5 Star Reader Comment
I always made it with chopped dill pickles — that’s how my mama made it and I never questioned it. When I finally tried this with the sweet relish, I honestly couldn’t believe how much I loved it. The whole bowl disappeared before the burgers were even off the grill. This is the one.
Kate
This Is the Potato Salad That Belongs at Every Table
Some recipes are just food. And then there’s potato salad — the kind that travels in a big covered bowl to every cookout, every potluck, every holiday spread you can remember. I grew up eating it at my grandmama’s table, and I’ve spent years perfecting my own version right here in my kitchen.
This Southern Potato Salad is creamy, tangy, a little sweet, and full of that old-fashioned flavor that tastes like summer. It uses simple, classic ingredients — nothing fussy, nothing you have to hunt down. Just good food done right.
Whether you’re heading to a Memorial Day cookout, throwing together an Easter spread, or just need the perfect side for a backyard Saturday, this recipe is the one to reach for. I promise it will be gone before you’re ready for it to be.
Enjoy!
Donya’s Tips For The Best Southern Potato Salad
Start your potatoes in cold water. Don’t add them to boiling water. Starting cold helps the potatoes cook evenly all the way through.
Cook them to fork-tender – and stop there. The biggest mistake in potato salad is overcooking. You want a fork to slide in with just a little resistance. Check early and check often.
Drain your sweet relish before adding it. Extra liquid will water down your dressing and throw off the whole texture. Quick drain and press before adding.
Make the dressing separately first – My Mom’s best tip! Mix your mayo, mustard, relish, and seasonings together in a separate bowl before it ever touches the potatoes. Smooth, consistent dressing every time.
Easy homemade potato salad with egg is a classic holiday recipe to serve alongside Honey Baked Ham, Pineapple Casserole, and Southern Style Green Beans.
Ingredients You’ll Need
- Yukon Gold potatoes — Creamy, buttery, perfectly textured. Cook up tender without getting mushy.
- Duke’s mayonnaise — Non-negotiable in my kitchen. Rich, tangy flavor that most other mayos don’t match.
- Yellow mustard — Not Dijon. Plain yellow mustard is the classic Southern choice. Bright, slightly sharp, keeps everything from feeling too heavy.
- Sweet pickle relish — Signature sweetness and texture. Drain it well.
- Hard-boiled eggs — Creamy, rich, savory. That old-fashioned Southern character.
- Celery — Fresh, cool crunch in every bite.
- Celery seed — Deepens the flavor in a way that’s hard to put your finger on but you’d notice if it were missing.
- Salt, pepper — Finish the dressing and bring everything into focus.
Make It Your Own: Variations and Add-Ins
- Dill pickles vs. sweet relish. Swap for chopped dill pickles or dill relish for a sharper, more savory flavor. Both versions are delicious.
- Bacon. Crispy, crumbled bacon folded in right before serving adds a smoky, salty note.
- Red onion or green onion. Finely diced red onion for bite, or thinly sliced green onions for color and milder flavor.
- A little heat. Hot sauce, cayenne, or smoked paprika for a version with some kick.
- Add-ins to try: diced pimentos, chopped sweet pickles, a spoonful of pickle juice, or finely diced white onion.
How To Make Southern Style Potato Salad
- Boil the potatoes in a large pot until fork tender, starting in cold water and then raising the temperature to high heat. Drain the water (I find a colander easiest), then chop the potatoes into small chunks.
- Combine the sauce ingredients in a small bowl and whisk smooth.
- Add the potatoes, eggs, celery, and relish to a large bowl.
- Gently mix everything together. Taste and adjust with salt and pepper and then refrigerate until ready to serve.
Should Southern Potato Salad Be Served Warm, Room Temperature, or Cold?
Honestly, all three work — and I’ve served it every way depending on the day.
My personal favorite is room temperature or just slightly warm, right after it comes together. There’s something about a fresh, creamy potato salad that just feels like real Southern cooking to me. That’s how I grew up eating it, and it’s still my go-to.
That said, cold potato salad has its place too — especially on a hot summer day straight from the fridge. After an overnight rest, the flavors deepen in a way that’s hard to argue with. Serve it your way. You honestly can’t go wrong.
More Southern Side Dish Recipes
Ingredients
- 5 lbs Yukon Gold Potatoes – washed and cut into quarters
- 2 cups mayonnaise
- ½ cup sweet pickle relish – drained
- 1 tablespoon yellow mustard
- 1 tablespoon celery seeds
- 4 large hard boiled eggs – peeled and chopped
- 3 stalks celery – chopped
- ½ cup sweet onion – minced
- salt and pepper to taste
Instructions
- Place potatoes in a large stock pot and cover with cold water. Turn heat to high and cook potatoes for 13-15 minutes until fork tender. Once potatoes are done, drain off all water. Chop the potatoes into small chunks and place in a large bowl, don't worry if they break into smaller pieces.
- In a small bowl, add mayonnaise, relish, mustard, celery seeds, salt and pepper, then whisk until smooth. Add chopped eggs, diced celery, potatoes and diced onion to a large bowl, and gently stir together.
- Pour mayo mixture over the potato mixture and fold all ingredients together. Taste to adjust seasoning, then cover and store in the refrigerator until ready to serve. Garnish with paprika if desired.
Notes
- To make ahead: Prep the salad ingredients, make the dressing, and store in the fridge for up to 2 days prior to serving.
- You can store leftover potato salad in an airtight container in the fridge for 5 days.
Nutrition
Commonly Asked Questions
I don’t think it’s necessary to peel Yukon Gold potatoes. But Russet potatoes have tougher skin, so I recommend peeling those.
You can, but I think the sweet-and-salty combination is delicious! Dill pickles have a bit more tang.
Inside, it can sit out for a maximum of 2 hours, but if the salad is outside, it should only be out for an hour without ice.
Up to 4 days in an airtight container. Add a small dollop of fresh mayo if it seems dry.
How To Serve This Classic Southern Potato Salad
My family thinks this is the best potato salad and loves it served with crispy fried chicken. It’s at the top of my list for summer barbecue side dishes along with Crock Pot Baked Beans, Creamy Coleslaw, and Cucumberber and Onion Salad.
If you tried this Southern Potato Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Made this Southern Potato Salad for a family get‑together and it was exactly what I was hoping for—super creamy, perfectly seasoned, and just like the classic version I grew up with. The potatoes, eggs, relish, and mustard all balance so well, it feeds a crowd, and it’s definitely a 5‑star recipe I’ll be making for every cookout and holiday.
That’s such a wonderful compliment — thank you! I love hearing that it tasted like the classic potato salad you grew up with. Those simple Southern flavors really are timeless. So glad it was a hit with your family and earned a permanent spot at your cookouts and holidays!
~Donya
Hi there Donya.Love spending time on your site.Just an fyi,Yukons are very hard to find in the Northeast and other places and have been for a couple of years.Something about the cost of raising that type of potato per the potato farmers.Russets and Reds we have coming out of our ears.
I always used chopped dill pickles because that’s how my mom made it. I tried the sweet relish and loved it. I made roughly a half recipe because it will just be me eating it, but I still used 4 eggs cause I love me. Thanks for the wonderful recipe Danya
You are welcome, Kate! So glad you are cooking with me.
~Donya