A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it’s full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
This recipe was my mom’s and the one that I have made most of my life. I do have to admit that I have never tasted a potato salad I didn’t like, but this remains my favorite.
What is southern potato salad:
When I think of southern-style food, fried chicken and potato salad immediately come to mind. I can’t imagine going to a potluck supper, a backyard cookout or holiday get together without a big bowl of potato salad and fried chicken front and center.
Just like fried chicken, there are probably as many recipes for potato salad in the south as there are picnics or holidays. Each one has a little more of this ingredient and a little less of that. But this old-fashioned recipe with its quintessential creamy texture is the best and my family’s favorite!
Most potato salad recipes in the south call for good old yellow prepared mustard and this recipe is no exception. No dijon mustard, apple cider vinegar, and for goodness sakes no Miracle Whip.
Why you will love this recipe:
- I share my secret ingredient, dill pickle juice, which ramps up the flavor and sets it apart.
- It’s quick and easy and comes together in minutes, after boiling the potatoes.
- It can be made ahead and is even better on the second day.
Sweet or dill pickles:
There is much a debate between potato salad aficionados between which is best, sweet or dill pickles? I’m in the dill pickle camp, but I certainly wouldn’t turn my nose up at sweet pickles or sweet pickle relish. It’s just a matter of taste. I also like to use hamburger dill pickles instead of kosher dill pickles.
What kind of potatoes are best:
Russet potatoes with their starchy creaminess are the best. You can also use Yukon Gold and New or Red Potatoes, but the flavor and texture will be a little different.
I always peel Russet potatoes, but rarely peel Yukon Gold and New or Red Potatoes because the peels are thinner.
What’s in it:
How to make it:
Bring a large pot of water to boil over high heat. When the water starts to boil, add two teaspoons of kosher salt and the cut-up potatoes. Reduce the heat to medium-high and boil for approximately 10 minutes.
Generally, it will take about ten minutes to cook potatoes. Depending on the size of the potato cubes, it may take a minute or so more or less. The potatoes are cooked when you can take a cube and mash with a fork with little resistance. Drain the potatoes in a colander.
Pour the cooked potatoes back into the dry pan and use a potato masher to mash them three to four times. This step makes a creamy potato salad and ensures that the potatoes soak up even more of the delicious dressing.
While the potatoes are cooking, combine all the other ingredients in a large bowl and mix well.
Add the cooked potatoes and fold in.
Garnish with a dash of paprika.
Cover it tightly and refrigerate. Serve chilled or at room temperature.
How long can it sit out:
This is a common question because it is served so often at picnics and potlucks; the simple answer is two hours max. However, use your best judgment; if it is very hot, it shouldn’t sit out for over one hour.
Sharon’s tips:
If you are short on time, you can purchase eggs that have been boiled and peeled at the grocery store.
Instead of shaking paprika from the jar onto your dish, it works much better to just put a small amount of it in your hand. Then, take a pinch and sprinkle evenly on top. You can always add more if you think it needs it.
You can make this recipe several days ahead, and it tastes even better the second day.
Leftovers should last in your fridge tightly covered for up to five days. Do not try to freeze them.
I’ve included onions in this recipe; if your family doesn’t like them, leave them out.
Be sure to make the dressing and have it ready before your potatoes are done. Hot potatoes absorb the dressing and flavors more easily.
If you have trouble peeling hard-boiled eggs, check out my post: Perfect Easy to Peel Hard Boiled Eggs.
Looking for more southern recipes:
Check out these delicious favorites:
- Easy Southern Fresh Peach Bread
- Southern Pecan Praline Cake
- Old-Fashioned Southern Cornbread
- Southern Pink Lady Peas
- Southern Fresh White Acre Peas
- The Best Southern Fried Chicken
- Easy Southern Fried Green Tomatoes
- Southern-Style Baked Mac and Cheese
- Southern Squash Casserole
- Easy Homemade Creamed Corn
Need more? Click on this link for even more recipes and menu ideas Southern Recipes.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Easy Southern Potato Salad Recipe
Ingredients
- 3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
- 2 teaspoon kosher salt
- 4 hard-boiled eggs peeled and chopped
- ½ cup hamburger dill pickles chopped
- 2 tablespoon hamburger dill pickle juice
- ½ cup Vidalia or sweet yellow onion finely minced or grated
- 1 cup mayonnaise preferably Dukes or Hellman’s
- ¼ cup yellow mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- dash paprika for garnish
Instructions
- Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
- Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
- While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
- Garnish with a dash of paprika.
- Refrigerate and serve chilled. Enjoy!
Notes
Nutrition
*This recipe was originally published on May 25, 2016. Republished on April 26, 2020, with new pictures, expanded directions, and the addition of helpful tips.
*Bill
I forgot how many years ago I made the same potato salad. Thank you for your recipe. it’s yummy. Brings me back to Tennessee.
Sharon Rigsby
Hi Bill, I apologize for the delay in my response. I have to say, when I get a comment like yours, it always makes my day. I love it when one of my recipes reminds someone of home or pleasant memories.
Thank you,
Sharon
Kimberly Burnett
Does truly taste like my grandmothers! It’s a hit with my husband!
Daniel Evans
Looking for a mustard potato salad “like momma used to make,” I found this one. That 149 other people rated it 4.9/5.0 stars, was encouraging, so I made it. It was delicious such as I haven’t tasted delicious in a long while. I’ve saved it, but even though I’m and old man in my mid-eighth decade, I don’t need it. I’ve got this memorized. Great food! Thanks!
Sharon Rigsby
Hi Daniel, I am so happy you enjoyed it! And, thank you too, for taking the time to let me know.
All the best,
Sharon
Wanda
This was the best potato salad ever!!!
Sharon Rigsby
Hi Wanda, I am so happy you enjoyed it! And, thank you too, for taking the time to let me know.
All the best,
Sharon
Cathy
This was wonderful. It goes perfectly with everything. I was looking for a recipe like my mom used to make decades ago, and this tastes just like I remember her recipe. I had bought dill relish by mistake, and it was all I had, and I would never use the sweet relish again! Until I bought it by mistake, I never even knew it existed.
Sharon Rigsby
Hi Cathy, I am so happy you enjoyed it! And, thank you too, for taking the time to let me know.
All the best,
Sharon
Sharon Masson
I’m from the UK and recently spent 2 weeks in Tennessee, Georgia and South Carolina. I absolutely love the Southern food and way of life and miss it already. Thank goodness I found your wonderful website! I’ve just made this wonderful potato salad and it’s gorgeous. I’m going to have a Southern themed dinner party and will be including lots more delicious recipes! Thank you!
Sharon Rigsby
Hi Sharon, thank you for your kind note! I’m so happy you are enjoying my recipes, and thank you too for letting me know. You made my day!
All the best,
Sharon
Amy Becker
SIMPLE AND HAS AMAZING FLAVOR! We use Claussen Brand Pickles and have made this recipe multiple times! Love it thank you!
Shela
This is an amazing potato salad. I haven’t used dill pickles before but, this is the best. Will be a favorite from now on!
Sharon Rigsby
Hi Shela, I am so happy you enjoyed this potato salad. I do think that the hamburger dill pickles are what sets this recipe apart from the others. Thank you so much for taking the time to leave a rating and comment.
All the best,
Sharon
Aaron Dorsey
Thank you! I have been looking for a recipe that was like my grandma’s and this recipe must have her exact ingredients and ratios because they taste exactly the same. I live near France and had to use cornichons but it came out exactly how I remember my grandmother making it all those years ago in Georgia. Will probably never use another recipe again, love this! I like it even more vinegary and tangy than most people so I sprinkle champagne vinegar on the potatoes while they’re still hot.
Sharon Rigsby
Hi Aaron, thank you so much for your kind note. I consider it the highest form of praise when a recipe of mine reminds someone of a loved one. I’m so happy you enjoyed the potato salad, and thank you too for taking the time to let me know.
All the best,
Sharon
Dane
Delicious! This is my weekly go to! The family loves it! Thank you!
Sharon Rigsby
Hi Dane, I’m so happy to hear that! And, thanks so much for taking the time to let me know!
All the best,
Sharon
Lori Lucas
OMG!!! I’ve been looking for this exact recipe that my mother and grandmother used to make. I finally found it, Thank you so much. My mother and grandmother have been gone 20+ years and I’ve only attempted potato salad two or three times since they passed away. I never liked any of them. I came across your recipe today and knew I immediately had to make it. I just finished it and it’s absolutely perfect. It brought back such happy moments from my childhood. The only thing I did differently was to leave onions out. I also only had kosher dills so I used them. If I used plain dill, it would taste identical to theirs. I’m going to my Pinterest right now to delete every potato salad I’ve saved. I will never make another one except yours. I’m sorry this is so long but I’m just so excited. Thanks again!!!! Lori 😋
Sharon Rigsby
Hi Lori, your sweet comment made my day! The nicest comment I can ever hear is that a recipe reminds someone of one that their mom and grandmother used to make. So thank you very much.
Thank you again for taking the time to leave a comment!
All the best,
Sharon
Lori Lucas
Your so welcome Sharon 😄. This really is the best potato salad ever. I’m making it again tomorrow and my fiance loved it too. I looked at all your recipes and saved a ton of them on Pinterest. It brought back great memories of my mom and grandma while I was making it and eating it. It really does make a recipe special when you can remember all those good times. My sister’s name is Sharon and I also live in Florida, just a few hours south of you in Brooksville. It was just a match made in heaven when I found your recipes. lol Thanks for taking the time to answer me and for your sweet comments. Lori 😍
Janet
I think there’s too much mustard or dill pickles. It’s very vinegary. If I make this again, I would skip the dill pickle juice, use half the mustard, and add celery.
Sharon Rigsby
Hi Janet,
Thanks so much for giving the recipe a try and for sharing your thoughtful feedback! Everyone’s taste is a little different, especially when it comes to things like mustard and pickles—they can definitely pack a punch. I totally understand wanting to dial those back and love your idea of adding celery for extra crunch. I’m glad you’re open to trying it again with your tweaks, and I hope the next batch hits the spot for you.
All the best,
Sharon
Teal
I just made this after doing a quick google search because I lost my usual recipe. I absolutely love this! I never cared for celery or celery seed in mine, and this is just perfect. Thank you!
Sharon Rigsby
I’m so glad you enjoyed this recipe, and thank you, too, for taking the time to rate it and let me know!
All the best,
Sharon
Natasha
delicious…I did not use dill pickles, I used sweet pickle relish, my gram always added bread and butter pickles. Thank you for sharing your recipes.
Tracey Boyer
I didn’t make the full recipe because I’m only cooking for myself so I used 4 potatoes and estimated the quantity of other ingredients and it came out perfectly delicious! Reminds me of my mom’s potato salad from many years ago that I’ve never been able to recreate! Thanks so much and I look forward to trying other recipes from you! Do you have a recipe for sweet potato casserole with pecans and toasted marshmallow on top? I had the recipe years ago but lost it and have not been able to find a good one since then.
Sharon Rigsby
Hi Tracy, I am so happy you liked my potato salad. I love it when one of my recipes evokes a cherished memory! I don’t have a sweet potato casserole with pecans and marshmallows. The closest I have is my husband’s delicious recipe with pecans but no marshmallows:https://www.gritsandpinecones.com/sweet-potato-casserole/. I did find a recipe with both online that looks like it might be what you are looking for: https://www.spendwithpennies.com/sweet-potato-casserole/.
All the best,
Sharon
Casey Ransom
My go-to recipe thank you so much 🩷
Sharon Rigsby
Thank you so much! I’m so happy you enjoyed it!
All the best,
Sharon
Susan
My favorite potato salad, makes me think of my mom & all my southern aunts now passed away. I love that you include the nutrition values per serving! The only thing missing is the SIZE of the serving lol. What is the serving size please?
Sharon Rigsby
Hi Susan, I am so happy you like this recipe and I especially love that it brings back happy memories for you The serving size is approximately one cup.
All the best,
Sharon