Easy Southern Potato Salad Recipe

I prepared a Classic Southern Potato Salad that brings together tender cubed russet potatoes, hard-boiled eggs, creamy mayonnaise, and zesty pickle relish with a pinch of salt, black pepper, and yellow mustard. This nostalgic recipe is a delightful nod to tradition, evoking memories of my grandmother’s kitchen for true indulgence.

I’ve always been a fan of a good, hearty potato salad, and this Easy Southern Potato Salad is one of my favorites. It makes me think of all those classic recipes like Old Fashioned Mustard Potato Salad and that unforgettable Mayonnaise Potato Salad I grew up with.

I start with 3 lbs of russet potatoes, peeled and cubed, then I toss them with 6 hard-boiled eggs that I’ve roughly chopped. Then I add in 1 cup mayonnaise, a 1/4 cup sweet pickle relish and 1 tablespoon yellow mustard, along with a small onion that I’ve finely chopped.

I just love how these ingredients come together to create a rich, tangy flavor that’s hard to beat. It reminds me of all those old school recipes and yet it feels fresh enough to become a new favorite.

The salt and freshly ground black pepper really bring everything together, making each bite a little celebration.

Why I Like this Recipe

I love this potato salad cause it reminds me of the way my grandma used to make it, and it’s just super creamy and tasty. One of the reasons I like it is because the potatoes turn out so tender that they perfectly soak up the mayonnaise and mustard mix. I also really enjoy the mix of flavors where the sweet pickle relish and the tangy mustard balance really well with the cool, hard-boiled eggs and the crunch from the onions. Lastly, I like that it’s super easy to put together, which makes it great for a quick side dish when I’m in a rush.

Ingredients

• Russet potatoes: Rich in carbohydrates and fiber that makes this salad filling.
• Hard boiled eggs: Offer plenty of protein while addin a smooth creamy texture.
• Mayonnaise: Brings a luscious creaminess that ties all the flavors together.
• Sweet pickle relish: Adds a spark of sweetness and a crunchy surprise.
• Yellow mustard: Delivers a tangy kick which lifts the salad’s taste.

Ingredient Quantities

• 3 lbs russet potatoes, peeled and cubed
• 6 hard-boiled eggs, roughly chopped
• 1 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1 tablespoon yellow mustard
• 1 small onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Peel and cube the 3 lbs of russet potatoes then place them in a large pot of salted boiling water. Cook for about 12-15 minutes until they are fork tender. Drain the potatoes and set them aside to cool a bit.

2. While the potatoes are cooling, peel and roughly chop the 6 hard-boiled eggs.

3. In a large mixing bowl, combine 1 cup of mayonnaise, 1/4 cup of sweet pickle relish, and 1 tablespoon of yellow mustard.

4. Finely chop the small onion and add it into the bowl with your mayo mixture.

5. Once the potatoes have cooled a little, add them to the bowl along with the chopped eggs.

6. Gently stir everything together so the creamy dressing coats all the ingredients evenly.

7. Season with salt and freshly ground black pepper to your taste.

8. For best results let the potato salad chill in the refrigerator for at least an hour before serving.

9. Give it a quick stir before serving to make sure all the flavors are well mixed. Enjoy!

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander for draining the potatoes
3. Large mixing bowl for combining the mayo dressing with the rest
4. Knife to chop the onions and eggs
5. Cutting board for prepping the potatoes, eggs, and onions
6. Measuring cup for the mayonnaise and sweet pickle relish
7. Tablespoon or small measuring spoon for the yellow mustard
8. Stirring spoon for gently mixing all the ingredients together
9. Refrigerator space (or a container you can chill in) for letting the salad set before serving

FAQ

Easy Southern Potato Salad Recipe Substitutions and Variations

• Russet Potatoes – You can use red potatoes or Yukon Gold potatoes instead, as they cook similarly though might need a bit less time
• Hard-Boiled Eggs – If you’re looking for a vegan twist, try replacing eggs with mashed tofu mixed with a bit of turmeric for color
• Mayonnaise – Greek yogurt or a vegan mayo are good alternatives if you want a lighter flavor
• Sweet Pickle Relish – You can substitute with finely chopped dill pickles mixed with a pinch of sugar to get that sweet tang
• Yellow Mustard – Dijon mustard works as a good swap if you’re in the mood for a slightly spicier flavor

Pro Tips

1. Make sure you let the potatoes cool completely before tossing them with the dressing so they don’t turn into a mushy mess; a hot potato will steam the mayo and ruin the texture.
2. Gently fold in the eggs to keep them in chunky pieces, this helps the salad look and taste better; avoid overmixing or you’ll end up with egg paste instead.
3. For an even bolder flavor, let the salad chill in the fridge overnight if you got the time, then give it a quick stir before serving so all the flavors get a chance to meld together.