If you’re craving a picnic-perfect side that combines creamy, tangy, and just the right amount of crunch, this Southern Potato Salad Recipe is going to steal your heart. It’s a beloved classic that brings together tender Yukon Gold potatoes, velvety mayonnaise, a tangy kick from mustard and vinegar, and a medley of eggs, celery, and pickles for texture and flavor. Whether it’s a family barbecue or a casual potluck, this salad delivers that unmistakable Southern charm with every forkful.
Ingredients You’ll Need
Getting this Southern Potato Salad Recipe just right starts with simple, trusty ingredients. Each one plays a key role, from the creamy mayonnaise that binds everything to the crisp celery that adds freshness and the pickles that bring a delightful tang. Let’s take a look at what you’ll need to whip up this classic dish.
- 3 pounds Yukon Gold potatoes: These waxy potatoes hold their shape beautifully after boiling for perfect potato salad texture.
- 1 cup mayonnaise: Provides creaminess and richness that’s essential for that classic Southern taste.
- 2 tablespoons yellow mustard: Adds a subtle tang and depth without overpowering the salad.
- 1 tablespoon apple cider vinegar: Brings a bright acidity that balances the creaminess perfectly.
- 1/2 teaspoon sugar: Just a touch to counterbalance the vinegar’s sharpness.
- 1/2 teaspoon salt (plus more for boiling water): Essential for seasoning both the potatoes and the salad dressing.
- 1/4 teaspoon black pepper: Adds a gentle peppery warmth.
- 3 hard-boiled eggs, chopped: Classic in Southern salad recipes for added creaminess and protein.
- 1/2 cup finely chopped celery: Provides a fresh crunch and balances the tender potatoes.
- 1/3 cup dill pickles or relish: Adds zesty tang and a little sweetness depending on your choice.
- 1/4 cup finely chopped red onion: Gives a mild bite and lovely color contrast.
- Paprika for garnish: A subtle smoky note and that iconic Southern look.
How to Make Southern Potato Salad Recipe
Step 1: Boil the Potatoes
Start by peeling and cutting your Yukon Gold potatoes into chunky, uniform pieces so they cook evenly. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring the water to a boil and cook the potatoes for about 10 to 12 minutes, or until they’re fork-tender but still hold their shape. Then drain and let them cool just until warm. Warm potatoes absorb the dressing better, which means more flavor in every bite.
Step 2: Make the Dressing
While the potatoes are cooling, whip up the dressing by whisking together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large bowl. This combination creates that rich, tangy, and slightly sweet base that defines a great Southern potato salad.
Step 3: Combine and Fold
Toss the warm potatoes gently into the dressing, coating each piece lightly without mashing. Add the chopped hard-boiled eggs, celery, dill pickles or relish, and red onion. Fold everything together carefully so the salad retains a chunky texture with just the right amount of creamy coating.
Step 4: Chill and Garnish
Cover the salad and refrigerate for at least one hour to let those beautiful flavors meld together. This resting time is where the magic happens! Just before serving, sprinkle the salad generously with paprika for a final pop of color and a hint of smoky flavor that’s unmistakably Southern.
How to Serve Southern Potato Salad Recipe
Garnishes
Keep garnishes simple to highlight the salad itself. A light dusting of paprika is traditional and adds that charming pop of red. If you want to get creative, sprinkle on some fresh chopped parsley or chives for a fresh herbal note and vibrant green contrast.
Side Dishes
This Southern Potato Salad Recipe pairs beautifully with classic Southern mains like fried chicken, grilled pork chops, or a smoky barbecue spread. It also shines alongside fresh garden salads and cornbread, rounding out any meal with its creamy, cooling presence.
Creative Ways to Present
For gatherings, serve this salad in a rustic wooden bowl or a vintage glass bowl to infuse a warm, Southern vibe. Try portioning it into small mason jars for easy individual servings at picnics or potlucks. You can also top each serving with a crispy bacon crumble or chopped green onions for a delightful twist.
Make Ahead and Storage
Storing Leftovers
This salad tastes even better the next day, so leftovers are a good thing! Store your Southern Potato Salad Recipe in an airtight container in the refrigerator and consume within 3 to 4 days for optimal freshness and flavor.
Freezing
Because of the mayonnaise and the texture of boiled potatoes, freezing is not recommended for this salad. It may become watery or grainy once thawed, so it’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is best served cold or at room temperature. If you prefer it less chilled, simply take it out of the fridge 15-20 minutes before serving. Avoid reheating as the mayonnaise dressing can separate and affect the texture.
FAQs
Can I use a different type of potato?
Absolutely! Yukon Gold is preferred for its creamy texture and ability to hold shape, but red potatoes or even fingerlings work well too. Avoid starchy varieties like Russets as they can become mushy.
Is there a way to make this recipe lighter?
You can lighten the salad by substituting half the mayonnaise with Greek yogurt or sour cream. This gives a tangy twist while cutting down on calories and fat without compromising creaminess.
Can I prepare the salad without eggs?
Yes, if you want to skip the eggs, the dish will still be delicious. You might consider adding extra pickles or celery for added texture and flavor to make up for their absence.
How long can I keep the salad in the fridge?
The Southern Potato Salad Recipe stays fresh for about 3 to 4 days when stored properly in the refrigerator. Be sure to keep it covered tightly to maintain its quality.
What’s the best way to make the salad ahead of time?
Make the salad a day in advance and let it chill overnight. This resting time allows flavors to blend beautifully and results in an even tastier salad than freshly made.
Final Thoughts
There’s something truly special about a Southern Potato Salad Recipe that not only satisfies the palate but also stirs up memories of sunlit gatherings with family and friends. With its perfect balance of creamy, tangy, and crunchy, this recipe invites you to dig in, share, and enjoy a timeless classic that never goes out of style. Go ahead and make a batch—you’ll see why it becomes everyone’s favorite!
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Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
- Diet: Gluten Free
Description
This classic Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics and summer gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, and zesty dill pickles, it’s dressed in a rich mayonnaise and mustard-based sauce with a touch of apple cider vinegar for brightness. Chilled to meld the flavors, this salad offers the perfect balance of creaminess and crunch with a hint of smokiness from paprika garnish.
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (plus more for boiling water)
- 1/4 teaspoon black pepper
Add-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/3 cup dill pickles or relish
- 1/4 cup red onion, finely chopped
Garnish
- Paprika for garnish
Instructions
- Boil the Potatoes: Place the peeled and chunked Yukon Gold potatoes in a large pot and cover them with cold water, adding a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for 10 to 12 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine Potatoes and Dressing: While the potatoes are still warm, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, ensuring each piece is coated evenly without mashing them.
- Add Vegetables and Eggs: Stir in the chopped hard-boiled eggs, finely chopped celery, dill pickles or relish, and red onion. Mix gently until all ingredients are fully incorporated.
- Chill the Salad: Taste the potato salad and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the salad to chill properly.
- Garnish and Serve: Just before serving, sprinkle a generous pinch of paprika over the top for a classic Southern touch and a pop of color. Serve chilled and enjoy!
Notes
- For added tang, mix in a bit of pickle juice or substitute with sweet relish for a sweeter flavor profile.
- This potato salad can be made a day ahead; chilling overnight improves the flavor and texture.
- Use Yukon Gold potatoes as they hold their shape well and provide a creamy texture.
- Make sure not to overcook potatoes to prevent them from becoming mushy in the salad.
