Classic Southern Potato Salad – Creamy, Tangy, and Timeless
When it comes to comfort food, few dishes can match the heartwarming goodness of Southern Potato Salad. This classic side dish has been passed down through generations, delighting taste buds with its creamy texture, tangy dressing, and perfect balance of flavors. It’s the kind of salad that belongs on every family table — from backyard barbecues to Sunday dinners.
Today, I’ll show you how to make a truly authentic Southern Potato Salad that’s easy, flavorful, and guaranteed to impress. Let’s get cooking!
Ingredients
- 6 medium russet potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- ½ cup dill pickles, diced
- ½ cup red onion, finely chopped
- ½ cup celery, finely chopped
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Fresh parsley, for garnish
Instructions
1. Boil the Potatoes
Wash, peel, and cut the potatoes into bite-sized chunks. Place them in a large pot of cold, salted water. Bring to a boil and cook for 10–12 minutes or until fork-tender but not mushy. Drain and let them cool slightly before mixing.
2. Hard-Boil the Eggs
Place eggs in a pot of cold water, bring to a gentle boil, and cook for 9–10 minutes. Transfer them to an ice bath to cool quickly. Peel and chop the eggs into small pieces.
3. Make the Dressing
In a large bowl, combine mayonnaise, Dijon mustard, dill pickles, red onion, and celery. Mix well until creamy and smooth — this is your flavorful base that ties everything together.
4. Combine Everything
In a big mixing bowl, gently fold together the cooked potatoes and chopped eggs. Pour the dressing over and toss lightly until the potatoes are evenly coated. Add salt and black pepper to taste. Adjust creaminess by adding a little more mayonnaise if desired.
5. Chill and Garnish
Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to blend. Just before serving, garnish with paprika and fresh parsley for that beautiful Southern finish.
Tips for Perfect Southern Potato Salad
- Use russet potatoes for the best texture — they soak up flavor beautifully.
- Don’t overcook the potatoes; keep them slightly firm so they hold their shape.
- Chill before serving: it tastes even better after a few hours in the fridge.
- Customize it: add crispy bacon, chopped green onions, or a splash of pickle juice for a flavor boost.
- Presentation tip: a sprinkle of paprika makes it look as good as it tastes!
Southern Potato Salad Recipe
Prep Time: 20 mins | Cook Time: 15 mins | Chill Time: 2 hrs | Total Time: 2 hrs 35 mins
Yield: 6 servings | Course: Side Dish | Cuisine: Southern American
Ingredients
- 6 medium russet potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- ½ cup dill pickles, diced
- ½ cup red onion, chopped
- ½ cup celery, chopped
- Salt and black pepper to taste
- Paprika and parsley for garnish
Instructions
- Boil potatoes until tender, drain, and cool slightly.
- Hard-boil eggs, peel, and chop.
- Mix mayonnaise, mustard, pickles, onion, and celery to make dressing.
- Combine potatoes and eggs with dressing, season, and mix gently.
- Chill for at least 2 hours before serving. Garnish with paprika and parsley.
Pro Tip: Make it a day ahead — the flavor deepens beautifully overnight!