Southern Potato Salad recipe perfect for summer bbq’s and get-togethers! Easy potato salad made with Yukon gold potatoes, hard boiled eggs and a simple tangy dressing.
Potato Salad is a side dish primarily made up of boiled potatoes, spices, hard-boiled eggs, and a mayo mixture. It’s typically best when served cold, and it’s a staple for many summer BBQs and potlucks.
There are many variations on potato salad, and it can be a very region-specific dish. This southern potato salad has a unique tanginess and creaminess to it that makes it a very memorable dish.
Southern Potato Salad is a delicious spin on a classic potato salad recipe. It is often referred to as Mustard Potato Salad. This is the perfect side dish for any summer pot-luck or BBQ and it is incredibly easy to make!
What makes something a “Southern Potato Salad”? Good question – here are a few key elements:
- Mashed/creamy-like texture. A Southern Potato Salad doesn’t usually have large chunks – it’s a little more akin to mashed potatoes
- A little bit of apple cider vinegar
- Diced dill pickles or relish
- And a little bit of sugar
Of course, everyone will have different variations, but we believe these are key to making the perfect potato salad fit for a Southern cookout!
What can I use in place of Mayo in Potato Salad?
Mayonnaise is the classic ingredient for potato salad, and that is no different for this Southern Potato Salad. You could try using half mayo and half miracle whip.
For a healthier option, avocado mayonnaise is very popular these days, and it doesn’t have a difference in taste.
Other variations could include: full avocado (not mayonnaise), low fat plain greek yogurt, or hummus
I have found that using Yukon Gold Potatoes are the best for this potato salad.
They have a great flavor that blends well with the other ingredients and they are the perfect size for boiling and chopping. Starchy potatoes also make for a better potato salad.
Other potatoes that are good for potato salads are red potatoes. You can use a Russett, but they don’t tend to hold up as well in potato salad, and the flavor isn’t as desirable.
Should I cut my potatoes for Potato Salad before boiling?
Yes. I recommend cleaning first and then quartering them before boiling. This helps them cook faster, and they are easier to use in the salad when you are ready to prepare.
Should I peel my potatoes for this recipe?
We don’t! If you don’t like the texture of cooked potato skins, you certainly can remove them. However, they tend to add a nice texture and flavor to this recipe.
You could consider peeling half and keeping half with the skins on if you want some of the texture of the skin without overpowering the dish.
Here’s what you’ll need:
–yukon gold potatoes- you can also use red potatoes if desired. No need to peel the potatoes!
–apple cider vinegar
–spices and seasonings- white sugar, celery seed, salt & pepper. I also like to sprinkle potato salad with paprika! (Smoked Paprika is my favorite!)
Prepare hard boiled eggs using desired method, peel, and set aside to cool.
Wash potatoes and cut into quarters. There’s no need to peel the potatoes!
Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender, about 10-15 minutes, depending on the size of your potato quarters.
Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
Refrigerate and serve cold. Top with sliced hard boiled egg.
Southern Potato Salad
- 3 lbs yukon gold potatoes
- 6 hard-boiled eggs
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon finely diced dill pickles or relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon white sugar
- 1 teaspoon celery seed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- dash paprika
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender, about 10-12 minutes.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper. Stir to combine.
- Slice 5 of the hard boiled eggs. Stir together the potatoes, sliced hard-boiled eggs and the dressing.
- Refrigerate at least 3 hours before serving. Top with sliced hard boiled egg and a sprinkle of dill, dried parsley and/or paprika.
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Can I double this recipe?
Yes! You can absolutely double this recipe! It is great for large crowds, and it keeps well in the refrigerator in the off chance that you have leftovers.
How long does potato salad stay fresh?
When properly stored in an airtight container potato salad should stay good in the refrigerator for 3-5 days.
How long can potato salad be left at room temperature?
Potato salad should not be out of a refrigerator for more than two hours. Make sure you are properly keeping it cool before serving and don’t leave it out on a potluck table for too long.
Store leftovers in an air tight bag- making sure to squeeze out an excess air. Enjoy within 3 months.
Be aware that once unfrozen the potato salad may not have the same consistency from when it was freshly made. The contents may be mushy and soggy after freezing.
Other Summer Salad Recipes:
- FIESTA RANCH CHICKEN PASTA SALAD
- Easy Cucumber Tomato Salad
- Frog Eye Salad
- Orange Cream Fruit Salad
- Snickers Apple Salad
- Chicken BLT Salad
- Easy Taco Salad
- Patriotic Layered Jello Salad
- Pizza Pasta Salad
- Fancy Fruit Salad
Southern Potato Salad is full of fabulous flavors and is so easy to make!. This easy Mustard Potato Salad recipe will have friends and family asking you how to make Southern Potato Salad for themselves! Southern Potato Salad recipe perfect for summer bbq’s and get-togethers! Easy potato salad made with Yukon gold potatoes, hard boiled eggs and a simple tangy dressing.