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A picnic or cookout would not be complete without this delicious Southern Potato Salad! The easy side dish recipe is a crowd pleasing classic that pairs nicely with just about any entrée — from barbecue to burgers, steak, chicken or ribs!

Bowl of potato salad garnished with parsley and paprika

It’s potluck season, friends! If you’re hosting a group at your house, joining family for a gathering, or just pulling together an easy dinner for your kids, this easy potato salad recipe is sure to be a major hit!

The cool, creamy, and slightly sweet dressing coats tender potatoes, hardboiled eggs, onion, pickle relish and celery for a satisfying dish that’s full of flavor and texture. It’s truly the perfect companion for a juicy cheeseburger straight from the grill!

Overhead shot of potato salad in a blue serving bowl

How to make Southern Potato Salad:

While you need to allow time for this salad to chill in the refrigerator before serving, it’s actually a really simple recipe with just a handful of basic ingredients.

What goes in Southern Potato Salad?

You’ll need:

  • Red potatoes (or another waxy potato)
  • Yellow mustard
  • Sugar
  • Mayonnaise
  • Sweet pickle juice
  • Sweet pickle relish
  • Hardboiled eggs
  • Vidalia onion
  • Celery

First, the potatoes. I like to use either red potatoes or Yukon Gold potatoes. These waxy potatoes hold their shape when cooked and maintain a firm texture in the salad.

Red potatoes to use in southern potato salad recipe

Place the potatoes whole in a pot, cover with cold salted water, and bring to boil. Boil the potatoes for about 15-20 minutes, or until fork tender. Drain the potatoes and allow them to cool.

Boiled red potatoes in colander

Once the potatoes are cool enough to handle, remove the skin and dice into bite-size pieces.

Peeled and diced red potatoes on a cutting board

Next, prepare the dressing by combining mustard, sugar, mayonnaise, sweet pickle juice, salt and pepper in a medium bowl or measuring cup.

Dressing for potato salad in a glass measuring cup

I recommend Duke’s mayonnaise (it’s the BEST!!!), but you can substitute with any mayonnaise that you prefer.

Jar of Duke's mayonnaise

For the sweet pickle juice, I just spoon out a couple of tablespoons of the liquid from a jar of Bread and Butter pickles, which I always have in my fridge. If you prefer a less-sweet dressing, you can use dill pickle juice instead.

Sweet pickle juice from a pick jar

Then it’s just a matter of combining all of your ingredients! Place the diced potatoes in a large mixing bowl, and add the eggs, onion, celery and pickle relish.

Overhead shot of potato salad ingredients in large metal bowl

Pour the dressing over top and toss gently to combine.

Overhead shot of southern potato salad in large mixing bowl with wooden spoon

Store the salad covered in the refrigerator for at least 1-2 hours. This will give it time to chill!

Then garnish with chopped fresh parsley, sliced green onions or a dash of paprika just before serving.

Front shot of southern potato salad in a blue serving bowl

Can I make potato salad in advance?

Yes! You can prepare the salad 1-2 days in ahead. Keep the salad covered in the refrigerator until you’re ready to serve it.

How long will potato salad keep in the refrigerator?

If your potato salad has been sitting out at room temperature (or in the hot summer weather at a picnic) for more than 2 hours, you should discard any leftovers.

Potato salad that has been kept properly chilled will stay fresh in the refrigerator for 3-4 days.

How much potato salad for a crowd?

This recipe yields 6 cups of potato salad, or about 12 (1/2-cup) servings. If you need Southern Potato Salad for 25, I suggest that you double the recipe ingredients. To feed 100 people, multiply the recipe ingredients by 4.

What to serve with Southern Potato Salad:

The options are practically endless, but here are a few great entrées that go well with the salad:

Cook’s Tips and Recipe Variations:

  • Use Yukon Gold potatoes or other waxy potatoes in lieu of the red potatoes.
  • Boil the potatoes whole. Do NOT dice or peel the potatoes before they go in the water. Cutting or dicing the potatoes causes them to release steam while cooking, which will result in a mushier potato.
  • Substitute dill pickle juice and dill pickle relish for the sweet pickles if you prefer a more savory dressing.
  • Add fresh herbs of choice, including chopped fresh chives or chopped fresh dill.
  • If you prefer a potato salad without eggs, simply omit the hardboiled eggs and add an extra potato instead.
  • Stir in some diced pimentos for a colorful Southern addition to the potato salad.
  • Add crispy chopped bacon to the salad for even more flavor.
Bowl of potato salad with parsley and green onions in the background

Other easy salads that you might enjoy:

Bowl of potato salad garnished with parsley and paprika

Southern Potato Salad

Prep: 20 minutes
Cook: 20 minutes
Chilling Time 1 hour
Total: 40 minutes
Servings 12 servings
Calories 267 kcal
A picnic or cookout would not be complete without this delicious Southern Potato Salad! The easy side dish recipe is a crowd pleasing classic!

Ingredients
  

  • 2 lbs. (about 8 medium) red potatoes or Yukon Gold potatoes
  • 2 teaspoons yellow mustard
  • 2 tablespoons sugar
  • 1 ½ cups mayonnaise (I like Duke’s brand)
  • 1 tablespoon sweet pickle juice
  • Salt and pepper, to taste
  • 2 hard boiled eggs, chopped
  • ½ of a sweet Vidalia onion, diced
  • 1 large celery rib, diced
  • 2 tablespoons sweet pickle relish (or sub with dill pickle relish if you prefer)
  • Optional: 3-4 slices of crispy cooked, chopped bacon
  • Garnish: sliced green onions, chopped fresh parsley, or a sprinkle of paprika

Instructions

  • Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
  • In a separate bowl, mix mustard, sugar, mayonnaise and pickle juice. Season with salt and pepper, to taste. Set aside.
  • Place diced potatoes in a large bowl. Add eggs, onion, celery, pickle relish and bacon (if using). Pour dressing over the salad and toss to combine.
  • Chill in the refrigerator for 1-2 hours. Garnish with sliced green onion, fresh parsley, or a dusting of paprika just before serving.

Notes

  • Use Yukon Gold potatoes or other waxy potatoes in lieu of the red potatoes.
  • Boil the potatoes whole. Do NOT dice or peel the potatoes before they go in the water. Cutting or dicing the potatoes causes them to release steam while cooking, which will result in a mushier potato.
  • Substitute dill pickle juice and dill pickle relish for the sweet pickles if you prefer a more savory dressing.
  • Add fresh herbs of choice, including chopped fresh chives or chopped fresh dill.
  • If you prefer a potato salad without eggs, simply omit the hardboiled eggs and add an extra potato instead.
  • Stir in some diced pimentos for a colorful Southern addition to the potato salad.
  • Add crispy chopped bacon to the salad for even more flavor.
Can I make potato salad in advance?
Yes! You can prepare the salad 1-2 days in ahead. Keep the salad covered in the refrigerator until you’re ready to serve it.
How long will potato salad keep in the refrigerator?
If your potato salad has been sitting out at room temperature (or in the hot summer weather at a picnic) for more than 2 hours, you should discard any leftovers.
Potato salad that has been kept properly chilled will stay fresh in the refrigerator for 3-4 days.
How much potato salad for a crowd?
This recipe yields 6 cups of potato salad, or about 12 (1/2-cup) servings. If you need Southern Potato Salad for 25, I suggest that you double the recipe ingredients. To feed 100 people, multiply the recipe ingredients by 4.

Nutrition

Serving: 0.5cupCalories: 267kcalCarbohydrates: 15gProtein: 2gFat: 21gSaturated Fat: 3gCholesterol: 39mgSodium: 250mgPotassium: 366mgFiber: 1gSugar: 4gVitamin A: 95IUVitamin C: 6.8mgCalcium: 15mgIron: 0.8mg
Keyword: Creamy Potato Salad Recipe, Potato Salad Recipe, Southern Potato Salad
Course: Salad
Cuisine: Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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