If there’s one dish that truly says “summer gathering in the South,” it’s Classic Southern Potato Salad. This beloved side is creamy, tangy, loaded with texture, and dotted with just the right touches of crunch and zip. Generation after generation, people have brought their own flair to this treasured staple, but its heart and soul remain: tender potatoes, hard-boiled eggs, a flavorful dressing laced with mustard and sweet relish, and that all-important dash of paprika on top. Whether you’re bringing a bowl to a cookout or serving up seconds at the family table, Classic Southern Potato Salad has a way of brightening every occasion.

Classic Southern Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Classic Southern Potato Salad comes together with a handful of humble ingredients, each one playing a starring role. These time-tested staples bring texture, flavor, and a hint of nostalgia to every bite—no fancy equipment or rare items required!

Yukon Gold or Russet Potatoes: Choose either variety; Yukon golds give buttery richness, while russets offer fluffier texture.
Mayonnaise: The creamy backbone of the dressing—use a good quality mayo for best flavor.
Yellow Mustard: For a signature tang and pretty golden hue that defines Southern-style salad.
Sweet Pickle Relish: Adds a sweet crunch and that classic hint of vinegary zip.
Red Onion: Finely chopped for a mild bite and a pop of color.
Celery: Provides refreshing crunch for contrast in every forkful.
Hard-Boiled Eggs: Essential for richness and tradition; don’t skip them!
Salt and Black Pepper: To balance and highlight all the other flavors.
Paprika: A gentle warmth in the salad and a vibrant finishing sprinkle.
Apple Cider Vinegar: Brightens and lifts the entire dish, tying everything together.
Chopped Fresh Parsley or Green Onions (optional): Sprinkle on for color and a fresh touch before serving.

How to Make Classic Southern Potato Salad

Step 1: Cook the Potatoes

Start by adding your peeled and chopped potatoes to a large pot, covering them generously with cold water. Toss in a pinch of salt to season the potatoes from the inside out—it makes a subtle but important difference! Bring everything to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, which should take about 10 to 12 minutes. When they’re ready, drain them well and let them cool just enough to handle, but keep them slightly warm for the next step.

Step 2: Make the Dressing

While the potatoes cool, whip up the flavorful, creamy base that sets Classic Southern Potato Salad apart. In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, black pepper, and paprika. The mixture should be smooth, creamy, and taste downright irresistible! Take a moment to savor that smell—it’s the scent of backyard barbecues and happy memories.

Step 3: Combine the Ingredients

Next, while the potatoes are still a bit warm (this helps soak up the dressing), gently fold them into the bowl with your dressing. Add in the chopped hard-boiled eggs, red onion, and celery. Use a large spatula or spoon, being careful not to smash the potatoes completely—a few little chunks are the signature of a great potato salad! If you want it ultra-creamy, you can lightly mash some potatoes at this stage.

Step 4: Taste and Adjust

Before you tuck it away to chill, taste the salad and adjust the seasoning if needed. Sometimes a little extra pinch of salt or splash of vinegar is all it takes to dial in the flavors just right for your taste buds. Remember, potatoes love salt and seasoning, so don’t be shy!

Step 5: Chill and Garnish

Immediately cover your finished Classic Southern Potato Salad and refrigerate for at least two hours, or overnight if you’re planning ahead. This time lets the flavors meld for that classic taste. Just before serving, sprinkle everything with a little extra paprika and a handful of chopped fresh parsley or green onions if you like. The finishing touch not only looks pretty but also adds a burst of freshness!

How to Serve Classic Southern Potato Salad

Garnishes

A generous sprinkle of paprika is more than just a tradition—it adds a subtle smoky flavor and a pop of brick-red color that makes the dish downright irresistible. For extra flair (and a nod to Southern hospitality), top with freshly chopped parsley or green onion. Even a few delicate slices of boiled egg on top turn this Classic Southern Potato Salad into a real showstopper.

Side Dishes

Classic Southern Potato Salad is the ultimate companion for countless dishes! It’s always at home alongside fried chicken, barbecued ribs, pulled pork, or a smoky grilled sausage. For a picnic spread, serve it next to baked beans, deviled eggs, and crisp cornbread. Honestly, this side can upstage the main course—which is exactly how it should be!

Creative Ways to Present

Bring a little personality to your presentation by scooping the salad into vibrant bowls lined with lettuce leaves, or serve it family-style in a beautiful platter with extra garnishes. For picnics, portion into mason jars or reusable cups for easy, mess-free serving. Classic Southern Potato Salad is extra lovely as a topping on sliders or in “loaded” potato salad cups with extra toppings like bacon, chives, or crumbled feta.

Make Ahead and Storage

Storing Leftovers

Place any leftover Classic Southern Potato Salad in an airtight container and pop it into the fridge. It’ll stay fresh and flavorful for up to four days—just stir well before serving in case the dressing has settled at the bottom.

Freezing

While Classic Southern Potato Salad technically can be frozen, it’s best enjoyed fresh. Freezing tends to alter the creamy texture and can make the potatoes a bit watery upon thawing. If you do freeze, use a freezer-safe container, and expect a texture change when it’s defrosted.

Reheating

Potato salad is meant to be served chilled, but if you prefer it closer to room temperature, simply let it sit out of the fridge for about 30 minutes before serving. Avoid microwaving, as it can cause the mayonnaise-based dressing to separate and lose its creamy appeal.

FAQs

Can I use a different type Side Dish

Yes, but Yukon gold and russet potatoes are ideal for Classic Southern Potato Salad because of their creamy texture and ability to absorb the flavorful dressing. If you use red potatoes, expect a slightly firmer, less fluffy salad.

Is it okay to make Classic Southern Potato Salad a day in advance?

Absolutely! In fact, preparing the salad a day ahead allows the flavors to develop even more. Just keep it covered in the fridge, and give it a gentle stir before serving.

What can I use in place of sweet pickle relish?

If you don’t care for sweet relish, try using dill pickle relish for a more tart, savory note. Chopped pickles or bread-and-butter pickles (drained) also work well.

How do I keep my potato salad from becoming mushy?

Be careful not to overcook your potatoes; remove them from the heat when they’re just fork-tender. Drain thoroughly and let them cool slightly so they don’t steam themselves into mush when mixed with the dressing.

Can I make Classic Southern Potato Salad vegan?

Certainly! Substitute your favorite vegan mayo and skip the eggs or replace them with a plant-based alternative. The flavor will still be creamy, tangy, and deliciously Southern.

Final Thoughts

There’s something undeniably special about passing around a hearty bowl of Classic Southern Potato Salad at your next gathering. The way it brings smiles, sparks conversations, and turns every bite into a celebration is why I return to this recipe again and again. Give it a try—and let it become a cherished classic in your own kitchen, too!

Classic Southern Potato Salad Recipe

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4.6 from 31 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 8 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This Classic Southern Potato Salad is a creamy and flavorful side dish that is perfect for picnics, barbecues, or any gathering. Made with tender potatoes, hard-boiled eggs, crunchy celery, and a tangy dressing, this traditional recipe is a crowd-pleaser.

Ingredients

Scale

Potato Salad:

3 lbs Yukon gold or russet potatoes, peeled and cut into chunks
1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet pickle relish
1/2 small red onion, finely chopped
3 celery stalks, finely chopped
4 hard-boiled eggs, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (plus more for garnish)
1 tbsp apple cider vinegar
Chopped fresh parsley or green onions for garnish (optional)

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Instructions

Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
Prepare Dressing: Whisk together mayonnaise, mustard, relish, vinegar, salt, pepper, and paprika in a mixing bowl.
Combine Ingredients: Add warm potatoes, eggs, onion, and celery to the dressing. Gently fold to combine.
Chill and Serve: Refrigerate for at least 2 hours. Garnish with paprika and parsley before serving.