This Potato Salad Is Absolutely Unbeatable!
Few dishes embody Southern comfort quite like a classic potato salad. Creamy, tangy, and loaded with familiar flavors, it’s a staple at barbecues, picnics, church potlucks, and family gatherings. This version is smooth yet textured, rich without being heavy, and balanced perfectly with just the right amount of tang from pickles and mustard.
Made with tender potatoes, creamy mayonnaise, hard-boiled eggs, and a handful of pantry staples, this Southern-style potato salad has stood the test of time for one simple reason—it works. Every bite is comforting, familiar, and deeply satisfying.
Ingredients & Why They Matter
| Ingredient | Why It’s Important |
|---|---|
| Potatoes |
The heart of the dish. Yukon Gold potatoes hold their shape and offer a buttery flavor, while Russets break down slightly for extra creaminess. Avoid waxy red potatoes if you want that classic Southern texture. Boil just until tender—overcooking leads to mush. |
| Hard-Boiled Eggs |
Eggs add richness and depth. The yolks blend into the dressing for a creamy base, while the whites provide gentle texture throughout the salad. |
| Onion |
Finely chopped yellow or sweet onion adds sharpness and aroma, balancing the richness of the mayonnaise and eggs. |
| Sweet Pickle Relish |
A true Southern secret. It adds sweetness and tang that brightens the entire dish. Dill relish can be substituted for a more savory, sharper bite. |
| Mayonnaise |
The creamy backbone of the salad. A high-quality mayonnaise like Duke’s or Hellmann’s delivers authentic flavor and smooth texture. |
| Yellow Mustard | Provides tang and that classic golden color Southern potato salad is known for. |
| Salt & Black Pepper | Essential for enhancing and balancing all the flavors in the dish. |
| Paprika | Adds color and a subtle smoky note, especially when sprinkled on top. |
| Celery (optional) | Adds a fresh crunch that contrasts nicely with the creamy dressing. |
Step-by-Step Instructions
Step 1: Cook the Potatoes
Place the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil,
then reduce the heat and simmer for 10–12 minutes, or until the potatoes are fork-tender.
Drain well and spread them out on a baking sheet to cool slightly.
Tip: Starting potatoes in cold water helps them cook evenly from the inside out.
Step 2: Hard-Boil the Eggs
Place 4 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then turn off the heat,
cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath, peel once cooled, and chop finely.
Step 3: Prepare the Dressing
In a large bowl, combine mayonnaise, yellow mustard, sweet pickle relish, salt, and black pepper.
Stir until smooth and creamy. Mash a portion of the egg yolks into the dressing for extra richness.
Step 4: Assemble the Salad
Add the warm (not hot) potatoes to the bowl along with chopped eggs, onion, and celery if using.
Gently fold everything together until evenly coated, being careful not to overmix.
Step 5: Chill and Serve
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Sprinkle with paprika just before serving.
Helpful Tips for the Best Potato Salad
- Season the potatoes while they are still warm for maximum flavor absorption.
- Do not overmix—gentle folding keeps the potatoes intact.
- Adjust sweetness and tang by balancing relish and mustard to taste.
Why This Recipe Never Fails
This Southern potato salad is creamy, tangy, and deeply comforting—the kind of recipe that gets
requested again and again. It’s familiar without being boring, rich without being heavy, and
perfect for everything from backyard cookouts to holiday spreads.
Once you make it this way, you’ll understand why generations swear by it—and why there’s rarely
any left at the end of the meal.