There’s something about a bowl of Classic Southern Potato Salad that just feels like home. I remember my grandma always bringing it to family reunions, the creamy, tangy goodness sitting proudly next to fried chicken and cornbread. It’s the kind of dish that disappears fast at summer BBQs, with everyone going back for seconds (or thirds!).
This recipe is a true Southern classic, and for good reason. It’s simple, comforting, and packed with flavor. The potatoes are tender, the eggs add richness, and that mustardy mayo dressing ties it all together. Whether it’s a picnic, potluck, or just a weeknight dinner, this potato salad never fails to bring a smile. Trust me, once you try it, you’ll understand why it’s been a staple in Southern kitchens for generations.
Why You’ll Love This Classic Southern Potato Salad
This isn’t just any potato salad – it’s the kind people will beg you to bring to every gathering. Here’s why:
- Creamy perfection: The mayo-mustard combo coats every potato chunk without being gloppy – just rich, tangy goodness.
- Everyone’s favorite: With its balanced flavors and comforting texture, even picky eaters clean their plates.
- Simple as pie: Boil, mix, chill – that’s it! No fancy techniques needed.
- Travels like a champ: Holds up beautifully at picnics and stays creamy in the fridge for days.
Classic Southern Potato Salad Ingredients
Here’s everything you’ll need to make this creamy, crowd-pleasing dish:
- For the base:
- 2 lbs russet or Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 4 hard-boiled eggs, finely chopped
- 1/4 cup celery, diced into 1/4-inch pieces
- 1/4 cup yellow or white onion, finely diced
- For the dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- For garnish:
- Paprika (optional, but traditional)
Ingredient Substitutions & Notes
No mayo? Swap in Greek yogurt for a tangy twist. Prefer a sharper bite? Use red onion instead of yellow. Stick to russet or Yukon Gold potatoes—waxy varieties like red potatoes can turn gluey. Paprika adds a pop of color and a hint of smokiness, but it’s totally optional if you’re keeping it simple.
How to Make Classic Southern Potato Salad
Okay, let’s get to the good stuff – making that perfect, creamy potato salad just like Grandma used to whip up. Follow these simple steps, and you’ll have everyone asking for your secret!
- Boil those potatoes: Toss your peeled, diced potatoes into a big pot of cold salted water. Bring to a boil and cook until they’re fork-tender (about 12 minutes). Don’t overcook – mushy potatoes make sad salad!
- Cool completely: Drain those taters and spread them out on a baking sheet. Let them cool completely – this is crucial unless you want a warm, gloppy mess. I sometimes pop them in the fridge to speed things up.
- Make the magic dressing: While waiting, whisk together mayo, mustard, vinegar, sugar, salt, and pepper in a small bowl. Taste it! Need more tang? Add a splash more vinegar. Too sharp? A pinch more sugar balances it out.
- Bring it all together: In your biggest mixing bowl, gently combine cooled potatoes, chopped eggs, celery, and onion. “Gently” is key here – we’re not making mashed potatoes!
- Dress it up: Pour that delicious dressing over everything and fold it in with a rubber spatula until every piece is nicely coated. No naked potatoes allowed!
- Chill time: Cover and refrigerate for at least 1 hour – but honestly, overnight is even better. The flavors get to know each other and become best friends in there.
Pro Tips for Perfect Classic Southern Potato Salad
After making this more times than I can count, here are my can’t-live-without potato salad secrets:
- Dry those taters: After draining, pat potatoes dry with paper towels. Extra moisture = sad, watery salad.
- Gentle does it: Fold in the dressing like you’re handling a baby bird – too rough and you’ll have potato mush instead of perfect chunks.
- Season after chilling: Always taste again right before serving – cold dulls flavors, so you might need another pinch of salt.
Serving & Storing Classic Southern Potato Salad
This potato salad shines when served ice-cold straight from the fridge – I always give it a quick stir and dust with extra paprika for that gorgeous color pop. Keep leftovers in an airtight container for up to 3 days (if it lasts that long!). One important note: never freeze it – the texture turns watery and sad. Trust me, I learned that the hard way after a Fourth of July disaster!
Classic Southern Potato Salad Variations
Once you’ve mastered the classic, try these fun twists to mix things up! For extra tang, stir in 1/4 cup chopped dill pickles (my personal favorite). Craving crunch? Toss in crispy bacon bits right before serving. Feeling fancy? Swap yellow mustard for Dijon – it adds a wonderful depth of flavor. The possibilities are endless!
Classic Southern Potato Salad Nutrition Facts
Here’s the estimated nutritional breakdown per serving (about 1 cup):
- Calories: 280
- Fat: 18g (3g saturated, 14g unsaturated)
- Cholesterol: 95mg
- Sodium: 320mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 3g
- Protein: 6g
Note: Values vary based on specific ingredients and portion sizes.
FAQs About Classic Southern Potato Salad
Can I leave out eggs?
Absolutely! The salad still tastes great, but you’ll miss that rich creaminess eggs add. Try adding extra celery for crunch instead.
Best potatoes to use?
Russet or Yukon Gold are my go-tos – they hold their shape but soak up dressing perfectly. Avoid waxy potatoes that stay too firm.
Can I make it ahead?
Oh honey, you should! Flavors meld beautifully overnight. Just give it a stir before serving and maybe sprinkle fresh paprika.
I’d love to hear how your Classic Southern Potato Salad turns out! Did you add your own special twist? Maybe some crispy bacon or a dash of hot sauce? Drop a comment below and share your creation – your tip might just become someone else’s new favorite way to make it. And if this recipe brought back memories of family cookouts like it does for me, tell us your story! Nothing makes me happier than knowing these Southern flavors are bringing people together, just like they have in my family for generations. For more delicious recipes and cooking inspiration, check out BBC Good Food.
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Classic Southern Potato Salad
- Total Time: 30 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and tangy potato salad with eggs, mustard, and mayonnaise.
Ingredients
- 2 lbs potatoes, peeled and diced
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- Paprika for garnish
Instructions
- Boil potatoes until tender, then drain and cool.
- Mix mayonnaise, mustard, vinegar, sugar, salt, and pepper in a bowl.
- Combine potatoes, eggs, celery, and onion in a large bowl.
- Pour dressing over potatoes and mix gently.
- Chill for at least 1 hour.
- Sprinkle paprika before serving.
Notes
- Use russet or Yukon gold potatoes.
- Adjust seasoning to taste.
- Best served cold.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
