Southern Potato Salad Recipe
Southern Potato Salad is the true heart and soul of summer gatherings, carrying a rich, creamy base with pops of tangy pickles and zesty mustard, all wrapped around fork-tender potatoes and eggs. It’s one of those cherished recipes that conjure images of backyard barbecues and family reunions, where every bite is filled with comforting flavors and nostalgia. With a simple, straightforward method and humble ingredients, you’re just a few steps away from creating a dish that will steal the show at any cookout or Sunday supper.

Ingredients You’ll Need
Each ingredient here is perfectly chosen, adding its own personality—whether it’s a burst of tang, a touch of crunch, or creamy richness—to the final bowl. These readily available items work together to create a Southern Potato Salad that’s balanced, flavorful, and irresistibly colorful.
- Russet potatoes: Their fluffy texture soaks up all that creamy dressing, making every forkful comforting and hearty.
- Mayonnaise: The secret to that luscious, classic base—opt for a rich, full-fat mayo for best results.
- Yellow mustard: Adds brightness and that classic Southern zing, giving your salad a lively kick.
- Dill pickles: Bring invigorating tang and just the right amount of crunch; chop them finely for perfect distribution.
- Celery: Adds fresh, crisp texture that balances the creamy components.
- Red onion: Offers a mild, sweet bite and wonderful color contrast throughout the salad.
- Hard-boiled eggs: Classic and essential, they add softness and extra richness to every spoonful.
- Apple cider vinegar: Lifts all the flavors and adds a subtle, appealing tang to the finished salad.
- Paprika: Contributes gentle smokiness and a gorgeous splash of color (plus a little more for that iconic finishing touch).
- Salt: Essential for bringing every flavor into focus; taste and adjust as needed.
- Black pepper: Adds a mellow warmth and a little bit of depth to the dressing.
How to Make Southern Potato Salad
Step 1: Cook the Potatoes
Start by placing your peeled, chopped russet potatoes in a large pot and cover them with cold water. Bringing them to a boil from cold helps them cook more evenly. Once boiling, drop the heat to a simmer and give the potatoes about 10–12 minutes, or until they’re just fork-tender—soft but not falling apart. Drain well and let them cool just a little so they don’t turn the dressing runny.
Step 2: Make the Creamy Dressing
While the potatoes are cooling, grab a large mixing bowl and stir together the mayonnaise, yellow mustard, dill pickles, celery, red onion, apple cider vinegar, paprika, salt, and black pepper. This is where all those vibrant flavors mingle, becoming the creamy backbone of your Southern Potato Salad.
Step 3: Combine Potatoes and Dressing
Add the slightly warm potatoes to your prepared dressing and gently fold everything together. Warm potatoes drink up the flavors without breaking apart, ensuring each bite is saturated with that classic tangy-creamy taste. Take your time with this step—rough mixing can break up the chunks too much.
Step 4: Add the Eggs
Carefully fold in the chopped hard-boiled eggs, which add a lovely soft texture and a bit of richness. Taste the salad and adjust salt or pepper to your liking—a tiny splash more vinegar, a pinch of salt, or extra pickles if you’re feeling bold.
Step 5: Chill Before Serving
Cover your Southern Potato Salad and pop it in the fridge for at least one hour. This cooling time lets the flavors marry and the texture firm up, making for that signature scoopable salad. Right before serving, sprinkle on a touch more paprika for an eye-catching finish.
How to Serve Southern Potato Salad

Garnishes
A sprinkle of paprika right before serving is classic, lending a beautiful, rustic red hue. Some folks love a few thinly sliced green onions or extra chopped pickles on top for color and added freshness. If you’re feeling indulgent, a sprig or two of fresh dill gives it a little extra Southern flair.
Side Dishes
This salad shines alongside barbecue favorites like ribs, fried chicken, pulled pork, and classic grilled burgers. It also pairs beautifully with fresh summer salads, baked beans, and buttered corn on the cob. It’s a star at potlucks thanks to its ability to complement just about anything on the table.
Creative Ways to Present
For a fresh twist, try serving Southern Potato Salad in mason jars for picnics, or pack it into a hollowed-out bell pepper for an edible bowl! You can even scoop it onto mini crostini as a sassy appetizer, or offer individual servings in colorful ramekins for a more upscale, festive feel at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Southern Potato Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days—just give it a gentle stir before serving again, and check the seasoning in case it needs a tiny refresh.
Freezing
It’s not ideal to freeze potato salad because the creamy dressing can separate and the potatoes tend to get a bit mealy after thawing. For truly great taste and texture, enjoy it fresh or make it a day or two ahead for the best results.
Reheating
Southern Potato Salad is at its best served cold or at cool room temperature—no need to reheat! If you’d like it less chilled, just let it sit on the counter for 20 minutes before serving. Avoid microwaving, as it can negatively affect both flavor and texture.
FAQs
What type Side Dish
Russet potatoes are ideal for their creamy, fluffy texture, but you can also use Yukon Golds for a slightly more buttery bite. Just avoid waxy potatoes, as they won’t absorb the dressing as well.
Can I make Southern Potato Salad ahead of time?
Absolutely! Making it a day in advance actually improves the flavor, as the potatoes and eggs absorb more of the delicious, tangy dressing. Store covered in the fridge and give it a quick stir before serving.
How can I make this Southern Potato Salad lighter?
You can swap in part or all of the mayonnaise for light mayo or plain Greek yogurt. Just know the flavor profile will change slightly, but it’ll still be tasty and creamy.
Can I add other vegetables to the salad?
Definitely! Feel free to toss in chopped bell peppers, sweet peas, or even a bit of grated carrot for added crunch and a pop of color. The beauty of Southern Potato Salad is how easily it adapts.
How long will Southern Potato Salad keep in the fridge?
Stored properly in a sealed container, it will stay fresh for up to three days. After that, for both quality and food safety, it’s best to make a new batch.
Final Thoughts
If you’ve been searching for a soul-satisfying and super flavorful side, give this Southern Potato Salad a spot on your table. It’s creamy, tangy, and downright comforting—guaranteed to make any meal a little more memorable. Invite your loved ones to dig in, and don’t be surprised when everyone asks for the recipe!
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Southern Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Southern Potato Salad is a must-have side dish for any gathering. Creamy, tangy, and loaded with flavor, it’s the perfect accompaniment to grilled meats or as part of a picnic spread.
Ingredients
Potato Salad:
- 3 pounds russet potatoes (peeled and cut into chunks)
Dressing:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup dill pickles (finely chopped)
- 1/3 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 4 hard-boiled eggs (chopped)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon paprika (plus more for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Place the peeled and chopped potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until fork-tender. Drain and cool slightly.
- Make Dressing: In a large bowl, combine mayonnaise, mustard, pickles, celery, onion, vinegar, paprika, salt, and pepper.
- Combine: Add warm potatoes to the bowl and fold gently to combine. Stir in chopped eggs. Adjust seasoning to taste.
- Chill: Cover and refrigerate for at least 1 hour. Sprinkle with extra paprika before serving if desired.
Notes
- For a creamier texture, mash a few cooked potatoes.
- You can use sweet relish instead of dill pickles for a sweeter flavor.
- Best served cold; can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg