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.Â
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I was looking for a new potato salad recipe, so I’m so glad I saw this! And I love the story, great memories!
Thank you so much Matt! I hope you enjoy the potato salad! It’s been a favorite in my family for a long time. Some of my fondest memories have been made in the kitchen with my family! 🙂
I change it by using 1/2 salad dressing & 1/2 mayo and Sweet relish instead of dill… but my oh my, nothing like southern potato salad to start the summer picnic season
I agree with you, Sugar! Love this Southern Potato Salad to kick off picnic season! Glad you enjoyed it! xo
DO YOU USE 1/2 CUP OF SWEET RELISH ALSO?
Sounds like my mom’s recipe except she used sweet pickles instead of dill. Wonder what it would taste like with this? Might have to try it.
We’ve made it this way for years – my Mama and Grandmother made it by this recipe. It’s delicious and I hope you enjoy it, Pam! Thanks!
A southern potato salad recipe like my mom’s is something I’ve looked for forever! My husband and I love it and both our moms had their recipes in their heads and they have passed now. Didn’t want to experiment so this is the closest recipe I’ve come across! Can’t wait to try it for this Memorial Day! Thank you!
This is a favorite in our family and I hope you enjoy it too, Robyn! It will be perfect to enjoy for your summer get togethers! xo
I do exact same thing, potatoes, onions, pickles, mayo, mustard, eggs, salt pepper, and i add some powdered hidden valley ranch dressing, and sprinkle paprika and dill on top.
Thanks so much, Sherry! Isn’t potato salad delicious?! xo
Sometimes I substitute sandwich spread for the mayo. I do this with deviled eggs also. The family loves it.
My grandmother is Ukrainian and she also loads he potato salad with eggs. It really does make us!!! I like to thin my mayo out with a bit of buttermilk. I like your idea of adding mustard!
I hope you enjoy the addition of the mustard to yours! The buttermilk sounds like a great addition!
Same recipe as mine. BUT I put mayo, mustard, and pickle juice in a container & mix until smooth then add it to the rest of the salad. Makes it so everything doesn’t break down my mixing it.
It is almost.my recipe, except that I add celery and some chopped stuffed olives. My husband and I once owned a deli and we sold tons of potato salad. Love your recipes.
L am the one that is requested to make potato salad for church dinners. To my salad, I always add diced green bell pepper along with the onion and sweet pickle relish but I don’t do the mustard. I garnish my dish with paprika and sometimes olives. My dish always stands out because of the green pepper.
Your potato salad sounds like it’s a hit with all your church friends, Ellean! I always find it interesting to hear how potato salad recipes differ – and I enjoy all kinds! Thanks so much!