Southern Potato Salad is a comforting, creamy side dish that’s a must-have at barbecues, potlucks, and family gatherings. What makes this version unmistakably Southern is the signature blend of tangy yellow mustard, sweet pickle relish, chopped hard-boiled eggs, and just the right amount of crunch from celery and green onions. The richness of the mayonnaise paired with the zing of apple cider vinegar creates a balanced dressing that clings to every tender bite of potato.
Using Yukon Gold potatoes gives this salad a buttery texture and natural sweetness that stands up well to the bold flavors of the dressing. Whether you’re serving it with grilled meats, fried chicken, or even as part of a holiday spread, this potato salad is a classic that’s always welcome on the table.
Why You’ll Love This Recipe
• Rich, creamy, and tangy with a hint of sweetness
• Features classic Southern flavors
• Great make-ahead dish for gatherings and cookouts
Ingredients
3 lbs Yukon Gold potatoes, peeled and cut into bite-size pieces
1 cup mayonnaise
2 tablespoons yellow mustard
2 teaspoons apple cider vinegar
¼ cup sweet pickle relish
4 hard-boiled eggs, peeled and chopped
2 ribs celery, chopped
⅓ cup chopped green onions
Kosher salt, to taste
Fresh ground black pepper, to taste
Paprika, for garnish
Instructions
Step 1: Cook the Potatoes
Place the cubed Yukon Gold potatoes in a large pot and cover them with cold water.
Bring to a boil over medium-high heat and cook for 10–15 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander and allow them to cool slightly.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar until smooth.
Stir in the sweet pickle relish for a touch of sweetness.
Step 3: Assemble the Salad
Add the chopped hard-boiled eggs, celery, green onions, and drained, slightly warm potatoes to the bowl with the dressing.
Gently fold everything together using a spatula, being careful not to mash the potatoes too much.
Step 4: Season and Finish
Season with kosher salt and freshly ground black pepper to taste.
Sprinkle paprika over the top for a classic Southern finish and a pop of color.
Tips for Success
• Let the potatoes cool slightly before mixing to avoid a runny salad
• Use full-fat mayonnaise for the creamiest texture
• Taste and adjust seasoning after the salad has rested a few minutes
Storage Options
Store in an airtight container in the refrigerator for up to 3 days
Best made ahead of time—flavors improve as it chills
Serve cold or let it sit at room temperature for 15–20 minutes before serving
