This Southern Potato Salad is the best creamy version made with simple ingredients. Tender potatoes, hard-boiled eggs, mayonnaise, sweet relish and a dash of mustard come together perfectly in must-have recipe for any celebration or barbecue.
You know those recipes you call your mom for. This potato salad recipe is one of those recipes. I grew up (in Eastern NC) on my grandmother’s old-fashioned Potato Salad and she never had an “exact recipe”. She just tossed in the ingredients and did the taste test.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more new recipes sent weekly!)
Thank goodness I finally learned that making this classic potato salad is much easier than I thought. I was so nervous the first time for some reason.
There are many versions of Potato Salads, but this is traditional southern potato salad I grew up on. To me, this is by har the best potato salad recipe around!
It’s one of those family favorite easy side dishes that everyone looks forward to at so many holidays and family gatherings throughout the year. I mean is there anything better to have with burgers or hot dogs at a cookout than this great recipe!
Ingredients you will need:
Makes 8 servings
Potatoes – Peeled and diced. I think the best potatoes are white potatoes because they are so creamy But Yukon gold potatoes and red potatoes work well too. Starchy potatoes, like Russet potatoes, typically do not do well in potato salad since they have a tendency to fall apart after boiling them.
Hard-boiled eggs – A must for potato salad. I like my potato salad with lots of egg but if you prefer just 3 or 4 that is fine as well.
Mayonnaise – Another classic ingredient for any potato salad. My personal preference is Hellman’s mayonnaise. But I know there are some die hard duke’s mayonnaise lovers that swear by it too . Some people do prefer a whipped salad dressing ,like miracle whip, 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.
Yellow Mustard – adds just the right amount of a tangy flavor.
Sweet pickle relish – has always been in our version of potato salad but you can also use dill pickles or dill relish if you prefer.
Salt and pepper – You can also sprinkle the top with a little paprika too if you’d like.
Other additions you can add is chopped yellow onion and chopped crunchy celery. Green onions, sweet onion and red onion are also great too. My grandmother didn’t add either of these but I know they are popular in some variations.
How to Make this Homemade Potato Salad
Step 1: Place the large eggs in a pot of water. When the water comes to a rolling boil, reduce the heat to low and simmer uncovered for 1 minute.
Step 2: 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!
Step 3: Peel and dice the potatoes into about 1 inch pieces. You can boil the potatoes with the skin on and scrape the skin off with a knife after you have cooked and drained them.
Step 4: Place the potatoes in a large pot and cover them with cold water and bring them to a boil over high heat for about 15 minutes UNCOVERED or until fork tender. Drain in a colander and then place the hot potatoes in a large bowl or the serving bowl you want to use.
Step 5: Cover the bowl with plastic wrap and place it in the refrigerator for about an hour to give the potatoes ample time to cool completely. If you try to mix warm cooked potatoes, they tend to crumble when stirring.
Step 6: In a separate bowl, mix the mayonnaise, mustard, and sweet pickles together. Then add salt and black pepper to taste.
Then add the potatoes and fold in gently.
ENJOY!!!
Tips
Plan to give your potato salad several hours in the refrigerator before diving in. The flavors get better and better as the hours go by. (usually 4-6 is plenty of time).
Make a day or 2 before if you have time to let the flavors blend even more.
Variations
Cook the potatoes with the skin on if you prefer.
Use dijon mustard if desired.
Add a dash of apple cider vinegar or white vinegar if you prefer a tangier flavor
Add a little celery seed and/ or garlic powder if desired.
If you happen to have any leftovers, they will keep just fine for about 4 days in the refrigerator. If your potato salad has been at room temperature longer than 2 hours (or 1 hour if the temperature is over 90 degrees F), discard any leftovers since bacteria can grow if left out longer.
You can serve potato salad warm or cold. I actually love it warmed. Just be sure to heat it up and not let it sit out to get warm.
Try these other side dish recipes too:
Southern Potato Salad Recipe
Ingredients
- 2 lbs potatoes peeled and diced
- 7 hard boiled eggs chopped
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 tablespoon 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 UNCOVERED 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!!!
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Kathleen
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
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
Tom
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
Yes, born and raised. 🙂 Growing up we did use Duke’s a lot. But I’m now a Hellman’s girl.
Chrissy
I’m definitely a Hellmans girl too
Sherri
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.
Holly
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
I could eat it every single day no problem! I usually use russet or white potatoes myself. 🙂
Kim
I add a little bit of sweet pickle juice along with the relish as well. This is the best potato salad!
Kim
I add a little bot of sweet pickle juice along with the relish as well. this is the best potato salad!
Sherri
Great idea! 🙂
Miz Helen
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
Beverly
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
I’m glad I’m not the only one who likes it warm! 🙂
Jann Olson
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
Theresa @DearCreatives
Your recipe is very similar to mine. Thanks for sharing at the Inspiration Spotlight party Pinned & shared.
Gentle Joy
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!
Kris ~ Big Rigs 'n Lil' Cookies
Now, this sounds like my kind of potato salad! Stopping by from This is How We Roll!
AnnMarie
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!
Lisa J
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!
Kathy
Sometimes, I add a little celery seed or celery to mine.
Pat
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.
Kay Huggins-Stuckey
This is the way I’ve always made mine, using Hellmans and just a touch of sugar! Incredible!
Glenda Burrus
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!!!
Sandi
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
Alice Perry
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.