This Southern Potato Salad Recipe is the best classic, creamy recipe with hard-boiled eggs, mayonnaise, pickle relish and a dash of mustard. It’s a must have for any celebration or barbecue.
SOUTHERN POTATO SALAD RECIPE
You know those recipes you call your mom for. This is one of those recipes. I grew up (in Eastern NC) on my grandmother’s Southern Potato Salad and for the longest time never had a true “recipe“. She just tossed in ingredients and did the taste test.
Asking my mother years and years ago, I scribbled down what she thought it was and tucked it away and never really made it myself. I just indulged excitingly at every family get together where it happened to be.
Then several years ago, my neighbor, here in NH, brought potato salad to a neighborhood party. She made Southern Potato Salad…in NH! What?! Happy dance! But again, she said she didn’t really measure. Just kind of threw in the ingredients, doing that taste testing again. Oy! That was about 2 years ago. I haven’t had potato salad in 2 years!
Well, last weekend, another neighbor and I were chatting and she said she was “craving” potato salad. That potato salad! And did I want to try to make it? Why yes! I do!
I did have to do the taste testing. But I did measure as I went. So I can now share it with her…and you and everyone else this easy, fabulous recipe for my favorite Southern Potato Salad.
I use white potatoes in my recipe but yukon gold work well too. I like white potatoes because I think they are creamier, which is perfect for this potato salad.
Plan to give your potato salad several hours in the frig before diving in. The flavors get better and better as the hours go buy. (usually 4-6 is plenty of time).
If you happen to have any leftovers, they will keep just fine for about 4 days in the refrigerator.
By the way, this is NOT on my “clean eating” list. This would be one of those I call the 20%-ers. Friday is my cheat day so you can count on it that I will be indulging extremely excitedly tonight!
Oh, I have a question. How do you like your potato salad? Warm or Cold? I like it warm. Is that weird?
SOUTHERN POTATO SALAD INGREDIENTS
Makes 8 servings
2 lbs of potatoes, peeled and diced
7 hard boiled eggs, chopped
1 cup of mayonnaise – (I’m a Hellman’s girl myself)
1 tsp yellow mustard
4 TBSP of sweet pickle relish
Salt and pepper to taste
HOW TO MAKE SOUTHERN POTATO SALAD
Place eggs in a pan covered with cold water. When the water starts to boil, reduce to low and simmer uncovered for 1 minute .
Remove from heat and COVER and let stand for 20 minutes. Or you can bake your eggs in the oven for the perfect hard boiled egg!
Peel and dice the potatoes into about 1 inch pieces.
Cover them with water and bring them to a boil for about 15 minutes or until tender. Drain in a colander.
Let the potatoes cool before mixing so they won’t crumble. I actually put mine in a bowl in the refrigerator for about an hour.
In a separate bowl, mix the other ingredients together.
Then add the potatoes and mix gently.
ENJOY!!!
My Favorite Southern Potato Salad Recipe
Favorite Southern Potato Salad Recipe – The best classic, creamy recipe for any celebration or barbecue. Just like my grandmother used to make.
Ingredients
- 2 lbs potatoes peeled and diced
- 7 hard boiled eggs chopped
- 1 cup mayonnaise -
- 1 tsp yellow mustard
- 4 TBSP sweet pickle relish
- Salt and pepper to taste
Instructions
- Place eggs in a pan covered with cold water. When the water starts to boil, reduce to low and simmer uncovered for 1 minute .
- Remove from heat and COVER and let stand for 20 minutes. Or you can bake your eggs in the oven for the perfect hard boiled egg!
- Peel and dice the potatoes into about 1 inch pieces.
- Cover them with water and bring them to a boil for about 15 minutes or until tender. Drain in a colander.
- Let the potatoes cool before mixing so they won't crumble. I actually put mine in a bowl in the refrigerator for about an hour.
- In a separate bowl, mix the other ingredients together.
- Then add the potatoes and mix gently.
- ENJOY!!!
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Leanna @ Alldonemonkey says
I’m also from NC (Charlotte), and this looks just like what I grew up eating! I’ve never had a recipe of it either, just the taste test, so how nice to have a real recipe for it 🙂
Sherri says
That’s so funny! 🙂 It is so yummy! I have to admit I had a little for breakfast yesterday too.
Dale says
This is the way I make Southern Potato Salad too and I’m from Georgia! I love it freshly warm and if it has been in the ref. I zap it a tiny bit in the microwave.
Sherri says
That’s exactly what I do!
Mindie Hilton says
Looks really good! Please come share your potato salad at the Anything Goes linky, if you have not already.
Kelly says
My momma’s family is from NC (although we just about all live in Florida now) – and this is exactly our potato salad. I’m just has happy to leave the relish out if I don’t have any, and every once in a while I’ll get a urge to dice up some onions.
I see all these fancy ‘tater salads with tarragon dressing and olive oil and all these other ingredients – and I think “Y’all just need to put some Kraft or Duke’s in there and let it be!
Sherri says
I know right! No fancy for me either. I will have to add a little onion one day too! I used to only use Duke’s! Now I’m in love with Hellman’s 🙂
Kim @ The Cookie Puzzle says
You are killing me! I love Southern Potato Salad. I have not had it is years either, my mom used to make it all the time and it was always my favorite. What a great idea to put the potatoes in the fridge to cool. Thank you so much for sharing this recipe…my mom is also one of those mix and taste cooks…drives me crazy!
Daphne says
Good Evening Sherri, I love potato salad and I love the creamy texture. When I lived in Germany I adored the potato salad as the German mayonnaise had a real creamy texture….. trouble was, I could eat far too much of it as it was so scrummy. I have never used eggs in my potato salad, I use chopped chives, or chopped spring onions…. but I agree with you, there is something lovely about eating a warm potato salad. When the summer finally arrives here in England I am going to try your recipe and include eggs and pickle.
Have a lovely weekend.
Best Wishes
Daphne
Cindy @ Hun... What's for Dinner? says
We practically live on potato salad during the summer months. I love the eggs and pickle relish in this one. Thanks so much for sharing with us at Simple Supper Tuesday.
katherines corner says
one of my favorite things! This looks wonderful. Thank you for sharing your wonderful blog at the Thursday Favorite Things Blog Hop ♥
Stephanie says
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
Ann says
I also add onions too.
Betty Smith says
I also put onions in and have add a few dill pickles but most of the time leave off the dill. This is a true southern receipt I grew up with in the south.I also put some of the juice from the pickles
Stephanie says
This recipe was featured at Tasty Tuesday! Come check it out and grab a feature button here!
Diane Balch says
I’m from CT and we always ate potato salad like this… I didn’t know it was Southern. PInned.
Lynn says
I have loooooved potato salad all my life. My recipe is very similar to yours, except I add chopped onion & a little chopped green pepper & salt of course.Try it sometime. Everyone loves my potato salad!
Melanie says
This is exactly the recipe I was looking for! I just wanna know how much does this serve. I’m making some for a Memorial Day picnic. Please help!
Leah says
I’m from Alabama and this is the basic potato salad recipe I use…..with a few alterations….I use dill pickle relish instead of sweet and I add a tbsp of sugar and a tbsp of white vinegar….it gives it that extra twang!
Brenda says
I need to feed about 15 people. Can you tell me how many this recipe will serve? thanks
Sherri says
This recipes makes about 8 servings 🙂 So doubling it should work for you.
gigibear says
Minus the sweet relish same recipe my sister came up with when our kids were little. They didn’t like all the extras people would put in ie, onions, celery, pickles. This is super simple and tasty. Everyone is grown (late 20s – early 30s) but we still make it this way 🙂
Dean says
I’m from the midwest, born and raised. This is the exact kind of potato salad we always had. I’ll eat other kinds, but this is my all-time favorite.
Tanya says
This is my Mom’s recipe as well, except here in British Columbia, Canada, she dices up one or two of her own canned dill pickles and a adds in a tablespoon or 2 of the juice to give the salad an extra kick.
Katie says
omg. This potato salad sounds delish! I may just have to make a picnic date for the husband and I just so I can make this potato salad. I would love it if you linked this up to my Motivate Me Monday linky party on IT’S A ginger SNAP.
Sherri says
It is so good! I can’t wait to have it 4th of July 🙂 I will head over and link up. Have a great week!
Alice Perry says
This is the same recipe I have always used. Only difference to yours … I use red potatoes and boil them in their jackets, then cool, peel and dice them.
Sandi says
This is the same as my recipe except for two items. I actually dice dill pickles cause we are pickle crazy and I add celery for so e crunch. Thank you for sharing
Glenda Burrus says
I know this is an older post but I’m sitting here salivating over this potato salad. It looks so good. I’m convinced good potato salad is determined with the mayo used and the amount of boiled eggs. Oh and I’m like you, I only like mine to be warm. Never cold!!!
Kay Huggins-Stuckey says
This is the way I’ve always made mine, using Hellmans and just a touch of sugar! Incredible!
Pat says
I’m from Oklahoma that is the way I have always made potato salad except I add 1/2 cup chopped sweet onion. To me it doesn’t taste right without the onion. I think I use more mustard that a tablespoon. Anyway you make it, it is always good, cold or warm.
Kathy says
Sometimes, I add a little celery seed or celery to mine.
Lisa J says
This is very similar to what I make, add onion & instead of relish & slice olives. I got this recipe from my Mother-In-Law who said it was from a cookbook (don’t know which one). I didn’t grow up on this type, my Mom made a version that has a cooked sauce on it. It’s tangier. Although I like that too, I’ve never made it myself & prefer this one….just good ole mayo!
AnnMarie says
How many potato salad recipes can you have? One more! This is similar to what I make except the sweet relish so now I have to try it! Craving potato salad now!
Kris ~ Big Rigs 'n Lil' Cookies says
Now, this sounds like my kind of potato salad! Stopping by from This is How We Roll!
Gentle Joy says
Potato Salad is one of the favorites at our house… your recipe is very similar to what I make, although I don’t measure either. 🙂 I didn’t realize I was making a southern dish. 🙂 Fun. … and delicious!
Theresa @DearCreatives says
Your recipe is very similar to mine. Thanks for sharing at the Inspiration Spotlight party Pinned & shared.
Jann Olson says
This is exactly how I make mine. It’s how my mom made it also. The only thing I do differently, is that I add a little onion. Love potato salad for summer! Thanks for sharing with SYC.
hugs,
Jann
Beverly says
Perfect Southern Potato Salad! I don’t think I’ve ever actually measured my ingredients, but mine is similar to yours except I omit the mustard. I prefer it warm, too. Thanks for sharing on Snickerdoodle Sunday.
Sherri says
I’m glad I’m not the only one who likes it warm! 🙂
Miz Helen says
There is nothing like a great Potato Salad to compliment any summer meal and this salad looks delicious. Thanks so much for sharing this awesome recipe with us at Full Plate Thursday!
Come Back Soon,
Miz Helen
Kim says
I add a little bot of sweet pickle juice along with the relish as well. this is the best potato salad!
Sherri says
Great idea! 🙂
Kim says
I add a little bit of sweet pickle juice along with the relish as well. This is the best potato salad!
Holly says
Yum! We pretty much have potato salad ready in the fridge all summer long. Do you use russet or red potatoes? I’ve always used russet potatoes, but my mother in law uses red because she says they stay more firm.
Sherri says
I could eat it every single day no problem! I usually use russet or white potatoes myself. 🙂
Sherri says
Oh my gosh. This is exactly the way I make mine and I am from NJ! I do not measure. And I mix it up while the potatoes are still warm. I,too, like my potato salad warm.
Tom says
Sounds like a great recipe, but are you sure you are from the south? I have lived all my life in Eastern NC and Georgia, and true southerners ALL use Dukes!
Sherri says
Yes, born and raised. 🙂 Growing up we did use Duke’s a lot. But I’m now a Hellman’s girl.
Chrissy says
I’m definitely a Hellmans girl too
Kathleen says
I am going to try this with the sweet pickle relish one time and of course add onion .
Being German we made exactly the same way except usually use 3-5 lbs of potatoes and slice real thin. ( Boil with the jackets on, cool and peels slide right off and slice thin) then cut quite a bit not onion and add salt and pepper to taste and use a jar of mayo of choice ( I prefer Best and or Hellmans) yellow mustard to desired coloring and keep adding sugar till sweeten taste is reached. Then pour over sliced potatoes and mix well. Pour into nice bowl and slice boiled eggs all over top and sprinkle with paprika. Like to refrigerate overnight! We also make German potato salad that is sooooooooooooooo good!. Not like what you find most places. An Easter tradition for sure plus any other time we want. You boil potatoes, remove jackets and slice evenly thin, sprinkle with salt pepper lots of onion and cider vinegar and let sit shaking up ever so often while you boil water! When water boils pour small amount at a time until good consistency and at that time can adjust vinegar and seasoning. You want a little watery as will soak up when it sets. After it cools down refrigerate and oh wow!. People rave and always ask me to make.
Chrissy says
Kathleen,
My grandparents were from Germany and we make our German potato salad exactly how you make yours. I’m so happy to see someone else’s makes it this way
SwiftChefs says
I’m from the New England area too (Boston) and I know some friends who have made this kind of potato salad. I never knew it was a southern recipe though!
edna says
Hi im confused about the egg part Step 1 is this after the eggs are hardboiled and chopped?
Sherri says
Step 1 is to hard boil cook the eggs. You will chop them after they are cooked and add to the cooked and cooled potatoes. 🙂
Sobxgal says
Yummy! I’m a Carolina girl, too. Havelock/Cherry Point born-n-bred. This is almost identical to mine ~ I add a couple green onions and a bit of celery. Love, love, love potato salad.
Christy says
True southern potato salad has diced onions and DILL relish…and you never measure ingredients.
Jess says
Just used this recipe. Fantastic and easy! Thanks for posting. I pinned this!
DEE says
How many potatoes is 2 lbs?
Judith graham says
Excellent and easy. I added some sliced green onions. Chopped celery would be a good addition, too. I I sprinkle paprika on the top for a pretty look.
Roy says
Same way my family makes it in Texas awesome thanks for the recipe now I can make it myself….
Cheryl says
Just like my momma’s. I’m from South Louisiana and we love it warm and our Cajun seasoning Tonys. I am making a 10lb bag of potatoes for Christmas as we are cooking our usual gumbos on Christmas Day!
Kathy says
FINALLY someone knows how to make potato salad! Almost my recipe. I do use Miracle Whip, but have you noticed how many people want to put dill pickle relish in it!
I get so many compliments on potato salad!
Carol says
My mother always made this type of potato salad, but included onions, and less eggs. Then I came along and changed out the sweet pickle relish for sweet midget pickles. Otherwise, it’s the same. Mom was raised in Chicago. I’m a California girl (age 70 now, ha!).
Sherri says
How about that! So funny! 🙂
Cheryl Lazio says
This is how I make mine too. My family is all from NC and MD (that’s south of the Mason Dixon right??). I like to dice up onions and celery and throw that in there too…just enough to know but not enough to overwhelm 🙂 I’m making this for a Monday holiday potluck 🙂
Danetta says
This is exactly how I fix my potato salad! Love it like this, no need for all those other ingredients i.e, onions and celery.
x mod game says
Right here is the right blog for everyone who would like to understand this topic.
You realize a whole lot its almost tough to argue with
you (not that I personally would want to…HaHa). You definitely put a fresh spin on a subject that has been written about for ages.
Excellent stuff, just great!
Thomas says
Great post! Have nice day ! 🙂
Linda says
You are missing a word in your potato salad recipe. “reduce the to low and simmer” Reduce the……..
Sherri says
Oh gosh! Thank you for catching that! 🙂
Fred Taylor says
Myself I prefer using ranch dressing in my potato salad chopped sweet pickles,green onions chopped,celery chopped up, black olives diced,boiled eggs mixed all together with mayonnaise ,I prefer the red potatoes prepared and diced after refrigerated
Sandra says
I made this potato salad and it is really good. In the pass no one ate my potatoes salad but me, but that will now change. Thanks for sharing.
joyce says
I’m from California and that’s how we like it here, with onions. Thanks.
Lexi @That Fit Fam says
I can’t get enough of potato salad! This has me excited for summer and barbeques! thanks for sharing!
Beverly Sholte says
I make my potato salad same way except I like to mix my salad while it is pretty warm. The flavors seem to marry together better than it does cold. It seems like when it is cold, it just coats the potatoes instead of soaking into potatoes. I also like to eat it warm.
Maggie says
Frying potato salad in a skillet is AMAZING.
Pam says
This was awesome! My first time making it for the family picnic, it was easy & delicious! I was nervous because my sister in law was the queen of the potato salad & she passed away last September & I know she would have approved.
Sherri says
Pam, You have no idea how happy it makes me to hear this! 🙂