Southern Potato Salad Recipe

There’s something about a big bowl of Southern Potato Salad that instantly brings back memories of backyard barbecues and family reunions. Creamy, tangy, and loaded with tender potatoes and just the right amount of crunch, this dish is a staple at any Southern gathering.

this Recipe

I first learned how to make this recipe from my grandmother, who insisted that the key to a perfect potato salad was in the balance of mayo, mustard, and a splash of pickle juice. Over the years, I’ve tweaked it just a bit to suit our tastes, but the heart of the recipe remains the same—comforting, flavorful, and always a crowd-pleaser. Let me show you why it’s the one dish that never has leftovers.

Why You’ll Love This Southern Potato Salad

Get ready to fall in love with this classic dish all over again. This Southern Potato Salad is everything you want in a side—rich, creamy, and packed with bold flavor.

First off, it’s incredibly easy to make. With just a few basic ingredients and a bit of chopping and stirring, you’ll have a dish that tastes like it came straight from grandma’s kitchen. No fancy equipment or hard-to-find ingredients required.

It’s perfect for feeding a crowd. Whether you’re headed to a potluck, planning a picnic, or just making Sunday dinner, this recipe scales beautifully. It also pairs well with just about everything—grilled meats, fried chicken, sandwiches, you name it.

The flavor is deeply nostalgic and comforting. The combination of mayonnaise, yellow mustard, and tangy dill pickle juice gives it that unmistakable Southern zip, while chopped hard-boiled eggs and celery add richness and crunch.

And don’t worry—this version is budget-friendly too. You can whip up a big batch using affordable pantry staples, and it stores beautifully if you need to prep ahead.

Once you make this once, it’ll quickly become your go-to for every cookout and family get-together.

Ingredients Notes

The beauty of Southern Potato Salad lies in its humble ingredients. Each one plays a unique role in creating that signature flavor and texture that everyone knows and loves.

Potatoes are the star of the show, and for this recipe, I highly recommend using Yukon Gold or red potatoes. They hold their shape well when boiled and have a naturally creamy texture that works perfectly in potato salad. Make sure to boil them just until fork-tender—you want them soft, but not falling apart.

Mayonnaise is what gives the salad its creamy base. A full-fat, good-quality mayo like Duke’s or Hellmann’s will give you the best flavor. Avoid low-fat versions, as they tend to be watery and can make the salad soggy over time.

Yellow mustard adds that signature tang and a subtle bite that sets Southern-style potato salad apart from other regional varieties. Just a couple of tablespoons go a long way in balancing the richness of the mayo.

Hard-boiled eggs bring both texture and richness. I usually dice up three large eggs and fold them in gently so you get bits of egg in every bite. If you're a fan of a little extra eggy goodness, feel free to add one or two more.

Celery and dill pickles provide the perfect crunch and a briny contrast to the creamy dressing. I prefer dill pickles over sweet ones for that bright, vinegary snap, but you can swap them out if you like a sweeter finish.

You don’t need any fancy tools to pull this together—just a large pot for boiling, a sturdy mixing bowl, and a sharp knife. If you’re making this for a party, a chilled serving dish helps keep it cool outdoors.

How To Make This Southern Potato Salad

Making this Southern Potato Salad is a simple process that comes together in just a few key steps. Here’s exactly how I do it, along with a few helpful tips to make sure it turns out perfect every time.

Start by washing and chopping your potatoes into bite-sized chunks. You can peel them if you like, but I often leave the skins on for a little extra texture. Boil them in salted water until they’re just tender—this usually takes about 10 to 12 minutes. Be careful not to overcook them; mushy potatoes can make the salad gloopy.

While the potatoes are cooking, you can hard-boil your eggs. I like to start them in cold water, bring them to a boil, then let them sit covered off the heat for 10-12 minutes before plunging them into an ice bath. Once cooled, peel and chop them into small pieces.

Next, it’s time to make the dressing. In a large mixing bowl, combine your mayonnaise, yellow mustard, a splash of pickle juice, and a dash of salt and black pepper. Stir it together until smooth and creamy. This is where all the flavor starts to come together.

Drain your potatoes and let them cool for about 10 minutes. You want them warm, not hot, so they soak up that delicious dressing without falling apart. Once they’ve cooled slightly, gently fold them into the dressing, followed by the chopped eggs, celery, and pickles. Be careful not to overmix—you want the pieces to stay intact.

Give everything a taste and adjust the seasoning as needed. I usually add a bit more salt, a few extra cracks of pepper, and sometimes an extra spoonful of pickle juice for brightness. Then cover the bowl and chill it in the fridge for at least an hour, preferably longer. The flavors only get better with time.

From start to finish, you’re looking at about 40 minutes of hands-on time. Let it chill for another hour or two, and it’s ready to go. The result is creamy, flavorful, and guaranteed to disappear fast.

Storage Options

Southern Potato Salad stores beautifully, making it ideal for make-ahead meals and next-day leftovers.

If you’re prepping ahead, store the potato salad in an airtight container in the refrigerator. It’ll keep well for up to 4 days, and I honestly think it tastes even better on day two once all the flavors have had time to mingle.

If you're serving it outdoors, be mindful of the temperature. Since it contains mayonnaise and eggs, it should be kept chilled. Try to keep it on ice or in a cooler if it’s going to sit out for more than an hour.

Freezing isn’t recommended for potato salad, as the texture of the potatoes and the mayo-based dressing can become grainy and watery once thawed. This one’s best enjoyed fresh or refrigerated.

To reheat (if you must), scoop out the portion you want and let it sit at room temperature for about 20–30 minutes. While it’s traditionally served cold, it’s also surprisingly tasty at room temp—just don’t microwave it!

Variations and Substitutions

This recipe is incredibly adaptable, and that’s part of what makes it so beloved across generations. You can tweak it to suit your taste or switch it up with what you have on hand.

If you’re not a fan of mustard, try using just a small spoonful or substituting with Dijon for a milder, more complex flavor. You can also leave it out entirely and rely on a little extra pickle juice for that tangy bite.

For a slightly healthier twist, swap half the mayonnaise for plain Greek yogurt. It keeps the salad creamy while adding a bit of protein and a nice tang of its own.

Want more texture? Try adding finely chopped red onion, green onions, or even a handful of chopped fresh herbs like parsley or dill. They add a pop of color and freshness that brightens the whole dish.

Looking for a spicy kick? A dash of hot sauce or a sprinkle of paprika on top can elevate the flavor without overpowering it. Some folks even stir in a bit of chopped jalapeño for a little heat.

And of course, you can always toss in crispy crumbled bacon for a smoky, salty touch that takes it over the top. There are no wrong answers here—just your own perfect version.

No matter how you mix it up, this Southern Potato Salad is meant to be shared, savored, and passed around with love. So don’t be afraid to make it your own and enjoy every creamy, tangy bite.

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