If you’re craving a hearty, creamy, and truly comforting side dish, this Southern Potato Salad Recipe is exactly what you need to bring a classic taste of Southern hospitality right to your table. With tender Yukon Gold or Russet potatoes bathed in a tangy, rich dressing, and accented with crunchy veggies and the perfect hint of zest, this salad embodies everything that makes Southern cooking so beloved. It’s an ideal companion for barbecues, picnics, or any meal where you want to add a nostalgic, flavorful touch.
Ingredients You’ll Need
This Southern Potato Salad Recipe relies on just a handful of simple ingredients that work together beautifully to create a dish that’s creamy, tangy, and full of satisfying texture. Each element plays a vital role—from the soft potatoes providing a silky base to the crisp celery and sweet pickle relish lending a crunch and brightness that keeps every bite interesting.
- 3 pounds Yukon Gold or Russet potatoes: These starchy potatoes hold their shape yet become tender, perfect for that ideal salad texture.
- 1 cup mayonnaise: Adds the creamy richness that is the hallmark of a classic potato salad.
- 2 tablespoons yellow mustard: Brings a subtle tanginess that perfectly balances the creaminess of the mayo.
- 1 tablespoon apple cider vinegar: Provides a bit of acid to brighten the overall flavor and add a little zip.
- 1 teaspoon sugar: Just a touch to round out the tangy ingredients with gentle sweetness.
- 1/2 teaspoon salt: Essential for enhancing all the flavors and seasoning the potatoes.
- 1/4 teaspoon black pepper: Adds a mild heat that compliments the salad’s creaminess without overpowering.
- 3 hard-boiled eggs (chopped): Contribute richness and a classic Southern touch that makes this salad truly special.
- 1/2 cup celery (finely diced): Adds a fresh crunch that contrasts wonderfully with the softness of the potatoes.
- 1/4 cup red onion (finely chopped): Imparts a gentle sharpness and color contrast to the salad.
- 1/4 cup sweet pickle relish: Infuses a sweet, tangy flavor burst that ties all the ingredients together.
- Optional paprika for garnish: Sprinkling this on top adds a beautiful pop of color and a hint of subtle smokiness.
How to Make Southern Potato Salad Recipe
Step 1: Boil the Potatoes
Begin by placing your peeled and chopped potatoes into a large pot, then cover them with cold water. Bringing the water to a high boil initially helps ensure even cooking. Once boiling, reduce the heat to a gentle simmer and cook the potatoes for about 10 to 12 minutes, or until they are tender enough to be pierced easily with a fork but still hold their shape. Drain the potatoes well and allow them to cool slightly so they can absorb the dressing evenly without becoming mushy.
Step 2: Prepare the Dressing
While the potatoes are cooling, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl. This combination creates a luscious, slightly tangy dressing that perfectly complements the earthy potatoes.
Step 3: Combine Potatoes and Dressing
Gently fold the warm potatoes into the dressing, making sure each chunk is evenly coated. The warm temperature helps the dressing seep into the potatoes, maximizing flavor without breaking apart the pieces. For a creamier texture, you can mash a few potatoes slightly during this mixing process, which adds a silky mousse-like element to the salad.
Step 4: Add Mix-Ins
Next, stir in the chopped hard-boiled eggs, finely diced celery, red onion, and sweet pickle relish. These ingredients bring delightful texture, contrast, and classic Southern vibrancy that elevate this potato salad beyond the ordinary.
Step 5: Chill and Serve
Cover the bowl and refrigerate your Southern Potato Salad Recipe for at least one hour. This chilling step allows the flavors to meld perfectly and the salad to firm up for the best mouthfeel. Right before serving, consider sprinkling a light dusting of paprika on top for a touch of color and subtle smokiness.
How to Serve Southern Potato Salad Recipe
Garnishes
Adding a finishing touch of paprika is traditional and beautiful, but you can also sprinkle fresh chopped parsley or green onions for a pop of green color and fresh flavor. These garnishes enhance the presentation and add brightness as you dig in.
Side Dishes
This Southern Potato Salad Recipe pairs wonderfully with barbecue favorites like pulled pork, fried chicken, or grilled sausages. It also shines alongside classic picnic staples such as baked beans, cornbread, or coleslaw to create a hearty, comforting meal rich in texture and flavor.
Creative Ways to Present
For a fun twist, serve your potato salad in hollowed-out bread bowls or on a bed of fresh lettuce leaves for individual portions. You can also spoon it onto slider buns with some smoked meat for a fantastic Southern-inspired sandwich experience that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once prepared, this Southern Potato Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keeping it chilled ensures the flavors stay fresh and the texture remains just right without becoming watery.
Freezing
Potato salad generally does not freeze well due to changes in the texture of the potatoes and mayonnaise after thawing. For the best results, it’s ideal to enjoy this salad fresh or within a few days of preparing it rather than freezing.
Reheating
This potato salad is best enjoyed cold or at room temperature, so reheating is not recommended. If you prefer it slightly warmer, allow it to sit out for 15 to 20 minutes before serving so it loses its chill without compromising its creamy consistency.
FAQs
Can I use red potatoes instead of Yukon Gold or Russet potatoes?
Absolutely! Red potatoes work just fine in this Southern Potato Salad Recipe, though they tend to be waxier and hold their shape even more. Choose whichever potato you prefer, but Yukon Golds offer that perfect balance between creamy and firm that many love.
Is it necessary to peel the potatoes?
Peeling is traditional in Southern potato salad recipes and gives a smoother texture, but you can leave the skins on for added color and nutrients if you enjoy the rustic feel and flavor.
Can I make this recipe vegan?
To make a vegan Southern Potato Salad Recipe, substitute the mayonnaise with a vegan version and omit the hard-boiled eggs or use a plant-based alternative. The rest of the ingredients work well as-is to keep the delicious flavors intact.
How can I make the salad less tangy?
If you prefer a mellower taste, reduce the amount of apple cider vinegar or omit the mustard. You can always add these ingredients gradually and taste as you go to find your perfect balance.
What can I add for extra flavor?
Chopped dill pickles or fresh herbs like dill or parsley are fantastic additions. You might also try green onions or a little smoked paprika to deepen the flavor profile of this Southern Potato Salad Recipe.
Final Thoughts
There’s something truly special about a classic Southern Potato Salad Recipe that brings comfort and smiles to any meal. I hope you enjoy making this recipe as much as I do sharing it with friends and family. It’s a timeless crowd-pleaser that’s perfect for any occasion—so grab your ingredients, get cooking, and prepare to savor every creamy, tangy, crunchy bite!
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Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
- Diet: Gluten Free
Description
This Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, BBQs, and summer gatherings. Made with tender Yukon Gold or Russet potatoes tossed in a zesty mayonnaise and mustard dressing, it includes classic additions like hard-boiled eggs, celery, red onion, and sweet pickle relish. A sprinkle of paprika adds the perfect finishing touch, making this a beloved and traditional Southern favorite.
Ingredients
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
Optional
- Paprika for garnish
Instructions
- Cook the potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to a simmer and cook the potatoes for 10 to 12 minutes, or until they become fork-tender. Drain the potatoes and let them cool slightly.
- Prepare the dressing: While the potatoes are warm, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl until smooth and well combined.
- Combine potatoes and dressing: Add the warm potatoes into the bowl with the dressing and gently toss them to coat thoroughly without breaking them up too much. For a creamier texture, you can mash a few of the potatoes gently while mixing.
- Add the mix-ins: Stir in the chopped hard-boiled eggs, diced celery, chopped red onion, and sweet pickle relish into the potato mixture until evenly distributed.
- Season and chill: Taste the salad and adjust the seasoning with more salt or pepper if needed. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to let the flavors meld and the salad chill before serving.
- Serve: Just before serving, sprinkle the salad with paprika for a pop of color and an extra hint of flavor if desired.
Notes
- For a creamier texture, mash a few of the potatoes slightly while mixing the salad.
- You can add chopped dill pickles or green onions for extra flavor and crunch.
- Make sure potatoes are still warm when mixing with the dressing to help absorb flavors better.
- Store leftover salad covered in the refrigerator and consume within 3-4 days for best freshness.
