Easy Southern Potato Salad Recipe

There’s something comforting about a bowl of Southern potato salad – creamy, tangy, and loaded with tender potatoes and crisp pickles. It’s the kind of side dish that brings everyone to the table, whether it’s a summer BBQ, Sunday supper, or a quick weeknight meal.

I first learned how to make this potato salad from my grandmother, who never measured a thing but always got it just right. Over the years, I’ve adapted her version to make it a little easier and faster – without losing that signature down-home flavor.

Now, it’s my go-to for potlucks, picnics, and casual dinners alike. It’s quick, budget-friendly, and absolutely irresistible with grilled meats or fried chicken. Let’s dive into why this recipe belongs in your weekly rotation.

Why You’ll Love This Easy Southern Potato Salad

This is more than just a side dish – it’s a Southern staple done right. If you're looking for a potato salad that’s creamy, zesty, and full of classic flavor, this one ticks all the boxes.

It’s easy and approachable. You don’t need any fancy ingredients or equipment to make this recipe. In fact, you probably have most of what you need in your kitchen right now. With just a handful of pantry staples, it comes together in under 30 minutes.

Perfect for feeding a crowd. Whether you're hosting a family gathering or headed to a church picnic, this recipe can easily be doubled or tripled to serve a big group. It also holds up well on a buffet table – no wilted greens here!

Classic flavor with a tangy twist. Thanks to the creamy mayo-mustard dressing and tangy dill pickles, every bite is bursting with flavor. A touch of sweetness from the relish balances everything out, just like Grandma used to make.

Customizable to your liking. Prefer it without onions? No problem. Want to add chopped eggs or celery? Go for it. This recipe is the perfect base for all your favorite add-ins.

Once you try it, this Southern potato salad might just become your signature side dish.

Ingredients Notes

The secret to the perfect Southern potato salad lies in balancing the creamy texture with just the right amount of crunch and tang. Let’s take a closer look at the key players in this easy recipe.

The potatoes are the heart of this dish. I always use Yukon Golds because they’re naturally creamy and hold their shape well after boiling. They soak up flavor like a dream without turning mushy. If you prefer red potatoes or Russets, those will work too – just keep an eye on texture.

Mayonnaise brings the creaminess that ties everything together. A good-quality mayo makes a world of difference here. I’m partial to Duke’s for that rich, tangy Southern flavor, but use whatever you love.

Yellow mustard adds the signature zip that Southern-style potato salad is known for. Just a spoonful brightens up the whole dish and balances the richness of the mayo. If you're a mustard fan, feel free to add a little more.

Dill pickles and sweet relish give that tangy-sweet contrast that makes every bite pop. I like to dice up a few crunchy dill pickles for texture and add a spoonful of sweet relish for balance. You could use one or the other, but both together hit the perfect note.

Hard-boiled eggs add richness and a touch of old-fashioned flair. I usually chop two and mix them in, but some folks like more – or none at all. Either way, it’s a classic touch that gives this salad that Southern soul.

No fancy gadgets required – just a big mixing bowl, a sturdy spoon, and a medium pot for boiling. You’re good to go!

How To Make This Easy Southern Potato Salad

Making this dish is as easy as boiling, chopping, and stirring. But a few smart tips along the way will help ensure your salad comes out just right every time.

Start by peeling and cutting your potatoes into evenly-sized chunks – about 1-inch pieces. This helps them cook evenly and quickly. Boil them in salted water until they’re fork-tender but not falling apart, about 10-12 minutes. Drain and let them cool slightly while you prep the rest.

While the potatoes are cooking, make your dressing. In a large mixing bowl, stir together the mayonnaise, mustard, relish, and a dash of salt and pepper. Taste and adjust – you might want more tang, a touch of sugar, or a little extra mustard depending on your preference.

Chop up your hard-boiled eggs, dill pickles, and onions (if using). I like a fine dice for the pickles and onion so they blend in without overpowering. Add them to the bowl with the dressing and stir gently to combine.

Once the potatoes are cool enough to handle but still warm, fold them into the dressing. Warm potatoes absorb flavor better than cold, so don’t wait too long. Be gentle when stirring – you want to coat them well without mashing them.

Give it a final taste and adjust seasoning as needed. Sometimes I add a pinch of paprika or a splash of pickle juice for extra tang. Chill the salad for at least an hour before serving – it tastes even better after the flavors meld.

From start to finish, this recipe takes about 30 minutes, plus chilling time. It’s easy, satisfying, and gets better the longer it sits.

Storage Options

Southern potato salad stores beautifully, making it a great make-ahead option. In fact, it often tastes even better the next day.

To store leftovers, transfer the potato salad to an airtight container and refrigerate. It will keep for up to 4 days, though it’s usually gone long before that in my house!

If you’re making it ahead for an event, prepare it the day before and chill overnight. Just give it a good stir before serving to redistribute the dressing.

Avoid freezing potato salad – the texture of the potatoes and mayo doesn’t hold up well after thawing. You’ll end up with a watery, grainy mess that’s far from appetizing.

To reheat (if you must), I recommend bringing it to room temperature instead of warming it. Southern potato salad is traditionally served cold or cool – not hot – so no microwave needed!

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can make it your own based on what’s in your fridge or who you’re feeding.

Want a creamier texture? Add a spoonful of sour cream or Greek yogurt to the dressing. It lightens things up and adds an extra tang.

For more crunch, toss in some chopped celery or even diced bell pepper. I love the contrast of crisp vegetables against the tender potatoes.

Not a fan of mustard? Try using Dijon for a milder flavor, or leave it out altogether and up the vinegar or relish for tang.

If you’re feeding folks with dietary restrictions, this salad can easily be made egg-free by omitting the hard-boiled eggs. Use vegan mayo if needed to make it fully plant-based.

You can even turn this into a meal by adding chopped bacon, grilled chicken, or crumbled feta. It’s a blank canvas for your creativity.

No matter how you tweak it, this Easy Southern Potato Salad is all about flavor, comfort, and simplicity. Give it your own twist and make it a staple in your kitchen.

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