Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (2024)

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If you enjoy potato salad, you’re going to love this classic Southern Potato Salad. Loaded with tangy flavor and delicate textures, it’s a crowd-pleaser that deserves a place at every cookout, picnic, or family gathering. As soon as you taste it, you’ll know why it’s a staple in Southern cuisine. From my new cookbook Everyday Grand.

Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (1)

Whenever there’s a family gathering or friends have invited me over for dinner, this Southern potato salad is the first thing that comes to mind. It’s simple to make, full of flavor, and always has people asking for the recipe!

Plus, I love to infuse some Southern flare onto the table whenever I can. It’s just the thing you should be bringing to all your Fourth of July celebrations!

Table of Contents

What Is Southern Potato Salad?

Southern potato salad is rooted deeply in Southern American cuisine. While each family may have their own variation, the common elements remain potatoes, pickles, mustard, and boiled eggs. This recipe comes from my new cookbook Everyday Grand, and it is from my cousin Johnnie Mae. She is the queen of potato salad in my family.

This flavorful side dish showcases a blend of creamy, tangy, and sweet tastes, enhanced by the crunchy texture of pickles and soft, hearty potatoes.

Typically, this salad is meant to be served chilled, allowing the potatoes to cool and the flavors to blend together. It makes the perfect side to accompany grilled meats, burgers, or hearty sandwiches.

Ingredients & Substitutions

  • White potatoes: Provide a smooth, creamy texture and a subtle earthy flavor. Yukon Gold potatoes will also make a good substitute if needed.
  • Mayonnaise: This gives the salad its quintessential creaminess. I prefer good quality mayonnaise, such as Duke’s, but any brand will work. You can also use a vegan mayo for a dairy-free version.
  • Sweet baby pickles: These add a tangy crunch to the salad. If they’re unavailable, dill pickles or relish can be used instead. Don’t forget to reserve some of the brine!
  • Yellow mustard: Adds a sharp tangy flavor and a pop of color. If you don’t have yellow mustard, try Dijon mustard in a pinch.
  • Granulated sugar: Balances out the tanginess of the salad with a delicate sweetness. Cane sugar will also work.
  • Vinegar: For an extra touch of tanginess. Apple cider vinegar or regular white vinegar both make great options.
  • Seasonings: I use a mixture of seasoned salt (preferably Lawry’s), celery salt, black pepper, and accent seasoning or MSG in my recipe. They help to add depth and enhance the overall flavor of the salad.
  • Hard-boiled eggs: Add a rich texture and so much flavor! Boiled eggs are a staple in Southern potato salad but can be omitted for dietary restrictions.
  • Paprika: I like to use some sweet paprika as a garnish for a mild sweet-peppery flavor and a pop of color. Feel free to omit this ingredient if you’d like.
Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (2)

How to Make Southern Potato Salad

Step 1: Boil the Potatoes

Start by boiling your peeled and cubed white potatoes. Make sure the water level is high enough to cover all the potatoes, then bring the water to a boil over high heat. Cook the potatoes for about 10-15 minutes, or until they’re fork-tender.

You want to avoid overcooking the potatoes to ensure they don’t turn out mushy. Once the potatoes are done, drain and rinse them under cold running water for about 30 seconds. Then set them aside to cool completely.

Step 2: Prepare the Dressing

While the potatoes are cooling off, grab a large bowl to prepare the dressing. Whisk together your mayonnaise, sweet baby pickles, pickle brine, yellow mustard, granulated sugar, vinegar, and all the seasonings. Keep whisking until the mixture is well combined.

Step 3: Assemble the Salad

Take four of your hard-boiled eggs and chop them very finely. Add them to the bowl of dressing, then introduce the cooled potatoes to this mixture. Gently fold the potatoes in until they are thoroughly coated in the dressing.

Step 4: Final Adjustments

Give your salad a taste test and adjust the seasonings according to your liking. It’s important to remember that it’s your dish, so it should suit your taste buds! You can serve this Southern potato salad at room temperature or cover and refrigerate it until you’re ready to eat.

Just before serving, slice the remaining hard-boiled egg and fan it out on top of the salad. If you’re using some, sprinkle the top with sweet paprika for that perfect pop of color and flavor.

Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (3)

Serving Suggestions

If you’re wondering what goes well with Southern potato salad, here are just a few simple yet delicious options to choose from:

  • Grilled meats: The creamy, tangy flavor of Southern potato salad complements a wide array of grilled meats. Think BBQ baby back ribs, grilled steak, or even a juicy bacon cheddar burger.
  • Classic cookout sides: Pair this robust salad with cookout classics like coleslaw, baked beans, cornbread salad or grilled corn for an authentic Southern spread.
  • Sandwiches: For a casual meal, Southern potato salad pairs well with sandwiches like a simple Tomato Sandwich or an Italian Beef Grilled Cheese.

Recipe Variations

  • Potatoes: Use red potatoes for a different texture and color.
  • Sour cream: Try a blend of sour cream and mayonnaise for the dressing.
  • Bacon: Add some cooked, chopped bacon for a smoky touch.
  • Bell peppers: Include diced bell peppers for a pop of color.
  • Spicy: Add a splash of hot sauce for a spicy kick.

Tips and Tricks

  • Don’t overcook: Do not overcook the potatoes! They should be tender but not mushy.
  • Cool the potatoes: Let the potatoes cool before adding them to the dressing to prevent them from breaking down.
  • Chill: Chill the salad before serving to allow flavors to meld together.
  • Quality mayonnaise: Use a good-quality mayonnaise for the best potato salad flavor.
Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (4)

What To Do with Leftovers

If you have any leftover Southern potato salad, follow these simple storage instructions:

  • Fridge: Store your potato salad in an airtight container for up to 5 days.
  • Freezer: I don’t recommend freezing potato salad as the texture will change too much upon thawing. It’s best to keep this recipe in the refrigerator.

Additional Recipes

If you enjoyed this Southern potato salad, take a peek at some more of my most popular Southern side dish recipes:

  • Southern Green Beans
  • Creamed Spinach
  • Southern Smothered Potatoes
  • Southern Hot Water Cornbread
  • Cheesy Scalloped Potatoes
  • Baked Potato Salad

Frequently Asked Questions

Can I use a different type of potato in this recipe?

Yes, you can use other types of potatoes in this recipe. White potatoes are traditional for Southern potato salad, but you can also use Yukon potatoes or even sweet potatoes for a change in flavor and texture.

Can I make this recipe ahead of time?

Yes, you absolutely can! In fact, it’s usually best the next day once the flavors have had time to meld together. Just make sure you cover the bowl tightly and keep it cooled in the fridge.

Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (5)

Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (6)

Southern Potato Salad

This creamy Southern potato salad is a classic staple recipe! Perfectly boiled potatoes mixed with an old fashioned Southern dressing and hard boiled eggs.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

0 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Calories: 296kcal

Author: Jocelyn Delk Adams

Ingredients

  • 2 pounds white potatoes about 6 medium, peeled and cut into -inch cubes
  • 3/4 cup mayonnaise such as Duke’s
  • 1/2 cup finely chopped whole sweet baby pickles about 6 pickles, plus cup pickle brine from the jar
  • 2 tablespoons yellow mustard
  • 1 tablespoons granulated sugar plus more to taste
  • 1 teaspoon white vinegar or apple cider vinegar
  • 3/4 teaspoon seasoned salt such as Lawry’s, plus more to taste
  • ½ teaspoon celery salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1/4 teaspoon Accent seasoning or MSG
  • 5 hard-boiled eggs
  • Sweet paprika for garnish

Instructions

  • Place the potatoes in a large pot and add water to cover. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes.

  • Drain the potatoes and rinse under cold running water for about 30 seconds, then set aside to drain and cool completely.

  • In a large bowl, whisk together the mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent until combined.

  • Very neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by the potatoes.

  • Gently fold until the ingredients are thoroughly combined.

  • Taste and adjust the seasonings according to your taste buds, my friends.

  • Serve at room temperature or cover and refrigerate until needed.

  • When ready to serve, sprinkle paprika over the salad, then slice the remaining egg and fan it out over the top.

Nutrition

Serving: 0.25cup | Calories: 296kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 627mg | Potassium: 538mg | Fiber: 3g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg

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Southern Potato Salad {Classic Recipe} - Grandbaby Cakes (2024)

FAQs

How to make potato salad Martha Stewart? ›

Directions
  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  2. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Feb 25, 2021

How long does potato salad with eggs last in fridge? ›

How long does potato salad with egg last in the fridge? Just like regular potato salad you have up to five days to consume it, if stored properly. Is it safe to eat week-old potato salad? The USDA doesn't recommend consuming potato salad that's more than five days old.

Can you freeze potato salad with egg and mayonnaise? ›

We don't recommend freezing potato salad made with mayonnaise or dairy-based ingredients like sour cream. These ingredients don't freeze well, leading to a weird texture when the potato salad thaws. If you do freeze potato salad with mayonnaise, we recommend serving it warm.

Can you freeze German potato salad? ›

Can You Freeze German Potato Salad? German potato salads freeze better than their mayonnaise-based counterparts. Freeze the (completely cooled) potato salad for up to three months, then thaw in the fridge and reheat in the oven.

Can you eat 2 week old potato salad? ›

prepared potato salad—whether it's homemade or store-bought, dressed with vinegar and oil or mayonnaise—will stay fresh in the refrigerator up to five days, if stored properly.

Can you eat 5 day old potato salad? ›

According to StillTasty.com, prepared potato salad—whether homemade or store-bought, dressed with vinegar and oil or mayonnaise—will stay fresh in the refrigerator for up to five days if stored properly.

Is it OK to make potato salad 2 days ahead? ›

Tossing the cooked potatoes in this tangy mixture while they are still hot allows them to absorb the flavors. After they cool, stir in the mayonnaise and more scallions, and you're ready to serve. You can make this potato salad up to two days ahead.

Why doesn't mayonnaise freeze well? ›

Mayonnaise is an emulsion typically made of oil, egg yolks, vinegar or lemon, and seasonings. As mayonnaise thaws, that emulsion will break, leaving you with the liquid, acidic ingredients, and oil floating on top of the yolk base.

Can you freeze hard-boiled eggs? ›

The American Egg Board, Egg Farmers of Canada, and USDA do not recommend freezing hard-boiled eggs because "hard-cooked whole eggs and whites become tough and watery when frozen." By the time you try to make the most of the rubbery, tough egg whites, it's probably easier to simply cook a whole new batch of hard-boiled ...

Can you freeze Southern style potato salad? ›

Yes, you can freeze potato salad. For best results, cool it completely then spoon it into an airtight freezer bag and lay it flat.

Can you freeze potato salad with Miracle Whip? ›

How To Store Potato Salad. Potato salad unfortunately does not freeze well. So if you are making a batch in advance or have leftovers to store, simply place the potato salad in a sealed container and refrigerate for up to 3 days.

What is the best type of potato for potato salad? ›

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

What is the difference between American and German potato salad? ›

There are two main differences between American and German Potato salads. American potato salad is usually tossed in a mayonnaise-based dressing and served cold. German potato salad is tossed in a vinegar-based dressing and is traditionally served warm (but you can totally serve it cold too! It's still delicious!).

Do you have to wait for potatoes to cool before making potato salad? ›

Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.

How to keep potatoes from falling apart when making potato salad? ›

The key is to allow the potatoes to dry and become cold before you make the salad. If you cut hot, boiled potatoes, they tend to crumble. If you wait until they had time to dry (may I suggest laying them out on a plate or casserole dish during this time) and cold, they cut nicer.

Is it better to make potato salad the night before? ›

Yes, potato salad gets even better if left to sit overnight in the fridge. The flavors combine and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.

How to make a potato salad Jamie Oliver? ›

Method
  1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  2. Whisk the mustard with the vinegar and slowly add the olive oil. ...
  3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

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