Southern Potato Salad Recipe | A Family Favorite

Easy Southern Potato Salad Recipe for BBQs and Parties

At every Southern cookout or Sunday supper, you’ll almost always spot a big bowl of Southern Potato Salad Recipe sitting proudly on the table. I remember my grandmother making it with just the right balance of tangy mustard, creamy mayo, and a little sweetness from pickle relish. The first time I tried to make it myself, I forgot to let the potatoes cool before mixing in the dressing, and the whole thing turned mushy. Since then, I’ve learned a few tricks that make this classic side dish truly shine.

This recipe is for anyone who loves a hearty, creamy side dish perfect for barbecues, church gatherings, picnics, or holiday feasts.

Difficulty: Easy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 (6–8)

Course: Side Dish

Cuisine: American

Calories: 280

Ingredients Method Video Notes

Ingredients

  

• 3 lbs 1.4 kg Yukon Gold or Russet potatoes, peeled and cubed
• 4 large eggs hard-boiled and chopped
• 1 cup mayonnaise Duke’s gives it that Southern flavor
• 2 TBSP yellow mustard
• 2 tbsp sweet pickle relish
• 1 tbsp apple cider vinegar
• 1 tsp sugar optional, balances the tang
• 1 small onion finely chopped
• 2 celery stalks diced
• Salt and black pepper to taste
• Paprika for garnish

Method

 

1. Cook potatoes. Place cubed potatoes in a pot, cover with cold water, and add 1 TBSP salt. Bring to a boil and simmer 12–15 minutes until fork-tender but not falling apart.
2. Drain & cool. Drain well and spread on a tray to cool slightly. This prevents a mushy salad.
3. Mix the dressing. In a large bowl, whisk together mayonnaise, mustard, relish, vinegar, sugar (if using), onion, celery, salt, and pepper.
4. Combine. Gently fold in cooled potatoes and chopped eggs until coated.
5. Chill. Cover and refrigerate at least 1 hour before serving to let flavors meld.
6. Garnish. Sprinkle with paprika just before serving.

Video

Notes

Lesson learned: Mixing hot potatoes with mayo creates a greasy, broken dressing. Always cool them slightly first.

Eggs matter: Some Southerners skip eggs, but I think they add richness and tradition.

Onion choice: White onions give sharpness, while green onions make them milder and fresher.

Chill time: Even just 1–2 hours in the fridge makes the flavors blend beautifully.

Tips & Tricks

• Texture control: Leave some potato chunks large for a rustic feel, or mash slightly for a creamier salad.
• Make ahead: Tastes even better the next day, just keep covered in the fridge.
• Healthy swap: Use half mayo and half Greek yogurt for a lighter but still creamy dressing.
• Extra flavor: Add crumbled bacon or diced pickled jalapeños for a twist.
• Crowd-size tip: This recipe doubles easily for larger gatherings.

Serving Suggestions

• BBQ essential: Perfect for ribs, fried chicken, or pulled pork.
• Holiday side: A classic alongside ham or roasted turkey.
• Picnic dish: Travels well and pairs well with sandwiches or grilled meats.
• Vegetarian plate: Serve with baked beans and coleslaw for a hearty and meat-free spread.
• Summer cookout: Balances grilled burgers and hot dogs beautifully.

Nutrition (per serving, about 1 cup)

• Calories: ~280
• Protein: 6 g
• Carbs: 30 g
• Fat: 16 g
• Fiber: 3 g