Easy Southern Potato Salad Recipe

I finally recreated my grandmother’s Classic Southern Potato Salad with hard-boiled eggs, mayonnaise, pickle relish and a dash of mustard, and I’m sharing the story behind how it came together.

I grew up sneaking bites of potato salad from the picnic bowl and this Easy Southern Potato Salad brings back that tug of memory without being predictable. I fold chopped hard boiled eggs into a creamy scoop of mayonnaise and somehow it becomes more than the sum of those parts.

Folks tell me it tastes like a Classic Southern Potato Salad, and once someone said it reminded them of an Old Fashioned Mustard Potato Salad, though I didn’t use the usual fuss. There’s a little secret rhythm to the texture that keeps people asking for just one more forkful.

Ingredients

• Potatoes: Starchy carbs and potassium, filling but calorie dense when mixed with mayo, great base.
• Eggs: Packed with protein and choline, add creaminess and heft, pretty healthy overall.
• Mayonnaise: Adds richness and fat, mostly calories, choose light versions if youre watching intake.
• Sweet pickle relish: Sweet and tangy, gives sugar and acid that brighten the salad.
• Yellow mustard: Low calorie, vinegar tang and mustard seeds add zip without extra fat.
• Celery: Crunchy, low calorie fiber and water, helps balance richness and adds fresh texture.
• Onion: Sharp bite and savory brightness, small amounts give pungency and some antioxidants too.

Ingredient Quantities

• 3 pounds Yukon Gold or Russet potatoes about 6 medium
• 6 large hard boiled eggs
• 1 1/2 cups mayonnaise
• 3/4 cup sweet pickle relish
• 2 tablespoons yellow mustard
• 1 to 2 tablespoons pickle juice or apple cider vinegar
• 1/2 cup finely chopped celery about 2 stalks
• 1/3 cup finely chopped sweet onion or red onion about 1 small
• 1 tablespoon granulated sugar optional
• 1 teaspoon celery seed
• 1 to 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika for garnish

How to Make this

1. Put the 6 large eggs in a saucepan, cover with cold water by about an inch, bring to a boil, then lower heat and simmer 10 to 12 minutes. Transfer to an ice bath, peel, chop coarsely and set aside (save a few chopped whites for garnish if you want).

2. Meanwhile scrub the 3 pounds Yukon Gold or Russet potatoes, peel if you prefer, and cut into roughly 1 to 1 1/2 inch chunks so they cook evenly.

3. Put the potato chunks in a pot, cover with cold water, add a generous pinch of salt, bring to a boil and cook until just fork tender, about 10 to 15 minutes depending on size. Don’t overcook or they get mushy. Reserve 2 to 4 tablespoons of the hot cooking liquid, then drain and let the potatoes steam dry for a minute.

4. While potatoes are still warm but not piping hot, mash a couple of chunks roughly with a fork in the pot so there’s a little creaminess to bind the salad, but keep most pieces intact.

5. In a large bowl mix 1 1/2 cups mayonnaise, 3/4 cup sweet pickle relish, 2 tablespoons yellow mustard, and 1 to 2 tablespoons pickle juice or apple cider vinegar. Stir in 1 tablespoon granulated sugar if you like it a touch sweeter, 1 teaspoon celery seed, 1 to 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

6. Add the warm potatoes to the dressing and gently fold to coat. If the mixture seems too thick, loosen with a tablespoon at a time of the reserved hot potato water until you like the consistency.

7. Fold in 1/2 cup finely chopped celery and 1/3 cup finely chopped sweet or red onion. Then add the chopped hard boiled eggs, saving a bit for the top if you want a pretty finish. Taste and adjust salt, pepper or pickle juice for brightness.

8. Cover and chill the salad in the fridge at least 2 hours, preferably overnight, so the flavors meld and it cools through.

9. Before serving stir gently, adjust seasoning if needed, transfer to a serving bowl and sprinkle 1 teaspoon paprika on top plus the reserved chopped egg and a little extra celery seed if you like.

10. Quick tips: use Yukon Gold for creamier texture, Russets if you want it fluffier; start potatoes and eggs in cold water for even cooking; don’t skip the ice bath for eggs or they’ll be hard to peel; make it a day ahead for best flavor.

Equipment Needed

1. Large pot (for boiling the potatoes)
2. Medium saucepan (for hard boiling the eggs)
3. Large heatproof bowl (for an ice bath)
4. Colander (to drain potatoes)
5. Large mixing bowl (to mix dressing and salad)
6. Cutting board
7. Chef’s knife
8. Potato masher or sturdy fork (for slightly mashing warm potatoes)
9. Measuring cups and spoons
10. Rubber spatula or wooden spoon (for folding and scraping)

FAQ

Easy Southern Potato Salad Recipe Substitutions and Variations

• Mayonnaise: use plain Greek yogurt, sour cream, or vegan mayo in the same amount. Greek yogurt makes it tangier and lighter, if you want more creaminess stir in a tablespoon of olive oil or use half mayo half yogurt.
• Sweet pickle relish: swap for finely chopped dill pickles or chopped sweet pickles plus about 1 tsp sugar or honey to replace the sweet brine. If you only have whole pickles chop them very fine so it blends into the salad.
• Hard boiled eggs: for a no-egg or egg-free version try 1 1/2 cups mashed cooked chickpeas or about 1 cup crumbled firm tofu. Chickpeas give a similar chunky texture, tofu needs a pinch of turmeric for color and extra salt for flavor.
• Yukon Gold/Russet potatoes: use red potatoes, new potatoes, or fingerlings instead. Reds hold their shape better and need slightly less cooking time, so check with a fork as you boil.

Pro Tips

1) Fold the warm potatoes into the dressing so they soak up flavor, but dont overmix. Mash a couple chunks in the pot first to give a little creaminess, then gently fold the rest so you keep chunky texture.

2) For easy-to-peel hard eggs, start them in cold water and plunge into an ice bath right after cooking. Peel under running water or crack and roll them to loosen the membrane. Save some chopped whites to sprinkle on top for a prettier finish.

3) Brightness matters. If the salad tastes flat, add pickle juice or a splash of apple cider vinegar a teaspoon at a time until it sings. If it gets too loose, thicken with a bit more mayo, if too thick, use reserved hot potato water a tablespoon at a time.

4) Make it ahead but be careful with seasoning. Chill at least a few hours or overnight for best flavor, but under-salt slightly if you plan to store it; flavors intensify. Keep crunchy ingredients like celery or extra chopped onion mostly until serving if you want crispness, and consume within 3 to 4 days.