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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 entrĂ©e — 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:

Square side shot of southern potato salad recipe served in a blue ceramic bowl.

Southern Potato Salad

Prep: 20 minutes
Cook: 20 minutes
Chilling Time 2 hours
Total: 40 minutes
Servings 6 servings
Calories 334 kcal
A picnic or cookout would not be complete without this delicious Southern potato salad!

Ingredients
  

  • 2 lbs. (about 4 large or 8 medium) red potatoes or Yukon Gold potatoes
  • Âľ cup mayonnaise (I like Duke’s brand)
  • 1 tablespoon sugar
  • 2 teaspoons yellow mustard
  • 1 teaspoon sweet pickle juice
  • kosher salt and ground black pepper, to taste
  • 2 large hard boiled eggs, chopped
  • 2 green onions, sliced
  • 1 large celery rib, diced
  • 1 tablespoon 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 dash of paprika

Instructions

COOK THE POTATOES

  • Rinse and scrub the potatoes. Place the whole potatoes in a large pot and cover with cold water. Bring to a boil and season the boiling water with a good amount of kosher salt. Cook until the potatoes are fork-tender (about 15-20 minutes for medium-large potatoes or about 10 minutes for small potatoes). Drain; let the potatoes cool. Peel the potatoes and dice them into bite-size pieces.
    Boiling red potatoes in a Dutch oven.

WHISK TOGETHER DRESSING

  • In a separate bowl, whisk together the mayonnaise, sugar, mustard, and pickle juice. Season with salt and pepper to taste. Set aside.
    Whisking mayonnaise dressing for potato salad.

STIR TOGETHER SALAD

  • Place the diced potatoes in a large bowl. Add the eggs, green onions, celery, pickle relish, and bacon (if using).
    Stirring together ingredients for southern potato salad.
  • Pour the dressing over the salad and toss gently to combine.
    Process shot showing how to make a classic southern potato salad recipe in a white bowl.

CHILL AND SERVE

  • Cover and refrigerate the salad for at least 1-2 hours. Garnish with sliced green onion, fresh parsley, or a dusting of paprika just before serving.
    Horizontal image of southern potato salad on a white surface.

Notes

  • Start the potatoes in cold water. This ensures even cooking. If you drop the potatoes into already boiling water, the outside of the potatoes will cook quickly, while the inside will stay hard.
  • Boil the potatoes whole. Do not dice or peel the potatoes before they go in the water. Cutting or dicing them in advance will result in a mushier potato.
  • Don’t overcook the potatoes. The potatoes will take about 15-20 minutes to become fork-tender in the boiling water. If you’re using baby potatoes, they may only require about 10 minutes, so keep a close eye on them — you don’t want to overcook them and end up with mushy potatoes.
  • Allow the potatoes to cool before tossing with the dressing and other ingredients.
  • The potatoes will absorb some of the dressing while the salad chills in the fridge, so you will likely need to add an extra spoonful of mayonnaise right before serving.
  • Sprinkle paprika on top of the salad just before serving. My mom and grandmother have always done this for a colorful touch!

Nutrition

Serving: 1/6 of the recipeCalories: 334kcalCarbohydrates: 27gProtein: 5gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 74mgSodium: 266mgPotassium: 756mgFiber: 3gSugar: 5gVitamin A: 204IUVitamin C: 14mgCalcium: 34mgIron: 1mg
Keyword: Creamy Potato Salad Recipe, old fashioned southern potato salad, Potato Salad Recipe, Southern Potato Salad, southern potato salad recipe
Course: Salad, Side Dish
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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