Dinner

Southern Style Potato Salad Recipe

ByRita Bennet November 23, 2025November 23, 2025

Introduction

Southern Style Potato Salad is a classic comfort food perfect for picnics, potlucks, and family gatherings. Creamy, tangy, and packed with just the right amount of crunch, this recipe brings traditional flavors that everyone will love.

A white bowl filled with chunky yellow potato salad covered in a creamy dressing. Visible layers include large yellow potato pieces mixed with white chopped hard-boiled eggs, small bright green celery bits, and scattered small green onion slices on top. The salad has a rich, thick texture with a mix of smooth dressing and chunky ingredients. The bowl is sitting on a white marbled surface with a red, white, and blue checkered cloth partially visible behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds medium Russet potatoes
1 cup mayonnaise

¼ cup mustard
2 teaspoons apple cider vinegar

2 teaspoons sugar
½ teaspoon onion powder

¼ cup sweet pickle relish
1 stalk celery, chopped
1 medium onion, chopped

4 large eggs, hard-boiled and cut into chunks

Instructions

Step 1: Place water in a large pot and add the potatoes. Bring to a boil and cook until the potatoes are tender and a knife slides through easily.
Step 2: Transfer the potatoes to an ice bath to cool and stop cooking. Once cooled, peel off the skins and dice into large chunks.

Step 3: In a small bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, and onion powder. Mix well.
Step 4: Pour the dressing over the potatoes and stir gently to coat them evenly.
Step 5: Add sweet pickle relish, chopped celery, chopped onion, and the hard-boiled eggs. Mix until just combined.

Step 6: Chill the potato salad in the refrigerator before serving for best flavor.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture and buttery flavor.
Add a dash of paprika or cayenne pepper for a subtle kick.

Substitute plain yellow mustard with Dijon for a tangier taste.
For extra crunch, add chopped dill pickles or green onions.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Avoid freezing, as the texture may change. For best taste, let it chill for at least an hour before serving.

How to Serve

A close-up view of a creamy potato salad in a white, scalloped-edge bowl sitting on a white marbled surface with a plaid cloth underneath. The salad has several thick layers of light yellow potato chunks coated in a smooth, rich yellow dressing. Mixed in are pieces of hard-boiled egg with white and yellow parts visible, and small slices of pale green celery adding crunch. The top is sprinkled with bright green chopped scallions that contrast with the yellow dressing and pale ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red potatoes instead of Russet?

Yes, red potatoes work well and hold their shape nicely, though the texture will be a bit firmer and less fluffy than Russet potatoes.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture and traditional appearance, but leaving the skin on adds extra nutrients and a rustic look if you prefer.