Southern Potato Salad
Southern Potato Salad is my go-to cookout side because it's creamy, tangy, and honestly gets better the longer it sits in the fridge. Every tender potato chunk is coated in a thick mustard mayo dressing with sweet pickles, pickle brine, hard-boiled eggs, celery, and green onions for that bold, classic flavor everyone keeps going back for. I make it for Fourth of July, Memorial Day, and any potluck where I need something that travels well and feeds a crowd. Store leftovers covered in the fridge for up to 5 days and stir gently before serving.
Ingredients
- 2 pounds russet potatoes about 6 medium, peeled and cut into ¾-inch cubes
- ¾ cup mayonnaise or heavy cream for a lighter version
- ½ cup sweet pickles finely chopped (plus a little pickle brine if desired)
- 2 tablespoons yellow mustard
- 1 tablespoon sugar
- 1 teaspoon apple cider vinegar
- ½ teaspoon celery salt
- ¼ teaspoon garlic powder
- ½ cup celery finely diced
- 2 tablespoons green onions sliced
- 5 hard-boiled eggs
- Salt and black pepper to taste
- Sweet paprika and fresh parsley for garnish
Instructions
- Place the potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring to a boil.2 pounds russet potatoes
- Cook for about 10 minutes, or until fork-tender but not mushy. Drain and let cool slightly.
- In a large bowl, mix the mayonnaise, mustard, chopped pickles, sugar, vinegar, celery salt, and garlic powder until smooth.¾ cup mayonnaise, ½ cup sweet pickles, 2 tablespoons yellow mustard, 1 tablespoon sugar, 1 teaspoon apple cider vinegar, ½ teaspoon celery salt, ¼ teaspoon garlic powder
- Separate the yolks from 2 of the eggs and mash them into the mixture for extra creaminess. Chop the remaining eggs and fold them in along with the celery and green onions. Season with salt and pepper to taste.½ cup celery, 2 tablespoons green onions, 5 hard-boiled eggs, Salt and black pepper
- Add the warm potatoes to the dressing and gently toss to coat.
- Let the potato salad cool, then refrigerate until ready to serve.
- Top with extra sliced eggs, a sprinkle of paprika, and fresh parsley before serving.Sweet paprika and fresh parsley
Notes
Here are my top tips to help you make the creamiest, most flavorful Southern potato salad every single time.
Cube the potatoes evenly: Cut the russets into uniform ¾-inch pieces so they cook at the same rate. Uneven chunks lead to some pieces being mushy while others stay firm in the middle.
Salt the cooking water generously: Add a couple of teaspoons of salt to the boiling water so the potatoes are seasoned from the inside out. Unsalted potatoes taste flat, no matter how flavorful the dressing is.
Don't overcook the potatoes: Pull them off the heat at the 10-minute mark when they're fork-tender but still hold their shape. Mushy potatoes turn the salad into mashed potatoes once you toss in the dressing.
Toss while warm for maximum flavor: Combine the potatoes with the dressing while they're still warm so they absorb every bit of the tangy mustard mixture. Cold potatoes won't soak up the flavor the same way.
Mash in the yolks for extra creaminess: Stirring 2 mashed yolks right into the dressing is the Southern secret to that ultra-creamy texture. Don't skip it, even if you're tempted to just chop all the eggs.
Store properly: If you're making it in advance, keep the bowl covered well and refrigerate for up to 2 days. Add any toppings fresh just before serving for the best result. Leftovers stay fresh in the fridge for up to 5 days. Do not freeze, or the texture will become grainy and watery.
Nutrition
Calories: 399kcalCarbohydrates: 33gProtein: 9gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 167mgSodium: 551mgPotassium: 738mgFiber: 3gSugar: 6gVitamin A: 395IUVitamin C: 9mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!