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Here’s a classic, creamy, and tangy Southern Potato Salad recipe — the kind you’ll find at cookouts, church picnics, and Sunday dinners across the South. It’s made with tender potatoes, hard-boiled eggs, sweet relish, and a seasoned mayo-mustard dressing. Pure comfort food!
🥔 Southern Potato Salad
Creamy, tangy, slightly sweet — a true Southern staple.
✅ Ingredients (Serves 8–10)
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3 lbs russet or Yukon Gold potatoes (about 6–7 medium)
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1 cup mayonnaise (Duke’s preferred in the South!)
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2 tbsp yellow mustard
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½ cup sweet pickle relish
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4 hard-boiled eggs, chopped
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1 small onion, finely diced (optional)
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2 celery stalks, finely diced (optional)
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1 tbsp apple cider vinegar or white vinegar
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1 tsp sugar (optional, but traditional)
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½ tsp garlic powder
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Salt & black pepper, to taste
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Paprika, for garnish
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Optional: extra chopped pickles, green onions, or chopped parsley
🥣 Instructions
1. Cook the Potatoes
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Peel (or leave skin on if you prefer) and cut potatoes into chunks.
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Place in a large pot, cover with cold water, and add a generous pinch of salt.
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Bring to a boil, reduce heat, and simmer for 10–15 minutes, or until fork-tender.
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Drain and let cool slightly.
2. Mix the Dressing
In a large bowl, stir together:
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Mayonnaise
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Mustard
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Relish
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Vinegar
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Sugar (if using)
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Garlic powder
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Salt & pepper
3. Combine Everything
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Gently fold in cooked potatoes, chopped eggs, and any extras like onion or celery.
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Mix until everything is coated — be careful not to mash the potatoes too much.
4. Chill
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Cover and refrigerate at least 2 hours (overnight is best) to let flavors meld.
5. Garnish & Serve
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Before serving, sprinkle with paprika for that classic Southern touch.
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Add extra chopped egg or parsley on top if desired.
🧊 Storage
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Fridge: Store in an airtight container for up to 4 days.
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Not freezer-friendly (the mayo dressing doesn’t freeze well).
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Best served cold or at cool room temperature.
🔄 Tips & Variations
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Duke’s mayonnaise is the Southern go-to for flavor and richness.
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Add a little hot sauce or cajun seasoning for a kick.
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Prefer it chunkier? Keep potato pieces larger and stir gently.
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No relish? Use chopped dill or sweet pickles.
Would you like a deviled egg-inspired version, a mustard-heavy Carolina twist, or a no-mayo (vinegar-based) version next?