here’s a very detailed, step-by-step Easy Southern Potato Salad, the kind that shows up at cookouts, church suppers, and beside BBQ plates. Creamy, tangy, and old-school in the best way. 🥔✨
Easy Southern Potato Salad (Detailed Recipe)
Serves
8–10 people
Prep: 20 minutes
Cook: 20 minutes
Chill: at least 1 hour (overnight preferred)
Ingredients
Potatoes
- 3 pounds russet or Yukon Gold potatoes
- Russet = softer, creamier
- Yukon Gold = slightly firmer, buttery
Eggs
- 4 large eggs, hard-boiled and chopped
Dressing
- 1 cup mayonnaise (Duke’s is traditional, Hellmann’s works too)
- 2 tablespoons yellow mustard (classic Southern flavor)
- 2 tablespoons sweet pickle relish
- 1 tablespoon pickle juice (optional but recommended)
- 1–2 teaspoons sugar (to taste)
- 1 teaspoon salt, plus more as needed
- ½ teaspoon black pepper
- ¼ teaspoon white pepper or cayenne (optional, subtle heat)
Mix-ins
- ½ cup finely chopped sweet or yellow onion
- ½ cup finely chopped celery (optional, for crunch)
Garnish
- Paprika
- Optional: sliced boiled eggs
Step-by-Step Instructions
1. Cook the potatoes
- Peel potatoes and cut into 1–1½ inch chunks.
- Place in a large pot and cover with cold water by about 1 inch.
- Add 1 tablespoon salt to the water.
- Bring to a boil, then reduce to a steady simmer.
- Cook 12–15 minutes, until just fork-tender.
- You want soft, not falling apart.
- Drain immediately and let steam dry for 5–10 minutes.
Southern tip: Slightly warm potatoes absorb flavor better than cold ones.
2. Make the dressing
In a large bowl, whisk together:
- Mayonnaise
- Yellow mustard
- Sweet relish
- Pickle juice
- Sugar
- Salt
- Black pepper
- White pepper or cayenne (if using)
Taste now — it should be slightly tangy and well-seasoned.
3. Combine
- Add warm potatoes to the dressing.
- Gently fold until coated.
- Add:
- Chopped eggs
- Onion
- Celery (if using)
- Stir carefully so potatoes stay chunky but slightly creamy.
Optional Southern move: Lightly mash a few potato pieces against the bowl for extra creaminess.
4. Adjust seasoning
Taste and adjust:
- Too bland → add salt or mustard
- Too thick → add a spoon of mayo or pickle juice
- Too tangy → add a pinch more sugar
5. Chill
- Cover and refrigerate at least 1 hour
- Best flavor after 4–12 hours
6. Serve
- Transfer to serving bowl
- Sprinkle generously with paprika
- Top with sliced eggs if desired
Make-Ahead & Storage
- Keeps 3–4 days refrigerated
- Stir before serving; add a spoon of mayo if it thickens
- Do not leave out more than 2 hours (1 hour in hot weather)
Common Southern Variations
- No celery: very traditional
- Extra mustard: brighter yellow, tangier
- Chopped dill pickles instead of relish: less sweet
- A splash of vinegar: cuts richness for BBQ plates