Southern Potato Salad Recipe (Creamy and Old-Fashioned)

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This southern potato salad recipe is creamy, a little tangy, and made the old-fashioned way, with chopped egg and a soft texture. I like to fold the warm potatoes right into the dressing so the edges break down and soak it up instead of the dressing just sitting on top. I also stir in a couple spoonfuls of diced pimento for color and a little sweetness. Make it at least an hour ahead so it has time to chill before serving.

A bowl of potato salad topped with sliced hard-boiled egg halves, parsley, and paprika, served on a woven placemat.

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This is my Mama’s recipe for classic, creamy Southern-style potato salad. It’s perfect for all your summer cookouts or potluck parties. The recipe is simple: Duke’s mayonnaise for richness, yellow mustard for tang, sweet pickle relish, and a soft texture that comes from mashing some of the potatoes right into the dressing.

Mama has always added chopped, hard-boiled eggs, but that’s optional if your family doesn’t care for boiled eggs. I like to dice the onion very finely (and I use a little less) so it blends in instead of taking over.

Note: When I’m taking potato salad or anything to a potluck that needs to stay chilled, I love to use this bowl that holds ice in the bottom. It’s perfect and you have no worries with the potato salad sitting out!

Testing results for Southern Potato Salad

Cold-water start. Starting the potatoes in cold, salted water cooks them evenly from the outside in. Dropping them into already-boiling water softens the outsides before the centers are done.
Folding the potatoes in warm. Warm potatoes absorb the dressing and soften at the edges, which is what gives this salad its creamy, partly mashed texture. Cold potatoes hold the dressing on the surface instead.

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I hope you make this recipe. I think you’ll love it!

Black cursive text that reads xo Lucy as a signature.

If you want to read more about the little habits that make Southern sides work, I get into them in my Southern Sides and Salads: Tips and Secrets.

A bowl of potato salad garnished with chopped parsley and paprika, with a spoon resting inside.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Potatoes: Yukon Gold or Russet both work here. Yukon Golds hold their shape a little better and have a buttery flavor, while Russets break down more and make the salad softer and creamier. Use whichever texture you prefer, and cut them into 1-inch chunks so they cook evenly.

Duke’s mayonnaise: Duke’s gives the most traditional Southern flavor because it’s tangier and a little richer than most brands. If you use a different mayonnaise, taste after chilling and adjust the seasoning, since the salt and tang can be different.

Yellow mustard and apple cider vinegar: These two do the tangy lifting. The yellow mustard adds that familiar color and bite, and a teaspoon of apple cider vinegar brightens the whole bowl without making it sour.

Sweet pickle relish: Sweet relish gives the salad its classic flavor. If you like things a little more tart, use half sweet and half dill relish (this is what I usually do).

Hard-boiled eggs: Three chopped eggs make this an egg-forward, old-fashioned potato salad. If you end up with extra, my Southern Deviled Eggs are a good use for them.

Vidalia onion: Mama uses regular red or white onion, but I don’t like the way raw onion overpowers a recipe, so I prefer to use a Vidalia onion.

Pimento peppers: Diced jarred pimentos add a little sweetness and some color throughout. Drain them well first. Finely diced red or green bell peppers work too if that’s what you have.

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How to make Southern potato salad

Here’s how to make this creamy, old-fashioned Southern potato salad in just a few simple steps.

Boil the potatoes. Start the peeled, chunked potatoes in cold, well-salted water and simmer until fork tender.
Make the dressing. While the potatoes cook, stir together the mayonnaise, mustard, vinegar, relish, salt, and pepper in a large bowl.
Fold in the warm potatoes. Drain the potatoes, let the steam escape, then fold them into the dressing while still warm, mashing some against the side of the bowl for a creamy texture with chunks throughout.
Add the mix-ins. Fold in the chopped eggs, celery, onion, and pimentos, then taste and adjust the seasoning.
Chill. Sprinkle with paprika, cover, and refrigerate before serving.

Why warm potatoes matter

The single biggest thing that sets this potato salad apart is when you dress it. Folding the potatoes into the dressing while they’re still warm lets the starchy edges soften and soak up the mayonnaise and mustard, so the seasoning ends up inside the potatoes instead of just coating them. Cold potatoes have already firmed up and won’t absorb much, which is why salads dressed cold can taste underseasoned no matter how much dressing you add.

The warm fold also impacts the texture. As you stir, you mash some of the potatoes against the side of the bowl, and those broken-down bits turn creamy and bind the salad together. The chunks that stay whole give you something to bite, so you end up with a mix of smooth and chunky rather than one or the other.

A Southern-style potato salad leans soft and creamy on purpose, which is different from a firm, distinct-cube deli salad. Fully cooking the potatoes and dressing them warm is how you get that texture. Salting the cooking water seasons the potatoes from the inside, so the finished salad tastes seasoned all the way through instead of just on the surface.

Variations

Mustard-forward. Double the yellow mustard, or add a spoonful of Dijon, for a tangier, more mustardy salad.
Dill instead of sweet. Swap the sweet relish for dill relish, or use a mixture, if you’d rather your potato salad taste slightly tart than sweet.
Add bacon. Fold in a handful of crumbled cooked bacon for a smoky, salty version.
More crunch. Add a little diced bell pepper or a few sliced green onions along with the celery.

What to serve with potato salad

Potato salad is a cookout and potluck staple, so it pairs with just about anything off the grill or out of the oven. A few favorites to serve alongside it:

Oven-baked ribs or pulled pork
Fried chicken
Baked beans
Burgers and hot dogs
Deviled eggs

This potato salad is perfect with my Oven Baked Ribs in Foil and a pot of Southern Baked Beans. If you’re putting together a bigger spread, add some Southern Macaroni Salad and Jalapeno Creamed Corn to round out the table.

A close-up of a spoonful of potato salad topped with paprika, showing chunks of potatoes, diced vegetables, and parsley in a creamy dressing.

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Questions and tips

Storage

Make ahead. This salad is better made ahead, so plan to make it at least an hour before serving and ideally several hours. The flavor deepens as it chills, and the potatoes keep absorbing the dressing, which only improves the texture.

Storage. Store leftovers covered in the refrigerator for up to 4 days. The dressing thickens as it sits, so stir before serving and, if it seems dry, fold in a spoonful of mayonnaise to loosen it back up.

Freezing. Don’t freeze potato salad. Both the potatoes and the mayonnaise change texture once thawed, and it turns watery and grainy.

Can I make Southern potato salad without eggs?

Yes. The eggs add richness and make it a more traditional, old-fashioned potato salad, but you can leave them out and the recipe still works just fine. You may want an extra spoonful of mayonnaise to keep it creamy.

Why did my potato salad turn out watery?

It usually means the potatoes weren’t drained well or were still releasing steam when they went into the dressing. Drain them thoroughly and let them sit a minute or two before folding them in. If a chilled salad looks loose, it often firms up after more time in the refrigerator.

Should potato salad be served warm or cold?

Either works, and it comes down to preference. A lot of Southern cooks, myself included, like potato salad on the cooler side of room temperature. Straight from the refrigerator is good too, especially in summer. Just don’t leave it sitting out too long in the heat.

How long can potato salad sit out at a cookout?

Like anything made with mayonnaise and eggs, potato salad shouldn’t sit out for more than 2 hours, and no more than 1 hour if it’s above 90 degrees F outside. Set the bowl over ice if it’s going to be out for a while.

Can I double this recipe for a crowd?

Yes. Everything scales up cleanly, so you can double or triple it for a potluck or reunion. Mix the dressing and taste it before folding in all the potatoes, since larger batches sometimes need a little more salt.