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Southern Potato Salad is the creamy, tangy classic that shows up at every cookout, potluck, and BBQ. Tender potatoes, hard-boiled eggs, and a mustard-and-relish dressing with a touch of sugar give it that signature Southern flavor. It only takes about 30 minutes and tastes even better made a day ahead.
More cookout sides/salads: Classic Macaroni Salad | Cowboy Pasta Salad | Coleslaw
Before You Get Started
A few small things make the difference between flat potato salad and the kind people come back for.
- Season generously and taste. Salt the cooking water and the finished salad. Under-seasoning is the top reason potato salad tastes bland.
- Don’t overcook the potatoes. Pull them as soon as a fork slides in easily so they hold their shape instead of turning mushy.
- Chill before serving. Give it at least an hour in the fridge so the dressing soaks in and the flavors come together.
recipe walk-through
How to Make Southern Potato Salad
See the recipe card below for full, detailed instructions
This comes together in a few easy stages. See the recipe card below for full instructions and measurements.
- TIP: Have your hard-boiled eggs cooked and cooled before you start; my guide to perfect hard-boiled eggs covers the easiest way.
Step 1: Boil the potatoes
Peel and dice the potatoes into 1-inch pieces so they cook evenly. Add them to a pot of salted water and boil just until fork-tender, about 10 minutes.
Drain well and spread them out to cool and dry.
- Salt the potatoes as they dry: A light sprinkle while the potatoes cool helps them soak up more dressing.
Step 2: Make the dressing
In a large bowl, whisk together the mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar until smooth.
Taste it now and adjust before the potatoes go in.
- Make it your own: Swap in Miracle Whip for a tangier dressing, or use chopped dill pickles in place of sweet relish.
Step 3: Fold everything together
Add the cooled potatoes to the dressing and stir gently to coat. Fold in the eggs, celery, and green onions, keeping the motion light so the potatoes stay intact.
Season with salt and pepper to taste.
Step 4: Chill and serve
Cover and refrigerate for at least an hour before serving. Just before it hits the table, sprinkle the top with paprika and a few extra egg slices for color.
Best Potatoes for Potato Salad
Russet potatoes are my go-to here because they hold their shape and soak up the dressing. Red potatoes, new potatoes, or Yukon Golds all work too; just pick a variety that stays firm when cooked.
I love reds and whites because you can leave the skins on. Russets need peeling, but they give the best texture, which is why I reach for them in homemade potato salad.
I use red potatoes in my Lemon Herb Red Potato Salad and Yukon Golds in my Grandma’s German Potato Salad.
Serving Suggestions
This is a side dish built for a plate piled high with cookout favorites. It’s right at home next to these grilled/BBQ favorites:
Find 17 more crowd-pleasing salads for your next cookout in my collection of Best Pasta Salads. See the Collection →
Storage Tips
Storing Leftovers
To store, keep leftover potato salad in an airtight container in the fridge for 3 to 4 days. If it looks a little watery, give it a good stir; if it seems dry, fold in a spoonful more mayo.
Keep it cool, especially outdoors. Since it’s mayo-based, it shouldn’t sit out longer than 2 hours, so set the bowl over ice on a hot day.
Freezing isn’t recommended, because the dressing separates and the potatoes turn grainy after thawing.
Frequently Asked Questions
Should I use sweet or dill pickle relish?
Either works, so it comes down to taste. Sweet relish, what this recipe calls for, gives the classic Southern sweet-and-tangy balance, while dill relish or chopped dill pickles make it sharper and less sweet. If you go dill, you may want to cut back on the sugar.
Can I use Miracle Whip or light mayo instead of regular mayonnaise?
Yes to both. Miracle Whip makes the dressing tangier and a little sweeter, and light mayo keeps it creamy with less fat. Use the same amount the recipe calls for and adjust the seasoning to taste.
Why is there vinegar in the dressing?
A splash of vinegar brightens the whole salad and cuts the richness of the mayo. Without it the dressing can taste flat, so even though the amount is small, don’t skip it.
More Potato Sides to Love
Southern Potato Salad
Ingredients
- 3 pounds russet potatoes about 5 medium potatoes, peeled and cut into 1-inch cubes
- 1 ¼ cups mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup pickle relish
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 hard boiled eggs diced
- 2 stalks celery diced
- 5 green onions diced
- Salt & pepper to taste
- Paprika for garnish
Instructions
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring to a boil over medium-high heat.
- Cook until fork-tender, about 10 minutes. Watch closely so they don't overcook and turn mushy. Drain and set aside to cool.
- In a large bowl, whisk together mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
- Add the cooled potatoes and stir gently to coat. Fold in the eggs, celery, and green onions. Season with salt and pepper to taste.
- Cover and chill at least 1 hour. Top with sliced eggs and a sprinkle of paprika before serving.
Notes
- Season as you go. Salt the potato water and taste the finished salad before serving; under-seasoning is the most common reason it tastes bland.
- Don’t overcook the potatoes. Pull them the moment they’re fork-tender so they hold their shape.
- Chill before serving. Give it at least an hour in the fridge so the dressing soaks in and the flavors come together.
- Easy swaps. Use Miracle Whip for a tangier dressing, or chopped dill pickles in place of sweet relish.
- Storage. Keep in an airtight container in the fridge for 3 to 4 days. Don’t leave it out longer than 2 hours, and skip freezing since the dressing separates.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I was craving potato salad and this hit the spot. I didn’t have relish, but added maybe a tbsp of pickle juice, and tasted divine.
Nice! Thanks for stopping by Nikki.
I’m not a huge fan of potato salad but I needed a recipe for potluck and decided to try this. It was very good, in fact I liked it enough to pin it on my Pinterest board so I could make it again.
Nice! Thanks for stopping by D. Brubaker.
This was delicious! It says pickle relish, do you use sweet or dill?
Hi, I followed the recipe and added even more vinegar/relish/mustard but still couldn’t taste any flavor. Does letting it cool help the flavors soak in instead of eating right after making it?
Sounds like you may have needed to add more salt.
Very good flavor and very easy to make.
Saving this one !!! Thank you!
You are so welcome Brenda! Thank you for stopping by.
I made this today and it’s wonderful! Thank you for sharing your recipe.
You are so welcome Robin! Thanks for stopping by.
One of the best potato salad recipes I’ve ever made .the finger really gives it a tang I.i only use this one now
That’s awesome Cindy! Thank you so much for stopping by to share.
This is a fabulous recipe, you could easily leave it as is or adjust to your personal taste! I added pimento cheese and onion and it was fabulous!
This is now my favorite potato salad! Thank you so much for such a great recipe!
You are so welcome Renee! Thanks for stopping by.
I just made this and my mom always put a little of thinly cut up radishes and hers so I added that and I sprinkled the top with Tony Chachere’s Creole seasoning!! Sounds good and bon appetit 😋
Awesome feedback Deborah! Thanks for stopping by.
I made this for 4th of July and it was excellent! I used diced up dill pickles instead of the relish and omitted the sugar. I wasn’t sure how sweet it might be but when I make it again I will try it with the sugar. I have never added vinegar to my potato salad but what a difference it made! This was so simple and very good. Everybody loved it! Definitely a keeper! 😊
This is the only potato salad I’ll ever make. My brother-in-law loves it so much that he gave my father-in-law some and was boasting about it saying you gotta try this! That’s enough for me.. it’s a keeper!
That’s awesome Christine! Thank you so much for stopping by to share.
This is my go to potato salad Everytime
Nice! Thanks for stopping by Teffiney.
This potato salad was a big hit at our last family gathering. Everyone said how good it was. I added a bit of lemon juice to dressing and some diced red peppers for extra crunch and color. Delicious!
Nice! Awesome feedback Nancy, thanks for stopping by.
Perfect – everyone loved it 🙂
Awesome! Thanks for stopping by Amanda.
Definitely a keeper!!!! A must try!!
Thank you Michelle!
I just finished making this potato salad and while I normally don’t leave comments, I feel this one needs appreciation! I had some potatoes, celery, and green onions (which I love and feel don’t get utilized enough in recipes) that I needed to use up. I saw this recipe on pinterest and decided to whip it up. It’s one of those that left me scooping out of the bowl as soon as it was done, but in my opinion is when potato salad is best! The only thing I did slightly differently was to sprinkle it with Old Bay instead of paprika at the end. While I’m a southern girl now, I was born in Baltimore, Maryland and spent many a summer there with my grandparents and it’s just an ingredient that gives everything interest. Thank you so much for this incredibly tasty recipe, it’s the only one I’ll be using from now on!
Hi Rachael, Thank you so much for the awesome comment and you are so welcome.
This is the second time I’ve made this. It’s delicious.
Thank you Kerry!
DELICIOUS ! DELICIOUS! DELICIOUS!
Thank you Marie!