Nothing says Southern comfort quite like a creamy, tangy potato salad. This classic recipe brings together tender chunks of potato, crisp celery, and perfectly boiled eggs in a rich, mayonnaise-based dressing that’s brightened with pickle relish and a touch of mustard.
Passed down through generations of Southern kitchens, this potato salad strikes the perfect balance between creamy and chunky textures, making it an ideal companion for everything from backyard barbecues to Sunday suppers.
Why You’ll Love This
- Make-ahead friendly – tastes even better the next day
- Simple, everyday ingredients you probably have on hand
- Creamy, satisfying texture with the perfect amount of crunch
- Easily customizable to your family’s taste preferences
- Travels well for potlucks and picnics
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup celery, finely diced
- 1/3 cup onion, finely diced
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- Paprika for garnish
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes.
- Meanwhile, place eggs in a separate pot, cover with water, and boil for 10 minutes. Transfer to an ice bath.
- Drain potatoes and let cool for 15 minutes.
- Peel and chop the eggs.
- In a large bowl, mix mayonnaise, mustard, and pickle relish.
- Add cooled potatoes, eggs, celery, and onion to the dressing.
- Season with celery salt and pepper, then gently fold everything together.
- Sprinkle with paprika and chill for at least 2 hours before serving.
Tips & Variations
- Don’t overcook the potatoes – they should be tender but still hold their shape
- For extra tang, add a splash of apple cider vinegar to the dressing
- Swap sweet pickle relish for dill pickle relish if preferred
- Add crumbled bacon or fresh herbs for extra flavor
- Let the potato salad come to room temperature for 15 minutes before serving
Serving Suggestions
Serve this Southern potato salad alongside grilled meats, fried chicken, or hamburgers. It’s perfect for summer cookouts and pairs beautifully with coleslaw, baked beans, or fresh corn on the cob.
Notes
- Stores well in an airtight container for up to 4 days
- For food safety, don’t leave at room temperature for more than 2 hours
- Can be made up to 24 hours in advance
FAQs
Can I leave the eggs out?
Yes, though they’re traditional in Southern potato salad, you can omit them for a vegetarian version.
Why are my potatoes falling apart?
You may have overcooked them or cut them too small. Aim for 1-inch cubes and test frequently while boiling.
Can I use light mayonnaise?
Yes, though full-fat mayonnaise provides the best texture and flavor.
How do I prevent my potato salad from being too dry?
If it seems dry after chilling, simply stir in a little extra mayonnaise before serving.
SOUTHERN POTATO SALAD
Recipe by Full Recipe
Nothing says Southern comfort quite like a creamy, tangy potato salad. This classic recipe brings together tender chunks of potato, crisp celery, and perfectly
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup celery, finely diced
- 1/3 cup onion, finely diced
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- Paprika for garnish
Steps
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes.
- Meanwhile, place eggs in a separate pot, cover with water, and boil for 10 minutes. Transfer to an ice bath.
- Drain potatoes and let cool for 15 minutes.
- Peel and chop the eggs.
- In a large bowl, mix mayonnaise, mustard, and pickle relish.
- Add cooled potatoes, eggs, celery, and onion to the dressing.
- Season with celery salt and pepper, then gently fold everything together.
- Sprinkle with paprika and chill for at least 2 hours before serving.
Notes
- Stores well in an airtight container for up to 4 days
- For food safety, don't leave at room temperature for more than 2 hours
- Can be made up to 24 hours in advance
