Southern Potato Salad Recipe

ByElena Hart July 16, 2026July 16, 2026

Introduction

Southern Potato Salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. This rich and tangy salad combines tender potatoes with a flavorful dressing and crunchy veggies for a well-loved comfort food.

A clear glass bowl filled with creamy yellow potato salad mixed with small cubes of potato, topped with halved boiled eggs placed around and in the middle, dusted with bright red paprika powder, and sprinkled with finely chopped green chives, all set on a white marbled surface with a red cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds medium Russet potatoes
1 cup mayonnaise

¼ cup yellow mustard
2 teaspoons apple cider vinegar

2 teaspoons sugar
½ teaspoon onion powder

¼ cup sweet pickle relish
1 stalk celery, chopped
½ sweet onion, chopped

4 hard boiled eggs (3 chopped, 1 sliced)
Paprika, for garnish

Instructions

Step 1: Cut each potato in half and place them in a large pot. Cover with about 1 inch of water.

Step 2: Add 2 teaspoons of salt to the water. Bring to a simmer and cook for 20 minutes, or until the potatoes are tender when pierced with a fork. Drain well.
Step 3: Let the potatoes cool, then peel off and discard the skins.
Step 4: Transfer the potatoes to a large bowl and cut into bite-sized pieces using a knife.

Step 5: In a small bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. Pour this dressing over the potatoes and stir well to coat.
Step 6: Add the sweet pickle relish, chopped celery, chopped sweet onion, and the chopped hard boiled eggs. Mix gently to combine. Season with salt and pepper to taste.
Step 7: Arrange the sliced hard boiled egg on top of the salad and sprinkle with paprika. Cover with plastic wrap and refrigerate for at least 4 hours before serving to allow flavors to meld.

Tips & Variations

For a tangier flavor, increase the apple cider vinegar slightly or add a splash of pickle juice.
Use Yukon Gold potatoes for a creamier texture and less peeling hassle.
Add chopped fresh herbs like dill or parsley for a fresh twist.

Substitute yellow mustard with Dijon for a more robust mustard flavor.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra relish or mayonnaise if it seems dry. It’s best enjoyed chilled but can be brought to room temperature for about 15 minutes prior to serving.

How to Serve

A clear bowl filled with a thick layer of creamy yellow potato salad, mixed with chunks that show a soft texture, topped with several halved hard-boiled eggs placed evenly around the surface. The eggs have bright white edges and soft yellow yolks dusted lightly with red paprika powder. Finely chopped green chives are scattered generously over the top, adding a fresh contrast to the creamy potato and eggs. The bowl is set on a red cloth with a white marbled surface underneath, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, this salad benefits from resting at least 4 hours in the fridge, making it a great make-ahead dish. Preparing it the day before enhances the flavor.

What type of potatoes work best for Southern potato salad?

Russet potatoes are traditional and hold their shape well, but Yukon Golds offer a creamier texture and require less peeling if you prefer a softer salad.