Easy Southern Potato Salad Recipe

There's something nostalgic and comforting about a big bowl of Southern potato salad sitting front and center at a cookout. Creamy, tangy, and filled with just the right crunch, this version is everything you love about classic potato salad—with a few easy shortcuts to keep things simple.

I first started making this recipe for Sunday dinners at my grandma’s house, where everything was served family-style and nothing went to waste. Over time, this potato salad became one of the most requested sides. It’s quick to whip up, totally crowd-pleasing, and pairs perfectly with everything from fried chicken to burgers.

Let’s take a closer look at why this dish deserves a permanent spot in your recipe box.

Why You'll Love This Easy Southern Potato Salad

Get ready to fall head over heels for this timeless side dish. Whether you're planning a picnic, potluck, or just need something to round out a weekday meal, this potato salad checks every box.

First of all, it’s incredibly easy to make. You don’t need fancy tools or special ingredients—just a few pantry staples and a bit of chopping. Most of the magic happens in one pot, making cleanup a breeze.

It also comes together surprisingly fast. Once the potatoes are boiled, the rest is just mix-and-go. No complicated techniques, no long marinating times. You can even make it a day ahead if you’re entertaining.

And let’s not forget how budget-friendly it is. With affordable ingredients like potatoes, eggs, and mayo, you can feed a crowd without spending more than a few dollars.

Finally, this recipe is wonderfully versatile. You can tweak the seasonings, swap out the add-ins, or even adjust the texture to match your preferences. Whether you like it more tangy or more creamy, this salad adapts beautifully.

Now that you're convinced, let’s talk about what goes into making the perfect bowl.

Ingredients Notes

The beauty of this Southern potato salad is in its simplicity. Each ingredient is chosen to deliver maximum flavor with minimal fuss—and you probably already have most of them on hand.

Russet potatoes are the star of this recipe. Their fluffy texture soaks up all the creamy dressing, making every bite tender and flavorful. If you prefer a firmer bite, Yukon Golds are a great alternative, but I personally love how russets break down just a bit to create that classic Southern creaminess.

Hard-boiled eggs add richness and a subtle, savory flavor that’s essential in a true Southern-style salad. I like to chop them into medium chunks so they’re visible but not overpowering. Don’t skip them—they give the salad that nostalgic, deviled-egg vibe everyone loves.

The mayonnaise base is what makes this salad irresistibly creamy. Duke’s mayo is the gold standard in the South, thanks to its tangy depth, but any full-fat mayonnaise will do. If you’re watching calories, a mix of mayo and Greek yogurt can lighten things up without losing the richness.

Yellow mustard gives the dressing its signature zing and that pretty pale yellow color. Start with a tablespoon, then taste and adjust as needed. A splash of apple cider vinegar or pickle juice can also brighten things up if you like a more acidic note.

Celery and sweet pickle relish add crunch and contrast to all that creaminess. I chop the celery fine so it doesn’t overpower the bite, and I use sweet relish for a little Southern sweetness. Dill relish can be used if you prefer a more savory finish.

You’ll just need a large pot for boiling, a colander, and a mixing bowl. No mixer or fancy gadgets required—just a good spoon and some elbow grease.

How To Make This Easy Southern Potato Salad

Putting this potato salad together couldn’t be easier. The process is mostly hands-off and can even be done in stages if you’re prepping ahead for a big event.

Start by peeling and cubing your potatoes into evenly sized chunks. This helps them cook at the same rate and avoids any mushy bits. Add them to a pot of salted cold water, bring it to a boil, and simmer until they’re fork-tender—about 10-12 minutes.

While the potatoes are cooking, prepare your hard-boiled eggs. I like to boil mine for 10 minutes, then plunge them into an ice bath to cool quickly. Once they’re cooled, peel and chop them into chunks.

Drain the potatoes and let them cool slightly before mixing. You want them to still be warm when you add the dressing—this helps them absorb more flavor. In a large bowl, combine the mayo, mustard, a touch of pickle juice, salt, pepper, and a pinch of paprika.

Gently fold the potatoes into the dressing mixture, being careful not to mash them. Then stir in the chopped eggs, celery, and sweet relish. If you're a fan of texture, a little diced red onion or green bell pepper can be added here too.

Taste and adjust the seasoning as needed. I usually finish it off with a light sprinkle of paprika and a few sliced scallions or chopped parsley for color.

All in all, this dish takes about 30-40 minutes from start to finish, with most of the time spent letting things cool and mixing everything together. The flavor gets even better after a few hours in the fridge.

Storage Options

Southern potato salad stores beautifully, making it a great make-ahead option. Keep it in an airtight container in the refrigerator, and it will stay fresh for up to 4 days.

For best texture and safety, avoid leaving it out at room temperature for more than 2 hours, especially during warm weather gatherings.

If you're packing it for a picnic or potluck, use a cooler or insulated bag with an ice pack to keep it chilled.

When it comes to reheating—don’t. This is one dish that’s meant to be served cold or at room temperature. Simply give it a good stir, adjust the seasoning if needed, and it’s good to go.

Variations and Substitutions

One of the best things about this recipe is how easily you can customize it to match your tastes or pantry ingredients.

Want to add more crunch? Throw in diced red onion, chopped dill pickles, or even crispy bacon bits for a salty punch.

For a spicy twist, try mixing in a little hot sauce or a dash of cayenne pepper to the dressing. Pickled jalapeños are another great way to add some heat without overwhelming the dish.

If you're avoiding eggs, you can skip them and still end up with a delicious result. Just up the amount of mayo and mustard slightly to make up for the missing creaminess.

For a lower-carb version, try substituting half the potatoes with cauliflower florets. Roast or steam them first so they’re tender but not mushy, and prepare as you would with regular potatoes.

You can also experiment with different herbs. A touch of dill or chopped chives can add a fresh, green flavor that cuts through the richness perfectly.

No matter how you spin it, this Easy Southern Potato Salad is a guaranteed crowd-pleaser. Play with the ingredients, make it your own, and enjoy every creamy, tangy bite.

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