Classic Southern Potato Salad Recipe

As a food blogger, I perfected my potato salad with skin on thanks to one surprising pantry ingredient that keeps the dressing smooth while the potatoes hold their shape.

I’ve been bringing this Classic Southern Potato Salad to every summer thing I go to and it never lasts. It’s creamy with mayo doing the heavy lifting and eggs that give it that familiar, slightly chunky comfort people expect.

Sometimes guests swear it tastes like a Mcalisters Deli Potato Salad and once someone even compared it to Potato Salad Using Russet Potatoes they’d had as a kid, which made me smile. I like that it looks simple but hides little quirks, the kind that make you grab a second scoop before you even meant to, and then ask for the recipe.

Ingredients

• Potatoes: starchy, filling, good source of carbs and potassium keeps salad hearty.
• Eggs: rich in protein, creamy yolks add richness give structure and mild flavor.
• Mayonnaise: gives creamy texture fatty richness anchors flavors not exactly low calorie.
• Yellow mustard: bright tang, light spice cuts sweetness keeps salad lively.
• Sweet pickle relish: sweet crunch, vinegary pop adds little sweet tang in bites.
• Celery: crisp fibrous stalks adds fresh crunch and light watery balance.
• Red onion: sharp bite zesty sulfur notes mellows for gentle sweet background.
• Apple cider vinegar: bright acidity lifts and balances rich mayonnaise and yolks.

Ingredient Quantities

• 3 lb potatoes (Yukon Gold or Russet)
• 6 large eggs
• 1 1/2 cups mayonnaise (Duke’s preferred but any will do)
• 2 tbsp yellow mustard
• 1/3 cup sweet pickle relish
• 1/2 cup celery, chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp celery seed (optional)
• 1 tsp paprika for garnish (optional)
• 2 tbsp fresh parsley, chopped (optional)

How to Make this

1. Wash 3 lb potatoes (Yukon Gold or Russet), peel if you like, cut into 1 to 1 1/2 inch chunks so they cook evenly; put in a large pot, cover with cold water, add a big pinch of kosher salt and bring to a boil.

2. While potatoes start heating, place 6 large eggs in a smaller pot, cover with cold water, bring to a gentle boil and cook 10 to 12 minutes for hard boiled; transfer eggs to an ice bath right away so they peel easy.

3. Cook potatoes until fork tender but not falling apart, about 12 to 18 minutes depending on size; drain and let steam off a few minutes so excess moisture leaves; reserve 2 to 4 tablespoons of the hot potato water in case you need to loosen the dressing.

4. Peel and roughly chop the cooled eggs, chop 1/2 cup celery and 1/4 cup red onion fine; if the onion is too sharp rinse it in cold water for a minute to mellow it.

5. In a large bowl whisk together 1 1/2 cups mayonnaise (Duke’s if you want the classic flavor), 2 tbsp yellow mustard, 1/3 cup sweet pickle relish, 1 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1 1/2 tsp kosher salt and 1/2 tsp black pepper; stir in 1 tsp celery seed if using.

6. Add slightly warm potatoes to the dressing and fold gently with a spatula or large spoon so you don’t mash them; fold in chopped eggs, celery and red onion until evenly coated, leaving some chunkiness for texture.

7. Taste and adjust seasoning, add a little of the reserved hot potato water if the salad seems dry or the dressing is too thick; don’t overmix or you’ll get mushy potatoes.

8. Cover and chill at least 1 hour so flavors meld, overnight is even better for depth of flavor.

9. Just before serving sprinkle 1 tsp paprika for garnish and 2 tbsp chopped fresh parsley, give a final gentle stir and serve chilled.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the potatoes
2. Smaller pot for the 6 eggs (use a slotted spoon to lift them out)
3. Large bowl for mixing the dressing and tossing the salad
4. Colander or fine strainer to drain potatoes
5. Bowl for an ice bath to cool the eggs quickly
6. Measuring cups and spoons (1/3 cup, tbsp, tsp, etc)
7. Chef’s knife and cutting board for chopping eggs, celery and onion
8. Whisk for the dressing and a rubber spatula or large spoon for folding
9. Peeler (optional) if you choose to peel the potatoes

FAQ

Classic Southern Potato Salad Recipe Substitutions and Variations

• Mayonnaise: swap for plain Greek yogurt or sour cream (use 1:1). For creamier, tangier salad mix 3/4 yogurt with 1/4 mayo, you’ll still get good texture.
• Yellow mustard: use Dijon or spicy brown mustard instead, about the same amount but maybe use a tad less Dijon since it’s sharper.
• Sweet pickle relish: replace with finely chopped dill pickles plus 1 tsp sugar to hit the sweetness, or just use chopped bread and butter pickles 1:1.
• Potatoes: use red potatoes or fingerlings for firmer, chunkier salad; they hold their shape better so cut bigger pieces and shave a few minutes off the boil time.

Pro Tips

1. Keep about half the potatoes a little chunkier than the rest so you get texture, not mash, but try to make the pieces roughly the same size or some will be overcooked while others are underdone, I learned that the hard way.
2. Save 2 to 4 tablespoons of the hot potato water and add it a little at a time if the dressing is too thick, it helps everything bind without adding more mayo, but dont add too much or the salad gets soggy.
3. Shock the eggs in ice water right away and peel under running water, it makes peeling way easier and you wont end up with half the white stuck to the shell.
4. Taste before chilling and adjust acid and sugar, a splash more vinegar or a pinch more sugar can wake it up, also chilling overnight always tastes better so plan ahead.