Classic Southern Potato Salad Recipe – A Taste of Home in Every Bite

There’s something magical about the aroma of freshly boiled potatoes mixing with the tangy scent of mayonnaise and mustard wafting from the kitchen. It’s the kind of comforting smell that invites everyone in, whispering of family gatherings and sunny picnics. This Classic Southern Potato Salad is more than just a recipe; it’s a heartwarming dish that brings back memories of lazy summer afternoons, family reunions, and potlucks. Simple yet satisfying, this salad is sure to evoke the fondest feelings as you savor each creamy bite.

Why You’ll Love It

• Quick and easy to make, perfect for busy days
• Comforting homemade flavor that feels like a warm hug
• Made with simple ingredients you probably have on hand
• Great for any occasion—birthdays, barbecues, or holiday feasts
• Always a crowd-pleaser that keeps everyone coming back for seconds

Ingredients You’ll Need

• 2 pounds russet or Yukon Gold potatoes, peeled and cubed (Yukon Gold lends a buttery flavor that’s oh-so-nice!)
• 4 large eggs (for that creamy richness)
• 1 cup mayonnaise (the star of the dressing!)
• 2 tablespoons yellow mustard (adds that classic tang)
• 1 tablespoon apple cider vinegar (for a flavor kick)
• 1/2 cup finely chopped celery (adds a nice crunch)
• 1/4 cup finely chopped red onion (for a pop of color and flavor)
• 1/4 cup chopped dill pickles or relish (optional) (this is a family favorite—adds a sweet crunch!)
• Salt and black pepper to taste
• Paprika for garnish (optional) (for that picture-perfect finish)

How to Make It

1. To cook the potatoes: Start by peeling and cubing the potatoes into bite-sized pieces. Place them in a large pot, cover with water, and sprinkle in a pinch of salt. Bring to a gentle boil, then reduce the heat to a simmer for about 10 to 12 minutes. You’ll know they’re done when a fork can easily pierce the flesh. Drain the potatoes and let them cool slightly. The warmth should feel comforting in your hands!

2. To boil the eggs: In a small pot, gently place the eggs and cover them with cold water. Bring the pot to a boil, then remove it from the heat and cover. Let them sit for a cozy 10 minutes. After that, drain and plunge the eggs into cold water to cool them down. Once they’re cool, peel and chop them.

3. To make the dressing: Grab a large bowl and mix together the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper. Stir until it’s creamy and smooth—just wait till you smell that tangy goodness!

4. To assemble the salad: In that same bowl with your lovely dressing, gently fold in the cooled potatoes, chopped eggs, celery, red onion, and pickles (if you’re using them). Be delicate here; you want to keep those velvety potatoes intact. Give it a taste and adjust the seasoning if needed.

5. To chill and serve: Cover your spacious bowl and place it in the fridge for at least an hour to let all those flavors meld together. Just before serving, sprinkle a dash of paprika on top for that classic Southern flair.

Kitchen Tips

• Time-saving trick: Boil your eggs while the potatoes are cooking—this way, you maximize your time and avoid extra dishes!
• Common mistake fix: If your salad seems too dry after mixing everything, don’t panic! Just add a bit more mayonnaise to bring it back to that creamy consistency.
• Creative twist: For a delightful variation, try adding crumbled bacon or diced avocado. Both ingredients take this Classic Southern Potato Salad to a whole new level!

Serving Ideas

This Classic Southern Potato Salad shines at any gathering! Picture it gracing your family dinner table, nestled beside juicy barbecue chicken, or brightening up your Sunday brunch with fresh fruit. It’s also perfect for cozy nights in, served with sliced baguettes to dip in thick, creamy goodness. Consider garnishing with fresh herbs or serving it alongside zesty grilled vegetables. The possibilities are endless, and one thing is for sure—it will always be a hit!

Storing & Leftovers

• To keep your family favorite fresh, store any leftovers in an airtight container in the fridge. It’ll last up to three days—just like that comforting hug you reach for on a rainy day!
• If you want to freeze it, let the salad defrost in the fridge overnight before serving. Keep in mind, the potatoes might lose a bit of their fresh texture when thawed.
• Got leftovers? Create delicious sandwiches by adding a scoop of Classic Southern Potato Salad between two slices of bread—simple yet scrumptious for lunch the next day!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! In fact, it often tastes even better the next day after the flavors have had time to meld together.

Q: Can I swap any ingredients?
A: Of course! This Classic Southern Potato Salad is very forgiving. If you don’t have mayonnaise, Greek yogurt can work as a lighter alternative.

Q: What’s the best way to serve it?
A: This salad is best enjoyed fresh from the fridge, all chilled and creamy. But it’s also delightful at room temperature for those summer picnics!

Q: How do I know it’s perfectly cooked?
A: Watch for that golden hue on your potatoes, and remember, if a fork goes through without much resistance, you’re in business!

Final Thoughts

This Classic Southern Potato Salad means so much more than just a side dish; it carries with it the flavors of love and family. It reminds me of family dinners on Sundays, where every spoonful felt like a warm embrace. I invite you to give this recipe a try in your own kitchen—you might just find a new tradition forming in your household. Let this Classic Southern Potato Salad be a staple in your recipe collection; it has a way of making every meal feel a little more special.

Classic Southern Potato Salad

This Classic Southern Potato Salad is a creamy, comforting dish perfect for gatherings, evoking memories of family reunions and sunny picnics.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American, Southern

Calories: 350

Ingredients Method Notes

Ingredients

  

For the salad

• 2 pounds russet or Yukon Gold potatoes, peeled and cubed Yukon Gold lends a buttery flavor that’s oh-so-nice!
• 4 large eggs for that creamy richness
• 1 cup mayonnaise the star of the dressing
• 2 tablespoons yellow mustard adds that classic tang
• 1 tablespoon apple cider vinegar for a flavor kick
• 1/2 cup finely chopped celery adds a nice crunch
• 1/4 cup finely chopped red onion for a pop of color and flavor
• 1/4 cup chopped dill pickles or relish optional, adds a sweet crunch
• Salt and black pepper to taste
• Paprika for garnish, optional

Method

 

Cooking Potatoes

1. Peel and cube the potatoes into bite-sized pieces, place in a large pot, cover with water, and sprinkle in a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until fork-tender. Drain and let cool slightly.

Boiling Eggs

1. In a small pot, place eggs and cover with cold water. Bring to a boil, then remove from heat and cover for 10 minutes. Drain and cool in cold water. Once cool, peel and chop the eggs.

Making Dressing

1. In a large bowl, mix together mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper until creamy and smooth.

Assembling Salad

1. In the bowl with the dressing, gently fold in the cooled potatoes, chopped eggs, celery, red onion, and pickles (if using). Adjust seasoning if needed.

Chilling and Serving

1. Cover and refrigerate for at least one hour to let flavors meld. Before serving, sprinkle paprika on top.

Notes

For a time-saving trick, boil your eggs while the potatoes are cooking. If your salad seems too dry, add a bit more mayonnaise. Variations include adding crumbled bacon or diced avocado for an extra twist.