This Southern-style potato salad is the one people ask about at every cookout! Creamy and tangy, with hard-boiled eggs, sweet pickle relish, and a hint of yellow mustard, it hits every note of the classic you grew up with. Make it the day before and it’s even better by the time it hits the table!
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Before You Get Started
A few quick tips to keep in mind for the perfect Southern-style potato salad:
⇢ Use waxy potatoes, not russets. Red potatoes and Yukon Golds hold their shape after boiling. Russets are too starchy and will turn mushy when you toss them with the dressing.
⇢ Drain and cool before mixing. Warm potatoes will break down in the dressing and make the salad watery and heavy. Let them cool until you can handle them comfortably before peeling and dicing.
⇢ Plan for at least 1-2 hours of chill time. The flavors come together as it rests, and the texture firms up in the fridge. Making it the night before is even better.
How to Make Southern Potato Salad
The process is simple: boil the potatoes, make the dressing, fold everything together, and chill. The only hard part is the waiting!
Step 1: Boil the Potatoes
Start the potatoes in a large pot of cold, salted water (not boiling water). This helps them cook evenly from the inside out. Bring to a boil and cook until fork-tender, about 15-20 minutes, depending on size. Very small potatoes may be ready closer to 10 minutes, so start checking early.
Drain thoroughly and let them cool just until you can handle them without burning your hands. The potatoes should pierce easily with a fork but still hold their shape, not fall apart.
Step 2: Peel and Dice the Potatoes
Once the potatoes are cool enough to handle, peel off the skins. They should slip off easily at this point, and waiting until they’re cooled helps prevent the potatoes from breaking apart.
Dice into bite-size pieces, about ¾ to 1 inch, and transfer them to a large bowl as you go. Don’t let them sit out too long before adding the dressing, or they will discolor.
⇢ If you prefer a more rustic salad, you can leave the skins on, especially with red potatoes, just give them a good scrub before cooking.
Step 3: Make the Dressing and Fold Together
In the same large bowl, stir together the mayonnaise, mustard, and relish until smooth. This creates a base that coats everything evenly.
Add the diced potatoes, chopped eggs, green onions, and celery, then fold gently to combine.
⇢ Take your time here. Stirring too aggressively will break down the potatoes and give you a mashed texture instead of those nice chunks.
Season with salt and pepper, then taste and adjust as needed.
Sweet relish is the traditional Southern choice, but dill relish or finely chopped pickles works just as well if you prefer a tangier, less sweet flavor. Start with a smaller amount and add more to suit your taste.
Step 4: Chill Before Serving
Cover the bowl and refrigerate for at least 1-2 hours before serving. This gives the flavors time to come together and lets the dressing soak into the potatoes.
Before serving, give the salad a gentle stir and add some extra mayonnaise if it seems dry. Finish with a light sprinkle of paprika over the top for that classic Southern touch.
If you can make it a day ahead, even better. The flavor and texture only improve after a night in the fridge.
What Goes Well With This
This is a classic cookout side that pairs with just about any grilled or smoked main: burgers, ribs, fried chicken, pulled pork, you name it. It fits equally well on an Easter table alongside ham or at a summer potluck.
Round Out the Spread
Storage, Make-Ahead, and Food Safety
- Make ahead: The salad is best made 1-2 days in advance (the flavors come together as it chills).
- Storage: Keep potato salad in an airtight container in the fridge for 3-4 days.
- Before serving: Refresh the salad by stirring in extra mayo if the salad has thickened up in the fridge.
- Freezing: Not recommended. Mayo-based dressings and potatoes don’t hold up when thawed.
- Food safety: Do not leave potato salad sitting out at room temperature (or in warm outdoor temperatures) for more than 2 hours. Discard any leftovers that have sat out longer.
Frequently Asked Questions
What kind of potatoes are best for Southern potato salad?
Waxy varieties like red potatoes and Yukon Gold potatoes hold their shape and work best in potato salad. Avoid high-starch russet potatoes, which fall apart more easily.
Why is my potato salad watery?
There are two main causes. First, your potatoes were not fully cooled or drained before you mixed together the salad (residual heat melts the dressing). Second, there was excess liquid from the relish or eggs. Chilling the salad firms everything up, and be sure to drain your relish if it’s very wet. Add extra mayo after chilling, only if it’s needed.
What can I use instead of mayo?
Any substitution that you choose will affect the taste and texture of the salad. That said, you can try Greek yogurt (which is lighter and much tangier), a half-and-half blend of mayo and sour cream (this works well!), or avocado mayo.
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Watch How to Make It
Southern Potato Salad
Ingredients
- 2 lbs. red potatoes or Yukon Gold potatoes
- ½ cup mayonnaise (plus more as needed)
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 2 hard-boiled eggs, chopped
- 2 green onions, sliced
- 1 celery rib, finely diced
- Kosher salt and ground black pepper, to taste
- Paprika, for garnish
Instructions
- Rinse and scrub the potatoes. Place them whole in a large pot and cover with cold water. Bring to a boil, add a generous pinch of salt, and cook until fork-tender, about 15-20 minutes. Very small potatoes may be done in 10 minutes. Drain well and let cool until you can handle them comfortably.
- Peel the potatoes and dice into bite-size pieces, about ¾ to 1-inch. Transfer to a large bowl.
- In the same bowl, stir together the mayonnaise, mustard, and relish. Gently fold in the potatoes, eggs, green onions, and celery. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1-2 hours before serving. Before serving, taste and stir in a little extra mayo if the salad has thickened up.
- Sprinkle paprika over the top just before serving.
Notes
- Potatoes: Red potatoes and Yukon Golds are ideal. They’re waxy and hold their shape well after boiling. Avoid russet potatoes, which are high in starch and tend to fall apart.
- Start in cold water: Place the potatoes in cold water before bringing to a boil for more even cooking. Don’t drop them into already-boiling water.
- Salt the water: Season the cooking water well. It’s the only opportunity to season the potatoes from the inside out.
- Cool completely before mixing: Mixing warm potatoes with the dressing makes the salad watery and heavy. Let them cool until comfortable to handle.
- Relish: Sweet pickle relish is the classic Southern choice. Dill pickle relish (or finely chopped dill pickles) works well if you prefer a more savory, less sweet flavor. Start at the lower end of the range and adjust to taste.
- Make ahead: This salad is best made at least 1-2 hours in advance, or even the day before. The flavors meld and the texture firms up beautifully as it chills.
- Before serving: The potatoes absorb the dressing as the salad sits. Stir in a spoonful more mayo before serving if needed to loosen it up.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Food safety: Do not leave potato salad out at room temperature for more than 2 hours. Discard any portions that have been sitting out longer, especially in warm weather.
- Freezing: Not recommended. Mayo-based dressings separate and turn watery when thawed.
Southern potato salad with only 20 minutes prep – love quick classic sides! Perfect for BBQs. I support my balanced eating with NuviaLab Sugar Control (https://drkelkarhospital.com/nuvialab-sugar-control/) for stable energy. Making this for next gathering!