Southern Potato Salad Recipe

This classic Southern side dish is perfect for potlucks, picnics, or backyard barbecues. With creamy dressing, tender potatoes, and a hint of sweetness, it’s sure to be a crowd-pleaser.


  • 3 pounds russet potatoes, peeled and cubed
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 stalk celery, chopped
  • 1/2 red onion, chopped (or sweet onion)
  • 4 hard-boiled eggs, chopped
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish (optional)


  1. Cook the potatoes: Place the cubed potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and spread them out on a plate or baking sheet to cool completely.
  2. Prepare the dressing: While the potatoes are cooling, whisk together the mayonnaise, mustard, pickle relish, vinegar, sugar, salt, and pepper in a large bowl.
  3. Assemble the salad: Once the potatoes are cool, add them to the dressing along with the chopped celery, onion, and eggs. Gently fold everything together until well combined.
  4. Chill and serve: Cover the potato salad and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to develop. Garnish with paprika before serving, if desired.

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