Easy Southern Style Potato Salad

Here’s my go-to Southern style potato salad recipe, with tender potatoes, chopped celery, fresh onions, and a creamy dressing made with mayo, mustard, and my grandmother’s secret blend of seasonings.

This potato salad has been my crowd-pleasing side dish at every summer barbecue and family gathering. I always make a double batch because it disappears so quickly, and honestly, it tastes even better the next day straight from the fridge!

What Kind of Potatoes Should I Use?

While the recipe calls for Yukon Gold potatoes, you’ve actually got a few good options when making potato salad. Yukon Golds are a solid choice because they’re waxy potatoes that hold their shape well when cooked and have a naturally buttery, creamy texture. You could also use red potatoes, which are another waxy variety that won’t turn to mush when you’re mixing your salad. If you’re in a pinch, regular white potatoes will work too – just be extra careful not to overcook them. The main thing to avoid is russet potatoes, since their starchy nature means they’re more likely to fall apart and give you a mushy salad instead of those nice, firm potato chunks we’re looking for.

Options for Substitutions

This classic potato salad recipe can handle quite a few swaps if you’re missing ingredients:

• Yukon Gold potatoes: While Yukon Golds give the best creamy texture, you can use red potatoes or russets. Just watch cooking time – russets cook faster and can get mushy if overcooked.
• Mayonnaise: Not a mayo fan? Try using half mayo and half Greek yogurt, or go with all Greek yogurt for a tangier, lighter version. Just know the texture will be slightly different.
• Sweet pickle relish: You can use diced dill pickles instead, or skip it altogether. Some folks like to add finely chopped cucumber for that fresh crunch.
• Creole seasoning: No Creole seasoning? Mix a pinch each of paprika, garlic powder, and cayenne pepper. Or use Old Bay seasoning for a different but tasty twist.
• Green onions: Red onions (finely diced) or chives work great too. If using regular onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Red wine vinegar: Apple cider vinegar or white vinegar can step in here – use the same amount to keep that necessary tang.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, as mushy potatoes will turn your salad into an unappetizing paste. A common error is cutting your potato chunks in different sizes, which leads to uneven cooking – try to keep them uniform, about 1-inch cubes, for the best results. To avoid a bland potato salad, make sure to salt your cooking water generously and season the potatoes while they’re still warm, as they’ll absorb flavors better at this stage. For the creamiest texture, let your potatoes cool completely before mixing with the mayonnaise-based dressing, otherwise, the heat will cause the mayo to become oily and separate. Finally, remember to taste and adjust your seasonings just before serving, as cold foods often need a bit more salt and vinegar to make the flavors pop.

What to Serve With Potato Salad?

This creamy Southern potato salad is a classic picnic and barbecue side dish that pairs perfectly with all your favorite grilled meats. Try serving it alongside smoky pulled pork, grilled chicken, or juicy hamburgers fresh off the grill. For a casual summer gathering, I love setting out this potato salad with some crunchy coleslaw, baked beans, and corn on the cob – it’s such an easy and satisfying spread. If you’re bringing it to a potluck, this potato salad tastes great next to crispy fried chicken or sliced brisket too. Just remember to keep it chilled until serving time!

Storage Instructions

Keep Fresh: Pop your potato salad in an airtight container and keep it in the fridge – it’ll stay good for 3-4 days. Pro tip: give it a quick stir before serving, as the dressing might settle a bit at the bottom. The flavors actually get even better after a day as everything mingles together!

Make Ahead: This potato salad is perfect for making ahead! You can prepare it up to 24 hours before your event. Just keep it covered in the fridge, and maybe hold off on adding any garnishes like extra green onions until right before serving to keep them fresh and crisp.

Food Safety: Since this contains mayonnaise and eggs, don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s a hot day above 90°F). When serving at outdoor events, try nestling your serving bowl in a larger bowl filled with ice to keep it cool.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 150-170 g

Ingredients

• 3 lbs yukon gold potatoes
• 1 teaspoon salt
• 2 large eggs
• 3/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1 tablespoon red wine vinegar
• 1/2 teaspoon creole seasoning
• 1/4 teaspoon fresh cracked black pepper
• 2 green onions
• 2 stalks celery, chopped (about 1 cup)

Step 1: Prepare and Cook the Potatoes

Begin by peeling, washing, and chopping your potatoes into one-inch cubes.

Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch.

Place the potatoes in a large pot and cover them with cold water.

Add 1 teaspoon of salt to the water, then bring it to a boil over high heat.

Boil the potatoes until they are tender, which should take about ten minutes.

To test for doneness, pierce a potato cube with a fork.

Once tender, drain the potatoes in a colander and briefly rinse them with cool water to stop the cooking process and cool them down.

Step 2: Cook and Prepare the Eggs

While the potatoes are boiling, place the eggs in a small pot and cover them with cold water.

Bring the pot to a boil over high heat.

Once boiling, allow them to boil for one minute, then turn off the heat and cover the pot with a lid.

Let the eggs sit in the hot water for 15 minutes.

After this, carefully pour out the hot water and run cool water into the pot to stop the cooking process.

Once cooled, peel and dice the eggs.

Step 3: Make the Dressing

While the potatoes and eggs are cooking, prepare the dressing by stirring together mayonnaise, mustard, relish, red wine vinegar, Tony’s or another seasoning salt, and freshly cracked pepper.

Adjust these ingredients according to your taste preferences.

Step 4: Prepare the Vegetables

Finely dice the celery and slice the green onions.

These will add a fresh crunch and additional flavor to your potato salad.

Step 5: Combine Ingredients

In a large bowl, combine the cooked, cooled, and drained potatoes with the diced celery, sliced green onion, diced eggs, and prepared dressing.

Stir until everything is well combined and the potatoes are coated in the dressing.

If you prefer a softer, less chunky potato salad, you can mash the potatoes slightly.

Step 6: Final Adjustments and Serve

Taste the potato salad and adjust the mustard or seasoning to your liking.

Once you are satisfied with the flavor, the potato salad is ready to serve.

Enjoy your homemade potato salad as a delicious side dish!