I love preparing my Southern Potato Salad for gatherings. Tender red potatoes mix with hard-boiled eggs, crisp celery and red onions tossed in mayo, yellow mustard and apple cider vinegar. This creamy classic is a timeless recipe with a twist that adds an extra spark at every potluck or BBQ.

Jump to Recipe

I’ve been on the hunt for recipes that really bring a tangy kick to any gathering. My Southern Potato Salad is definitely one of those dishes that nails it every time.

In just 30 minutes, you end up with tender red potatoes mixed with hard-boiled eggs, crunchy celery, and a kick from diced red onions. I combine mayo with yellow mustard and a splash of apple cider vinegar along with a bit of sugar that makes a big difference.

Toss in a little dill pickle relish and you got a dish that’s both creamy and tangy. I’ve even played around with a copycat version of that Reser’s Potato Salad Copycat feel, which brings in that best potato salad vibe.

It’s a go-to change-up for picnics, BBQs, and any potluck. Honestly, if you love a good Southern recipe that’s easy and full of flavor, you gotta give this one a try.

Why I Like this Recipe

I really like this recipe because it’s super easy to make and always turns out tasty even if I mess up sometimes. I enjoy how the creamy dressing mixes with the potatoes and eggs, giving it a perfect tangy kick that always reminds me of home. I also love that it’s great for parties or just for a cozy meal at home since the flavors blend really well and it makes me feel happy. Lastly, I appreciate the mix of textures from the crunchy celery and onions with the soft potatoes which makes every bite interesting and comforting.

Ingredients

Print Recipe (No Advertisments)

Red potatoes provide carbs, fiber, vitamins; they add texture and a slight natural sweetness.
Eggs offer protein and rich flavor to help bind the salad ingredients together.
Mayo adds creaminess and mild tanginess, enhancing the dish but watch the extra calories.
Apple cider vinegar gives a sharp tang that brightens flavors and balances the creaminess.
Celery adds crunch, fiber, and a fresh, mild earthiness that complements other ingredients.

Ingredient Quantities

3 lbs red potatoes, scrubbed and cut into bite-sized pieces

4 large eggs, hard-boiled and roughly chopped

1 cup mayo

1/3 cup yellow mustard

1/4 cup apple cider vinegar

2 teaspoons sugar

1/2 cup celery, finely chopped

1 small red onion, diced into small bits

1/4 cup dill pickle relish

Salt and freshly ground black pepper, to taste

Optional: 2 tablespoons chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Place the red potatoes in a large pot, cover them with water and add a pinch of salt; bring to a boil and let them cook for about 10-15 minutes until they’re tender.

2. Drain the potatoes and let them cool in a big bowl.

3. In a smaller bowl, mix together the mayo, yellow mustard and apple cider vinegar with the sugar, stirring until the sugar is mostly dissolved.

4. Add the finely chopped celery, diced red onion and dill pickle relish to the mayo mixture, stirring well.

5. Gently fold in the roughly chopped hard-boiled eggs into the cooled potatoes.

6. Pour the dressing over the potatoes and eggs, and carefully toss everything so that all pieces are evenly coated.

7. Season with salt and freshly ground black pepper to taste.

8. If you want a fresh touch, sprinkle the chopped parsley over the top as a garnish.

9. Cover the bowl and let the salad chill in the fridge for at least one hour so all the flavors can blend.

10. Serve up your creamy, tangy Southern Potato Salad at your next potluck, picnic or BBQ and enjoy!

Equipment Needed

1. Large pot for boiling potatoes using the stove
2. Colander to drain the boiled potatoes
3. Big bowl for cooling and tossing the potatoes with the dressing
4. Small bowl for mixing the mayo, mustard, vinegar and sugar
5. Knife and cutting board for chopping the celery, red onion and optionally the parsley
6. Measuring cups and spoons for accurate amounts of mayo, mustard, vinegar and sugar
7. Stirring spoon or spatula for mixing the dressing and gently folding in the eggs
8. Refrigerator for chilling the salad before serving

FAQ

Q: Can I use other types of potatoes?
A: Yeah, you could try Yukon Gold or another waxy potato, but red potatoes give the best creamy texture.

Q: Do I need to peel the potatoes?
A: Not at all, just make sure to scrub them real good because the skin adds extra flavor and texture.

Q: Can I substitute mayo with something lighter?
A: Sure thing, Greek yogurt works fine if you want a tangy twist, but it might change the overall creaminess.

Q: How long should the salad chill before serving?
A: It’s best to let it chill for at least 2 hours in the fridge so all the flavors can meld together.

Q: What if I dont have apple cider vinegar?
A: You can swap it out for white vinegar or even a splash of lemon juice for a similar tangy kick.

Southern Potato Salad Recipe Substitutions and Variations

If you can’t find red potatoes, try using Yukon Gold or purple potatoes since they offer a similar creamy texture
Don’t have mayo? Swap it for sour cream or plain Greek yogurt for a tangier twist
If you’re out of yellow mustard, Dijon can work too even though it has a bit more bite
No apple cider vinegar? White wine vinegar or a squeeze of lemon juice goes just as well
If you dont have dill pickle relish, chopped dill pickles can give you a similar flavor boost

Pro Tips

1. Make sure you dont overcook the potatoes – you want ‘em tender but still keep their shape so they don’t turn to mush when you mix the dressing in.
2. Let the potatoes cool off completely before stirring in the mayo mixture. If they’re too warm, the dressing might get a bit clumpy and not coat everything evenly.
3. Try chopping everything into similar sized pieces. It saves you from all those bites where one forkful is all egg and no crunch of potato.
4. For an extra kick, you can add a splash of hot sauce or a pinch of paprika into the dressing. It makes the flavors pop a bit more, especially if you like a bit of spice.