There’s nothing more nostalgic than a bowl of Classic Southern Potato Salad sitting on a picnic table or next to the grill at a backyard barbecue. Creamy, tangy, and perfectly seasoned, this is the kind of side dish that instantly feels like home. One bite takes you straight to family cookouts, church potlucks, and summer gatherings where everyone goes back for seconds.
This recipe keeps things traditional and comforting. Tender potatoes are coated in a rich, mayo-based dressing with just the right balance of mustard, relish, and vinegar. Chilled until the flavors meld, this classic Southern potato salad is simple, reliable, and always a crowd favorite.
Why You’ll Love This Recipe
- True Southern classic: Creamy, tangy, and full of familiar flavor
- Perfect make-ahead dish: Tastes even better after chilling
- Potluck favorite: Always disappears fast
- Simple ingredients: Nothing fancy or hard to find
- Easy to customize: Adjust tang, sweetness, or crunch
- Comfort food at its best: Timeless and satisfying
Step-by-Step Instructions
Step 1: Cook the Potatoes
First, place the peeled and chopped potatoes into a large pot and cover them with cold, salted water. Bring to a boil, then cook until fork-tender but still holding their shape.
Step 2: Drain and Cool
Next, drain the potatoes thoroughly and allow them to cool completely. Cooling helps prevent a watery salad and allows the potatoes to absorb flavor.
Step 3: Make the Dressing
While the potatoes cool, whisk together the mayonnaise, mustard, vinegar, and sweet relish in a large bowl until smooth and well combined.
Step 4: Add the Mix-Ins
Then, stir in the finely diced onion, celery, and chopped hard-boiled eggs. Mix gently so everything is evenly distributed.
Step 5: Fold in the Potatoes
Add the cooled potatoes to the bowl. Gently fold them into the dressing until coated, taking care not to mash them.
Step 6: Season to Taste
Season generously with salt and black pepper. Taste and adjust the seasoning as needed.
Step 7: Garnish and Chill
Transfer the potato salad to a serving bowl. Top with sliced hard-boiled eggs and a sprinkle of paprika if desired. Cover and refrigerate until well chilled.
Tips for Best Results
- Don’t overcook the potatoes: They should be tender but not falling apart
- Let the potatoes cool completely: Prevents a watery texture
- Chill before serving: Flavor improves with time
- Season after mixing: Potatoes absorb salt as they sit
- Stir gently: Keeps the salad creamy, not mashed
FAQs
What potatoes are best for Southern potato salad?
Russet potatoes are traditional, but Yukon Golds also work well.
Can I make potato salad the day before?
Yes, it’s even better after chilling overnight.
Why does my potato salad taste bland?
Potatoes need enough salt and time to absorb the dressing.
Can I add extra ingredients?
Absolutely. Bacon, herbs, or a pinch of cayenne are great additions.
How long does potato salad last in the fridge?
It stays fresh for up to four days when stored properly.