Potato salad is a beloved staple at potlucks, picnics, BBQs, and family gatherings. If you’re looking for a creamy, tangy, and comforting dish that comes together in just 30 minutes, this Southern Potato Salad recipe is the perfect choice.
With simple ingredients and straightforward instructions, you can whip up this crowd-pleaser for any occasion—or even prepare it a day ahead for added convenience. Let’s dive into the recipe!
Why You’ll Love This Recipe
Southern Potato Salad has all the elements of a classic comfort dish: tender potatoes, creamy dressing, crunchy celery, and the perfect balance of tangy and savory flavors. Whether you’re hosting a backyard barbecue or packing a picnic basket, this recipe is guaranteed to delight your guests. Plus, it’s easy to customize based on your personal preferences.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Southern Potato Salad:
- 3 pounds Russet potatoes (about 5 medium potatoes), peeled and cut into 1-inch cubes
- 1 ¼ cups mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup pickle relish
- ½ teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 hard-boiled eggs, diced
- 2 stalks celery, diced
- 5 green onions, diced
- Salt and pepper to taste
- Paprika (optional, for garnish)
Step-by-Step Instructions
- Cook the Potatoes:
Start by placing the diced potatoes in a large pot and covering them with water. Add a couple of teaspoons of salt to the water to season the potatoes as they cook. Bring the water to a boil over medium-high heat and let the potatoes cook until fork-tender, about 10 minutes. Be careful not to overcook them—mushy potatoes can ruin the texture of your salad. Once done, drain the potatoes and set them aside to cool slightly. - Prepare the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, garlic powder, sugar, and white vinegar. Stir everything together until smooth and well blended. This creamy dressing is what gives Southern Potato Salad its signature flavor. - Assemble the Salad:
Add the cooked potatoes to the bowl with the dressing and gently stir to coat the potatoes completely. Be careful not to mash them while mixing. Next, fold in the diced hard-boiled eggs, celery, and green onions for added texture and flavor. - Season and Garnish:
Taste your potato salad and adjust the seasoning with salt and pepper as needed. For an extra touch of color and flavor, you can top the salad with a few sliced hard-boiled eggs and a light sprinkle of paprika. - Chill and Serve:
Cover the bowl tightly and refrigerate the potato salad until you’re ready to serve. For best results, let it chill for at least 1-2 hours to allow the flavors to meld together. You can also prepare it up to 24 hours in advance for ultimate convenience.
Tips for Perfect Potato Salad
- Choose the Right Potatoes: Russet potatoes are ideal for this recipe because they’re starchy and hold their shape well when cooked. However, you can also use Yukon Gold or red potatoes if you prefer a slightly different texture.
- Don’t Overcook the Potatoes: Keep an eye on them as they boil—overcooked potatoes can become mushy and fall apart in the salad.
- Customize to Your Taste: Feel free to adjust the ingredients to suit your preferences. Add more mustard for extra tanginess or swap pickle relish for chopped dill pickles if you prefer a less sweet flavor.
- Refrigerate Before Serving: Chilling the salad allows the flavors to develop fully, making it even more delicious.
Storage Tips
If you have leftovers (though it’s so good, there might not be any!), store them in an airtight container in the refrigerator for up to 3-4 days. Avoid leaving potato salad out at room temperature for extended periods, especially during hot weather.
Nutritional Information
Here’s a quick overview of the nutritional values per serving of this Southern Potato Salad:
- Calories: 438 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 30g (5g saturated fat)
- Cholesterol: 131mg
- Sodium: 383mg
- Potassium: 813mg
- Fiber: 3g
- Sugar: 3g
Note: Nutritional values are approximate and can vary depending on ingredient brands.
Final Thoughts
Southern Potato Salad is more than just a side dish—it’s a comforting classic that brings people together. Whether you’re serving it alongside grilled meats at a summer BBQ or as part of a holiday spread, this recipe is sure to become a favorite in your home.
Give this recipe a try and let us know how it turns out! Don’t forget to customize it to suit your taste buds and share your variations in the comments below. Happy cooking!
PrintSouthern Potato Salad Recipe
Southern Potato Salad is a classic recipe for potlucks, picnics and BBQs. It’s creamy, tangy and ready in 30 minutes, or make it a day ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- 3 pounds Russet potatoes (about 5 medium potatoes), peeled and cut into 1-inch cubes
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
- 5 Hard boiled eggs, diced
- 2 Stalks celery, diced
- 5 Green onions, diced
- Salt & pepper to taste
- Paprika for garnish
Instructions
1. Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
2. Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
3. In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
4. Add potatoes and stir to coat completely.
5. Fold in eggs, celery and green onions.
6. Taste and add salt and pepper as desired.
7. If desired, top with a few sliced eggs and a sprinkle of paprika.
Notes
Feel free to adjust any of the ingredients for the potato or the dressing.
Keep refrigerated until ready to serve, and make ahead up to 24 hours in advance.
Store covered in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 438
- Sugar: 3g
- Sodium: 383mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 131mg
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