Of course! Southern Potato Salad is a classic, creamy, tangy, and hearty side dish that’s a non-negotiable at any barbecue, potluck, or family gathering in the South. It’s distinctly different from its sweet, mustard-heavy Northern cousin.
This recipe delivers that classic, creamy texture and a perfect balance of flavors.
The Secret to Authentic Southern Potato Salad
The key is in the technique and a few special ingredients:
· The Potatoes: Russets are traditional for their fluffy, starchy texture that soaks up the dressing.
· The Dressing Base: A combination of mayonnaise, yellow mustard, and sweet pickle relish.
· The “Aromatics”: The holy trinity of finely minced celery, onion, and hard-boiled eggs are essential for texture and flavor.
· Warm Dressing: Pouring some of the dressing over the warm potatoes is the #1 pro-tip. It allows the potatoes to absorb the flavor deeply.
Classic Southern Potato Salad Recipe
This recipe is creamy, comforting, and has that signature sweet-and-tangy profile.
Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
· 3 pounds Russet potatoes (about 4-5 large potatoes), peeled and cut into 1-inch cubes
· 1 tablespoon salt (for the boiling water)
· 4 large eggs
· 1 cup mayonnaise (Duke’s is the Southern favorite)
· 2 tablespoons yellow mustard
· 1/4 cup sweet pickle relish (plus 1 tbsp of the juice from the jar)
· 1/2 cup finely chopped celery (about 2 stalks)
· 1/3 cup finely chopped sweet or yellow onion
· 1 teaspoon paprika, plus more for garnish
· 1/4 teaspoon garlic powder
· Salt and freshly ground black pepper to taste
· Optional Garnish: Sliced hard-boiled eggs, extra sprinkle of paprika, chopped fresh parsley.
Instructions
- Cook the Potatoes & Eggs: Place the peeled and cubed potatoes in a large pot. Cover with cold water by an inch and add 1 tablespoon of salt. Carefully place the whole, uncooked eggs right on top of the potatoes. Bring to a boil over high heat.
- Boil and Remove Eggs: Once boiling, set a timer for 10 minutes. After 10 minutes, use a slotted spoon to remove the eggs and place them directly into a bowl of ice water to stop the cooking process. Let the potatoes continue to cook.
- Finish Cooking Potatoes: Continue boiling the potatoes for another 5-10 minutes, or until they are fork-tender (a fork can easily pierce them, but they shouldn’t be mushy). Be careful not to overcook!
- Drain and Cool Slightly: Drain the potatoes thoroughly in a colander. Transfer them to a large mixing bowl and let them cool for about 10-15 minutes. They should still be warm, but not steaming hot.
- Make the Dressing: While the potatoes cool, peel and chop the hard-boiled eggs. In a separate medium bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish and juice, paprika, and garlic powder.
- Combine: Add the chopped eggs, celery, and onion to the warm potatoes. Pour about 2/3 of the dressing over the potato mixture. Using a large spoon or spatula, gently fold everything together. The potatoes will break down a little, creating a creamy texture.
- Chill and Rest: Taste and season with salt and pepper as needed. If you prefer a creamier salad, add the remaining dressing. Cover the bowl and refrigerate for at least 4 hours, but ideally overnight. This resting time is crucial for the flavors to meld together.
- Serve: Before serving, give the salad a final stir. Garnish with sliced hard-boiled eggs and a generous dusting of paprika.
Tips & Variations
· Potato Choice: For a firmer, waxy salad, use Yukon Gold or red potatoes. You can leave the skin on for these varieties if you prefer.
· Creamier Texture: For an extra creamy salad, you can mash about 1/4 of the cooked potatoes with a fork or potato masher before adding the other ingredients.
· The Mustard: Yellow mustard is classic, but a combination of yellow and a teaspoon of Dijon mustard adds a nice depth.
· No Sweet Pickle Relish? Finely chop 2-3 sweet pickles (like Bread & Butter pickles) and use 1-2 tablespoons of the juice from the jar.
· Add a Crunch: Some people love adding 1/4 cup of finely chopped dill pickle for an extra tangy crunch.
· The “Deviled” Twist: For a richer flavor, add 1/2 teaspoon of sugar and a dash of vinegar to the dressing, mimicking the taste of deviled eggs.
· Don’t Skip the Resting Time: This is the most important step! The salad will taste good right away, but it will taste amazing after a night in the fridge.
Enjoy your taste of the South! This potato salad is the perfect companion to fried chicken, pulled pork, burgers, and hot dogs.