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Southern Potato Salad Recipe

5 from 58 reviews

Classic Southern Potato Salad is a creamy, tangy, and comforting side dish featuring tender potatoes, hard-boiled eggs, mayonnaise, and sweet relish. Perfectly chilled and full of traditional Southern flavors, this potato salad pairs beautifully with barbecue, fried chicken, or any picnic fare.

Ingredients

Scale

Potatoes

  • 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

Dressing

  • 1 cup mayonnaise
  • 4 hard-boiled eggs, chopped
  • 1/2 cup sweet pickle relish
  • 1 tablespoon yellow mustard (optional for tang)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to simmer until potatoes are tender but not falling apart, about 15-20 minutes. Drain and let cool slightly.
  2. Prepare the Dressing: In a large mixing bowl, combine mayonnaise, chopped hard-boiled eggs, sweet pickle relish, and mustard if using. Stir well to combine and season with salt and pepper to taste.
  3. Mix Potatoes and Dressing: Add the slightly cooled potatoes to the dressing mixture and gently fold together until potatoes are evenly coated.
  4. Chill the Salad: Cover the potato salad with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the salad to firm up.
  5. Serve: Once chilled, give the potato salad a gentle stir and adjust seasoning if necessary. Serve cold as a delicious side dish.

Notes

  • Use Yukon Gold potatoes for a creamier texture, or Russets for a fluffier salad.
  • Chilling the salad overnight improves the flavor.
  • Add chopped celery or onions for extra crunch if desired.
  • Adjust mayonnaise quantity to preference for creaminess.
  • This salad keeps well refrigerated for up to 3 days.

Keywords: Southern Potato Salad, Classic Potato Salad, Mayonnaise Potato Salad, Picnic Side Dish, Potato Salad Recipe