Easy Southern Potato Salad Recipe

There’s something about a bowl of creamy Southern potato salad that instantly makes you feel at home. With its tangy zip, velvety texture, and the perfect balance of tender potatoes and crunchy bits, this dish is a staple at picnics, cookouts, and Sunday suppers all across the South.

this Recipe

My grandma used to make this by the gallon for every family reunion. She’d stand in her tiny kitchen, folding everything together with her worn wooden spoon, always taste-testing along the way. Now, whenever I make it, I can hear her telling me, “Don’t skimp on the mustard.” This version is just like hers – easy, classic, and full of Southern charm.

Let’s dive into what makes this potato salad so beloved.

Why You'll Love This Easy Southern Potato Salad Recipe

Get ready to fall head over heels for this creamy, comforting classic. This potato salad hits all the right notes – it’s tangy, savory, and just a little sweet, with the perfect amount of crunch in every bite.

First, it’s truly easy to make. You only need a handful of basic ingredients and about 30 minutes to get it prepped and ready. Perfect for last-minute gatherings or weeknight dinners when you need a hearty side dish fast.

It’s also incredibly budget-friendly. Russet potatoes, eggs, mayo, and pantry staples are all you need. Feeding a crowd? This dish stretches beautifully without stretching your wallet.

The flavor is everything. It has that distinct Southern twang thanks to yellow mustard and dill relish, balanced by the creaminess of mayonnaise and the earthiness of boiled eggs. It’s the kind of side dish that disappears quickly at potlucks.

And perhaps best of all, it’s versatile. Serve it warm, chilled, or somewhere in between. You can even make it a day ahead – it gets better after sitting in the fridge overnight as all the flavors meld together.

Now that you're hooked, let’s take a closer look at the simple ingredients that make this recipe shine.

Ingredients Notes

The beauty of this Southern potato salad is in its simplicity. You don’t need anything fancy – just a few humble ingredients that come together to create a dish full of flavor and comfort.

Russet potatoes are the foundation here. Their fluffy, starchy texture makes them ideal for absorbing all that delicious dressing without falling apart. Be sure to peel and cube them before boiling – they should be fork-tender but not mushy.

Hard-boiled eggs add richness and body to the salad. Chop them up and fold them in for that classic Southern touch. The yolks help thicken the dressing slightly, while the whites offer a bit of bite.

Mayonnaise is your creamy base. Use a good-quality mayo for best results. It should be smooth and rich, creating that silky texture that binds everything together. If you’re feeling extra Southern, Duke’s mayonnaise is the gold standard.

Yellow mustard gives this salad its signature tang. Don’t be shy with it – a couple tablespoons really brighten up the flavor. Combined with the mayo, it creates that familiar pale yellow color we all associate with Southern-style potato salad.

Dill pickle relish is what sets this version apart. It adds just the right amount of acidity and crunch, breaking up the creaminess and keeping the salad balanced. Sweet relish works too if you prefer a milder, sweeter profile.

For tools, all you really need is a large pot for boiling the potatoes, a bowl for the eggs, and a sturdy mixing bowl to bring everything together. A potato masher can be helpful if you like your salad on the smoother side.

How To Make This Easy Southern Potato Salad

Making Southern potato salad from scratch is easier than you think – and so satisfying. Here’s how to make it the old-fashioned way, just like Grandma used to.

Start by peeling and cubing your russet potatoes, then drop them into a pot of salted water. Bring it to a boil and cook the potatoes until they’re just fork-tender, usually about 10 to 12 minutes. You want them cooked through but not falling apart.

While the potatoes are boiling, place your eggs in a separate pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for about 10-12 minutes. Transfer them to an ice bath to cool quickly before peeling.

Once the potatoes are done, drain them well and let them cool for 5–10 minutes. It’s okay if they’re still a little warm – that actually helps the dressing soak in more. Transfer them to your large mixing bowl.

Peel and chop the boiled eggs, then add them to the bowl with the potatoes. Follow with a generous scoop of mayonnaise, a couple tablespoons of yellow mustard, and a few spoonfuls of dill relish. Season with salt, pepper, and a dash of paprika if you like a little color.

Gently fold everything together until the potatoes are coated and the eggs are well distributed. Don’t overmix – you want some chunks for texture. Taste and adjust the seasoning as needed.

This whole process takes around 30–40 minutes, start to finish. Once assembled, you can serve it warm, but it tastes even better after chilling in the fridge for an hour or more.

Storage Options

Potato salad keeps beautifully, which makes it a great make-ahead dish. Store it in an airtight container in the refrigerator for up to 4 days. It’s perfect for prepping the night before a cookout or potluck.

If you’re serving it outdoors, be sure to keep it chilled. Place the bowl over ice to keep it safe at picnics or tailgates. Avoid letting it sit at room temperature for more than two hours, especially on hot days.

Freezing isn’t recommended for this dish – the texture of the mayo and potatoes changes too much once thawed. For best results, stick to fridge storage.

To reheat, if you prefer it warm, just spoon out a portion and microwave in short bursts, stirring between each one. That said, most people enjoy it cold or at room temperature.

Variations and Substitutions

This classic recipe is a fantastic base, and you can tweak it in lots of fun and tasty ways to suit your crowd or your pantry.

Want to lighten things up? Swap some or all of the mayonnaise for Greek yogurt or sour cream. It keeps the creaminess while cutting some of the fat – and adds a little tang of its own.

Not a fan of mustard? You can scale it back or leave it out entirely. Try adding a splash of apple cider vinegar instead for a milder acidity that still perks up the flavor.

For a heartier salad, mix in some crispy crumbled bacon or chopped celery. Both add a satisfying crunch and an extra layer of flavor.

If you like a little heat, stir in some finely chopped jalapeños or a sprinkle of cayenne pepper. A dash of hot sauce can also add that Southern kick.

And don’t be afraid to get creative with your herbs. A little chopped dill, chives, or parsley on top can brighten everything up and make it look as good as it tastes.

No matter how you make it, the key is to taste as you go and find the balance that works for you. That’s the beauty of home cooking – you get to make it your own.

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