Everyone will be begging you to bring this creamy, tangy Southern Soul Food Potato Salad to the next cookout. I grew up learning how to make potato salad in our Southern kitchen, it was serious business. This recipe is creamy, sweet, tangy, and seasoned with care, no bland bites here. It’s the kind of potato salad that shows up at every cookout and disappears fast.
This post was originally published in 2021. It has since been updated.
If you've ever been to a Black folks' cookout or holiday gathering, you know we take our side dishes like Black folks' potato salad seriously! There's always an argument about who made the potato salad and whether or not it was prepared well. You can't eat just anyone's potato salad. Once you make this, you will become the go-to potato salad maker in your family and crew!
This is a traditional must-have staple for get-togethers and parties.
Southern Potato Salad Ingredients
- Potatoes: I always go with russet potatoes, that’s what my family has been using in this recipe forever. They’re high in starch, so they cook up super soft and fluffy and give you that creamy texture we’re after. Just keep in mind they’re a little delicate and can break down if you overdo it. Yukon Golds or even red potatoes will work too, Yukon especially since they already have that naturally buttery, creamy flavor.
- Hard-Boiled Eggs
- Mayo: This is what brings everything together. I usually grab Duke’s or Hellmann’s, that rich, tangy flavor is what gives you that creamy, smooth dressing Southern-style potato salad is known for.
- Mustard
- Sweet Pickle Relish
- Onions
- Paprika
- Salt & Pepper
How to Make Southern Potato Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the potatoes: Peel and chop the potatoes into bite-sized chunks. Add them to a pot of cold, salted water and bring to a boil. Cook until fork-tender. Drain and let them cool slightly.
- Prep the eggs: Peel your hard-boiled eggs and chop them into small pieces. Set aside.
- Build the base: In a large bowl, add the warm potatoes. Toss in the chopped eggs, diced onions, and sweet pickle relish.
- Make it creamy: Add the mayo and mustard. Start with a little, then add more as needed until everything is coated and creamy the way you like it.
- Season it up: Sprinkle in salt and pepper, then mix everything together until well combined. Taste and adjust as needed.
- Finish and chill: Smooth everything out in the bowl and sprinkle paprika on top for that classic look. Cover and refrigerate so the flavors can come together.
- Serve: Give it a quick stir before serving and add a little extra mayo if it needs loosening up.
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Southern Potato Salad Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 2 pounds russet potatoes Peeled and sliced into 1 ½ inch cubes.
- 4 eggs
- 1 large bowl of cold water For egg bath, ice added to the water is optional.
- 1 cup mayonnaise
- ½ cup diced white onions
- ¼ cup pickle relish
- 1 tablespoon yellow mustard
- salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potaotes are completely covered.
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don't want the potatoes to overcook, that will result in mushy potatoes.
- Once cooked, drain the water from the potatoes. You can use a strainer or use a slotted spoon to gather them. Place the potatoes in a bowl to cool. Cooling is important.
- Boil the eggs. Once boiled place them in the bowl of cold water for 10 minutes.
- Peel the eggs and slice into small cubes.
- Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to a bowl. Taste repeatedly. You may need to add additional salt and pepper. (If you prefer sweet potato salad add a little more relish and maybe sugar.)
- Combine the potatoes and the egg mixture. I like to mix them separately to give the potatoes some time to cool. Stir to combine.
- Cover and chill for at least an hour to two hours before serving.
Notes
- If the potato salad is watery, you didn’t allow the potatoes to cool long enough prior to combining the dressing. You must drain them well and allow them to cool after boiling.
- You can omit the eggs if you wish.
- You can substitute sour cream or plain Greek yogurt for mayo.
- When you slice the potatoes, they need to be equal in size. Otherwise, smaller potatoes will cook faster and result in mushy potatoes.
- You can double the recipe. If you don't have a large pot, you may consider boiling the potatoes in batches.
- This is a dish that you will want to add your ingredients (especially the seasonings) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
- Use a food processor to chop up the eggs and veggies if you want them really finely diced.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
What is Southern potato salad? It's thick, creamy, and rich, thanks to mayonnaise as the base. Unlike vinegar-based potato salads, Southern-style is all about comfort and indulgence. Yellow mustard is a key ingredient, adding a slight tang and giving the salad its signature pale yellow color. It isn’t complete without chopped hard-boiled eggs mixed in with extra eggs on top for that classic picnic-style presentation.
Traditionally, yes. That’s how most Southern-style potato salad is made for that smooth, creamy texture. But if you like a little texture, you can leave some skin on.
I love to use my Air Fryer Boiled Eggs or Instant Pot Boiled Eggs because these methods are foolproof and pretty easy.
To boil them on the stove, place the eggs in a saucepan and cover them with cold water, about an inch over the eggs. Boil for 8-10 minutes and then place them in an ice bath for 10 minutes. Peel.
Eggs add richness and texture, but they are not required for that classic Southern taste. You can skip them or even add in something like green bell peppers for added texture.
You can substitute mayo for plain Greek yogurt, sour cream, or vegan mayo.
Start with the potatoes. After boiling, drain them really well and let them sit a few minutes so the steam cooks off that extra moisture. Don’t rush this part. If you mix everything while they’re dripping wet, you’re setting yourself up. I also like to let the potatoes cool slightly before adding the mayo so it doesn’t get thin. And go easy on the relish, too much liquid will throw everything off.
If it’s already watery, you’ve got a couple options. Add more mayo to thicken it back up, or mix in a few extra chopped eggs or even some additional cooked potatoes to soak up that liquid. Pop it in the fridge for a bit too, sometimes it firms up as it chills.
Don’t overcook your potatoes, that’s the main thing. You want fork-tender, not falling apart. Keep an eye on them and check early. Also, cut your potatoes into even chunks so they cook at the same rate. And when you mix everything together, be gentle. Don’t go in there mashing like you’re making mashed potatoes.
Once it’s mushy, you can’t fully undo it, but you can save it. Add in some freshly cooked potatoes that are firmer to balance the texture. You can also mix in diced onions or even celery if you want a little bite to help break it up. And next time, pull those potatoes off the heat a little sooner.
Getting the right texture for your potatoes is key to a creamy yet structured potato salad. People often wonder if the best way to boil them is to boil them whole or cut. Cut potatoes are the way to go. They will cook evenly and faster. If you boil whole potatoes, you're more likely to end up with an overcooked outside with a raw center.
To boil:
Start with Cold Water. Place potatoes in a large pot and cover them completely with cold, salted water (about 1 inch above the potatoes). Why cold water? Starting with cold water allows the potatoes to cook evenly, preventing the outside from getting mushy before the inside is done.
Bring water to a gentle boil over medium-high heat. Reduce heat to medium and simmer (not a rolling boil) to prevent them from breaking apart.
Cooking Time: 10-15 minutes. Check doneness by piercing with a fork, they should be tender but not falling apart. That's how you know they are cooked perfectly.
Drain immediately and let them cool slightly before mixing with dressing. Letting them cool for 10-15 minutes helps them absorb the dressing without becoming too soft.
It can sit out 1-2 hours. It takes about 2 hours for bacteria to start to grow to dangerous levels. In warm temperatures, that time shrinks. You can read the Food Safety Guidance from the FDA here.
Yes, and honestly, Southern potato salad is better when made ahead. Giving it time to chill lets the dressing soak into the potatoes and the flavors settle in like they’re supposed to. It's best if you make it 24 hours ahead and store it in the fridge. Leftovers can be stored for 3 days max.
You can freeze it, but I wouldn't recommend it. In general, mayo does not freeze well and usually develops ice crystals. You can read more about Freezing Potato Salad here.
Substitutions/Variations/Toppings
- Sugar or Sweetner
- Lemon Juice
- Chopped Dill Pickles
- Crumbled Bacon
- Jalapenos
- Chopped Celery
- Sliced Tomatoes
- Avocado
- Hot Sauce
- Cayenne Pepper
- Chopped fresh parsley or chives
- Shredded cheddar cheese
- Feta Cheese
Pair This Dish with These Main Dishes
Air Fryer Ribs
Dry Rub Chicken Wings
Southern Baked Ham With Pineapple
Air Fryer Catfish
Traeger Smoked Salmon
Grilled Burgers on the Gas Grill
Grilled Chicken Wings on Gas Grill
How to Grill Ribs
More Southern Recipes
Southern Coleslaw Recipe
Southern Soul Food Baked Mac and Cheese
Southern Mustard Greens
Southern Homemade Cornbread
Southern Green Beans
More Salad and Side Dish Recipes
Bow Tie Pasta Salad with Italian Dressing
Broccoli Salad with Bacon and Cheese
Southern Macaroni Salad
Bacon Ranch Pasta Salad
Grilled Asparagus in Foil
Check out our list of the Best Authentic Soul Food Recipes here.
Wendy says
This was my first time making potato salad and I’m happy I chose your recipe. It’s was simple and delicious 😋
staysnatched says
Yay! I'm so glad you enjoyed it.
Lisa D. says
Another Stay Snatched recipe, another hit! Made this for my 4th BBQ. It was delicious. Best tip was to season and taste, season and taste because these potatoes need that seasoning!
staysnatched says
Yay! So glad to hear it.
Marcella says
Thank you for sharing this! Company was coming for dinner and I wanted a classic potato salad and this one delivered. I’ve not had onion in potato salad before and it was a great addition
staysnatched says
You're welcome. I'm glad you enjoyed it.
Anonymous says
I use a little of the pickle juice gives it a little pep
staysnatched says
Thanks for sharing.
Ashley says
Another amazing side dish for the bbq! Potatoes came out perfectly and following your notes made everything turn out incredible!
staysnatched says
I’m glad the notes helped!
Caitlin Quinn says
This recipe was so good! Creamy and delicious, classic potato salad.
staysnatched says
I’m glad you enjoyed it!
Danielle says
Best potato salad ever! So yummy! Simple ingredients you have on hand and the most delicious, easy to prepare recipe for sure. I also used the recipe for air fryer boiled eggs, that’s a game changer. Thanks for another go to recipe!
staysnatched says
You're welcome. I'm glad you enjoyed it!
Lynda says
I made this Sunday for my brother and daughter and it was a hit. They loved it. I love using your recipes when I want to make something. They are always on point and easy to follow. Thank you putting in the time and work to give us these delicious recipes.
staysnatched says
So glad to hear it! I'm glad you enjoyed the recipe.
Aaliyah says
I made this recipe and just added some green pepper, celery and onion diced up. I used grey upon Dijon mustard and added a sprinkle of adobo and it came out perfectly. I really appreciate all of your recipes to use as my foundations. You can cook your butt off girlfriend! Thanks!
staysnatched says
haha! Thank you!
Claudius Hogan says
I find your recipes basically on point from 80+ years of living, most of them family cooking. Most techniques I use originated in the south. I do want to pipe in on this potato salad recipe. If you boil your potatoes in the skin, cool, dice, they never get watery.
Claudius
staysnatched says
Wonderful! I love hearing that. Thanks for sharing your tip.
Sammie says
Just like my grandma's!
staysnatched says
I love to hear it!