Dinner

Southern Potato Salad Recipe

ByHarry Bern October 21, 2025October 21, 2025

Introduction

Southern potato salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. With tangy mustard, sweet pickle relish, and a hint of apple cider vinegar, this salad combines simple ingredients into a flavorful favorite.

A close-up view of a bowl filled with chunky, creamy potato salad. The salad has a pale yellow color with small bits of green celery and red onion mixed throughout, adding color and texture. The bowl is white with a black wheat design on the side. The background is a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds medium Russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs (3 chopped and 1 sliced)
Paprika, for garnish
Salt and pepper, to taste

Instructions

Step 1: Cut each potato in half and place them in a large pot. Cover with 1 inch of water and add 2 teaspoons of salt. Bring to a simmer and cook for about 20 minutes, or until tender when pierced with a fork. Drain thoroughly.
Step 2: Allow the potatoes to cool slightly, then peel off and discard the skins. Transfer peeled potatoes to a large bowl and cut into bite-sized pieces.
Step 3: In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder until well combined.
Step 4: Pour the dressing over the potatoes and stir gently to coat all pieces evenly.
Step 5: Fold in sweet pickle relish, chopped celery, chopped sweet onion, and the chopped hard boiled eggs. Season with salt and pepper to taste.
Step 6: Arrange the sliced hard boiled egg on top and sprinkle with paprika for color and flavor.
Step 7: Cover the salad with plastic wrap and refrigerate for at least 4 hours before serving to let the flavors meld.

Tips & Variations

For extra creaminess, add a little sour cream or Greek yogurt to the dressing.
Use red potatoes for a firmer texture and more color contrast.
Adjust sweetness by varying the amount of sugar or substituting with honey.
Add chopped dill pickles instead of relish for a crunchier bite.
To enhance the smoky flavor, sprinkle a bit of smoked paprika instead of regular paprika.

Storage

Store Southern potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute dressing. Leftovers are best enjoyed cold or at room temperature, but avoid reheating as it may change the texture.