Easy southern potato salad combines potatoes, celery, green onions, pickle relish, and hard-boiled eggs in a creamy mayonnaise-based dressing with a touch of mustard.
This delicious potato salad is the perfect side dish for all your barbecued and grilled entrees. It is so good with grilled chicken breasts, turkey burgers, oven-baked ribs, and Southern baked beans.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potatoes: You can make this potato salad with Yukon Gold potatoes or red potatoes, as they hold together better because they are waxy potatoes. You can use Russet Potatoes, but they will break down a little more. Some people prefer that.
- Mayonnaise: I prefer Duke’s mayonnaise
- Hardboiled eggs: See below about steaming eggs.
- Pickle relish: If you prefer the flavor of dill pickle relish, use it instead of the sweet pickle relish. For added flavor, add a splash of pickle juice.
- Paprika: regular or smoked
How to Make Southern Potato Salad
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, peel the potatoes and cut them into cubes. Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil and cook for 10-15 minutes or until fork tender. Drain them in a colander and let them cool a bit while you make the dressing.
In a large mixing bowl, whisk together the mayo, yellow mustard, and apple cider vinegar. Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies into the dressing. Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.
Preparation Tips
- I like to peel the potatoes, but it is not a must with Yukon Golds and Red Potatoes because their skins are thinner, and they cook up more tenderly.
- You can also boil whole potatoes and use your fingers to remove the skins gently.
- When sprinkling with paprika, add it to your hand, pinch small amounts with your fingers, and sprinkle the salad. If you use the spice shaker, it can quickly become too much.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Make Those Eggs Easy to Peel
I learned the secret to making perfectly perfect hard-boiled eggs every time. I discovered this a couple of years ago and have never looked back. The key is to steam the eggs, not hard-boil them. Bring a large pot of water to boil with a steamer basket in it.
Add the eggs to the steamer basket, cover, and steam large eggs for 15 minutes. Plunge the eggs into cool water to stop the cooking process and to make them cool enough to handle. They are perfectly cooked every time, and the peels practically fall off them.
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Classic Southern Potato Salad Recipe
Ingredients
- 3 lbs Yukon Gold peeled and cut into bite-size pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- ¼ cup sweet pickle relish
- 4 hardboiled eggs peeled and chopped
- 2 ribs celery chopped
- ⅓ cup chopped green onions
- kosher salt to taste
- fresh ground black pepper to taste
- Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork tender. Drain them in a colander and let them cool a bit.
- In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing.
- Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.
Notes
- I like to peel the potatoes, but it is not a must with Yukon Golds and Red Potatoes because their skins are thinner, and they cook up more tenderly.
- You can also boil whole potatoes and use your fingers to remove the skins gently.
- When sprinkling with paprika, add it to your hand, pinch small amounts with your fingers, and sprinkle the salad. If you use the spice shaker, it can quickly become too much.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
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Ana
This potato salad was a hit! The creamy dressing with a touch of sweetness was perfect. It’s definitely a keeper for summer potlucks!
Angela Campos
This recipe is so delicious! It was easy to make and the family loved it. I can’t wait to make it again!!
Beth Pierce
Thank you, Angela!
Mimi
Looks so good! I am going to try this recipe with sweet pickle relish!
Beth Pierce
Thanks, Mimi! Enjoy!
Amy
This is one of the best and easiest side dishes, perfect for pairing with your favorite steak or grilled chicken. Your recipe is outstanding and one of my family’s favorites.
Beth Pierce
Thank you, Amy! So glad that they like it!
Molly Kumar
This was super easy to make and everyone loved it at home. The taste was absolutely delicious and will be a goto recipe now.
Beth Pierce
Thank you, Molly! So glad that you enjoyed it!
Michelle
Probably the best potato salad I’ve made! It tasted a lot like my Grandmother’s. Thank you so much!
Beth Pierce
My pleasure, Michelle!
Cara
Really yummy! I’m not too crazy about pickles so I went lighter on the relish. But overall this was easy to make and leftovers tasted good too
Beth Pierce
Thank you, Cara! I am so happy that you liked the potato salad.
Mrs Reynolds
A very good recipe – expected something a little sweeter for “southern” style potato salad, Thank you for sharing – it’s a good salad!
Clara
Wow! This was really delicious. It had been a while since we had potato salad. We loved it and was perfect with your oven baked ribs. I am so looking forward to enjoying this through out the spring and summer. Thank you for sharing the recipe and the tips.
Beth Pierce
That is fabulous, Clara! I am so happy that you all love the potato salad recipe,
Sammie
This was absolutely mouth-watering! The potato salad was the perfect combination of fresh and rich flavors. It complemented my grilled burgers wonderfully. Thanks for the great potato salad recipe.
Beth Pierce
You are most welcome, Sammie!