Southern Potato Salad Classic

Nothing says comfort food like this creamy southern potato salad. I have leaned on this recipe for family reunions, picnics, and even regular weeknight dinners at home. The tangy dressing, tender potatoes, and bursts of pickle flavor always get rave reviews.

The first time I made this was for a summer cookout, and everyone asked for the recipe. It has become my go to salad for sunny days and holiday tables.

Gather Your Ingredients

• Russet potatoes: These are classic for southern potato salad because they cook up fluffy. Choose firm potatoes with smooth unblemished skin.
• Mayonnaise: Adds creaminess. Use real full-fat mayo for the best texture.
• Yellow mustard: Offers a signature tang. Opt for a smooth yellow mustard.
• Kosher pickle juice: Gives a bit of briny punch. I use juice from good quality kosher dill pickles.
• Dill pickle relish: Delivers crunch and extra tartness. Check the label for fresh dill and minimal additives.
• Sweet yellow onion: Vidalia if possible for sweetness and mild flavor. Choose onions with papery skins and no soft spots.
• Kosher salt: Boosts and balances flavors. Kosher type dissolves evenly.
• Ground black pepper: Adds subtle heat. Freshly ground is best.
• Hard-boiled eggs: Provide richness and extra protein. Use eggs with uncracked shells and cook them until fully set.

How to Make It

Peel and Cube the Potatoes:

Peel the potatoes and cut into even cubes about one inch. This helps them cook at the same rate and makes for bite size salad pieces.

Boil the Potatoes:

Place cubed potatoes in a large pot and cover with water by one inch. Add kosher salt to the water. For best texture bring to a gentle boil and cook for about ten minutes. Test a piece with a fork—it should glide in with little resistance. Once tender, drain potatoes well to remove excess moisture.

Make the Dressing:

In a large mixing bowl, combine mayonnaise, yellow mustard, dill relish, finely minced onion, pickle juice, kosher salt, and black pepper. Stir thoroughly so all ingredients blend into a smooth dressing.

Mix Potatoes and Dressing:

While potatoes are still warm, add them to the bowl with the dressing. Gently fold to coat each piece without mashing. Break up any extra large chunks with your spatula. Warm potatoes absorb the flavors better.

Add Hard-Boiled Eggs:

Chop hard-boiled eggs and fold them into the potato mixture. Stir gently to keep the salad light and avoid turning it gluey.

Chill and Serve:

Transfer the potato salad to the fridge for at least two hours; chilling helps all the flavors meld together. Serve cool, garnished with a sprinkle of black pepper or a few extra pickle slices if you like.

Vidalia onion gives this salad a sweet juicy crunch that my family loves. Every Sunday my grandfather insisted only Vidalia would do and he was right—it makes a world of difference in how fresh the salad tastes.

Flavor Boosters

Swap out yellow mustard for Dijon if you want a little more kick. No dill pickle relish Try chopping fresh dill pickles and adding a pinch of sugar for sweetness. For a lighter option use Greek yogurt in place of half the mayo.

Serving Suggestions

This salad is a star with barbecue pulled pork, grilled chicken, or even simple burgers. Garnish with extra diced pickles, paprika, or sliced green onions for a brighter look. For a true southern touch serve alongside fried chicken and a wedge of fresh watermelon.

Creative Twists

In spring, try adding blanched sweet peas or fresh herbs like dill and parsley. For late summer picnics, toss in a handful of diced celery for crunch. A little smoked paprika on top gives a pop of color and a gentle smoky scent.

Friends have told me this was the first dish gone at their Fourth of July gathering. One neighbor now requests it for every holiday meal and raves about the extra pickles—it has earned a permanent place in my recipe box.

Common Questions About This Recipe

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their starchy texture, which holds up well and absorbs the creamy dressing.

→ How long should I boil the potatoes?

Boil cubed potatoes for about 10 minutes until they're fork-tender but not falling apart.

→ Can I prepare this salad ahead of time?

Yes, preparing in advance lets the flavors meld. Store covered in the fridge and serve chilled.

→ What's the best way to add flavor?

Use pickle juice, dill pickle relish, and yellow mustard for robust Southern flavor. Season to taste with salt and pepper.

→ Can I use other types of onions?

Sweet yellow onions, like Vidalia, are preferred for their mildness, but red or other sweet onions work as well.

→ Is this dish suitable for outdoor events?

Absolutely. It's a staple at barbecues and picnics. Keep chilled until serving to maintain freshness.