Southern Potato Salad Recipe: Creamy, Tangy, and Irresistibly Good

When it comes to Southern comfort food, nothing hits the spot quite like a bowl of homemade Southern Potato Salad. This creamy, tangy side dish is a staple at backyard barbecues, Sunday dinners, church picnics, and family reunions across the South. With a perfect blend of hearty potatoes, crunchy veggies, savory eggs, and a bold, creamy dressing, this recipe delivers the nostalgic taste of generations past—with just the right zing to keep you coming back for more.

Ingredients & What They Do

Ingredient	Quantity	Purpose
Russet potatoes	6 medium	Starchy base that absorbs dressing well and provides a tender texture.
Hard-boiled eggs	4	Adds richness, texture, and a creamy depth.
Mayonnaise	1 cup	Forms the creamy base of the dressing for a classic Southern taste.
Dijon mustard	2 tbsp	Adds tanginess and a mild kick to balance the creaminess.
Dill pickles	½ cup, diced	Brings crunch and a sharp, briny contrast to the richness.
Red onion	½ cup, finely chopped	Provides a subtle sharpness and color.
Celery	½ cup, finely chopped	Delivers crunch and freshness for textural contrast.
Salt	To taste	Enhances all the flavors.
Black pepper	To taste	Adds subtle heat and seasoning.

Step-by-Step Instructions

Boil the Potatoes: Scrub and peel the russet potatoes. Cut into bite-sized chunks and place in a pot of cold, salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender but not mushy. Drain and cool.
Hard-Boil the Eggs: Place eggs in a pot of cold water. Bring to a boil, then reduce to a simmer and cook for 9–10 minutes. Transfer to an ice bath to cool. Peel and chop.
Prep the Veggies: Dice the dill pickles, finely chop the red onion and celery. Set aside.
Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper until smooth and creamy.
Combine Everything: Gently fold in the potatoes, chopped eggs, pickles, red onion, and celery into the dressing. Mix until evenly coated.
Chill & Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors meld beautifully.

Why This Southern Potato Salad is a Favorite

This recipe has stood the test of time because of its perfect balance of textures and flavors. The combination of creamy, tangy, and crunchy elements makes it addictively good and incredibly satisfying. It’s comforting yet bright—an ideal side dish for any occasion, from holiday spreads to backyard barbecues.

Pro Tips for Potato Salad Perfection

Start potatoes in cold water to ensure even cooking and avoid mushy edges.
Don’t overmix – stir gently to maintain the potato chunks’ integrity.
Let it chill – the flavors deepen and blend as the salad sits in the fridge.
Customize to taste – add a dash of paprika, sweet relish, or a splash of vinegar for extra flavor.

Serving Suggestions

This classic Southern Potato Salad pairs perfectly with:

BBQ ribs or pulled pork sandwiches
Fried chicken or grilled drumsticks
Hamburgers and hot dogs
Baked beans and sweet tea

Conclusion

This Southern Potato Salad is more than a side dish—it’s a beloved tradition on a plate. With its creamy texture, bold flavor, and satisfying crunch, it captures the heart of Southern cooking. Whether you’re preparing for a family picnic or a holiday feast, this recipe is sure to impress. Easy to make and impossible to resist, this dish is a must-have in every cook’s recipe box.