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Sink your fork into this tasty Southern Potato Salad recipe, where creamy mayo, tangy dill relish, and crunchy chopped pickles make a classic side dish even better than before! Easy to whip up, it’s the perfect side dish for any summer cookout, lunch, or family dinner. Let’s get mixin’!
My friends, you are in for a real treat! This is my mom’s recipe, and now, we have passed the torch to my daughter Bri, who makes it for family occasions. Do you have certain people in the family that is assigned the specialties?
Traditionally, our family eats this potato salad warm. It’s so good this way. If you have never tried it, we love it with baby back ribs and gooey brown sugar baked beans. Then we eat the leftovers cold- if there are any leftovers- that is!
Southern Potato Salad has its roots in Germany. Since then, it has been a staple summertime side dish in almost every Southern home I have ever visited. You can almost guarantee that if there is a grill fired up, there is potato salad waiting on ice. This recipe is as classic as it gets!
Of course, there are many variations to the recipe, too. For a traditional potato salad with a Mediterranean twist, try my Greek Potato Salad.
And if you can’t get enough southern flavor, Boy, I’ve got some delicious recipes for you! Check out my Southern Pimento Cheese and Southern Black-Eyed Peas Recipe. Then, continue reading to see more of my southern favorites!
Ingredient Notes
How to Make Classic Southern Potato Salad Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Boil and peel eggs
First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat and let them sit in the hot water. As soon as the water begins to boil, turn off the heat and cover the pot.
Leave the eggs in the hot water for 10-12 minutes, depending on how you like them. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.
Finally, move them to an ice bath. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs.
Step 2 | Boil potatoes
Next, peel and cut each potato in half or quarters, depending on the size. Place in a large pot, cover with 1 inch of water, add 2 teaspoons kosher salt, and bring it to a simmer. Simmer for about 20 minutes until the potatoes are fork-tender all the way through, then drain well.
Step 3 | Mix potato salad
While the potatoes are boiling, chop the pickles and boiled eggs. Leave an egg to be sliced for garnish.
In a large serving bowl, mix together mayonnaise, sour cream, yellow mustard, garlic pickles, dill relish, and garlic powder.
Now, add in the diced pickles and give it a stir.
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Step 4 | Add potatoes, garnish, and serve
Lastly, pour the drained hot potatoes into the bowl on top of the mixture, stirring in the chopped eggs, and mix until combined. After a taste test, add salt as needed and mix until combined.
Top with sliced eggs and garnish with parsley flakes or fresh parsley, and paprika. Then, serve warm or cold. Enjoy, y’all!
- Tips for Making Ahead– If you’re making the eggs ahead, leave them in the shells and store them in the fridge. Don’t skip the ice bath first! It’s crucial for stopping the cooking process and making the eggs easy to peel later.
- The Perfect Texture– You want the potatoes to still have a bite to them when mixed. Some will be mash-up with small chunks, too.
- Keep the Serving Dish Clean– You can mix everything in the pot you cook the potatoes in once drained. I often do this to keep the serving dish nice and clean!
Tips
Variations and Substitutions
- Add-Ins: Add more of your favorite potato salad ingredients, like chopped celery, red onion, crispy bacon bits, chopped green onions, diced bell peppers, grated cheese, or even a touch of hot sauce for some extra kick.
- Bacon Ranch Potato Salad: Add crumbled bacon and ranch seasoning to the potato salad for a savory twist with a hint of Southern ranch flavor.
- Vegan Southern Potato Salad: Use vegan mayo or a homemade dairy-free dressing alternative for a dairy-free potato salad.
- Kind of Potatoes: I usually use a Russet potato. But you can also use waxy potatoes, like Yukon gold potatoes or red potatoes, depending on your personal preference.
- Boost the Flavor: For more pickle flavor, add pickle juice to the delicious potato salad. My daughter always does this. Shh, don’t tell Nana!
Frequently Asked Questions
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours leave a comment below, I’ll get back to you with an answer.
For this recipe, russet potatoes are the best potatoes, offering a creamy starchiness ideal for this dish. However, you can use Yukon Gold, New, or Red Potatoes, though expect a slight difference in flavor and texture.
People often wonder about this since it’s a staple at picnics and potlucks. It’s best to keep it out for no longer than two hours. But if it’s hot out, don’t risk it for more than an hour. And you can always keep it on ice, just to be safe.
The trick is to ensure your potatoes reach just the right level of tenderness — easily pierced with a fork, but not overly soft to avoid turning mushy. If the fork doesn’t glide in smoothly, give them a bit more time.
Storage and Reheating
Storage:
Refrigerate: Cover the room temperature leftover potato salad with foil or plastic wrap, place it in an airtight container, and store it in the refrigerator for 3 days.
Reheat: To reheat individual servings, place the desired amount on a microwave-safe dish and reheat. Start with 1 minute and stir. Then, add 30-second intervals until heated to your liking.
What to Serve with Easy Old Fashioned Southern Potato Salad
Who could resist the classic juicy burger and creamy potato salad combo? Serve this southern-style potato salad with a healthy and light Ground Chicken Burger or this flavor-packed Stuffed Bacon Cheddar Cheeseburger. If hot dogs are your jam, try easy air-fryer hot dogs or baked chili cheese dogs.
Or enjoy a BBQ meal perfect for summer and family get-togethers with Slow Cooker Beef Brisket With BBQ Sauce along with Instant Pot Corn on the Cobb – Yum!
But really, there are so many ways you can serve it. Potato salad makes a great salad on a bed of lettuce and even a fantastic sandwich on a croissant or between 2 slices of soft bread! That’s as southern as it gets!
More Southern-Style Recipes You’ll Love!
- Southern Butter Pecan Pound Cake
- Southern Fried Pork Chops
- Southern Style Green Beans
- Southern Style Baby Lima Beans
- Southern Collard Greens
- Instant Pot Southern Style Green Beans And Bacon
- Instant Pot Southern Tomatoes And Rice
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Southern Potato Salad Recipe
Ingredients
- 5 pounds Russett potatoes, Peeled and cut in half or quarters (if really large) depending on the size
- 2 cups Dukes mayonnaise
- ⅓ cup sour cream
- ¼ cup yellow mustard
- 1 teaspoon garlic powder
- 2 ½ teaspoons kosher salt, divided, 2 teaspoons of kosher salt when boiling potatoes, ½ to salad mixture or to taste.
- ½ to 1 teaspoon black pepper
- 4 eggs hard boiler, divided, 3 chopped and 1 sliced for garnish on top
- 4 garlic pickle spears , chopped
- 3 tablespoons dill relish
- parsley, garnish
- paprika, garnish
Instructions
- First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat. Then, let them sit in the hot water. As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture. Finally, move them to an ice bath. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs. If making them ahead leave them in the shells and store them in the fridge. Don't skip the ice bath first! It’s crucial for stopping the cooking process and making the eggs easy to peel at a later time.
- Boil potatoes: Peel and cut each potato in half or quarters (if really large) depending on the size). Place in a large pot and cover with 1 inch of water. Add 2 teaspoons kosher salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well.
- Mix Potato Salad: While potatoes are boiling, mix together mayo, sour cream, yellow mustard, garlic pickles, dill relish, and garlic powder in a large serving bowl. (Likewise, you can mix everything in the pot you cook the potatoes in once drained; I often do this to keep the serving dish nice and clean).
- Pour drained hot or warm potatoes into the bowl on top of the mixture, add in chopped eggs, and mix until combined. Taste and add salt to taste as needed (adjust seasonings to preference) and mix until combined.
- Top with sliced eggs and garnish with parsley flakes (or fresh parsley) and paprika.
- Serve warm or cold. Our family loves this potato salad served warm and then enjoys leftovers cold.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Tips for Making Ahead– If you’re making the eggs ahead, leave them in the shells and store them in the fridge. Don’t skip the ice bath first! It’s crucial for stopping the cooking process and making the eggs easy to peel later.
- The Perfect Texture– You want the potatoes to still have a bite to them when mixed. Some will be mash-up with small chunks, too.
- Keep the Serving Dish Clean– You can mix everything in the pot you cook the potatoes in once drained. I often do this to keep the serving dish nice and clean!
Storage Instructions for Potato Salad:
Refrigerate: Cover the room temperature leftover potato salad with foil or plastic wrap, place it in an airtight container, and store it in the refrigerator for 3 days. Reheat: To reheat individual servings, place the desired amount on a microwave-safe dish and reheat. Start with 1 minute and stir. Then, add 30-second intervals until heated to your likingNutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Such a classic! This recipe is the perfect combination of all the yummy flavors in potato salad. My husband isn’t a big fan of potato salad in general and he likes this one! We love this one as a side with hamburgers on the grill!
Thank you, Lauren! It’s the perfect side for burgers!