Southern Style Potato Salad

Southern Style Potato Salad with potatoes, mayo, mustard, relish, eggs, celery, and vinegar. Creamy, tangy, and totally comforting.

this Recipe

You know how some recipes just… feel like home? This is that one for me.

I still remember the first time I was “allowed” to help make the Southern Style Potato Salad at a family BBQ. And by help, I mean I got handed the potato peeler and strict instructions to “make yourself useful.” (Charming, right?)

But somewhere between peeling potatoes and sneaking bites when no one was looking (seriously, hot potatoes are so underrated), I kinda fell in love with this dish. Not in the “it’s fancy” way. More like, every scoop kinda reminds me of summer. Of aunts arguing over who made it better. Of Uncle Joe pretending not to go back for thirds but clearly going back for thirds.

What’s funny is — I thought potato salad was simple. Boil potatoes, mayo, done. Nope. Not even close. Southern potato salad is about balance. You want creamy, but not heavy. Tangy, but not knock-your-socks-off sour. Sweet, but not dessert-sweet.

The first time I made it solo? Let’s just say I messed it up. Too much mustard. Not enough pickle. Definitely forgot the celery. But now? I’ve got it down to that perfectly imperfect blend. The one that makes people go, “Okay, who made this?” while shoveling in another spoonful. (Best compliment, by the way.)

Why You’ll Love This Southern Style Potato Salad Recipe?

This isn’t just about potatoes, friends. It’s about everything coming together.

You’ve got creamy mayo doing the heavy lifting. Yellow mustard stepping in like that friend who always brings the fun. Apple cider vinegar keeping things fresh and bright (kind of like the cool breeze at a summer cookout).

Then there’s the texture game. The soft potatoes. The slight crunch from celery. The egg that makes it just a little more indulgent without crossing the line into too much.

It’s the kinda dish that shows up, doesn’t try too hard, but somehow becomes everyone’s favorite. And you? You get all the credit without breaking a sweat. Win-win.

Ingredient Notes:

I used to think you could toss together whatever and call it potato salad. Nope. Every single ingredient here has a job to do.

• Potatoes (Yukon Gold, Russet, or Red): Soft enough to soak in the flavor, but still hold their shape. Nobody wants mashed potato salad.

• Mayonnaise (Duke’s, if you can get it): Not too sweet, just creamy perfection.

• Yellow Mustard: Adds that subtle kick. And yep, makes it look more “potato salady.”

• Apple Cider Vinegar: Cuts through the creamy stuff. Kinda like a palate cleanser.

• Sweet Pickle Relish: Don’t even think about skipping this. It’s the sweet note that makes people say, “Hmm, what is that?”

• Hard-Boiled Eggs: Creamy and hearty. They belong. Period.

• Celery: Adds that fresh crunch so you don’t get bored halfway through your plate.

• Green Onions: Softer than regular onions — they know their place.

• Salt + Pepper: You know, seasoning. Taste as you go.

• Paprika: Mostly for the “oooh, pretty!” but also for just a hint of flavor.

How To Make Southern Style Potato Salad?

This isn’t rocket science. But there’s a flow to it.

Step 1: Boil those potatoes.
Peel, cube, and toss them in cold water. Bring to a boil. Don’t wander off too far — you want them fork-tender, not falling apart. About 10-15 minutes. Drain, and let them cool just a little. Nobody wants hot mayo.

Step 2: Mix up your dressing.
Mayo, mustard, vinegar — whisk them together until smooth. It’s basic but essential.

Step 3: Bring it all together.
Gently fold in the cooked potatoes, relish, chopped eggs, celery, and green onions. Stir carefully. The goal? Coated and combined, not smashed to death.

Step 4: Season to taste.
Salt and pepper? Yep, you’re the boss here. Taste it. Adjust. Repeat until it makes you smile.

Step 5: Garnish and chill.
Sprinkle with paprika. Pop it in the fridge for a bit if you can stand to wait. If not? No worries. It’s pretty irresistible right away too.

Storage Options:

Honestly? It gets better after sitting overnight. The flavors hang out and get to know each other.

Keep it in an airtight container in the fridge and enjoy for up to 4 days. Perfect for sneaky forkfuls straight from the fridge. (No shame. I do it too.)

Freezing? Nope. Potato salad and freezers do not get along.

Variations and Substitutions:

• No relish? Use chopped sweet pickles or even dill pickles if you prefer a tangier twist.

• More tang? Add a splash of pickle juice.

• Less sweet? Use dill relish instead of sweet.

• Extra crunch? Add more celery or some diced bell peppers.

• Spicy? Go ahead — a little hot sauce never hurt anyone.

Make it yours. That’s what Southern recipes are all about anyway.

What to Serve with Southern Style Potato Salad?

Okay, technically you can eat this all by itself. And I have. Many times. But if you wanna round it out…

• BBQ Ribs or Chicken: Classic combo. You just can’t beat it.

• Fried Chicken: I mean… duh.

• Burgers + Hot Dogs: Backyard favorites meet their perfect sidekick.

• Grilled Veggies: Because balance.

• Baked Beans + Cornbread: Southern as it gets.

Or, and hear me out… just a spoon and a quiet moment by the fridge. Zero judgement.

Frequently Asked Questions:

Can I make this ahead of time?
Yes — actually, you should. It’s better after chilling for a few hours.

Do I need Duke’s mayo?
Technically no. But for that true Southern taste? Try to get it. You’ll see why.

Can I leave out the eggs?
Sure, but they really do add something. I’d recommend keeping them.

So there you have it. My tried-and-true, always-comforting Southern Style Potato Salad. Creamy, a little tangy, a touch sweet, and just downright satisfying. The kind of dish that’s as much about memories as it is about flavors.

So… how do you make yours? Extra mustard? No celery? Family feud over pickle relish? Let me know below — I seriously love hearing everyone’s takes on this Southern classic!

Keep the Flavor Coming – Try These:

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Southern Style Potato Salad

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

This Southern inspired Potato Salad feels like an embrace, on a plate. Blending together tender potatoes, creamy mayo. And a medley of flavors from mustard, pickle relish and a whiff of apple cider vinegar. Each spoonful narrates tales of family outings and sunny afternoons. Featuring the crispness of celery and the smoothness of boiled eggs, for added depth. It's a dish spiced with paprika for a pop of hue and tradition beckoning all to gather 'round the table for junctures of happiness and culinary charm.

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8 Servings

Ingredients

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• 3 lb of Yukon Gold Russet, or Red Potatoes, peeled and cut into bite-sized cubes
• 1 c of high-quality mayonnaise preferably Duke’s brand
• 2 tbsp of yellow mustard
• 2 tsp of apple cider vinegar
• ¼ c of sweet pickle relish
• 4 hard-boiled eggs peeled and chopped
• 2 ribs of celery finely chopped
• ⅓ c of green onions finely chopped
• Kosher salt adjusted to taste
• Freshly ground black pepper adjusted to taste
• Paprika for garnishing

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Instructions

 

1. Prepare the Potatoes: Start by placing potatoes in a pot and covering them with cold water. Bring it to a boil, over medium-high heat. Let it cook for about 10 to 15 minutes. Until they are soft. Drain the water. Allow the potatoes to cool down a bit.
2. Prepare the Dressing: In a bowl combine mayonnaise, mustard, and apple cider vinegar until you get a smooth mixture.
3. Mix Everything Together: Add pickle relish, chopped eggs, celery, green onions, and cooked potatoes to the bowl with the dressing. Gently stir everything together until all ingredients are well coated.
4. Season, with Salt and Pepper according to your taste.
5. Present and Serve: Transfer the salad to a serving dish. Sprinkle some paprika on top for a touch of color and flavor.
6. Relish your Homemade Southern Style Potato Salad!

Notes

For a Southern Style Potato Salad that's gluten-free. And immaculate for any assemblage here's a tip; carefully review all your elements. Particularly the mayonnaise and mustard. To make sure they don't possess any covert gluten. While potatoes, eggs, and fresh vegetables are guilelessly free of gluten. It's important to be prudent with condiments. As they may occasionally have gluten counted as a thickening agent or stabilizer. Select brands that undoubtedly remark their products are gluten-free. To guarantee everyone can savor this dish without any troubles.

Audrey

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Bitty

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!

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