This Classic Southern Style Potato Salad is creamy, tangy, and packed with Yukon Gold potatoes, eggs, mayo, mustard, and a sprinkle of Tony Chachere’s—perfect for BBQs!
You ever have a dish that instantly takes you back? Like, one bite and suddenly you’re sitting at a checkered picnic table with paper plates, the smell of charcoal in the air, and someone yelling, “Who took the last hot dog!?”
That’s this Classic Southern Style Potato Salad for me.
Every summer, my grandma made it for family cookouts—always in that oversized, slightly cracked yellow bowl she’d had since forever. She didn’t measure. Just a little of this, a pinch of that, and somehow it was always perfect. Well, except the one time she forgot the eggs and blamed it on being “too busy keeping grandkids from climbing the fence.” (That was totally me, by the way.)
I’ve tweaked it just a bit over the years—added a splash of vinegar, made sure the mustard-to-mayo ratio was on point—but the heart of it? Still hers. Creamy, tangy, with just enough crunch. And the sprinkle of Tony Chachere’s seasoning? Oh, that was Grandma’s not-so-secret secret.
This Southern potato salad isn’t just a side dish—it’s the kind of comfort food that makes you linger a little longer around the table, swapping stories between bites.
Why You’ll Love This Classic Southern Style Potato Salad Recipe?
- Comfort Food Vibes: Creamy, tangy, and nostalgic in the best way.
- Simple Ingredients: No weird or fancy stuff—just pantry staples done right.
- Perfect for BBQs: This salad belongs next to ribs, pulled pork, and a big pitcher of sweet tea.
- Crowd-Pleaser: Seriously, it disappears. There’s a reason my grandma made a double batch.
- Customizable: Want it creamier? More mustard? Make it yours—this one’s flexible.
Ingredient Notes:
The ingredients in this Classic Southern Style Potato Salad are pretty straightforward, but it’s all about how they work together.
- Yukon Gold Potatoes: Buttery, tender, and just creamy enough without falling apart. Red potatoes work too, but skip Russets—they get too mushy.
- Eggs: Hard-boiled, because a true Southern potato salad isn’t complete without eggs. Period.
- Mayonnaise: Real mayo here, folks. I’m a Duke’s loyalist, but Hellmann’s works too. No Miracle Whip for this one (unless you like it extra tangy).
- Yellow Mustard: Classic and punchy. Don’t overdo it, though—this isn’t deviled eggs!
- Sweet Relish: Balances the tang with a little sweetness. If you’re a dill pickle fan, feel free to swap.
- Red Wine Vinegar: Adds just the right zing to keep things from feeling too heavy.
- Tony Chachere’s Seasoning: The magic dust of the South. Adds just enough heat and salt.
- Celery: Crunch is key. No one wants all mush.
- Green Onions: For a little color and mild onion flavor.
Pro Tip: If you like it extra creamy, gently mash a few potatoes while mixing. It makes the dressing cling to every bite.
How To Make Classic Southern Style Potato Salad?
Alright, let’s make this Classic Southern Style Potato Salad together. No overthinking—just good food coming your way.
Step 1. Boil the Potatoes:
Peel and chop your Yukon Golds into bite-sized cubes. Toss them into a big pot, cover with water, and add salt. Bring it to a boil and cook for 12-15 minutes—just until fork-tender. Drain and let them cool.
Step 2. Hard-Boil the Eggs:
While the potatoes are cooling, get those eggs going. Place them in a saucepan, cover with cold water, bring to a boil, then reduce the heat and let them simmer for 10 minutes. Drain, cool, peel, and chop.
Step 3. Mix the Dressing:
In a big bowl (big enough to hold everything), whisk together the mayo, mustard, relish, red wine vinegar, Tony’s, and black pepper. Give it a taste—need more mustard? Go for it!
Step 4. Prep the Veggies:
Chop the celery and slice the green onions. Keep them small—you want crunch, not a salad bar situation.
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Step 5. Combine Everything:
Now for the fun part! Add the cooled potatoes, chopped eggs, celery, and green onions to the bowl with the dressing. Gently fold it all together until everything’s coated.
Step 6. Chill Time:
Cover the bowl and let the potato salad chill in the fridge for at least an hour—longer if you can. The flavors get even better when they have time to mingle.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Nah, skip freezing. The potatoes get grainy, and it’s just not the same.
- Pro Tip: If making ahead, hold off on adding the green onions until serving—they stay fresher and crisper that way.
Variations and Substitutions:
Want to mix things up? Go for it!
- Spicy Kick: Add a pinch of cayenne or extra Tony Chachere’s for more heat.
- Bacon Lovers: Crumbled bacon? Yes, please!
- Dill Over Sweet: Swap the relish for chopped dill pickles.
- Extra Creamy: Stir in a spoonful of sour cream or Greek yogurt for extra tang.
- No Eggs? No problem—skip them or add avocado instead for a twist.
What to Serve with Classic Southern Style Potato Salad?
This Southern side dish shines at cookouts. Try it alongside:
- BBQ Ribs: Sticky, smoky, and perfect with creamy potato salad.
- Fried Chicken: Because Southern comfort food deserves a double feature.
- Burgers: Classic backyard pairing.
- Corn on the Cob: Because, well… it’s corn!
- Baked Beans : Sweet and smoky goodness that balances the tang.
Frequently Asked Questions:
Why is my potato salad mushy?
Overcooked potatoes. You want them just fork-tender, not falling apart.
Can I make this potato salad ahead?
Definitely! It’s even better the next day after the flavors meld together.
How do I fix a dry potato salad?
Add a little more mayo or even a splash of milk to loosen it up.
This Classic Southern Style Potato Salad isn’t just a side—it’s the dish that brings everyone to the table. Whether it’s a summer cookout, family reunion, or just a cozy dinner at home, it’s pure comfort food with every bite.
So, what do you think? Gonna try it out? If you do, let me know how it turns out—and if you’ve got your own twist, spill it! I’m always down for new ideas.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Southern Style Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 teaspoon salt
- 2 large eggs
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Tony Chachere’s seasoning
- 1/4 teaspoon freshly cracked black pepper
- 2 green onions
- 2 ribs celery 1 cup chopped
Instructions
- Start by peeling, washing and cutting the Yukon Gold potatoes into cubes that are an inch in size. Boil them until they become tender and then let them cool off.
- Next cook the eggs. Peel them before dicing them into pieces.
- To make the dressing mix together mayonnaise, mustard, relish, red wine vinegar, Tony's seasoning and black pepper.
- Dice some celery. Slice some onions.
- In a bowl combine the potatoes with the diced eggs, celery and green onions. Add the dressing to the mixture. Stir well until everything is nicely coated.
- Taste it to check if you need to adjust the amount of mustard or seasoning according to your preference.
- Now it's ready! Serve this Classic Southern Style Potato Salad. Enjoy!
- Tip: If you prefer a creamier potato salad texture you can gently mash some of the cooled potatoes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
