Of course! Southern Potato Salad is a classic, creamy, tangy, and comforting side dish, perfect for picnics, barbecues, and family dinners. It’s distinctly different from its mustard-heavy Northern cousin or a vinegar-based German potato salad.
This recipe delivers that classic, creamy texture with the perfect balance of tangy, sweet, and savory flavors.
The Quintessential Southern Potato Salad
This is a from-scratch recipe that will taste just like you remember from family gatherings.
Prep Time: 20 mins | Cook Time: 20 mins | Cooling Time: 1 hour | Total Time: 1 hour 40 mins
Servings: 8
Ingredients
· 3 pounds russet or Yukon Gold potatoes (about 4-5 large potatoes)
· 1 cup mayonnaise (Duke’s is the Southern favorite, but Hellmann’s works too)
· 2 tablespoons yellow mustard
· 1 tablespoon apple cider vinegar
· 1 teaspoon white sugar
· ½ cup finely chopped sweet onion (or yellow onion)
· ½ cup finely chopped celery (about 1-2 stalks)
· ⅓ cup sweet pickle relish (or 2-3 finely chopped sweet pickles)
· 3 large hard-boiled eggs, chopped
· 1 teaspoon paprika, plus more for garnish
· Salt and freshly ground black pepper to taste
· Optional Add-ins:
· 2 slices of cooked bacon, crumbled
· 1-2 tablespoons chopped fresh parsley or dill
· A dash of hot sauce or a pinch of cayenne pepper
Instructions
- Cook the Potatoes: Scrub the potatoes clean. You can peel them before or after boiling, but many prefer to boil them with the skins on for more flavor and to prevent waterlogging. Place the whole potatoes in a large pot and cover with cold, salted water by an inch. Bring to a boil, then reduce heat and simmer for 15-25 minutes, or until easily pierced with a fork. Be careful not to overcook them, or they’ll become mushy.
- Cool and Peel: Drain the potatoes immediately and let them cool just until you can handle them. Peel the skins off (if you left them on) using a paring knife or by rubbing them with a paper towel. Cut the warm potatoes into 1-inch cubes.
- Season the Warm Potatoes: This is a secret step for maximum flavor! Place the warm, cubed potatoes in a large mixing bowl. Sprinkle the apple cider vinegar and sugar over them, and gently toss. Let them absorb this seasoning while they cool completely (about 20-30 minutes). This adds a subtle tang that cuts through the richness.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, yellow mustard, paprika, ½ teaspoon of salt, and ¼ teaspoon of pepper.
- Combine Everything: To the cooled potatoes, add the chopped onion, celery, pickle relish, and hard-boiled eggs. Pour the dressing over the top.
- Gently Fold: Using a large spatula, gently fold all the ingredients together until everything is evenly coated. Be careful not to overmix and smash the potatoes.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but ideally 4 hours or overnight. This is non-negotiable—it allows the flavors to meld and develop beautifully.
- Serve: Before serving, taste and adjust seasoning with more salt and pepper if needed. Transfer to a serving bowl and sprinkle the top with an extra dusting of paprika for a classic look.
Tips for the Best Southern Potato Salad
· The Potato Choice:
· Russets: These are traditional. They are starchy and break down a bit, creating a creamier, more rustic texture.
· Yukon Gold: A great modern choice. They are waxier and hold their shape better, resulting in a salad with more distinct potato pieces. They also have a buttery flavor.
· Don’t Overcook the Potatoes: This is the most common mistake. You want them tender, not falling apart. Start checking for doneness at 15 minutes.
· Season the Warm Potatoes: Don’t skip adding the vinegar and sugar to the warm potatoes. The warm potatoes act like a sponge, soaking up the flavors.
· The Mayo Matters: In the South, Duke’s Mayonnaise is the gold standard. It’s tangier, has no sugar, and is made with egg yolks only, which makes it creamier. It truly makes a difference.
· Texture is Key: Make sure your onion, celery, and pickles are finely chopped so they distribute evenly without overwhelming any single bite.
· Let it Rest! The flavor of potato salad is always better the next day. The resting time in the fridge is crucial for the flavors to fully develop.
Enjoy your taste of the South! This potato salad is the perfect companion to fried chicken, pulled pork, burgers, and baked beans.