Easy Southern Potato Salad Recipe

There’s something deeply comforting about a big bowl of creamy Southern potato salad chilling in the fridge, just waiting to steal the spotlight at your next cookout. With its tangy dressing, tender potatoes, and crunchy pops of flavor, this classic dish brings the perfect balance of bold and familiar.

this Recipe

This version holds a special place in my heart. It’s based on the one my grandmother used to make for every family reunion, right down to the sweet pickle relish and a sprinkle of paprika on top. It’s quick, easy, and always a hit—whether served at a summer BBQ or packed into a weekday lunch.

Let’s dive into why this Easy Southern Potato Salad will become a staple in your kitchen, too.

Why You’ll Love This Easy Southern Potato Salad Recipe

Get ready to meet your go-to side dish for everything from Sunday dinners to backyard BBQs. This Southern potato salad hits all the right notes—creamy, tangy, hearty, and loaded with nostalgic flavor.

First off, it's incredibly simple to make. You don’t need any fancy ingredients or complicated steps—just a handful of pantry staples and a little love. It’s the kind of recipe you can whip up in under 30 minutes (not including chill time), perfect for when you need something fast but flavorful.

This dish is also incredibly budget-friendly. Using affordable ingredients like potatoes, eggs, and mayonnaise, it serves a crowd without stretching your wallet. You likely already have most of the ingredients on hand, making it an ideal last-minute option.

One of the things I love most is its make-ahead magic. Potato salad tastes even better after a few hours in the fridge as the flavors have time to meld. It’s the ideal dish to prepare ahead of time for potlucks, parties, or just a no-fuss dinner side.

And let’s not forget its wide appeal. This recipe is family-friendly, kid-approved, and endlessly customizable. Whether you like yours with extra mustard or prefer it on the sweeter side, this potato salad is easy to tweak to your taste.

Now that your appetite’s whetted, let’s talk about what makes this salad so delicious.

Ingredients Notes

The beauty of this potato salad lies in its simplicity. Each ingredient brings something to the table—flavor, texture, or that unmistakable Southern charm.

Russet potatoes are the traditional choice here, and for good reason. Their starchy texture helps absorb the dressing beautifully, creating that smooth, creamy base. Just be sure not to overcook them—you want them tender, not mushy.

Mayonnaise is the heart of the dressing. I always use Duke’s for that classic Southern flavor, but any good-quality mayo will do the trick. It gives the salad its rich, velvety texture and helps hold everything together.

Yellow mustard adds a zippy tang that balances the richness of the mayo. It’s what gives Southern potato salad its signature kick—and that golden yellow hue we all recognize. A little goes a long way, but it’s essential for that authentic taste.

Sweet pickle relish brings just the right amount of sweetness and crunch. It offsets the acidity of the mustard and adds those little pops of flavor that make each bite interesting. Don’t skip it—it’s one of the keys to that nostalgic Southern flavor.

Hard-boiled eggs provide extra creaminess and substance. I like to chop them up finely so they blend in seamlessly, but feel free to leave a few chunks for texture. A little sprinkle of paprika on top not only looks pretty, but adds a subtle warmth to finish it off.

For equipment, you’ll need a large pot to boil the potatoes, a mixing bowl, and a rubber spatula or wooden spoon to fold everything together gently. That’s it—minimal fuss for maximum flavor.

How To Make This Easy Southern Potato Salad

Making Southern potato salad is a straightforward process that rewards you with flavor in every bite. Here’s how it all comes together.

Start by peeling and chopping your russet potatoes into bite-sized chunks. Boil them in salted water until they’re just fork-tender—about 10 to 12 minutes. Drain them well and spread them out on a baking sheet to cool slightly. This helps prevent them from becoming too soft and allows any excess moisture to evaporate.

While the potatoes are cooling, go ahead and peel and chop your hard-boiled eggs. I usually boil them at the same time as the potatoes to save time. Once cooled, dice them into small pieces and set aside.

In a large mixing bowl, combine your mayonnaise, yellow mustard, sweet pickle relish, a pinch of salt, black pepper, and a little splash of vinegar (apple cider or white both work). This creates your creamy, tangy dressing. Stir it until smooth and well blended.

Next, gently fold in the warm potatoes and chopped eggs into the dressing. Be careful not to overmix—you want the potatoes to stay intact while still absorbing all that flavor. Taste and adjust the seasoning as needed. Some folks like to add a touch more relish or a dash of hot sauce for a bit of heat.

Cover the bowl and chill the salad for at least an hour before serving, though I highly recommend letting it rest in the fridge for a few hours or even overnight. The flavors deepen and meld beautifully over time.

Total prep and cook time comes to around 30 minutes, with additional time for chilling. The result? A creamy, crave-worthy potato salad that tastes like summer in every bite.

Storage Options

Southern potato salad stores beautifully, which is part of what makes it such a great make-ahead dish.

Once prepared, transfer the salad into an airtight container and keep it refrigerated. It will stay fresh for up to 4 days. In fact, the flavor improves the next day, making it an ideal dish to prep ahead for parties or meal planning.

If you’re serving this at a picnic or outdoor event, be mindful of the temperature. Because of the mayonnaise and eggs, potato salad shouldn’t sit out at room temperature for more than 2 hours—or 1 hour if it’s particularly hot outside.

Freezing is not recommended for this recipe. The mayo-based dressing tends to separate when thawed, and the texture of the potatoes can become grainy.

To reheat (if you prefer it warm, though traditionally it’s served cold), microwave a single portion for 15-20 seconds. Just be aware that warming may slightly alter the texture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. You can tweak it to suit your taste, dietary needs, or just use what you’ve got on hand.

For a tangier version, try using Dijon mustard instead of yellow mustard. It adds a slightly sharper, more complex flavor without overpowering the dish.

If you prefer a bit of crunch, fold in some diced celery or red onion. Just a handful adds texture and a fresh bite that contrasts nicely with the creaminess of the dressing.

Trying to cut back on mayo? Swap half of it with sour cream or Greek yogurt. You’ll still get that luscious texture, with a bit more tang and fewer calories.

Not a fan of sweet pickles? Use dill relish instead for a more savory flavor profile. Some folks even add a dash of pickle juice to the dressing for extra punch.

Want to make it heartier? Add crispy crumbled bacon or even a bit of chopped ham. It’s a great way to turn a side dish into a satisfying lunch.

No matter how you tweak it, this Southern potato salad has a solid base that’s delicious on its own and flexible enough to suit your cravings. So don’t be afraid to play around—your perfect version is just a few tweaks away.

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