Southern Potato Salad Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Southern Potato Salad recipe is a delicious side perfect for casual suppers and cookouts! Potato salad is an easy make ahead favorite!
This potato salad recipe is a simple, classic side dish that’s so easy to make. It is a favorite year round – from summer cookouts to potlucks to a southern Sunday meal. Potato Salad goes so well with everything from hamburgers and grilled chicken to other side dishes like fried okra and baked beans.
When I was a girl I loved being the taste tester when Mama made her potato salad. What a lucky job it was because her Southern Potato Salad is the best! She was asked to make it for every cookout or family reunion because everyone loved it. And my family requested it for so many suppers and family gatherings too. So I got to test it a lot.
Southern Potato Salad Recipe
This potato salad recipe has been in my family for so many years. My great grandmother made it by this recipe and passed it down through the generations. Mama taught my sister and me how to make it and it’s always been our go-to recipe.
Best Potatoes for Southern Potato Salad
You need to use starchy potatoes that get a little bit soft when you cook them. I prefer Russet or Yukon Gold potatoes, but I most often use Russets. A waxy potato won’t do for this southern favorite, so get one that will get somewhat soft.
How to Make Potato Salad
To make this recipe you will need these ingredients.
Southern Potato Salad Ingredients
- Potatoes (Russets preferably)
- Eggs
- Onion
- Dill Pickles
- Yellow Mustard
- Mayonnaise (not the sweet dressing type)
- Salt
Cook potatoes. Start by scrubbing and peeling 3 pounds of potatoes. Cube them, add to cold water and boil until tender enough to pierce with a fork, but not until they are mushy. Drain well once they are done.
Boil eggs. At the same time, hard boil 6 eggs and then peel them once they’re done. Chop the eggs in preparation for the salad.
Dice onion and pickles. While the potatoes are boiling, dice your onion and dill pickles.
Combine. Stir together the drained potatoes, chopped eggs, diced onion, diced pickles and salt with the mayonnaise and mustard until creamy. Add more mustard, mayo and even pickles to taste.
Taste test. Make sure your tasting spoons are lined up and at the ready. You will want to have them for your own taste tests!
Once you’ve completed your potato salad, you can either serve right away or refrigerate to serve later.
Make Ahead Favorite
My family’s Southern Potato Salad recipe is one that is delicious made the day of serving, but is a great make-ahead dish as well. Just keep it tightly covered and refrigerated until ready to serve. It will keep in the refrigerator for up to 3 days.
Perfect for Cookouts, Picnics and Suppers
You’ll find this dish served at most family get-togethers in my family – from holidays like Easter alongside my Cola-Glazed Ham to reunions to cookouts to Sunday suppers! It’s a great potluck dish anytime, too. Potato salad is delicious with chicken, beef, and pork and is a dish that everyone in my family loves!
More Delicious Side Dishes and Salads
Here are a few more scrumptious sides for summer cookouts, potlucks and family suppers to try! Many are make ahead too!
Here’s my family’s Potato Salad recipe. It’s a special favorite!
Southern Potato Salad Recipe
Ingredients
- 3 pounds Russet potatoes, peeled, cubed and boiled until tender
- 6 boiled eggs, chopped
- 1 medium onion, diced
- 4 medium dill pickles, diced
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/4 teaspoon kosher salt
Instructions
- Combine all ingredients together and mix until well-combined and creamy. Add more mayonnaise and mustard depending on tastes.
Notes
Store potato salad in an airtight container in the refrigerator for up to 3 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I followed your recipe and added celery, bell pepper and a little sugar, and it reminded of my mom’s my birthday is 4th of July and I can’t wait to enjoy this meal ???
This recipe is a 98% winner. For a 100% champion, add 2 cups (Lb) of crumbled bacon bits and a cup (2 or 3) diced red & green bell peppers. nomnomnom
iT WAS VERY GOOD.
I’m so glad you enjoyed it, Kimberly! xo
My husband is from South Carolina, and I am a born and raised Jersey girl. Traditionally, I use my mother’s recipe (potatoes, mayo, white vinegar, fresh parsley, boiled eggs, onion, paprika, salt and pepper) but today my husband asked me to make it “Southern Style.” I used your recipe, and I wish you could have seen his face when he tasted it! He was so happy, and said it tasted just like his grandmother’s. So thank you for helping me make a happy husband!
Aww! I love that, Maureen! I’m so glad he enjoyed it! xo
My grandmother made potato salad just for me because she didn’t like pickles, I never got the recipe from her but this looks close so I’m going to try it. I was the taster but the batch was mine
Hi Brooke,
Being the taste tester was always such a fun job growing up, wasn’t it?!
I hope you enjoy this potato salad! It’s always been such a favorite in my family!
Thanks so much!
Does anyone know what the little bits of (looks like tomato) are called? My grandma would put them in the salad for a little more flavor. They come in a very little jar. Not sure what they’re called though.
It sounds like pimentos.
Palmetto Pepper
I love that the potato salad only involves a few ingredients and most of which I have! Thank you sharing I am definitely excited to try. I love vinegar!
This is basically the same recipe for Potato Salad my mother made! Grew up in Texas. The only difference was that my mother put in celery, sweet pickles, little bit of the sweet pickle juice. I preferred dill pickles, which I used when I made it. Always loved the mayonnaise and mustard mixed together. It is very difficult for me to eat other potato salad that does not have mustard in it.
Not in my family and I am as southern as you can get. I do not put mustard in my potato salad and I use sweet pickles and celery. I think we call this mustard potato salad.
Carol, How can you call it mustard potato salad without mustard?
Love potato salad!! I make my southern Granny’s recipe which is similar to this one, but no onions, add dill pickle juice if needed, and chopped green Olives. Yes, olives! My family and friends love it!!
Love olives in potato salad! xo
I like mine with celery !!!
Yes! I agree.
We’ve always used sweet bread ‘n butter pickles in ours, and a little pickle juice in the dressing. I also like to add celery seed, but Momma didn’t.