This Southern Potato Salad recipe is the best classic, creamy version with hard-boiled eggs, mayonnaise, pickle relish and a dash of mustard. It’s a must-have for any celebration or barbecue.
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 style Potato Salad and for the longest time never had a true “recipe”. She just tossed in the ingredients and did the taste test.
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.
Plan to give your potato salad several hours in the frig before diving in. The flavors get better and better as the hours go by. (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?
Southern Potato Salad Ingredients
Psst – all the quantities are listed in the printable recipe card at the bottom of this post.
Makes 8 servings
I like to use white potatoes because I think they are creamier. But Yukon potatoes work well too. Peel and dice them into inch pieces.
Chopped hard-boiled eggs are a must for potato salad. I think more eggs are better but if you prefer just 3 or 4 that is fine as well.
Mayonnaise is, of course, another must for any potato salad. I’m a Hellman’s lover myself. Some people do prefer a whipped salad dressing for a tangier flavor. I personally think regular mayo is best but feel free to use light mayo if you want to cut calories a little more.
A tad of yellow mustard adds just the right amount of a tangy flavor.
Sweet pickle relish has always been in our version of potato salad.
Finish it with salt and pepper to taste
Other additions you can add to this potato salad recipe is chopped onions and chopped celery.
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 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!!!
Lynn says
This is how I was taught to make potato salad. I am a Georgia peach, and this has been done for generations in our family. One little hint, When mixing all together do it in a colander. This way you will not have soupy potato salad (if that has ever happened to you)
Penelope Larmer says
I’m trying this
Super bowl. Sunday with a few other family classics
I will let ya know
Dana says
This us exactly how my Mother made potato salad! The only difference is, she always used the same number of eggs as potatoes, as she felt it gave more flavor. She also did the “taste test” while mixing the ingredients. That’s how she taught me and I also taught my daughters. Mom was from South Dakota (does that make her southern) and I grew up in Wisconsin. My nephew asked me to make my potato salad for his wedding reception instead of his Mom’s, stating “yours tastes better”. Love this!
Jo says
What makes it southern? Sounds like what we make in Iowa.
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.
Lexi @That Fit Fam says
I can’t get enough of potato salad! This has me excited for summer and barbeques! thanks for sharing!
joyce says
I’m from California and that’s how we like it here, with onions. Thanks.
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.
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
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! 🙂
Thomas says
Great post! Have nice day ! 🙂
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Excellent stuff, just great!
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.
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 🙂
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! 🙂
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!
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!
Roy says
Same way my family makes it in Texas awesome thanks for the recipe now I can make it myself….
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.
DEE says
How many potatoes is 2 lbs?
Jess says
Just used this recipe. Fantastic and easy! Thanks for posting. I pinned this!
Christy says
True southern potato salad has diced onions and DILL relish…and you never measure ingredients.
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.
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. 🙂
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!