunks of potato, tangy dressing, and subtle crunch from celery and onions bring a perfect balance of flavor and texture that tastes like home.

I grew up eating this at nearly every family gathering—funerals, church picnics, summer BBQs. My grandma had a knack for keeping it simple but flavorful, and now, I’m carrying on that tradition with a few tweaks of my own. It’s quick, budget-friendly, and always a hit with the crowd.

Whether you’re feeding your family on a weeknight or prepping a side dish for the next potluck, this potato salad is a guaranteed favorite. Let’s dive in!

Why You’ll Love This Easy Southern Potato Salad

This isn’t your average deli counter potato salad—this version is loaded with classic Southern flavor and made to please even the pickiest eaters.

It’s ridiculously easy to make. Boil the potatoes, mix the dressing, stir it all together. That’s it. No fancy tools, no complicated steps—just real ingredients coming together in under 45 minutes.

Perfect for meal prep or gatherings. This recipe actually gets better after a few hours in the fridge, which makes it the perfect make-ahead side. I usually make it the night before a BBQ, and it’s always the first bowl to go empty.

Budget-friendly and pantry-ready. Most of the ingredients—like mayonnaise, mustard, eggs, and pickles—are probably already in your kitchen. A bag of potatoes is cheap and feeds a crowd, so this dish is perfect for stretching your grocery budget.

Customizable for any taste. Want it tangier? Add more mustard. Don’t like pickles? Leave ‘em out. This recipe is easy to adapt to your family’s preferences without losing its Southern soul.

Once you’ve tasted this version, you’ll never go back to store-bought again.

Ingredients Notes

This potato salad keeps things traditional, but each ingredient is chosen for maximum flavor and texture. Let’s take a closer look at what makes it shine.

Russet potatoes are the star of the show. They’re starchy and fluffy, making them ideal for soaking up all the creamy dressing. Be sure not to overcook them—just until fork-tender—so they hold their shape when tossed.

Mayonnaise is what brings that rich, creamy base. I always go for Duke’s or Hellmann’s for that authentic Southern flavor. It’s worth the name-brand splurge here. If you prefer a lighter salad, you can sub in part of the mayo for plain Greek yogurt or sour cream.

Yellow mustard adds a subtle tang and bright color that sets Southern potato salad apart. Don’t skip this ingredient—it brings a necessary depth that balances the richness of the mayo.

Hard-boiled eggs are another Southern essential. They add protein and a slight richness that makes this salad feel more satisfying. Chop them fine or leave them chunky, depending on your texture preferences.

Sweet pickle relish gives just the right amount of sweetness and crunch. You can swap in finely diced dill pickles if you prefer a less sweet version. And don’t forget the celery and red onion—they add a fresh, crisp bite that breaks up the creaminess.

As for equipment, all you’ll need is a large pot to boil your potatoes and a sturdy mixing bowl. A potato masher or fork helps if you like a slightly mashed texture, but it’s optional.

How To Make This Easy Southern Potato Salad

Making this recipe is as straightforward as it gets—perfect for beginners or anyone looking to whip up a nostalgic dish in a pinch.

Start by peeling and cutting your potatoes into evenly sized chunks. This helps them cook at the same rate and prevents some pieces from falling apart while others stay raw. Boil them in salted water until just fork-tender—about 10–12 minutes. Drain them well and let them cool slightly.

While the potatoes are boiling, you can prepare your hard-boiled eggs. I like to boil them for 10 minutes, then transfer to an ice bath to cool quickly. Once they’re cooled, peel and chop them.

In a large bowl, mix together the mayonnaise, mustard, pickle relish, and a splash of pickle juice if you like extra tang. Add a pinch of salt, black pepper, and just a touch of paprika for color. Stir until smooth and creamy.

Gently fold the cooled potatoes into the dressing. Be careful not to overmix—you want the potatoes to hold their shape. Add in the chopped eggs, celery, and onion, and fold everything together until well coated.

Taste and adjust your seasoning—this is your chance to make it just right. Some people add a sprinkle of sugar, a splash of vinegar, or even a dash of hot sauce at this stage. Cover and chill for at least 1 hour before serving so the flavors can mingle.

From start to finish, this recipe takes around 45 minutes, including cooling time. The longer it chills, the better it tastes!

Storage Options

This Southern potato salad stores beautifully, making it a fantastic make-ahead option for parties, picnics, or weekday lunches.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, and it tastes even better on day two.

If you’re preparing this dish ahead of time for an event, I recommend making it the night before. Just give it a quick stir before serving to redistribute the dressing and freshen it up.

Freezing is not recommended, as the mayo-based dressing can separate and turn grainy once thawed.

To reheat? Actually, don’t! This dish is meant to be served cold or at room temperature. If it’s been in the fridge for a while, just let it sit out for about 15 minutes before serving.

Variations and Substitutions

One of the best things about Southern potato salad is how forgiving and customizable it is. Here are a few fun twists to try:

For a tangier version, swap the sweet pickle relish for dill relish or chopped dill pickles. Add a splash of vinegar or a few chopped capers for even more zing.

If you like a little heat, try adding a dash of hot sauce or a spoonful of diced jalapeños to the mix. It adds just the right kick without overpowering the classic flavor.

You can lighten it up by replacing half the mayonnaise with Greek yogurt or sour cream. It’s still creamy but has a slight tang and fewer calories.

Not a fan of eggs? Just leave them out! The salad still holds up beautifully without them, especially if you bump up the celery for crunch.

You can even toss in extras like crumbled bacon, chopped green onions, or shredded cheddar cheese for a heartier twist. Just keep the base recipe simple and build from there.

Feel free to make it your own—the beauty of this dish is how easily it adapts to your family’s taste.

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