This Potato Salad recipe is the BEST classic, creamy southern version with hard-boiled eggs, mayonnaise, pickle relish and a dash of mustard. It’s a must have for any celebration or barbecue.
The Best 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 the best Potato Salad ever.
I use white potatoes in my recipe but yukon gold potatoes work well too. I like white potatoes because I think they are creamier, which is what adds to the perfection.
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). Making it the day before is even better if you have time
If you happen to have any leftovers, they will keep just fine for about 4 days in the refrigerator.
Oh, I have a question. How do you like your potato salad? Warm or Cold? I like it warm. Is that weird?
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 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 make hard boiled eggs in the oven or Instant Pot hard boiled eggs 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!!!
Southern Potato Salad Recipe
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!!!
Nutrition
Valerie says
For over 25 years, I didn’t know it was called “Southern potato salad”
( my family is from Nova Scotia Ontario)
I substitute mustard for Dijon and sweet pickle relish for real pickles. I try to even out my ratio of boiled eggs with potatoes. With the extra eggs I take the yolks and creaking them with a little bit of extra mail the other half I sprinkle on top of the salad
Samantha says
This recipe was absolutely amazing. And simple. Nothing over the top and crazy added. I followed the recipe exactly and it turned out great! Definitely recommend!
John frields says
I made this from the recipe, but it wasn’t close to Texas Style. I took some over to my moms to taste. She said it needed onions, celery, paprika and a little vinegar. This was a great base to start from, i just wanted it more like Mom’s.
Tiffany says
This recipe is absolutely wonderful! I added some celery seed, onions and a sprinkle of paprika on top, just to make it look as delicious as it tastes. My southern mother-in-law from Alabama loved it!
That’s when I knew it was perfect!
Cindy says
I too am a N.C. girl and this was one of my Mom’s specialties, but she always added about a Tbsp. of diced gr. pepper,Tbsp. of diced celery and 2 thinly sliced gr. onions( So. is -spring onion) This was always at all our family gatherings….I think its going to be on my menu tonight–yum-o !!!
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! 🙂
Maggie says
Frying potato salad in a skillet is AMAZING.
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.