Introduction

Southern Potato Salad is a classic, creamy side dish that brings a perfect balance of tangy, sweet, and savory flavors. This recipe features tender potatoes mixed with pickles, mustard, and hard-boiled eggs for a comforting dish that’s ideal for gatherings and BBQs.

Southern Potato Salad Recipe - Recipe Image

Ingredients

2 pounds white potatoes (about 6 medium, peeled and cut into 1-inch cubes)
3/4 cup mayonnaise (such as Duke’s)
1/2 cup finely chopped whole sweet baby pickles
2 tablespoons yellow mustard
1 tablespoon granulated sugar (plus more to taste)
1 teaspoon white vinegar or apple cider vinegar
3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
1/2 teaspoon celery salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
1/4 teaspoon Accent Flavor Enhancer
5 hard-boiled eggs
Sweet paprika (for garnish)

Instructions

Step 1: Place the potatoes in a large pot and add water to cover. Add a pinch of salt to season the water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 to 15 minutes.
Step 2: Drain the potatoes and set them aside to cool completely.
Step 3: In a large bowl, whisk together the mayonnaise, finely chopped pickles, some of the pickle brine (but not all to avoid sogginess), yellow mustard, sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent Flavor Enhancer until well combined.
Step 4: Chop 4 of the hard-boiled eggs neatly and add them to the bowl along with the cooled potatoes.
Step 5: Gently fold the ingredients together until everything is thoroughly combined.
Step 6: Taste the salad and adjust the seasonings as needed to suit your preference.
Step 7: Serve the potato salad at room temperature or cover and refrigerate until ready to serve.
Step 8: Just before serving, sprinkle the top with sweet paprika, then slice the remaining hard-boiled egg and arrange it decoratively over the salad.

Tips & Variations

For extra creaminess, add a little sour cream or plain Greek yogurt along with the mayonnaise.
Use fresh dill pickle relish if whole pickles aren’t available, but adjust the amount of brine accordingly.
Add chopped celery or green onions for some crunch and additional flavor.
To make it a bit tangier, increase the vinegar slightly, tasting as you go.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. For best flavor, bring it to room temperature before serving or enjoy it chilled. Stir gently before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Southern Potato Salad ahead of time?

Yes, this potato salad actually tastes better after sitting overnight in the fridge as the flavors meld together nicely. Just be sure to cover it well to prevent drying out.

How do I prevent the potatoes from becoming mushy?

Cook the potatoes until just fork-tender and avoid boiling them too long. Drain and cool them completely before mixing with the dressing to maintain the right texture.

Southern Potato Salad Recipe

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4.9 from 74 reviews

This Southern Potato Salad is a classic comfort food favorite featuring tender white potatoes mixed with creamy mayonnaise, tangy sweet baby pickles, mustard, and a blend of flavorful seasonings. Finished with chopped hard-boiled eggs and a sprinkle of paprika, this salad is perfect for picnics, barbecues, and family gatherings. It’s easy to prepare, packed with flavor, and serves as a hearty side dish for any occasion.

Author: Zane
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

Potatoes

2 pounds white potatoes (about 6 medium, peeled and cut into ¾-inch cubes)

Dressing and Seasoning

3/4 cup mayonnaise (such as Duke’s)
1/2 cup finely chopped whole sweet baby pickles
Some pickle brine (amount varies, use as needed)
2 tablespoons yellow mustard
1 tablespoon granulated sugar (plus more to taste)
1 teaspoon white vinegar or apple cider vinegar
3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
1/2 teaspoon celery salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
1/4 teaspoon Accent Flavor Enhancer

Eggs and Garnish

5 hard-boiled eggs
Sweet paprika (for garnish)

Instructions

Boil Potatoes: Place the peeled and cubed potatoes in a large pot and cover with water. Add a pinch of salt to the water for seasoning. Bring to a boil over high heat and cook the potatoes until fork-tender, about 10 to 15 minutes.
Drain and Cool Potatoes: Drain the cooked potatoes thoroughly and set them aside to cool completely to prevent the salad from becoming mushy.
Prepare Dressing: In a large bowl, whisk together the mayonnaise, finely chopped sweet baby pickles, some (but not all) of the pickle brine to avoid excess moisture, yellow mustard, granulated sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent Flavor Enhancer until well combined.
Chop Eggs and Mix: Neatly chop 4 of the hard-boiled eggs and add them to the bowl with the dressing. Then, add the cooled potatoes to the mixture.
Combine Ingredients: Gently fold the potatoes and eggs into the dressing until all ingredients are thoroughly combined without mashing the potatoes.
Adjust Seasoning: Taste the potato salad and adjust the seasonings—add more sugar, salt, pepper, or pickle brine according to your preference.
Chill or Serve: Serve the potato salad at room temperature, or cover and refrigerate until ready to serve. Chilling will help flavors meld.
Garnish and Present: Just before serving, sprinkle sweet paprika over the top of the salad. Slice the remaining hard-boiled egg and fan the slices over the salad for an attractive presentation.

Notes

Use Duke’s mayonnaise or a similar creamy mayonnaise for authentic Southern flavor.
Adjust sugar and seasonings based on sweetness and saltiness preference.
Allow potatoes to cool completely to keep the salad from becoming watery.
For best results, make the salad a few hours in advance to let flavors meld.
Accent Flavor Enhancer is optional but adds a savory umami boost.
Serve chilled or at room temperature depending on preference and occasion.

Keywords: Southern Potato Salad, classic potato salad, boiled potatoes, mayonnaise potato salad, picnic side dish, barbecue sides