Name: Easy Southern Potato Salad
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 3 lbs Russet or Yukon Gold potatoes, peeled and diced; 4 hard-boiled eggs, chopped; 1 cup mayonnaise; 2 tbsp yellow mustard; 1/4 cup sweet pickle relish or chopped sweet pickles; 1/2 cup celery, finely chopped; 1/4 cup onion (white or red), finely chopped; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp paprika (for garnish, optional)

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Easy Southern potato salad is a creamy, tangy, and satisfying side dish I love serving at cookouts, holidays, or weeknight dinners. It’s made with tender potatoes, classic mix-ins like eggs and pickles, and a flavorful dressing that pulls it all together. It’s simple, comforting, and always a crowd favorite.

Why You’ll Love This Recipe

I always come back to this recipe because it’s the perfect balance of creamy and tangy. The texture of the potatoes is just right—not too soft, not too firm—and the dressing is full of Southern flavor from mustard, mayo, and a little pickle brine. It’s easy to customize and make ahead, which makes my life a lot easier when I’m prepping for a gathering. Easy Southern Potato Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes, peeled and diced
Hard-boiled eggs, chopped
Mayonnaise
Yellow mustard
Sweet pickle relish or chopped sweet pickles
Celery, finely chopped
Onion (white or red), finely chopped
Salt
Black pepper
Paprika (for garnish, optional)

Directions

I start by boiling the diced potatoes in salted water until they’re fork-tender, about 10–12 minutes. Then I drain them and let them cool slightly.
In a large bowl, I combine the mayonnaise, mustard, relish, salt, and pepper to make the dressing.
Once the potatoes are cool enough, I gently fold them into the dressing along with the chopped eggs, celery, and onion.
I taste and adjust the seasoning, then cover and chill the salad for at least an hour to let the flavors come together.
Before serving, I sprinkle a little paprika on top for that classic Southern touch.

Servings and timing

This recipe makes about 6 to 8 servings. Prep time takes around 15 minutes, and the potatoes need 10–12 minutes to boil. I always allow at least an hour of chill time, so it’s ready in about 1.5 hours total.

Variations

Sometimes I swap in dill pickles instead of sweet ones for a tangier flavor. I’ve also added chopped green onions when I want to make it a little fancier. If I want a lighter version, I use half Greek yogurt in place of mayo.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 4 days. It’s best served cold, so I don’t reheat it. I give it a stir before serving leftovers, and sometimes add a spoonful of mayo if it looks a little dry. Easy Southern Potato Salad

FAQs

Can I make potato salad the day before?

Yes, I actually prefer making it the night before—it gives the flavors time to blend and taste even better.

What kind of potatoes work best?

I like Russet for a softer texture and Yukon Gold for a slightly firmer bite. Both work great in this recipe.

Can I leave out the eggs?

Yes, I’ve skipped the eggs before and it’s still delicious. The eggs just add a little extra creaminess and protein.

How do I keep the potatoes from getting mushy?

I make sure not to overboil them and test them with a fork. They should be tender but not falling apart.

Is this potato salad gluten-free?

Yes, as long as I double-check the mayo and mustard labels to ensure there are no gluten-containing ingredients, it’s naturally gluten-free.

Conclusion

This easy Southern potato salad is everything I love in a classic side dish—simple, creamy, flavorful, and endlessly reliable. It pairs perfectly with barbecue, fried chicken, or sandwiches, and it always disappears fast. Whether I’m bringing it to a picnic or serving it at home, it’s a Southern staple I can always count on.

Easy Southern Potato Salad

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes (including chill time)
Yield: 6–8 servings
Category: Side Dish
Method: Boiling and Mixing
Cuisine: Southern
Diet: Gluten Free

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Description

Easy Southern potato salad is a creamy, tangy, and comforting side dish made with tender potatoes, eggs, pickles, and a flavorful mustard-mayo dressing. It’s a staple at cookouts, holidays, and family dinners.

Ingredients

3 lbs Russet or Yukon Gold potatoes, peeled and diced
4 hard-boiled eggs, chopped
1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet pickle relish or chopped sweet pickles
1/2 cup celery, finely chopped
1/4 cup onion (white or red), finely chopped
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika (for garnish, optional)

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Instructions

Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
In a large bowl, mix together mayonnaise, mustard, relish, salt, and pepper to make the dressing.
Add the cooled potatoes to the bowl along with the chopped eggs, celery, and onion. Gently fold to combine.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, sprinkle paprika on top for garnish.