Easy Southern Potato Salad Recipe

There's nothing quite like a bowl of creamy Southern potato salad served at a backyard BBQ or packed into a picnic basket on a warm summer day. With its perfectly tender potatoes, tangy-sweet dressing, and satisfying crunch of celery and pickles, this dish is the ultimate comfort food side.

I first discovered this recipe at a family reunion in Georgia, where every aunt had their own version. After lots of taste testing (and second helpings), I crafted my own go-to version—easy, classic, and endlessly crowd-pleasing. Whether you're hosting a potluck or just want a nostalgic side dish with dinner, this Southern potato salad always delivers.

Let’s dive into what makes it so special.

Why You'll Love This Easy Southern Potato Salad Recipe

Get ready to fall in love with a side dish that brings people together. This easy Southern potato salad isn’t just flavorful—it’s dependable, nostalgic, and so simple to make.

First off, it’s quick to throw together. You only need about 30 minutes of hands-on time, and you can even make it ahead of time, which is a huge plus when prepping for gatherings or cookouts.

It’s incredibly budget-friendly. The main ingredients—potatoes, eggs, mayonnaise, and a few pantry staples—are all inexpensive, making this a perfect choice when you’re feeding a crowd without breaking the bank.

This recipe is also wonderfully customizable. Whether you like it extra tangy with mustard or a bit sweeter with relish, you can easily adjust the flavors to suit your family’s taste.

And let’s not forget: it travels well. Packed into a sealed container, this potato salad holds up beautifully at outdoor events, picnics, or long road trips, earning its place at every summer table.

Now that you know why it’s a keeper, let’s talk about the simple ingredients that make it shine.

Ingredients Notes

The beauty of this potato salad lies in its familiar, humble ingredients. But don’t let the simplicity fool you—each one adds to that unmistakable Southern flavor and texture.

Russet potatoes are the heart of this dish. Their starchy nature means they break down just enough to soak in all the flavor of the dressing while still holding some bite. If you prefer a firmer texture, Yukon Golds also work well, offering a buttery flavor and golden color.

Mayonnaise gives the salad its rich, creamy texture. For true Southern flavor, Duke’s mayonnaise is the gold standard, but any high-quality mayo will do the trick. Avoid Miracle Whip if you want to keep the traditional flavor profile.

Hard-boiled eggs add creaminess and a bit of richness. Some folks love them, some don’t—but in our house, they’re essential. I like to mash a couple into the dressing and chop the rest for mix-in, so you get a smooth base with bits of egg throughout.

Sweet pickle relish and yellow mustard are where the Southern tang comes in. The relish brings a pop of sweetness that balances out the creaminess, while the mustard cuts through with just the right amount of bite. Don’t skip these—they’re what make this salad unmistakably Southern.

You’ll also need celery and onion for crunch and a slight sharpness. I recommend grating the onion so the flavor blends in smoothly without overwhelming the dish. For equipment, all you’ll need is a large pot for boiling, a mixing bowl, and a sturdy spoon—nothing fancy required.

How To Make This Easy Southern Potato Salad

Making this classic potato salad is easier than you might think, and once you’ve done it once, it’ll be second nature.

Start by peeling and chopping your potatoes into evenly sized chunks—about 1-inch cubes. Place them in a large pot and cover with cold, salted water. Bring it to a boil, then reduce the heat and simmer until the potatoes are just fork-tender, about 10 to 12 minutes. Be careful not to overcook them; you want them soft but not falling apart.

While the potatoes are cooking, boil your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let them sit for 10-12 minutes. Transfer them to an ice bath to cool before peeling.

In a large mixing bowl, stir together the mayonnaise, mustard, sweet relish, a pinch of sugar, salt, and black pepper. Mash in two of the boiled eggs to create a thicker, richer dressing. This trick helps the dressing cling to the potatoes and gives it extra body.

Drain the potatoes and let them cool slightly—just enough that they won’t melt your dressing. Gently fold them into the bowl along with chopped celery, grated onion, and the remaining chopped boiled eggs. Don’t overmix—you want everything well coated but not mashed.

Taste and adjust the seasoning. Some folks like to add a little vinegar or more relish for brightness. Finish with a light dusting of paprika on top, and cover the bowl. Let the salad chill in the fridge for at least an hour (overnight is even better) to allow all the flavors to meld.

From start to finish, this potato salad takes about 45 minutes, including cooling and mixing. And trust me—every minute is worth it once you take that first creamy, tangy bite.

Storage Options

Potato salad stores beautifully, making it ideal for meal prep and leftovers. Keep it in an airtight container in the fridge for up to 4 days. In fact, it usually tastes even better the next day as the flavors continue to develop.

If you’re making it for an event, you can prepare it a day in advance and store it chilled until serving time. Just give it a gentle stir and refresh with a bit more mayo or mustard if it looks a little dry.

This dish doesn’t freeze well due to the mayo-based dressing—it can separate and become grainy—so stick to fridge storage.

To re-serve leftovers, simply scoop out a portion and let it sit at room temperature for 10-15 minutes to take the chill off. It’s best enjoyed cool, not ice-cold, to appreciate the full flavor and texture.

Variations and Substitutions

One of the best things about Southern potato salad is how easy it is to tweak it to your preferences or ingredients on hand.

If you’re not a fan of mayonnaise, try using half mayo and half sour cream or Greek yogurt. This lightens up the dressing while still keeping it creamy and tangy.

Prefer a bit of heat? Add a spoonful of Dijon mustard or a dash of hot sauce for a subtle kick. You can even mix in a bit of chopped jalapeño for more bite.

For a more savory flavor, swap sweet relish with dill relish or chopped dill pickles. This will give the salad a sharper, more briny taste that’s equally delicious.

Want to bulk it up? Add crumbled bacon or shredded cheddar cheese for an over-the-top version that’s almost a meal on its own.

And if you’re catering to a crowd with dietary restrictions, this recipe is easy to make dairy-free or vegetarian—just double-check your mayo and relish labels.

No matter how you make it, Southern potato salad is all about comfort, flavor, and tradition. So don’t be afraid to make it your own. You might just stumble upon your family’s new favorite version—just like I did.

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