Easy Southern Potato Salad Recipe

There's something unmistakably comforting about a big bowl of Southern potato salad. Creamy, tangy, and speckled with crunchy bits of pickle and celery, it’s the kind of dish that steals the spotlight at any barbecue, picnic, or Sunday supper.

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I first learned to make this classic from my grandmother, who swore by Duke’s mayo and a heavy hand with the mustard. Over the years, I’ve fine-tuned it into a recipe that’s as easy to prepare as it is crowd-pleasing—ideal for busy weeknights or large family gatherings.

Let's dive into why this Southern staple is a must-have in your recipe collection.

Why You'll Love This Easy Southern Potato Salad

Get ready to fall in love with a side dish that’s as nostalgic as it is irresistible. This Easy Southern Potato Salad brings that down-home flavor to your table with minimal fuss.

First of all, this recipe is incredibly simple to make. With just a handful of pantry and fridge staples, you can have this salad chilling in the fridge in under 30 minutes. No fancy ingredients, no complicated techniques—just honest, delicious food.

It’s also budget-friendly. Potatoes are one of the most affordable vegetables around, and the rest of the ingredients—like eggs, mustard, and mayonnaise—are likely already in your kitchen.

Another huge plus is how make-ahead friendly it is. In fact, it tastes even better after a few hours in the fridge, when the flavors have had a chance to meld. That means you can prepare it the night before and check one big item off your to-do list.

And finally, this recipe is easily customizable. Whether you prefer sweet pickles over dill, or want to sneak in a bit of bacon or green onion, it’s flexible enough to fit your personal taste or whatever’s on hand.

Let’s take a closer look at the ingredients that make this salad so unforgettable.

Ingredients Notes

The beauty of this Southern potato salad lies in its simplicity. Each ingredient has a job to do, working together to create that signature creamy, tangy, slightly sweet flavor profile that defines the dish.

Yukon Gold potatoes are my go-to for this recipe. Their naturally buttery flavor and tender texture make them ideal for soaking up all that creamy dressing without turning mushy. If you can’t find Yukon Gold, red potatoes are a great substitute—they hold their shape well and don’t require peeling.

Hard-boiled eggs are a key player in classic Southern potato salad. They add richness, body, and a bit of texture that balances perfectly with the potatoes. I like to chop mine finely so they blend smoothly into the salad.

Mayonnaise provides the creamy base of the dressing. I recommend using a high-quality mayo like Duke’s or Hellmann’s for the best flavor. If you’re watching calories or want a lighter version, you can sub half the mayo with plain Greek yogurt—just be aware the tang will increase.

Yellow mustard brings that iconic Southern zing. It cuts through the creaminess and wakes everything up. Don’t skip it—this is what separates Southern potato salad from other versions. A tablespoon or two is plenty, but feel free to adjust based on your taste.

Sweet relish and diced celery offer both crunch and contrast. The relish adds a touch of sweetness, while the celery adds freshness and texture. Together, they keep the salad from feeling too heavy or one-note.

As for tools, you’ll need a large pot for boiling, a mixing bowl, and a sharp knife for chopping. A potato masher is optional but useful if you like your salad on the smoother side.

How To Make This Easy Southern Potato Salad

Making this Southern potato salad is a straightforward process that comes together in just a few steps. You’ll be amazed at how quickly it goes once you get your potatoes boiling.

Start by washing and dicing your potatoes into even, bite-sized chunks. No need to peel them if you’re using Yukon Golds or reds—the skins add extra flavor and a rustic texture. Boil the diced potatoes in salted water until just tender, about 10-12 minutes. Drain and let them cool slightly while you prep the other ingredients.

While the potatoes are cooking, hard-boil your eggs. Place them in a small saucepan, cover with cold water, bring to a boil, then remove from heat and let sit, covered, for 12 minutes. Transfer to an ice bath, then peel and chop once cool.

In a large bowl, stir together the mayonnaise, mustard, sweet relish, a pinch of salt, and black pepper. This is your dressing base. Give it a taste—you can always adjust the seasoning or add a splash of pickle juice if you like it a bit more tangy.

Add your chopped eggs, celery, and slightly cooled potatoes to the bowl. Gently fold everything together, taking care not to over-mix and turn the potatoes into mush. You want a nice mix of creamy and chunky.

Once mixed, cover the bowl and refrigerate for at least an hour before serving. This gives the flavors time to meld. If you’re in a hurry, a quick 30-minute chill will still work, but the longer it rests, the better it gets.

From start to finish, you’re looking at about 35 minutes total, with just a few dirty dishes to clean up. It’s an easy win for any gathering.

Storage Options

One of the best things about this potato salad is how well it stores. It’s the perfect make-ahead side for parties, potlucks, or weekly meal prep.

Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 4 days, though it’s freshest within the first two. Just give it a stir before serving to redistribute the dressing.

If you’re prepping it a day or two in advance, you may want to hold back a bit of the dressing and stir it in just before serving. This keeps everything extra creamy.

Freezing is not recommended for this recipe. The mayonnaise-based dressing can separate and become watery after thawing, which affects both texture and flavor.

To reheat? You really don’t need to. Southern potato salad is traditionally served chilled or at room temperature. But if you prefer it slightly warm, a few seconds in the microwave on a low setting will do the trick—just don’t overdo it.

Variations and Substitutions

One of the best things about potato salad is how endlessly customizable it is. Think of this version as a starting point—there are so many delicious directions you can take it.

For a spicier kick, try swapping yellow mustard for Creole mustard or adding a dash of hot sauce to the dressing. You can even sprinkle in a little cayenne or smoked paprika for extra depth.

If you prefer a sweeter flavor, use sweet pickles or bread-and-butter pickles instead of dill. Chopped red bell pepper can also add a gentle sweetness and vibrant color.

Want to go extra Southern? Stir in some crumbled crispy bacon or diced country ham for added saltiness and texture. A touch of chopped green onion or chives can elevate the flavor and give it a little freshness.

To make it egg-free, just leave out the boiled eggs and maybe add some extra relish or even diced avocado for creaminess. This is great for those with allergies or dietary preferences.

Don’t be afraid to experiment. Whether you're trying to clean out the fridge or cater to different tastes, this potato salad is incredibly forgiving—and always delicious.

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