Southern Potato Salad is a timeless dish that brings together creamy textures, tangy flavors, and a touch of sweetness, making it a staple in Southern cuisine. It’s the perfect side dish for backyard barbecues, family picnics, Sunday dinners, or any festive gathering.
What sets Southern Potato Salad apart from other variations is the use of hard-boiled eggs, mustard, a touch of relish, and creamy mayonnaise, giving it a well-balanced flavor that’s rich and satisfying. Every Southern cook has their version of this classic, but this recipe captures the authentic heart of Southern cooking – simple ingredients, bold flavors, and plenty of love. Let’s dive into making this mouthwatering dish that everyone will ask for again and again.
Ingredients
- 2 pounds of russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 cup mayonnaise (preferably Duke’s for Southern authenticity)
- 2 tablespoons yellow mustard
- 1/2 cup sweet pickle relish
- 1/3 cup finely chopped red onion or yellow onion
- 1/2 cup chopped celery
- 4 hard-boiled eggs, peeled and chopped (plus 1 more for garnish, optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- Paprika for garnish
- Optional: chopped green onions or parsley for extra color and flavor
Instructions
- Boil the Potatoes
Start by placing the peeled and chopped potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender but not falling apart, about 10 to 12 minutes. Drain and let them cool slightly before mixing. - Prepare the Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, and sugar. Stir until smooth and well blended. This mixture should be creamy with a slight tang and sweetness – the hallmark of Southern-style dressing. - Mix in the Vegetables and Eggs
Add the chopped onions, celery, and hard-boiled eggs to the dressing. Mix gently to incorporate. These add crunch and richness to the dish and enhance both texture and taste. - Fold in the Potatoes
Once the potatoes have cooled a bit (they can be slightly warm), gently fold them into the dressing mixture. Be careful not to mash them – you want chunks of potato in every bite. Stir just enough to coat the potatoes evenly with the dressing. - Season to Taste
Add salt and black pepper to taste. You can adjust the seasoning depending on your preference. Some people like it a bit sweeter, others prefer it with more tang – feel free to add a touch more relish or mustard if needed. - Chill Before Serving
Cover the bowl and refrigerate the salad for at least 2 hours before serving. This allows the flavors to meld together beautifully and gives that signature creamy texture Southern potato salad is known for. - Garnish and Serve
Before serving, top the salad with sliced boiled egg (optional), a sprinkle of paprika for color, and a scattering of chopped parsley or green onions if desired. Serve cold alongside grilled meats, fried chicken, or sandwiches for the perfect Southern meal.
Southern Potato Salad is more than just a side dish – it’s a taste of tradition. With creamy richness, a touch of tang, and that perfect bite of nostalgia, this recipe is sure to become a favorite on your table. Whether you’re cooking for a summer cookout or a cozy Sunday dinner, this dish delivers comfort and flavor in every forkful.