There’s something unmistakably comforting about a bowl of Southern Potato Salad—creamy, tangy, and speckled with crisp vegetables. It’s the kind of dish that brings people together, often passed down through generations and lovingly prepared for backyard barbecues, Sunday suppers, and summer picnics. The first time I had it was at a neighbor’s Fourth of July cookout in Georgia. I remember the sun was setting, the cicadas were buzzing, and that first bite hit with a cool, creamy contrast to the smoky grilled meats.
This potato salad, like many Southern favorites, is more than just food—it’s tradition. Often served chilled, it offers a refreshing balance to warm-weather meals. The bright yellow hue from the mustard and the richness of the mayonnaise combine with tender potatoes and crunchy vegetables, creating a texture and flavor that’s irresistibly nostalgic. Whether it’s your grandmother’s recipe or one you’re making for the first time, Southern Potato Salad carries a little piece of heritage in every bite.
Why You’ll Love This Recipe:
- Packed with bold, creamy, and tangy flavor
- Easy to make with simple ingredients
- A perfect make-ahead dish for gatherings and picnics
INGREDIENTS YOU’LL NEED:
- 3 pounds Yukon gold or russet potatoes, peeled and chopped
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
- ½ cup celery, finely diced
- ½ cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- ½ cup turkey ham, diced (optional)
- Paprika, for garnish
How to Make Southern Potato Salad
Bringing Southern Potato Salad to life in your own kitchen is simple and satisfying. Whether you’re making it for a weekend cookout or prepping meals ahead, this step-by-step guide will walk you through creating the perfect bowl of creamy goodness.
Step-by-Step Instructions:
- Boil the Potatoes:
Start by placing your chopped potatoes in a large pot and covering them with cold, salted water. Bring to a gentle boil and cook until they’re fork-tender—about 10–15 minutes. Drain and let cool slightly. You want them soft but not mushy. - Create the Dressing:
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. This golden blend will bring out the iconic flavor and creamy consistency of true Southern Potato Salad.
- Mix in the Crunch:
Add the celery and red onion to the dressing for a pop of color and crunch. These ingredients add texture and keep every bite interesting. - Combine Gently:
Add the slightly warm potatoes and chopped eggs to the bowl. If you’re using turkey ham, stir it in now. Gently fold everything together until the potatoes are well coated, but be careful not to mash them. - Chill and Serve:
Transfer your potato salad to a serving bowl, sprinkle with a dusting of paprika for that classic Southern touch, and refrigerate for at least an hour before serving. It tastes even better when the flavors have time to meld.
Helpful Tips:
- Use Yukon gold potatoes for a creamy texture and rich flavor.
- Make sure to salt the potato water—it enhances flavor from the start.
- Chilling the salad for at least an hour allows the dressing to soak into the potatoes fully.
- For extra flair, top with sliced boiled eggs and extra paprika before serving.
Details:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus chilling time)
Yield: Serves 8
Category: Side Dish
Method: Boiling, Mixing
Cuisine: Southern American
Diet: Gluten-Free
Notes:
This recipe can be made a day in advance, making it a great choice for meal prepping or stress-free entertaining. The flavors continue to deepen over time.
Nutritional Information:
(Estimated per serving)
Calories: 260
Carbohydrates: 28g
Protein: 6g
Fat: 14g
Fiber: 2g
Sugar: 2g
Sodium: 320mg
Frequently Asked Questions:
Can I make Southern Potato Salad ahead of time?
Yes, in fact, it’s even better after it chills for a few hours or overnight.
Can I leave out the eggs?
Absolutely. While they add richness, the salad is still delicious without them.
What potatoes work best?
Yukon golds are ideal for their creamy texture, but russets are also a traditional favorite.
Storage Instructions:
Store leftover Southern Potato Salad in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the texture will change dramatically.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Nashville Hot Chicken Sandwich
- A Backyard Classic with a Flavorful Twist: Guy Fieri’s Macaroni Salad
- Southern Potato Salad
- Curried Sweet Potato Bisque
Conclusion:
Southern Potato Salad is a dish that tells a story—one of comfort, tradition, and shared meals around picnic tables or family dinner spreads. Whether you’re making it for the first time or the hundredth, it never fails to bring smiles and satisfied appetites. So gather your ingredients, take your time, and enjoy the process of creating something both nostalgic and deeply delicious.
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Southern Potato Salad
Description
There’s something unmistakably comforting about a bowl of Southern Potato Salad—creamy, tangy, and speckled with crisp vegetables. It’s the kind of dish that brings people together, often passed down through generations and lovingly prepared for backyard barbecues, Sunday suppers, and summer picnics. The first time I had it was at a neighbor’s Fourth of July cookout in Georgia. I remember the sun was setting, the cicadas were buzzing, and that first bite hit with a cool, creamy contrast to the smoky grilled meats.
This potato salad, like many Southern favorites, is more than just food—it’s tradition. Often served chilled, it offers a refreshing balance to warm-weather meals. The bright yellow hue from the mustard and the richness of the mayonnaise combine with tender potatoes and crunchy vegetables, creating a texture and flavor that’s irresistibly nostalgic. Whether it’s your grandmother’s recipe or one you’re making for the first time, Southern Potato Salad carries a little piece of heritage in every bite.
Ingredients
- 3 pounds Yukon gold or russet potatoes, peeled and chopped
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
- ½ cup celery, finely diced
- ½ cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- ½ cup turkey ham, diced (optional)
- Paprika, for garnish
Instructions
-
Boil the Potatoes:
Start by placing your chopped potatoes in a large pot and covering them with cold, salted water. Bring to a gentle boil and cook until they’re fork-tender—about 10–15 minutes. Drain and let cool slightly. You want them soft but not mushy. -
Create the Dressing:
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. This golden blend will bring out the iconic flavor and creamy consistency of true Southern Potato Salad. -
Mix in the Crunch:
Add the celery and red onion to the dressing for a pop of color and crunch. These ingredients add texture and keep every bite interesting. -
Combine Gently:
Add the slightly warm potatoes and chopped eggs to the bowl. If you’re using turkey ham, stir it in now. Gently fold everything together until the potatoes are well coated, but be careful not to mash them.
-
Chill and Serve:
Transfer your potato salad to a serving bowl, sprinkle with a dusting of paprika for that classic Southern touch, and refrigerate for at least an hour before serving. It tastes even better when the flavors have time to meld.
Notes
This recipe can be made a day in advance, making it a great choice for meal prepping or stress-free entertaining. The flavors continue to deepen over time.