This southern potato salad recipe is so yummy and one of the easiest food recipes ever!
From backyard barbecues to potlucks, this creamy, tangy side dish is an absolute must-have.
And while there may be countless variations on the classic potato salad recipe, I happen to think this Southern potato salad is pretty darn good.
So you may be asking what makes this potato salad so good. Well, for starters, it’s all about the ingredients.
I only like to use the freshest, locally-sourced ingredients and mixed together they make for perfection.
But the real star of the show is the secret sauce – a creamy blend of mayo, mustard, and spices that gives the salad just the right amount of tangy kick.
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So, whether you’re planning a big summer cookout or just looking for a cozy side dish to serve alongside your weeknight dinner, I hope this Southern potato salad will bring a little piece of the South to your table.
What Type of Potatoes Should You Use
There are so many varieties of potatoes but I have a tried and true one that I specifically like to use. I prefer Yukon Gold potatoes because they retain their shape and they are easy to peel once they’ve been boiled.
They also have a smooth texture which makes your recipe taste even creamier.
You can however switch them out for russet potatoes. The consistency will be slightly different and not as sweet but still really good.
Best Way To Cook Potatoes For Potato Salad
The best way to cook potatoes for potato salad is to boil them. I like to quarter my potato and leave the skins on. Then they don’t absorb as much water and retain the taste better.
But totally up to you. I know a lot of people like to peel before they boil them.
I boil mine for 10-15 minutes or until I can still a fork in them and they feel soft. Then simply drain them. So easy!
Why You’ll Love This Potato Salad Recipe
- Easy to make!
- Not a lot of ingredients
- Only takes 30 min from prep time to cook time
- Easy to make ahead of time to bring with you to a party
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What Is In Potato Salad
Potato Salad Ingredients
- 8 cups (3 lbs) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup hard-boiled eggs, peed and chopped
- 1 cup red onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup kosher dill pickles, finely chopped
- 1/4 cup dill pickle juice
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika or green onions for garnish
Southern Potato Salad Recipe
- In a large pot, cover potatoes with water (about 2 liters) and bring to a boil. Allow potatoes to cook until you can easily stab them with a fork (about 10-12 minutes). Drain potatoes and set aside.
- To make the dressing, whisk together the mayo, mustard, pickle juice, and salt and pepper.
3. In a large mixing bowl, add the hard-boiled eggs, onion, celery, pickles, and potatoes. Pour in the dressing and toss the salad until it is evenly coated with the dressing.
4. Sprinkle paprika or green onions on top and chill in the refrigerator for at least 2 hours before serving.
Frequently Asked Questions
- How long can potato salad sit out? Do not let potato salad sit out for more than 2 hours. If it is hot outside, then don’t let it sit out for more than an hour.
- How to serve potato salad? Serve with hamburgers, hot dogs, BBQ chicken, ribs, fried chicken, and more!
- Can you freeze potato salad? It is not recommended to freeze this recipe.
- What substitutions can I make? Swap Yukon Gold potatoes for russet potatoes for a different texture. Swap red onion for green onion. Swap kosher dill pickles for sweet pickles. Swap dill pickle juice for apple cider vinegar.
How to Store
- Room Temperature – Do not leave out for more than 2 hours.
- Refrigerate – Store in an air-tight container for up to 5 days in the fridge.
- Freeze – Not recommended
More Yummy Side Dish Recipes
Just in case you want a little more inspiration to make, here are some yummy and delicious ideas to get you started!
- 25 Best Summer Salad Recipes
- Strawberry Kale Salad Recipe
- 30 Best BBQ Recipes for Summer
- Simple Steak Grilled Summer Charcuterie Board
- 25 Best Appetizers To Serve
- How to Make a Summer Hamburger Charcuterie Board
Ingredients
- 8 cups Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup hardboiled eggs, peeled and chopped
- 1 cup red onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup kosherdill pickles, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika OR green onions for garnish
Instructions
- In a large pot, cover potatoes with water (about 2 liters) and bring to a boil. Allow potatoes to cook until you can easily stab with a fork(about 10-12 mins). Drain potatoes and set aside.
- To make the dressing, whisk together the mayo, mustard, pickle juice and salt and pepper.
- In a large mixing bowl, add the hard-boiled eggs, onion, celery,pickles and potatoes. Pour in the dressing and toss the salad until it isevenly coated with dressing.
- Sprinkle paprika or green onions on top and chill in therefrigerator for at least 2 hours before serving.
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I basically make my potato salad the same as your recipe except use sweet pickles and some of the sweet pickle juice instead of dill pickles.
Oh thats sounds delicious too!