Southern Potato Salad is a beloved classic that transcends generations, bringing a taste of tradition and warmth to any gathering. Born from the heart of Southern kitchens, this timeless dish embodies the essence of comfort food with its creamy texture, tangy mayonnaise-based dressing, and a medley of flavorful ingredients.

Southern Potato Salad served on plastic plate

What sets Southern Potato Salad apart is the careful balance of ingredients, each contributing to a harmonious blend of textures and tastes. The star of the show, tender potatoes, forms the hearty base, while ingredients like crunchy celery, crisp green onions, and zesty mustard elevate the overall profile, creating a symphony of flavors.

Perfect for picnics, barbecues, or any family gathering, Southern Potato Salad is more than just a side dish; it’s a culinary journey that connects us to the heart of Southern hospitality. The beauty lies not only in its taste but also in the memories it evokes, as every spoonful carries the warmth of shared meals and cherished moments.


  • Russet potatoes: 3 pounds (medium) 
  • Mayonnaise: 1 cup 
  • Yellow mustard: 1/4 cup 
  • Apple cider vinegar: 2 teaspoons 
  • Sugar: 2 teaspoons 
  • Onion powder: 1/2 teaspoon 
  • Sweet pickle relish: 1/4 cup 
  • Celery: 1 stalk, chopped
  • Sweet onion: 1/2, chopped
  • Hard boiled eggs: 4 (3 chopped and 1 sliced)
  • Paprika


1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water. 

2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well. 

3. Once drained, permit cooled and then peel and discard the skins.  

4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.

5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.

6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.

7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.

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