With tangy mustard and hard-boiled eggs, this Southern Potato Salad is the perfect easy side dish for family gatherings and a must for holiday celebrations. Loaded with a flavor and a creamy texture, after just one bite, you’ll know why this cherished recipe is a crowd favorite!
Easy homemade potato salad with egg is a classic holiday recipe to serve alongside Honey Baked Ham, Pineapple Casserole, and Southern Style Green Beans.
In This Post
Every Southern household has a beloved potato salad recipe, and mine is no different. I’ve been making this potato salad for many years and after a few iterations, I came to my perfect recipe for this classic side dish. It uses celery seeds for an aromatic flavor and sweet onion for crunch.
Why This Southern Potato Salad Recipe Is So Special
- It’s a family favorite recipe that has seen my boys grow up and friends become family.
- It comes together in just 20 minutes with perfectly cooked potatoes that aren’t overcooked!
- It can be made ahead and gets even better as the flavors have time to get acquainted with one another.
Homemade Potato Salad Ingredients
- Potatoes – I find Yukon Gold potatoes cubed the best because they maintain their texture but are still creamy. Russet or red potatoes will work too, though. If you use Russet potatoes, you may want to peel them.
- Mayonnaise – Good quality mayo (like Dukes mayonnaise) adds the perfect creaminess. For a lighter option, you can use half mayo and half plain Greek yogurt but it does add a slightly tangy flavor.
- Sweet Pickle Relish – Be sure to drain the pickle juice.
- Yellow Mustard – Dijon mustard is too punchy for a potato salad, but yellow mustard is perfect!
- Celery Seeds & Celery – Ground celery seeds add a lovely aromatic and earthy flavor, while celery stalks add crunch.
- Hard-boiled Eggs – A classic ingredient to Southern-style potato salad.
- Sweet Onion – Diced sweet onion adds tang and crunch.
- Salt & Pepper
Variations And Additions
- For color and presentation, garnish this potato salad with chives or green onions and a sprinkle of paprika.
- To add a little spice, try adding a dash of hot sauce or red pepper flakes.
- If you are a dill pickle lover, switch them out for the sweet relish.
How To Make Southern 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.
Donya’s Success Tips
- Shortcut: If you’re short on time, you can buy eggs already hard-boiled and peeled eggs from the store.
- Don’t overcook the potatoes. Make sure they’re just fork-tender for the best texture! If they’re overcooked, the salad will become mushy and gluey.
- To make this in advance: Prep the salad ingredients, make the dressing, and store in the fridge for up to 2 days before serving.
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.
You can store leftover potato salad in an airtight container in the fridge for 5 days.
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.
More Delicious Side Dish Recipes
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!
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
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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