Southern Potato Salad

Why You’ll Love This Recipe

This recipe is simple yet full of flavor, offering just the right balance of creaminess and crunch. The mustard and relish give it a signature Southern tang, while the eggs add richness and heartiness. It’s a versatile side dish that pairs beautifully with fried chicken, barbecue, or grilled meats, and it can easily be made ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium potatoes
4 large eggs
½ cup mayonnaise
½ stalk celery, chopped
¼ cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
salt and pepper to taste

Directions

1. Place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes. Drain and allow to cool slightly.
2. Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath to cool. Peel and chop.
3. Peel and cube the cooled potatoes, then transfer to a large mixing bowl.
4. Add chopped eggs, celery, relish, and garlic to the potatoes.
5. In a small bowl, stir together mayonnaise and mustard. Pour over the potato mixture.
6. Season with salt and pepper, then stir gently until well combined.
7. Cover and refrigerate for at least 1 hour before serving for best flavor.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 1 hour
Total time: 1 hour 40 minutes

Variations

• Add a sprinkle of paprika or cayenne for a touch of spice.
• Use dill relish instead of sweet relish for a different flavor profile.
• Mix in chopped onions or bell peppers for extra crunch.
• Replace part of the mayonnaise with sour cream or Greek yogurt for a lighter version.
• Garnish with sliced green onions or parsley for a fresh finish.

Storage/Reheating

Store potato salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise dressing will separate. This salad is best enjoyed cold and should not be reheated.

FAQs

Can I make Southern potato salad a day ahead?

Yes, making it ahead allows the flavors to develop and makes it taste even better.

Should I peel the potatoes before boiling?

You can boil them with or without the skins; peeling after boiling is easier.

What type of potatoes are best?

Waxy potatoes like red or Yukon Gold hold their shape well, but russets also work for a creamier texture.

Can I add pickles instead of relish?

Yes, finely chopped dill or sweet pickles make a great substitute.

How do I prevent the salad from being watery?

Drain the potatoes well and let them cool slightly before mixing with the dressing.

Can I use Dijon mustard instead of yellow mustard?

Yes, Dijon will add a sharper, tangier flavor.

How long can potato salad sit out at a picnic?

No longer than 2 hours, or 1 hour in hot weather, to avoid spoilage.

Can I make this without eggs?

Yes, simply omit the eggs for an egg-free version.

What protein pairs well with this salad?

Fried chicken, grilled ribs, or burgers complement it perfectly.

Can I double this recipe for a crowd?

Absolutely, just scale the ingredients and adjust seasoning as needed.

Conclusion

Southern Potato Salad is a creamy, tangy, and comforting classic that fits perfectly at any cookout, picnic, or holiday gathering. With its tender potatoes, crunchy celery, and zesty dressing, it delivers the familiar flavors that make it a staple of Southern cooking. This easy recipe is sure to become a family favorite for years to come.

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