Southern Potato Salad

There’s something special about summer in the South—sweet tea sweating in tall glasses, the gentle hum of cicadas in the evening, and the unmistakable aroma of something delicious being prepared in the kitchen. Among the many comforting dishes passed down through generations, Southern Potato Salad holds a special place. It’s more than just a side dish—it’s a symbol of family, community, and tradition.

I still remember my Aunt Johnnie Mae preparing her famous Southern Potato Salad for our Sunday dinners. She never needed a written recipe—just instinct, experience, and love. Every family gathering, barbecue, or church potluck wasn’t complete without her big glass bowl of potato salad sitting proudly on the table, chilled just right and topped with slices of hard-boiled eggs and a dusting of paprika. The creamy tang, the tender potatoes, the slight crunch of pickles—it all came together so perfectly.

This version captures the essence of that cherished recipe, blending creamy mayonnaise, tangy mustard, sweet baby pickles, and perfectly cooked potatoes into a dish that’s both nostalgic and crowd-pleasing. Whether it’s served alongside grilled meats, fried chicken, or simply enjoyed on its own, Southern Potato Salad is a timeless favorite that invites everyone to slow down, gather ‘round, and share a good meal.

Why You’ll Love This Recipe:

• Classic Southern flavor: Creamy, tangy, and just a bit sweet—the perfect flavor combo.
• Perfect for any gathering: This is a guaranteed hit at BBQs, potlucks, and family dinners.
• Make-ahead friendly: In fact, it tastes even better the next day as the flavors meld.
• No-fuss ingredients: Pantry staples and fresh produce come together with ease.

INGREDIENTS YOU’LL NEED:

• 2 pounds white potatoes (about 6 medium), peeled and cut into ½-inch cubes
• ¾ cup mayonnaise (preferably Duke’s)
• ½ cup finely chopped sweet baby pickles (about 6 pickles), plus 2 tablespoons pickle brine
• 2 tablespoons yellow mustard
• 1 tablespoon granulated sugar
• 1 teaspoon apple cider vinegar
• ¾ teaspoon seasoned salt (like Lawry’s)
• ½ teaspoon celery salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon Accent flavor enhancer (optional)
• 5 hard-boiled eggs
• Sweet paprika, for garnish

HOW TO MAKE SOUTHERN POTATO SALAD:

This Southern Potato Salad recipe brings together simple ingredients in the most comforting way. Here’s how to make it from scratch.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Boil the Potatoes
Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the pot to a boil over medium-high heat, then lower the heat and simmer until the potatoes are just fork-tender, about 10–12 minutes. Drain and let them cool completely. You don’t want mushy potatoes—soft, but still holding their shape is ideal.

Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sugar, pickle brine, vinegar, seasoned salt, celery salt, black pepper, and Accent if using. Stir in the chopped sweet pickles.

Step 3: Add the Eggs and Potatoes
Chop four of the hard-boiled eggs and gently fold them into the dressing. Once the potatoes are cool, add them to the bowl. Stir gently to coat everything evenly. Be careful not to mash the potatoes—you want a chunky, creamy texture.

Step 4: Garnish and Chill
Slice the remaining egg and lay the slices on top of the salad. Sprinkle with sweet paprika. Cover and refrigerate for at least an hour, though overnight is best. Serve cold or at room temperature for maximum flavor.

HELPFUL TIPS:

• Choose the right potato: White or Yukon Gold potatoes work best. They hold up well after boiling and have a buttery texture.
• Don’t skip the brine: The pickle brine adds tang and brightness.
• Let it chill: The flavors get better with a bit of time in the fridge.
• Taste as you go: Everyone’s “perfect” seasoning is a little different—adjust salt, sugar, and mustard to your liking.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes + chilling time
• Yield: 8 servings
• Category: Side Dish
• Method: Boiling
• Cuisine: Southern
• Diet: Vegetarian

NOTES:

This Southern Potato Salad is a true make-ahead dish. In fact, it only gets better with time, making it perfect for picnics, potlucks, or lazy Sunday suppers. You can also personalize it—try adding diced celery, red onions, or a splash of hot sauce if that’s your family’s tradition.

NUTRITIONAL INFORMATION:

(Per serving – approx.)

• Calories: 250
• Fat: 18g
• Carbohydrates: 20g
• Protein: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use a different kind of potato?
Yes, Yukon Golds are a great choice. Avoid red potatoes as they can be too waxy.

Can I make this Southern Potato Salad ahead of time?
Absolutely. It’s actually better the next day, after the flavors have had time to blend.

How long does it last in the fridge?
It’ll keep in an airtight container for up to 5 days.

STORAGE INSTRUCTIONS:

Store leftover potato salad in an airtight container in the refrigerator. It’s best consumed within 3 to 5 days. Freezing is not recommended, as the texture becomes watery.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Crispy Chicken Fried Chicken
• Swedish Pizza Salad
• Shrimp Cucumber Salad with Creamy Lemon Dill Dressing

CONCLUSION:

Southern Potato Salad is more than just a side dish—it’s a bridge to the past, a celebration of togetherness, and a reminder that some of the best meals are the simplest. Whether you’re making it for the first time or it’s already a staple in your kitchen, this version is sure to bring a little extra joy to your table.

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