Name: Southern Potato Salad Recipe
Cook time: 30 min
Total time: 30 min
Ingredients: 4 large Russet potatoes; 2 large Eggs; ¾ cup Mayonnaise; 1 tablespoon Yellow mustard ((sub 1 teaspoon mustard powder)); ¼ cup Red onion (diced); ¼ cup Celery (diced); 2 tablespoons (Sweet pickle relish); 2 teaspoons Seasoned salt; 1 teaspoon Cajun seasoning (optional but recommended); 1 teaspoon Garlic powder; 1 teaspoon Paprika (save a pinch to garnish); ½ teaspoon Black pepper

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This Southern potato salad recipe is a classic, creamy mix of mayo, mustard, and sweet relish. It’s packed with boiled eggs, crisp celery, and served chilled, making it the perfect addition to any cookout or holiday gathering.

Want to try another delicious potato salad recipe? Try my Loaded Baked Potato Salad next.

a bowl of southern potato salad garnished with sliced boiled eggs

Is it really a cookout without a Southern potato salad? In my Black Southern household, the answer is definitely no! This recipe is the perfect balance of sweet, tangy, and creamy flavors we all love.

Potato salad is a soul food staple. Whether it’s for a summer barbecue or a Sunday dinner, this is a go-to recipe that’s easy to whip up.

a bowl of southern potato salad garnished with sliced boiled eggs beside plates and forks

Why you will love this Southern Potato Salad Recipe:

A Family Favorite! This recipe is a staple at any summer barbecue, Thanksgiving table, or potluck. Bring it to your next gathering or celebration and you’ll be the VIP!

Easy! With just a few simple steps, you can create a dish that’s both flavorful and comforting. This is perfect for when you’re short on time but still want to impress.

Amazing Texture and Flavor! The creamy base combined with the crunch of fresh veggies and the tang of mustard and relish makes every bite irresistible.

What is Southern Potato Salad?

Southern potato salad is an old-fashioned side dish with many variations depending on family traditions and preferences. It’s mainly characterized by a creamy base of mayonnaise and mustard, along with sweet pickle relish and hard-boiled eggs.

A sprinkle of paprika on top gives it a pop of color and a hint of spice. While some enjoy it at room temperature, it’s often served chilled.

Ingredients for Southern Potato Salad Recipe

To make a Southern-style potato salad recipe, you will need the following ingredients:

Russet potatoes: I always go for Russet potatoes because they’re starchy and give that perfect creamy texture once boiled. I peel them for a smoother finish and dice them into large cubes so they cook quickly without falling apart.
Eggs: Two large hard-boiled eggs add richness and texture to the salad. You can slice them for garnish or dice them to mix right in, depending on your preference.
Mayonnaise: I prefer a good-quality mayo for that smooth, creamy base—Duke’s is my go-to for that true Southern flavor, but any rich mayo will work.
Yellow mustard: The yellow mustard adds both flavor and a nice pop of color. If you don’t have any on hand, you can sub in 1 teaspoon of mustard powder for a similar tang.
Veggies: The diced red onion and celery bring in the perfect crunch and a bit of sharpness that balances out the creaminess of the mayo.
Sweet pickle relish: This adds the sweet and tangy note that really defines Southern potato salad.
Seasoning: I keep it flavorful with seasoned salt, garlic powder, black pepper, and paprika, and I highly recommend Cajun seasoning for a little extra kick.

overhead view of ingredients for souther potato salad recipe

How to Make Southern Potato Salad

First, I peel and cut the potatoes into large cubes, about 2 inches each. I place them in a large pot, then gently add the eggs into the same pot. After that, I cover everything with water.

overhead view of diced potatoes and two large eggs in a pot filled with water

Bring the pot to a boil over medium-high heat. After about 10 minutes, I remove the eggs and transfer them to an ice bath (basically a bowl filled with ice water) to stop them from cooking further. I continue boiling the potatoes for another 5-7 minutes, or until they’re fork-tender. Once they’re tender, I drain the water and set the potatoes aside to cool.

a tong holding a cubed boiled potato over a pot

While the potatoes are cooling, I peel the boiled eggs. If I’m adding them on top as a garnish, I slice them; if I’m mixing them in, I dice them up.

Now, I add the cooled potatoes to a large bowl. If I’m mixing the eggs into the salad, I toss in the diced eggs at this point. Then, I add in the mayonnaise, yellow mustard, red onion, celery, sweet pickle relish, seasoned salt, Cajun seasoning (if I’m using it), garlic powder, paprika, and black pepper.

southern potato salad ingredients unmixed in a bowl with 2 boiled eggs beside it

Using a large spoon, I gently mix everything until well combined, but I like to keep some chunks of potato so the texture isn’t too smooth. Once everything’s mixed, I lay the sliced eggs on top (if I haven’t mixed them in) and sprinkle a pinch of paprika over the salad for garnish.

Finally, I cover the bowl and refrigerate it for at least 30 minutes before digging in. Enjoy!

Tips and Variations

Cut the potatoes into evenly sized cubes so they cook uniformly and hold their shape.
Boil the eggs and potatoes in the same pot to save time, but remember to remove the eggs after 10 minutes.
Make sure to let the potatoes cool completely before adding the mayo and mustard. This helps the dressing stay creamy and prevents it from becoming runny.
You can mix diced eggs into the salad or slice them for garnish—it’s totally up to you.
Gently fold the ingredients together to avoid breaking up the potatoes too much. You want to keep some chunks for texture.
Serve the salad chilled for at least 30 minutes to allow all the flavors to come together.
For the best flavor, let the potato salad sit in the fridge overnight. This allows the flavors to meld together for an even richer, more delicious salad.
Store leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 5 days.

close up view of a bowl of southern potato salad garnished with sliced boiled eggs

What to Serve with Southern Potato Salad

Whether you’re at a cookout or Sunday dinner, this potato salad fits right in with all your favorite comfort foods. It works with just about anything grilled—hot dogs, burgers, ribs, or even a good fish fry. It also goes great alongside sandwiches if you’re keeping things simple.

For a full-on Southern spread, fried chicken is a classic choice, especially when served with other staples like mac and cheese, sweet potatoes, and collard greens.

Frequently Asked Questions

When making Southern potato salad, I avoid adding vinegar, as it can make the salad overly tangy and overpower the creamy flavors. I also skip ingredients like raisins or sweet dried fruit, as they don’t fit with the traditional Southern taste. Keep it simple with classic ingredients for the best results.

You don’t need to rinse the potatoes in cold water after boiling for potato salad. Instead, let the potatoes cool naturally on their own. This helps them retain their flavor and texture so they better absorb the dressing and seasonings.

Russet potatoes are best for this southern potato salad recipe because they’re starchy and create a creamy texture, but you can use Yukon Gold or red potatoes if you prefer a firmer texture. Just keep in mind that different types of potatoes may slightly alter the consistency.

Try not to let it sit out for more than 2 hours. After that, it should be refrigerated to avoid spoiling.

Thanks for taking the time to try this easy Southern Potato Salad recipe. If you love it, let me know on Instagram or Facebook!

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