Creamy Southern Style Potato Salad
This Creamy Southern Potato Salad pairs tender potatoes, eggs, and a tangy mayo-mustard dressing for a nostalgic side dish everyone loves.
There’s something special about a bowl of Southern potato salad on the table. It’s the dish that quietly steals the show at cookouts, holiday buffets, and casual family dinners, bringing creamy comfort and familiar flavor to every plate.
In this version, soft but not mushy potatoes are folded with chopped eggs, crunchy celery, sweet or dill pickles, and a smooth, tangy dressing that clings to every bite. The balance of creaminess, acidity, and mild sweetness makes it feel both classic and just a little extra.
Whether you’re planning a summer barbecue, packing a picnic basket, or rounding out a Sunday supper, this Creamy Southern Potato Salad fits right in and can easily be made ahead so you’re not rushing at the last minute.
What You Need to Make This Southern Potato Salad
Potatoes – The hearty base of the salad; use russet or Yukon gold so they turn tender and creamy while still holding their shape.
Salt – Seasons the boiling water and ensures the potatoes are flavorful from the inside out.
Hard-boiled eggs – Add richness, protein, and that classic Southern-style texture in every bite.
Mayonnaise – Creates the creamy backbone of the dressing and helps everything come together smoothly.
Yellow mustard – Adds tang, color, and a gentle sharpness that keeps the salad from tasting flat.
Sweet or dill pickle relish – Brings pops of flavor and a hint of sweetness or brininess, depending on which style you choose.
Celery – Adds refreshing crunch and keeps the salad from feeling too heavy.
Onion – Finely diced onion brings a mild bite and extra savoriness; white or sweet onions work best.
Apple cider vinegar – Brightens the dressing and adds that subtle twang you expect in Southern potato salad.
Paprika – Adds gentle warmth and a pretty finishing color sprinkled on top.
Black pepper – Balances the creaminess with a soft peppery kick.
Green onions or extra pickles (optional) – Simple garnishes that add color and extra fresh or tangy notes just before serving.
Step-by-Step Southern Potato Salad
STEP 1: Prep the potatoes by peeling them and cutting them into even chunks, about bite-sized pieces. This helps them cook at the same rate and keeps the texture consistent throughout the salad.
STEP 2: Place the potatoes in a large pot, cover them with cold water, and season generously with salt. Bring to a boil, then reduce to a gentle simmer until the potatoes are just fork-tender, not falling apart.
STEP 3: Drain the cooked potatoes carefully and let them cool slightly in the colander or spread them on a baking sheet. Allowing steam to escape keeps them from becoming waterlogged and helps the dressing cling better later.
STEP 4: While the potatoes cool, whisk together the mayonnaise, yellow mustard, pickle relish, apple cider vinegar, paprika, black pepper, and a pinch of salt in a large mixing bowl until smooth and well combined. Taste and adjust seasoning.
STEP 5: Add the slightly warm potatoes to the bowl with the dressing, along with the chopped hard-boiled eggs, finely diced celery, and onion. Gently fold everything together, turning the potatoes over with a spatula so they stay mostly intact.
STEP 6: Check the seasoning again. If it tastes a little dull, add a splash more vinegar or a small spoonful of mustard. If it feels too tangy, mellow it with a bit more mayonnaise or a spoon of relish.
STEP 7: Cover the bowl tightly and refrigerate the potato salad for at least an hour, or until well-chilled. Just before serving, transfer it to a serving dish, dust the top with extra paprika, and garnish with sliced green onions or extra chopped pickles.
Helpful Tips
- Chill time matters: The flavor improves as it rests, so if you can, make the salad several hours ahead or even the night before for the best taste.
- Don’t overcook the potatoes: Remove them from the heat as soon as they’re just tender. Overcooked potatoes turn mushy and the salad can become dense and pasty.
- Adjust texture while mixing: If the salad looks a bit dry after chilling, stir in a spoonful or two of mayonnaise just before serving to bring back creaminess.
Can I make this Southern potato salad ahead of time?
Yes, this salad is perfect for making ahead. Prepare it up to a day in advance, chill it well, and give it a gentle stir before serving. Add a touch more mayo if it thickens.
What potatoes work best for this recipe?
Russet potatoes give a softer, creamier texture and soak up the dressing, while Yukon golds hold their shape a bit better and stay buttery. Either works; choose based on your preferred texture.
How can I adjust the flavor if it’s too tangy or too bland?
If it’s too tangy, add more mayonnaise or a little extra relish. If it tastes bland, sprinkle in a bit more salt, mustard, or vinegar until the flavors pop to your liking.
How long can potato salad safely sit out?
For food safety, keep potato salad out at room temperature for no longer than two hours, or just one hour if it’s very hot outside. After that, return it to the refrigerator.
Serving Ideas for Southern Potato Salad
Creamy Southern Potato Salad is a natural partner for anything coming off the grill. Serve it alongside juicy burgers, smoky ribs, grilled chicken, or sausages so every plate has something cool and creamy to balance the charred, savory mains.
It also fits beautifully into a classic picnic spread with baked beans, coleslaw, and corn on the cob. For a lighter option, pair it with grilled vegetables or a simple green salad so the potato salad brings comforting richness without overwhelming the meal.
Keeping Leftovers Fresh
Store any leftover Southern potato salad in an airtight container in the refrigerator. Properly chilled, it will stay fresh for about three to four days. Give it a gentle stir before serving again to redistribute the dressing and seasonings.
Freezing isn’t recommended because the mayo-based dressing tends to separate once thawed, and the potatoes can turn grainy and watery. It’s best enjoyed freshly made and eaten cold from the fridge.
When you’re ready to serve leftovers, remove the container from the refrigerator about 15–20 minutes beforehand so the salad isn’t icy cold. If it seems a bit thick, stir in a small spoonful of mayonnaise or a splash of vinegar to refresh the flavor and texture.
Creamy Southern Style Potato Salad
Ingredients
- ½ teaspoon ground black pepper
- ½ cup crisp celery finely chopped
- 2 tablespoons apple cider vinegar
- ½ cup finely minced sweet or white onion
- 4 large hard-cooked eggs coarsely chopped
- 2 tablespoons classic yellow mustard
- 3 pounds of either Yukon Gold or russet potatoes peeled and diced into 1-inch pieces
- ½ teaspoon ground paprika plus additional for presentation
- 1 cup full-fat mayonnaise
- 2 tablespoons sweet pickle relish or dill relish for a tangier profile
- 1½ teaspoons salt for boiling the potatoes
- Optional: finely sliced green onions or additional chopped pickles for topping
Instructions
- Place the diced potatoes into a large saucepan and cover them with cold water. Stir in the measured salt and bring the mixture to a boil. Lower the heat to a gentle simmer and cook the potatoes for approximately 12 to 15 minutes, or until just tender when pierced with a fork. Drain well and let them cool slightly.
- In a spacious mixing bowl, prepare the dressing by combining mayonnaise, yellow mustard, relish, apple cider vinegar, paprika, black pepper, and a pinch of salt. Whisk thoroughly until smooth and uniform in texture.
- Gently incorporate the cooled potatoes, chopped eggs, celery, and onion into the prepared dressing. Use a spatula to fold the mixture together carefully, ensuring the potatoes remain largely intact while fully coated.
- If time allows, cover the bowl with plastic wrap and refrigerate for at least an hour to enhance the flavor.
- When ready to serve, transfer the salad to a serving dish. Lightly dust with additional paprika and garnish with sliced green onions or chopped pickles if desired.