Growing up in Georgia, summer gatherings always meant potato salad on the table. My grandmother made it the way everyone in town expected-creamy, tangy, and a little sweet. To this day, I can't think of a cookout without southern potato salad right beside the grilled chicken and ribs.
It's a dish that takes simple ingredients and turns them into something comforting and familiar. Every family has their own twist, and this version stays true to tradition while being easy enough for weeknight dinners too.
If you love side dishes that bring people back for seconds, you should also try my classic coleslaw - it pairs perfectly with barbecue.
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ingredients you'll need
- 3 lbs yukon gold potatoes
- 6 hard-boiled eggs
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon finely diced dill pickles or relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon white sugar
- 1 teaspoon celery seed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- dash of paprika
step-by-step instructions
cook the potatoes
Wash and quarter the potatoes.
Bring a large pot of salted water to a boil. Add the potatoes and cook until very tender, about 10-12 minutes. Drain and let cool slightly.
make the dressing
In a medium bowl, stir together the mayonnaise, mustard, diced dill pickles (or relish), apple cider vinegar, sugar, celery seed, salt, and black pepper.
mix everything together
Slice 5 of the hard-boiled eggs. In a large mixing bowl, combine the cooked potatoes, sliced eggs, and dressing. Gently fold until everything is coated.
chill and garnish
Refrigerate the salad for at least 3 hours before serving. Top with the remaining sliced hard-boiled egg and a sprinkle of paprika, dill, or dried parsley.
make-ahead tips
This salad tastes even better the next day, so feel free to prepare it ahead. Store in an airtight container in the fridge and keep it cold until ready to serve.
substitutions and variations
- Swap Yukon gold for red potatoes if that's what you have.
- Use dill relish for a stronger tang or sweet relish for a milder bite.
- Add celery or chopped onions if you like extra crunch.
- Lighten it up by using half mayonnaise and half Greek yogurt.
storage
Keep leftovers in the fridge for up to 3 days. Don't leave it out longer than 2 hours at room temperature (or 1 hour if it's hot outside).
serving ideas
Southern potato salad is a true crowd-pleaser. It's perfect for backyard barbecues, church picnics, or holiday tables. Serve it with:
- grilled chicken or pork
- pulled pork sandwiches
- hamburgers and hot dogs
faq
what makes southern potato salad different?
It has a creamy mayonnaise dressing, mustard, hard-boiled eggs, and a little sweetness from sugar or relish.
can i make it ahead?
Yes! In fact, it tastes better after a few hours in the fridge because the flavors blend together.
what's the best potato to use?
Yukon golds or red potatoes work best since they hold their shape but stay creamy.
how do i keep it from drying out?
Dress the potatoes while they're still warm, and if it looks dry before serving, stir in a little extra mayonnaise.
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Print📖 Recipe
Southern Potato Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus chilling
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
- Diet: Vegetarian
Description
Growing up in Georgia, summer gatherings always meant potato salad on the table. My grandmother made it the way everyone in town expected-creamy, tangy, and a little sweet. This version stays true to tradition while being easy enough for weeknight dinners too.
Ingredients
- 3 lbs Yukon gold potatoes
- 6 hard-boiled eggs
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon finely diced dill pickles or relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon white sugar
- 1 teaspoon celery seed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Dash of paprika
Instructions
- Wash and quarter the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook until very tender, about 10-12 minutes. Drain and let cool slightly.
- In a medium bowl, stir together the mayonnaise, mustard, diced dill pickles (or relish), apple cider vinegar, sugar, celery seed, salt, and black pepper.
- Slice 5 of the hard-boiled eggs. In a large mixing bowl, combine the cooked potatoes, sliced eggs, and dressing. Gently fold until everything is coated.
- Refrigerate the salad for at least 3 hours before serving. Top with the remaining sliced hard-boiled egg and a sprinkle of paprika, dill, or dried parsley.
Notes
This salad tastes even better the next day, so feel free to prepare it ahead. Store in an airtight container in the fridge for up to 3 days. Don't leave it out longer than 2 hours at room temperature (or 1 hour if it's hot outside).
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg
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