If you’ve been on the hunt for a comforting, crowd-pleasing side dish that feels like a warm hug, look no further than this Classic Southern Potato Salad Recipe. It’s the kind of recipe that brings people together, whether at a backyard barbecue, holiday gathering, or a simple family dinner. With tender potatoes, creamy dressing, and that perfect tang from mustard and pickle relish, this potato salad delivers the ultimate balance of flavors and textures you’ll want on repeat.
Ingredients You’ll Need
This Classic Southern Potato Salad Recipe keeps things straightforward, highlighting simple ingredients that come together beautifully. Each item plays a crucial role—from the creamy mayonnaise that binds everything, to the crisp celery adding crunch, and the smoky paprika that elevates it all with a subtle warmth.
- Russet or Yukon Gold potatoes: Choose firm, starchy potatoes for that perfect tender yet firm bite that holds up well in salad.
- Hard-boiled eggs: Adds a rich creaminess and a nice protein boost.
- Mayonnaise: The creamy base that makes every bite luscious.
- Yellow mustard: Gives a tangy zip that wakes up the flavors without overpowering.
- Celery stalks: Finely chopped for crunch and freshness.
- Red onion: Adds a subtle sharpness and beautiful color contrast.
- Sweet pickle relish: Provides sweetness and that signature Southern tang.
- Salt and black pepper: Essential seasoning to bring everything together.
- Smoked paprika (optional): Sprinkled on top for a depth of smoky flavor and vibrant hue.
- Fresh parsley or chives: Chopped for a burst of freshness and color garnish.
How to Make Classic Southern Potato Salad Recipe
Step 1: Cook the Potatoes
Start by peeling and dicing your potatoes into even-sized pieces for uniform cooking. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then cook until the potatoes are tender but still hold their shape—about 10 to 12 minutes. This step is key to getting that perfect potato texture without turning mushy.
Step 2: Cool the Potatoes
Drain the potatoes and rinse them under cold water immediately to stop the cooking process. Cooling them completely helps them absorb the salad dressing better without becoming soggy.
Step 3: Prepare the Dressing
In a large bowl, whisk together mayonnaise, yellow mustard, finely chopped celery, red onion, sweet pickle relish, salt, and pepper. This blend creates the creamy, tangy dressing that defines the Classic Southern Potato Salad Recipe.
Step 4: Combine Ingredients
Gently fold the cooled potatoes and chopped hard-boiled eggs into the dressing. Be careful not to break up the potatoes too much—you want distinct chunks coated generously with that flavorful dressing.
Step 5: Chill Before Serving
Refrigerate the potato salad for at least two hours to let the flavors marry and deepen. This resting time makes every bite sing in harmony.
Step 6: Garnish and Serve
Right before serving, sprinkle smoked paprika and freshly chopped parsley or chives on top. This not only adds a pop of color but also layers in a smoky, herbal brightness that enhances the overall dish.
How to Serve Classic Southern Potato Salad Recipe
Garnishes
While the smoked paprika and fresh herbs are classic for a reason, you can also add a few extra diced hard-boiled egg whites on top or a dash of celery seed to give your salad that authentic Southern touch. These small details make your presentation pop and taste that much more special.
Side Dishes
This potato salad shines alongside grilled meats like BBQ ribs, fried chicken, or even grilled vegetables. It’s also fabulous paired with cornbread and baked beans for a full-on Southern feast that’s sure to impress your guests.
Creative Ways to Present
Try serving your Classic Southern Potato Salad Recipe in individual mason jars or pretty bowls for picnics or potlucks. You can also top it with crispy bacon bits or sliced green onions for an added texture contrast that’ll wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
This potato salad keeps wonderfully in an airtight container in the fridge for up to three days. The flavors actually develop more after resting, so leftovers are always a treat.
Freezing
Because of the creamy mayonnaise and fresh vegetables, freezing this potato salad is not recommended. It can cause the texture to become watery and dull the freshness of the ingredients.
Reheating
Potato salad is best enjoyed cold or at room temperature, so reheating is generally unnecessary. If you prefer it slightly warmer, let it sit out for 20 minutes before serving rather than microwaving to maintain texture and flavor.
FAQs
Can I use red potatoes instead of russet or Yukon Gold?
Absolutely! Red potatoes can be used, but Yukon Gold or russet are preferred because they have a creamier texture that soaks up the dressing nicely without turning mushy.
What can I substitute for mayonnaise?
If you want a lighter version, you can swap mayonnaise for Greek yogurt or a blend of Greek yogurt and mayonnaise for a tangier, healthier twist.
How long does it take to hard boil eggs?
For perfect hard-boiled eggs, boil them for about 10-12 minutes, then immediately transfer to an ice bath to stop cooking and prevent a greenish yolk ring.
Is smoked paprika essential?
It’s optional but highly recommended! Smoked paprika adds a lovely smoky flavor and bright color that elevates the classic Southern potato salad effortlessly.
Can I prepare this salad a day ahead?
Yes, making it a day ahead lets the flavors meld beautifully. Just give it a gentle stir before serving and add fresh garnishes for that just-made look.
Final Thoughts
There’s something truly special about the Classic Southern Potato Salad Recipe—it’s simple, soulful, and sustains traditions with every creamy, tangy bite. Whether you’re a seasoned cook or just looking to bring a taste of Southern hospitality to your table, this recipe is a must-try that never disappoints.
Print
Classic Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender russet or Yukon Gold potatoes, hard-boiled eggs, crunchy celery, zesty mustard, and a hint of sweet pickle relish, this traditional recipe captures the essence of Southern comfort food.
Ingredients
Potatoes
- 3 pounds russet or Yukon Gold potatoes, peeled and diced
Eggs
- 4 large hard-boiled eggs, chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 celery stalks, finely chopped
- 1/2 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Cook Potatoes: Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 10-12 minutes.
- Cool Potatoes: Drain and rinse potatoes under cold water to stop cooking. Let cool completely.
- Prepare Dressing: In a large bowl, combine mayonnaise, yellow mustard, finely chopped celery, red onion, sweet pickle relish, salt, and black pepper. Mix well until smooth and evenly blended.
- Combine Salad: Add cooled potatoes and chopped hard-boiled eggs to the dressing. Gently fold the mixture until all ingredients are evenly coated without breaking the potatoes.
- Chill: Cover the bowl and refrigerate the potato salad for at least 2 hours before serving to allow flavors to meld.
- Garnish and Serve: Just before serving, sprinkle the top with smoked paprika and fresh chopped parsley or chives for a burst of color and flavor.
Notes
- Use Yukon Gold potatoes for a creamier texture or russet potatoes for a fluffier bite.
- To hard boil eggs, place them in boiling water for 9-12 minutes, then cool in ice water before chopping.
- For a tangier salad, increase the mustard or add a splash of vinegar.
- Make the salad a day ahead for even better flavor; it stores well refrigerated for up to 3 days.
- Optional smoked paprika adds a mild smoky depth but can be omitted if preferred.
