Southern Potato Salad

A Classic Southern Recipe

Southern potato salad is a must-have at any cookout, potluck, or holiday gathering. This creamy, tangy, and slightly sweet dish is a staple of Southern cuisine, and what makes it truly Southern is the use of yellow mustard, sweet relish, and a rich, creamy dressing made with Duke’s mayonnaise.

Unlike some potato salads that lean towards a vinegar-based or lighter dressing, this Southern-style potato salad is full of bold flavors and hearty textures. Plus, this recipe is a total time-saver because the eggs boil right in the same pot as the potatoes—cutting down on extra steps and dishes to clean!

Why You’ll Love This Southern Potato Salad Recipe

• Time-Saving Hack: Boiling the eggs and potatoes together makes this an easy, no-fuss recipe.
• Perfect for Gatherings: This classic Southern side dish is a hit at BBQs, picnics, and family reunions.
• Creamy & Flavorful: The combination of Duke’s mayo, mustard, and sweet relish creates the perfect balance of tangy, creamy, and slightly sweet flavors.
• Versatile: While this recipe is traditional, you can always adjust the seasoning and ingredients to suit your taste.

What Makes This a Southern Potato Salad?

While there are many variations of potato salad, the Southern version stands out because of a few key ingredients and techniques:

• Yellow mustard: Gives the salad a slightly tangy and bright flavor, making it different from the mayo-heavy Northern versions.
• Sweet relish: Adds a touch of sweetness that balances out the tangy mustard and creamy mayo.
• Duke’s mayonnaise: A favorite in the South for its extra creamy and slightly tangy taste.
• Hard-boiled eggs: These add extra creaminess and texture, making the salad more indulgent.
• Seasonings: A blend of garlic powder, onion powder, seasoned salt, and black pepper gives this salad its signature Southern flavor.

Ingredients for Southern Potato Salad

(Serves 8-10)

• 7-9 russet potatoes, peeled and cut into small cubes
• 7 large eggs
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 1 ½ cups Duke’s mayonnaise
• ¼ cup yellow mustard
• ¼ cup sweet relish
• 1 tsp cracked black pepper
• 2 tsp garlic powder
• ½ tsp ground mustard
• 1 tbsp onion powder
• 1 tbsp seasoned salt
• Chives and paprika for serving

Step-by-Step Instructions for Southern Potato Salad

*printable recipe card is available at the bottom of this page

Step One: Boil the Potatoes and Eggs

Place the cubed potatoes in a large pot and cover them with water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt. Gently place the eggs in the same pot with the potatoes. Bring the water to a boil over medium-high heat.

Step Two: Cook and Cool

Once boiling, reduce the heat to medium and let the potatoes and eggs cook for about 10-12 minutes, or until the potatoes are fork-tender. Carefully remove the eggs with a slotted spoon and transfer them to an ice water bath to cool. Drain the potatoes and allow them to cool slightly.

Step Three: Prepare the Eggs

Once the eggs are cool enough to handle, peel them and dice them into small pieces. Set them aside.

Step Four: Assemble the Salad

In a large mixing bowl, combine the cooked potatoes, diced onion, celery, and sweet relish. Gently fold in the diced eggs.

Step Five: Make the Dressing

In a small bowl, whisk together the Duke’s mayonnaise, yellow mustard, and seasonings. Taste and adjust the seasoning as needed.

Step Six: Mix and Chill

Pour the dressing over the potato mixture and gently toss everything together, ensuring the potatoes are well-coated. Be careful not to overmix to keep some of the potato chunks intact. Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld.

Step Seven: Garnish and Serve

Just before serving, sprinkle with chives (shop my favorite herb scissors here) and paprika for a pop of color and extra flavor. Serve chilled and enjoy!

Tips for the Best Southern Potato Salad

• Use Russet Potatoes: They break down slightly, giving the salad its signature creamy texture while still holding some shape.
• Chill Before Serving: This allows the flavors to meld together and enhances the overall taste.
• Make Ahead: You can prepare this potato salad a day in advance, and it tastes even better the next day.
• Adjust Seasonings: Taste as you go and adjust the mayo, mustard, and seasonings to suit your preference.