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 love this recipe and so do my family and guests who always devour it!
Thanks so much for this recipe!
Stephanie
I was wondering can the eggs be omitted?
Suzanne, you can omit the eggs if you wish.
Good, classic taste.
I love potato salad
I love this! I done this about five times now! But I do 1 pounds of little potatoes instead, it’s perfect for me. Thank you this is easy for me.
I love potato salad and have tried for years to make one that I love. There have been a few good ones, but this takes the cake! This is super yummy and I will surely be making this again and again! Thank you for all your great recipes!
I am so happy you like this potato salad.
Having been raised in the Deep South this is the recipe I remember made from both my Grandmother’s and my Mom. So with that being said this is how I make mine, too. Well, with the exception of adding a rib or two of celery in it and I don’t use as much mustard as what is called for in this recipe. My husband absolutely loves my potato salad & even ask me where I learned to make it?! His Mother never made potato salad & when I do make potato salad I better make a lot – he eats it with meal (2 heaping helpings) plus as a snack later on. I don’t make it often but realize I sure miss it when finally making it.
Love your site, Robyn! Thanks for the recipes – all of which I made quite a few from your site – and have enjoyed them. We don’t eat much red meat but am willing to give the Slow Cooker Mississippi Pot Roast a try soon as it looks so good.
Thanks so much, Tricia. I like this potato salad as a snack, too. I hope you like the Mississippi Pot Roast if you decide to try it.
Tasted great! With all the internet meanies, I just want to say…thank you for sharing your recipes! Great work!
Minor sidenote…I was curious abt the salt, so I added up all the salt ingredients…or most and got 6400mg, so 550mg/serving. I don’t know your exact products, but just a mention. I love potato salad and have to eat less salt…I guess those two aren’t compatible. :/
Thanks, Abby. My nutrition program calculated the amount of sodium at 330 mg per serving. It all depends on the brands of ingredients you use. I understand people may need to eat less sodium but there are some brands that contain less sodium than others. Maybe give thos a try so you can still enjoy the foods you love.
My first thought when seeing your potato salad recipe….”Is Robyn a dill or sweet pickle potato salad person?” Was secretly hoping you were a dill pickle potato salad person…
Real good uncomplicated recipe. I add a couple of tablespoons of the pickle juice and I have to have celery in mine. The taste of summer.