Classic Southern Potato Salad

Southern Potato Salad is a staple of the South—creamy, tangy, and loaded with comforting flavor. It’s a dish that shows up at nearly every potluck, picnic, or barbecue alongside crispy fried chicken, and for good reason: it’s simple, satisfying, and downright delicious.

What makes this old-fashioned potato salad so special is the combination of soft, fluffy russet potatoes, a creamy mayonnaise base, a splash of yellow mustard, and the sweet crunch of pickle relish. Top it off with boiled eggs and a sprinkle of paprika for a dish that feels like home.

Ingredients

3 lbs Russet potatoes – These starchy potatoes create a soft, creamy base once cooked and peeled.
1 cup mayonnaise – The rich, creamy foundation of the salad.
1/4 cup yellow mustard – Adds tang and that unmistakable Southern zing.
2 tsp apple cider vinegar – Brings a subtle brightness to balance the richness.
2 tsp sugar – Slight sweetness to round out the flavors.
1/2 tsp onion powder – Enhances the savory notes without overwhelming.
1/4 cup sweet pickle relish – Classic sweet-sour crunch and flavor.
1 stalk celery, chopped – Adds freshness and texture.
1/2 sweet onion, chopped – Mild and tender, blends beautifully into the salad.
4 hard-boiled eggs – 3 chopped for mixing in, 1 sliced for garnish.
Salt and pepper – To taste, for seasoning the final dish.
Paprika – A traditional topping for color and a hint of spice.

How to Make Southern Potato Salad

Prepare the potatoes: Cut each potato in half and place in a large pot. Cover with 1 inch of water and add 2 tsp salt. Bring to a boil, reduce to a simmer, and cook for about 20 minutes or until fork-tender.
Drain and cool: Once tender, drain the potatoes well. Let them cool slightly, then peel and discard the skins.
Cut potatoes: Place the peeled potatoes in a large mixing bowl and cut into bite-sized pieces.
Make the dressing: In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, and onion powder until smooth.
Combine: Pour the dressing over the potatoes and gently mix to coat.
Add the mix-ins: Stir in sweet relish, chopped celery, chopped onion, and 3 chopped hard-boiled eggs. Mix well, but gently.
Season: Add salt and pepper to taste.
Garnish: Top with sliced egg and a sprinkle of paprika.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.

Why This Recipe Works

Perfectly balanced flavor: The combo of creamy mayo, sharp mustard, sweet relish, and vinegar hits all the right notes.
Make-ahead friendly: Ideal for prepping the night before events or gatherings.
Customizable: Add chopped dill pickles, fresh herbs, or even crispy bacon for your own twist.

Pro Tips for the Best Southern Potato Salad

Use warm potatoes to better absorb the dressing for a more flavorful salad.
Don’t overmix – gentle folding ensures the potatoes stay intact and creamy, not mushy.
Chill thoroughly – this dish tastes best when served cold after resting in the fridge.