Easy Southern Potato Salad Recipe

There’s something downright comforting about a bowl of Southern potato salad—creamy, tangy, and loaded with flavor. The tender chunks of potato coated in a rich mayo-mustard dressing with just the right crunch from pickles and onions instantly bring back memories of backyard barbecues and Sunday suppers.

I first learned this recipe from my grandmother, who swore by Duke’s mayo and a heavy hand with the relish. It’s been passed down through the generations, and now it’s my go-to for potlucks, cookouts, and everything in between. The best part? It’s simple, budget-friendly, and absolutely foolproof.

Let me show you why this easy Southern potato salad deserves a spot on your table.

Why You’ll Love This Easy Southern Potato Salad

Get ready to fall in love with a classic side dish that never goes out of style. This potato salad is a Southern staple for a reason—it’s creamy, flavorful, and always a crowd-pleaser.

First off, it’s incredibly easy to make. With just a few basic ingredients and a handful of steps, this dish comes together in under 40 minutes from start to finish. Whether you’re prepping for a summer picnic or a casual weeknight dinner, this recipe won’t let you down.

It’s also budget-friendly, made with ingredients you probably already have on hand—potatoes, mayo, mustard, eggs, and pickles. You can easily double or triple the batch to feed a crowd without breaking the bank.

This potato salad is comfort food at its finest. The creamy dressing, soft potatoes, and burst of tangy crunch from relish and celery create the perfect balance of texture and flavor.

Best of all, it’s incredibly versatile. Serve it warm or cold, pair it with fried chicken or burgers, and tweak the mix-ins to suit your taste buds. Once you try this version, you’ll understand why it’s a staple in Southern homes.

Now that your mouth is probably watering, let’s talk about what goes into making it so delicious.

Ingredients Notes

The beauty of Southern potato salad is in its humble, flavorful ingredients. Each component brings something special to the dish, working together to create a creamy, tangy, and satisfying bite every time.

Russet potatoes are the foundation of this recipe. Their starchy texture soaks up the dressing perfectly, resulting in that melt-in-your-mouth quality. Be sure to peel and chop them into even chunks so they cook at the same rate and don’t fall apart.

Mayonnaise is the creamy base that binds everything together. I’m partial to Duke’s for its tang and richness, but Hellmann’s or any high-quality mayo will do the trick. The key is to use a mayo that isn’t too sweet, so the flavors stay balanced.

Yellow mustard adds the signature Southern zing. Just a few spoonfuls cut through the richness of the mayo and brighten up the whole dish. It’s what gives this potato salad that unmistakable Southern flavor.

Sweet pickle relish is where the magic happens. It gives the salad a hint of sweetness and a bit of crunch, balancing out the creaminess of the potatoes and mayo. Some people prefer chopped dill pickles for a more savory edge, and that works great too.

Hard-boiled eggs make this salad heartier and more traditional. Chopped and folded in, they add protein and that beloved classic texture. I usually mash a couple into the dressing for creaminess, then sprinkle some sliced ones on top for garnish.

You don’t need any fancy tools to make this recipe. A large pot for boiling, a sharp knife, a mixing bowl, and a spoon are really all you need. If you have a potato masher or a pastry cutter, they can help mix the ingredients more evenly without breaking the potatoes too much.

How To Make This Easy Southern Potato Salad

Making Southern potato salad is a simple, rewarding process. It’s all about timing and letting the flavors blend just right.

Start by peeling and chopping your russet potatoes into bite-sized cubes. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Simmer until the potatoes are fork-tender but not falling apart—this usually takes about 10-12 minutes.

While the potatoes cook, prepare your hard-boiled eggs. Place them in a small pot, cover with cold water, and bring to a gentle boil. Once boiling, turn off the heat, cover, and let them sit for 10-12 minutes before transferring to an ice bath. This method makes peeling a breeze.

Once the potatoes are done, drain them well and let them cool slightly. You don’t want them too hot, or they’ll melt the mayo, but a little warmth helps the flavors absorb better. Meanwhile, peel and chop your eggs.

In a large bowl, mix together the mayonnaise, yellow mustard, and sweet pickle relish. Stir in a splash of pickle juice for extra tang if you like. Add some salt, black pepper, and paprika to taste. This creamy dressing should be bold and flavorful—it’ll mellow out once combined with the potatoes.

Gently fold the cooked potatoes and chopped eggs into the dressing. Don’t overmix—you want some chunks to remain for that classic texture. At this point, you can taste and adjust seasoning as needed. Add more mustard for tang, or a touch of sugar if you like it a bit sweeter.

Let the salad chill in the fridge for at least an hour before serving. This helps the flavors come together beautifully. You can garnish with a little extra paprika or a few egg slices on top if you want to dress it up.

From start to finish, this dish takes about 35–40 minutes. It’s a quick prep with a big payoff—and it tastes even better the next day.

Storage Options

This potato salad stores beautifully, making it perfect for leftovers or make-ahead prep. Transfer any leftovers to an airtight container and refrigerate. It will stay fresh for up to 4 days.

If you’re making it in advance for a party or picnic, prepare it the day before and keep it well-covered in the fridge. This gives the flavors time to deepen, and the texture improves too.

While you can technically freeze potato salad, it’s not recommended. The mayo-based dressing tends to separate and the potatoes can become mushy after thawing.

To reheat (if serving warm), place the salad in a microwave-safe dish and heat in short bursts, stirring between each, until just warmed through. Or, let it sit at room temperature for about 30 minutes before serving.

Variations and Substitutions

This classic recipe is flexible enough to make your own, while still staying true to its Southern roots.

If you’re looking to lighten it up, try swapping half the mayo for Greek yogurt or sour cream. You’ll still get that creamy texture with a bit less richness—and a nice tang too.

For a more savory twist, use chopped dill pickles instead of sweet relish. You can even stir in a spoonful of pickle brine to punch up the flavor.

Want a bit of crunch? Add finely diced celery or red bell pepper to the mix. It gives the salad a fresh, crisp bite and a little pop of color.

Prefer a little heat? Try mixing in a dash of hot sauce or a sprinkle of cayenne pepper. You can even use spicy brown mustard in place of yellow for a bolder kick.

This recipe also works great with different potatoes—Yukon golds offer a slightly waxier texture, and red potatoes hold their shape well too. Just be sure to adjust your cooking time accordingly.

Don’t be afraid to experiment and make it your own. Southern potato salad has countless variations, and once you’ve got the base down, the rest is all about what you and your family love.

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