Dinner

Southern Potato Salad Recipe

ByHarper Ellington March 24, 2026March 24, 2026

Introduction

Southern Potato Salad is a classic, creamy side dish perfect for picnics, barbecues, or family dinners. With a tangy dressing and tender potatoes, it’s sure to be a crowd-pleaser.

This image shows a close-up of a creamy potato salad piled in a white bowl, placed on a white marbled surface. The salad has roughly three layers: the base is a thick, pale yellow mixture with a smooth, slightly chunky texture of mashed potatoes mixed with mayonnaise. Scattered throughout are small green pieces of celery and onion chopped finely. On top, there are bright orange sprinkles of paprika and small green onion slices adding color contrast. A half of a hard-boiled egg with a bright yellow yolk and smooth white egg white sits on top near the center. The overall look is creamy with a mix of soft textures and fresh garnishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds Russet potatoes (peeled and cubed)
1 ¼ cups mayonnaise
1 tablespoon yellow mustard
¼ cup pickle relish
½ teaspoon garlic powder
2 teaspoons sugar
2 teaspoons white vinegar
5 hard-boiled eggs (diced)
2 stalks celery (diced)
5 green onions (diced)
Salt & pepper to taste
Paprika

Instructions

Step 1: Boil the peeled and cubed potatoes in salted water until they are fork-tender, about 10 minutes. Drain and allow them to cool completely.
Step 2: In a mixing bowl, whisk together mayonnaise, yellow mustard, pickle relish, garlic powder, sugar, and white vinegar until well combined.
Step 3: Gently fold the cooled potatoes into the dressing mixture along with the diced hard-boiled eggs and celery. Add salt and pepper to taste.
Step 4: Chill the salad in the refrigerator for at least one hour before serving. Optional: garnish with sliced eggs and a sprinkle of paprika.

Tips & Variations

For extra flavor, add a dash of celery seed or a splash of pickle juice to the dressing.
Use Yukon Gold potatoes for a creamier texture and buttery flavor.
Substitute Greek yogurt for half of the mayonnaise for a lighter version.
Chill the salad overnight to let the flavors meld beautifully.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving. It’s best enjoyed chilled, so avoid leaving it out at room temperature for extended periods.

How to Serve

The image shows a close-up of a creamy yellow egg salad served in a white bowl. The salad has soft chunks of boiled egg mixed with a thick, smooth dressing. Bright green chopped scallions are sprinkled evenly across the salad, adding pops of fresh color. The surface of the salad is dusted with a light layer of red paprika, giving it a vibrant, warm hue. A quarter of a boiled egg with a firm white and bright yellow yolk is placed on top, standing out against the creamy texture below. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making it a few hours or even the day before allows the flavors to deepen. Just keep it refrigerated until ready to serve.

What’s the best potato to use for this salad?

Russet potatoes work well for their fluffy texture, but Yukon Gold potatoes offer a creamier, buttery alternative if preferred.