SOUTHERN POTATO SALAD Recipe – Creamy, Tangy, and Comforting in Every Bite

Introduction

The smell of warm potatoes and tangy relish always takes me back to summer porches and slow Sunday dinners. Right away, you’ll notice how this SOUTHERN POTATO SALAD sings with bright mustard and creamy mayo, and it somehow feels like a hug on a plate. Also, while you’re planning your next backyard meal, consider pairing this with potluck classics like my favorite 3-bean salad for color and crunch. I love making this when friends drop by, because it’s forgiving, simple, and honestly, it disappears fast.

Why You’ll Love It

• Quick and easy to make, yet full of old-fashioned comfort.
• Bright, tangy mustard and dill relish balance the creamy mayonnaise.
• Made with simple, pantry-friendly ingredients.
• Great for any occasion — from weeknight dinners to big family gatherings.
• Always a crowd-pleaser and easy to scale up for guests; plus, it pairs nicely with a 30-minute falafel sandwich for a fuller spread.

Ingredients You’ll Need

• 3 lb (1.4 kg) Yukon gold potatoes, peeled and cubed — Yukon gold stay tender and hold their shape.
• 4 large eggs, hard-boiled and chopped (plus 1 sliced for garnish) — boil until yolks are firm but not chalky.
• 1 cup (240 ml) mayonnaise — use full-fat for the creamiest texture.
• 2 tbsp (30 ml) yellow mustard — gives that classic tang.
• 1/2 cup (120 ml) dill pickle relish — adds crunch and brightness.
• 1/3 cup (60 g) finely diced onion — I like sweet onion, but yellow works too.
• 1/4 cup (60 ml) celery, finely diced — for subtle crunch.
• 1/2 tsp (3 g) salt — taste and add more if needed.
• 1/2 tsp (2 g) black pepper — freshly ground if you have it.
• 1/4 tsp (1 g) paprika — for color and a hint of warmth.

Chef note: Fresh garlic isn’t listed here, but a small clove minced thinly will deepen the flavor if you love garlic. Also, if you prefer tangier dressing, add another teaspoon of mustard.

How to Make It

1. Fill a large pot with cold water and add a generous pinch of salt, then add the peeled, cubed Yukon golds. Next, bring to a boil over medium-high heat.
2. Boil the potatoes 12–15 minutes until tender; a fork should slide in easily but the pieces shouldn’t fall apart. Meanwhile, hard-boil the eggs and chop three, while slicing one for garnish.
3. Drain the potatoes and let them cool 10 minutes. They’ll steam a bit, but that’s okay because it helps them absorb the dressing slightly.
4. In a large bowl, whisk together the mayonnaise, mustard, dill pickle relish, finely diced onion, celery, salt, and black pepper. The mixture should smell tangy and fresh.
5. Add the cooled potatoes and chopped eggs to the bowl. Then fold gently with a spatula until everything is coated, taking care not to mash the potatoes. You want soft, pillowy chunks, not a paste.
6. Taste and adjust the seasoning, adding salt or pepper as needed. Finally, transfer to a serving dish, top with the sliced egg, and sprinkle paprika over the top for a warm color.
7. Chill at least 1 hour before serving so the flavors marry. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 90 minutes.

I always stir slowly at the end because the potatoes feel velvety under the spatula, and that texture matters.

Kitchen Tips

• Time-saver: Cook the eggs and potatoes at the same time to save a few minutes.
• Common fix: If your salad tastes flat, add a splash of pickle juice or another teaspoon of mustard; it brightens instantly.
• Personal twist: For a smoky note, stir in a teaspoon of smoked paprika or top with crumbled bacon when serving. Also try serving alongside sweet dishes like candied sweet potatoes for holidays.

Serving Ideas

Serve this SOUTHERN POTATO SALAD chilled on a picnic table or next to grilled chicken at a family barbecue. Moreover, it pairs beautifully with crisp greens, roasted meats, or a jaunt of tangy slaw. For garnishes, add chopped chives, extra sliced eggs, or a few pickle slices. If you want a lighter plate, serve a scoop next to a lemony chickpea salad and some warm bread.

Storing & Leftovers

• Store in an airtight container in the fridge for up to 4 days. Also, keep it chilled until serving.
• Don’t freeze — mayo and eggs separate and turn watery.
• Leftover idea: Make a creamy sandwich with thick bread and a handful of greens, or fold into a warm potato hash for breakfast.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. For example, swap relish for chopped pickles and a dash of pickle juice.

Q: What’s the best way to serve it?
A: Fresh from the fridge, chilled and creamy, alongside grilled meats or fresh bread.

Q: How do I know it’s perfectly cooked?
A: A fork should slide into a potato piece easily, and the potato should hold its shape; that’s your sign!

Final Thoughts

This SOUTHERN POTATO SALAD sits in my heart like a family recipe I never learned from a book. Instead, I learned it from long summers and good company, and therefore every spoonful feels familiar. Please give it a try, make it your own, and then tell your people about it — because this is the kind of dish that brings folks together. SOUTHERN POTATO SALAD.

Conclusion

For more inspiration and regional takes on this classic, check out this traditional Southern Potato Salad Recipe | gritsandpinecones.com and another beloved version at Southern Potato Salad Recipe.

Southern Potato Salad

A creamy and tangy potato salad made with Yukon gold potatoes, hard-boiled eggs, mayo, mustard, and relish, perfect for summer gatherings or family meals.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American, Southern

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 lb Yukon gold potatoes, peeled and cubed Yukon gold stay tender and hold their shape.
• 4 large eggs, hard-boiled and chopped (plus 1 sliced for garnish) Boil until yolks are firm but not chalky.
• 1 cup mayonnaise Use full-fat for the creamiest texture.
• 2 tbsp yellow mustard Gives that classic tang.
• 1/2 cup dill pickle relish Adds crunch and brightness.
• 1/3 cup finely diced onion Sweet onion is preferred, but yellow works too.
• 1/4 cup celery, finely diced For subtle crunch.
• 1/2 tsp salt Taste and add more if needed.
• 1/2 tsp black pepper Freshly ground if you have it.
• 1/4 tsp paprika For color and a hint of warmth.

Method

 

Preparation

1. Fill a large pot with cold water and add a generous pinch of salt. Add the peeled, cubed Yukon gold potatoes and bring to a boil over medium-high heat.
2. Boil the potatoes for 12–15 minutes until tender; a fork should slide in easily but the pieces shouldn’t fall apart. Meanwhile, hard-boil eggs, chop three, and slice one for garnish.
3. Drain the potatoes and let them cool for 10 minutes to help them absorb the dressing slightly.

Mixing

1. In a large bowl, whisk together mayonnaise, mustard, dill pickle relish, finely diced onion, celery, salt, and black pepper until the mixture smells tangy and fresh.
2. Add the cooled potatoes and chopped eggs to the bowl. Fold gently with a spatula until everything is coated, being careful not to mash the potatoes.
3. Taste and adjust the seasoning, adding salt or pepper as needed.

Serving

1. Transfer to a serving dish, top with sliced egg, and sprinkle paprika over the top for color.
2. Chill for at least 1 hour before serving so the flavors marry.

Notes

This salad can be made ahead of time and often tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. Don't freeze, as mayo and eggs can separate and turn watery. For a smoky note, stir in a teaspoon of smoked paprika or top with crumbled bacon when serving.