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Classic Southern Potato Salad — A Timeless Favorite for Every Gathering
No Southern picnic, potluck, or Sunday dinner is complete without a big bowl of Classic Southern Potato Salad. Creamy, tangy, and packed with old-fashioned flavor, this beloved dish is a staple of Southern kitchens — and for good reason. Whether served alongside fried chicken, barbecue, or sandwiches, it’s comfort food at its finest.
🥔 Why Southern Potato Salad Stands Out
Southern-style potato salad has its own special charm. It’s creamy, but not too heavy. Tangy from mustard and a touch of pickle juice. A little sweet. A little savory. And always made with love — often from a family recipe passed down through generations.
What makes it “Southern” isn’t just geography — it’s the perfect balance of flavors and textures that come together in every bite.
🛒 Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise (preferably Duke’s for true Southern flavor)
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 tablespoon apple cider vinegar or pickle juice
- 1/2 teaspoon sugar (optional, but traditional)
- Salt and pepper to taste
- Paprika for garnish
👩🍳 How to Make It
1. Cook the Potatoes
Place potato chunks in a large pot of salted water. Bring to a boil and cook until fork-tender (about 10–12 minutes). Drain and let cool slightly.
2. Make the Dressing
In a large bowl, mix together the mayonnaise, mustard, relish, vinegar (or pickle juice), sugar (if using), salt, and pepper. Taste and adjust to your preferred tanginess.
3. Assemble the Salad
Gently fold the cooled potatoes into the dressing. Add chopped eggs, celery, and onion. Stir until well combined, but don’t overmix — you want to keep some texture.
4. Chill and Garnish
Cover and refrigerate for at least 1–2 hours (or overnight) to let the flavors meld. Just before serving, sprinkle with paprika for that classic Southern touch.
💡 Tips for the Best Southern Potato Salad
- Use waxy potatoes (like Yukon Gold) if you want a firmer texture; russets will be softer and creamier.
- Let it chill: The flavor improves significantly after a few hours in the fridge.
- Mash slightly, but not too much: A mix of chunky and smooth textures is what makes it perfect.
- Customize it: Some families add chopped dill pickles, green onions, or even a spoonful of sour cream.
