This Classic Southern Potato Salad is the one I’ve made my whole life, and it’s the recipe my family asks for before they ask what else is on the table. It’s creamy, it’s tangy, and it comes together with pantry staples you probably already have on hand.
I first shared this old-fashioned side dish recipe back in 2016, when this blog was brand new. Nearly a decade, hundreds of comments, over 2 million views, and more batches than I could ever count later, this is a recipe I love, and I hope you will try it.
If you love old-fashioned potato salad, you might also enjoy my Deviled Egg Potato Salad, with its creamy mustard-and-egg-yolk dressing.
Quick Look at the Recipe
Follow my step-by-step method to make classic Southern potato salad that serves 10 in 27 minutes.
- Ready in: 27 minutes
- Yield: 10 servings
- Difficulty: Easy
- Best for: Everything from holidays and special occasions to potlucks and weeknight dinners
- Make-Ahead Friendly: Yes
- Taste and Texture: This classic Southern potato salad is creamy and tangy, with dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
- What makes it different: A splash of dill pickle juice, a few quick mashes of the potatoes, and mixing them into the dressing while they’re still hot give this potato salad its signature creamy texture and tangy flavor.
As the oldest of six kids, I’ve always been our family’s designated potato salad maker. And judging by the comments you’ve shared over the years, this old-fashioned Southern potato salad tastes just like your Grandma made it-or maybe your mom!
Featured Comment
“Perfect measurements and instructions. Reminds me of my mom’s recipe and tastes like home! Always better the next day too.” - Alice
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Why this Recipe Works
Three things set it apart:
- Dill pickle juice in the dressing. This is my not-so-secret ingredient. A splash of pickle juice does more for the flavor than an extra pinch of anything else you could add.
- Mashing part of the potatoes. I mash the cooked potatoes three or four times before they go in the dressing. It makes the salad creamier and helps the potatoes soak up more of that dressing instead of just sitting next to it.
- Dressing the potatoes while they’re hot. Hot potatoes drink up dressing in a way cold ones just won’t. That’s the difference between a potato salad that tastes seasoned all the way through and one that tastes like mayonnaise on top of plain potatoes.
What Kind of Potatoes are Best
I get asked this all the time, so this year I finally did something about it: I made three separate batches, one each with Russet, Yukon Gold, and Red potatoes, using the exact same method for all three.
Here’s what I found. Russets and Yukon Golds were nearly impossible to tell apart once they were mashed and mixed in; both are starchy enough to soak up the dressing and give you that classic creamy texture. Red potatoes are waxier and firmer, so instead of absorbing the dressing, they hold their shape and the dressing coats them. There’s nothing wrong with that version; it was still delicious. It’s just a different texture, more of a chunky potato salad than a creamy one.
I usually reach for Russets because they’re a little cheaper and easier to peel. If all I had in the pantry were Reds, I’d make it without a second thought.
Key Ingredients
Complete measurements are in the recipe card below.
You will also need a few things in addition to the potatoes themselves.
- Hard-boiled eggs - for richness and that classic potato salad bite. My easy-to-peel hard-boiled eggs method can help if you’re making your own. Store-bought pre-boiled eggs work fine if you’re short on time.
- Hamburger dill pickles and pickle juice - my pickle of choice, though I know plenty of you are in the sweet pickle camp, and that’s just fine too.
- Vidalia or sweet yellow onion - finely minced or grated so it disappears into the salad instead of taking over a bite.
- Mayonnaise - I always reach for Duke’s.
- Yellow mustard - no Dijon, no apple cider vinegar, and for goodness’ sake, no Miracle Whip. This is a Southern potato salad through and through.
How to Make the Best Southern Potato Salad
- Bring a large pot of water to a boil. Add 2 teaspoons of kosher salt and the cubed potatoes, and cook for about 10 minutes, until a piece mashes easily with a fork.
- While the potatoes cook, whisk together the mayonnaise, mustard, onion, pickles, pickle juice, salt, and pepper in a large bowl.
- Drain the potatoes and add them straight to the dressing while they’re still hot; this is what lets the flavor soak all the way through. Mash three or four times with a potato masher for that classic creamy texture, but leave some potato cubes whole.
- Fold in chopped hard-boiled eggs. I add the eggs last, after mashing, so they stay in nice, tender pieces instead of getting mashed up with everything else.
- Garnish with a dash of paprika, cover, and refrigerate until chilled. Serve cold or at room temperature.
If You’d Rather Make It the Original Way
For years, decades, really, I made this recipe a slightly different way: boil the potatoes, mash them right in the pot, then stir them into a dressing that already had the chopped eggs mixed in. It’s every bit as good, and if that’s the version you grew up making, there’s no reason to change a thing.
The only real difference in my current method is that keeping the eggs out of the dressing until the end keeps them in prettier pieces, and it saves you a step.
Sharon’s Tips
- To peel or not to peel: I’ll admit it, I’m a lazy cook, and peeling potatoes is right at the top of my list of kitchen chores I’ll dodge if I can. When I’m making this just for my family, I don’t peel the potatoes at all; I like the extra texture. When I’m taking it to a potluck or serving company, I peel them. Either way is right; it just depends on who’s eating.
- If you’re short on time, buy hard-boiled eggs already peeled at the grocery store.
- Instead of shaking paprika straight from the jar, put a small pinch in your hand and sprinkle it on evenly. You can always add more.
- This recipe tastes even better the second day, once the dressing has had time to really settle into the potatoes.
- Leftovers keep in the fridge, tightly covered, for up to five days. Don’t try to freeze it; the texture won’t hold up.
- I’ve included onion in this recipe. If your family isn’t a fan, just leave it out.
What to Serve With Southern Potato Salad
Part of what I love about this potato salad is how versatile it is. It’s equally at home alongside oven-baked baby back ribs at a summer cookout, Southern fried chicken for Sunday dinner, or smoked ham at Christmas.
For a backyard barbecue, serve it with grilled chicken and smoked baked beans. For game day, it’s also good alongside hot honey chicken wings.
If you’re putting together a Southern cookout spread, American coleslaw is another classic side that goes with just about everything. And if you’re planning a cookout or potluck, my classic Southern deviled eggs are another make-ahead favorite.
Southern Potato Salad FAQs
Two hours is the max, and less than that if it’s a hot day. When in doubt, keep it in a cooler or bring it back inside.
Yes, in fact, it’s better made a day ahead. The flavors have more time to come together.
Check out my post on Perfect Easy-to-Peel Hard-Boiled Eggs for my method.
Now, don’t laugh, but I also like to sprinkle a few Cheez-Its over a bowl of my potato salad and eat it as a snack or light lunch. I’ve even had it for breakfast before.
Join the Conversation
⭐️⭐️⭐️⭐️⭐️ If you make this Southern Potato Salad, I’d love to hear how it turned out! Please leave a comment and star rating, and tell me: Are you Team Dill Pickle or Team Sweet Pickle? Does it remind you of your mama’s or grandma’s potato salad?
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Classic Southern Potato Salad
Ingredients
- 3 pounds russet potatoes, peeled and cubed (About 7-8 medium size potatoes)
- 2½ teaspoons kosher salt, divided
- 4 hard-boiled eggs, peeled and chopped
- ½ cup chopped hamburger dill pickles, not kosher dill pickles
- 2 tablespoons hamburger dill pickle juice
- ½ cup grated or minced Vidalia or sweet yellow onion
- 1 cup mayonnaise, I use Dukes
- ¼ cup yellow mustard
- ¼ teaspoon ground black pepper
- pinch paprika, for garnish
Instructions
- Bring a large pot of water to a boil. Add 2 teaspoons of kosher salt and the cubed potatoes, and cook for about 10 minutes, until a piece mashes easily with a fork.
- While the potatoes cook, whisk together the mayonnaise, mustard, onion, pickles, pickle juice, the remaining ½ teaspoon of salt, and pepper in a large bowl.
- Drain the potatoes and add them straight to the dressing while they're still hot; this is what lets the flavor soak all the way through. Mash three or four times with a potato masher for that classic creamy texture, but leave some potato cubes whole.
- Fold in chopped hard-boiled eggs. I add the eggs last, after mashing, so they stay in nice, tender pieces instead of getting mashed up with everything else.
- Garnish with a dash of paprika, cover, and refrigerate until chilled. Serve cold or at room temperature
Video
Notes
- To peel or not to peel: I’ll admit it, I’m a lazy cook, and peeling potatoes is right at the top of my list of kitchen chores I’ll dodge if I can. When I’m making this just for my family, I don’t peel the potatoes at all; I like the extra texture. When I’m taking it to a potluck or serving company, I peel them. Either way is right; it just depends on who’s eating.
- If you’re short on time, buy hard-boiled eggs already peeled at the grocery store.
- Instead of shaking paprika straight from the jar, put a small pinch in your hand and sprinkle it on evenly. You can always add more.
- This recipe tastes even better the second day, once the dressing has had time to really settle into the potatoes.
- Leftovers keep in the fridge, tightly covered, for up to five days. Don’t try to freeze it; the texture won’t hold up.
- I’ve included onion in this recipe. If your family isn’t a fan, just leave it out.
- Have trouble peeling your hard-boiled eggs? Check out my easy-peel-hard-boiled-eggs post.
Michelle
It was so easy to make and it tasted great. My husband said this recipe is a keeper.
Christina
I followed your recipe to the T. Tasted just like the potato salad my grandma made in Soddy Daisy Tennessee. Doesn’t get more southern than that! Sooooo good!
April phillips
I’m making 20 lbs worth of potato salad for a wedding were expecting 75 to 90 guest how much of all Ingredients would I need? Like how many times would I times this by
Sharon Rigsby
Hey April,
That’s a lot of potato salad! I hope you have someone to help you peel all of those potatoes!
For 20 pounds of potatoes, you will want to multiply all of the other ingredient amounts by seven since the recipe is based on a three-pound bag.
Good luck!
Sharon
Danyel Barta
This is the best potato salad recipe I have made. One thing I do not do is mashed the potatoes though. My family likes the chunky potatoes.
Sharon Rigsby
Hi Danyel, I’m so glad your family likes this recipe, and thank you so much for taking the time to leave a comment!
All the best,
Sharon
Adam
The best potato salad I’ve had!!
Michelle Holland
This potato salad recipe is delicious! I’ve been searching for the perfect southern style potato salad and after many attempts, this is it! The only drawback is that my husband said I can never buy store made potato salad again! Thanks!
Kim
I replaced the onion w/celery (finely chopped) w/a dash of celery salt… I also whipped the egg yolk w/mayo before combining the chopped egg whites & potatoes… LOVELY!!!
Tanya
I am very picky about my potato salad. This was delicious. I ended up adding a little more salt and pepper, a couple dash’s of hot sauce and maybe a tablespoon of sweet pickle juice. Was slightly too mustard-y but that did the trick and it was perfect. I wanted to sit and eat the whole bowl. Thanks for the recipe will definitely make again.
Sharon Rigsby
Hi Tanya, I’m so glad you liked it and I appreciate you taking the time to let me know. I’m also happy you were able to change it up a bit to fit your taste!
All the best,
Sharon
Lavonne
One more comment, Russet 🥔 potatoes don’t peel em, the skin gives flavor. 2: One thing was bell pepper, that is a must. 👍🏼
Joy
Thank you. My mother died way too young and while I was living outside the US. A family member sold all her belongings, including her recipes, my grandmother’s recipes and my great-grandmother’s recipes. I have been piecing together what I remember from my childhood through the internet and tweaking them until they taste the same as I remember. This was the recipe, except sweet pickles instead of dill. One more recipe that makes me feel my mother. Thank you.
Sharon Rigsby
Hi Joy, I’m so sorry you lost all of your mother’s and grandmother’s recipes. This recipe was my mother’s and I’ll always treasure it. Thank you so much for leaving a comment.
All the best,
Sharon
Victoria
I loved my moms potatoes salad too. This recipe sounds like hers. I am making it today.
Sharon Rigsby
I hope you enjoy it!
All the best,
Sharon
Sharika
This is my first time making potato salad, and this recipe was great for a starter like me. I always had an issue cooking potatoes. They would either come out too hard or way too soft. I followed this recipe and the potatoes came out perfect!!!! The ingredients this recipe called for were amazing and it tastes phenomenal…. I would definitely suggest this to anyone who enjoys a delicious potato salad…. Thank you for your help. Christmas is gonna be amazing with this added dish….
Lavonne
I make southern style potato salad often, I disagree with one of the ingredients which is black pepper, I’ve never heard of pepper being put in potato salad, since most of the meals are hot. The potato salad is cold so is to smooth out the meal.
I do add 1/4 teaspoon of Worcestershire..
Dickey
Made this in advance of Memorial Day so the ingredients can marry. I added an equal amount of white pepper with the black and also garlic powder like my mom always did. So good!!!!
Addy
I traded the dill pickle juice and lemon juice for trader hoes dill pickle Dijon mustard and it’s just the right amount of tangy that I love. This recipe is A+
Tee
My granddad makes his potato salad just like this, minus the onion & sweet salad cubes instead of the dill pickles. I followed the recipe using these modifications & it tasted pretty much like his! 😊
Steph M.
Very close to my mother-in-laws recipe that my kids love. The difference are 1. We are on the God forbid group bc we use miracle whip. 2. Add some garlic powder. My kids would not eat mine until I remember that dear MIL uses garlic pepper. 3. My own twist is 3-4 bread and butter sandwichstickers, but we also add plenty of dill pickle chunks. You have writen a nice true Southern Potato Salad! Only reason for the 4 stars is my family HAS to have the garlic powder!
diane
This is hands down the best veggie recipe/dish I’ve ever tried. I shared to my Facebook page today forThanks so much all my friends and family to try. As another reviewer wrote “it’s stupid good.” for the recipe.
Tami m
I quadrupled the recipe with great success fora party. Many of our friends complimented me on the dish. The slight mashing of the potatoes gave it the perfect texture and we really loved the dill pickle flavor! Thank you for the recipe!!
Brittany
Delicious!! I love the pickle juice idea! Really took this potato salad to the next level! Just what I was looking for. Made this for the 4th of July 🙂 only thing I did differently per a friends advice I boiled the potatoes whole for 20 min and used the side of a fork to scrape the skins off (they basically peeled right off) and then I diced them and proceeded with the recipe as published. Gets 5 stars for sure! The process with the peeling after boiling made this wayyy more enjoyable and faster I hate peeling potatoes lol
Tabatha
I’m making potato salad for my first time for our baby shower next weekend. It’s coed so we’ll have about 40-50 people. Would you think making the recipe with 10lb bag of potatoes would be enough or should we do more???
Sharon Rigsby
Hi Tabatha,
Wow, that’s a lot of potatoes to peel! As far as how many folks it will feed, the answer is it depends on who you will be serving and what the other sides and main dish will be. If you are mostly serving ladies with smaller appetites and have other sides and desserts, I think it should definitely be enough. If you are feeding more men or folks with larger appetites and only one or two other sides, you may want to add a few more potatoes. I hope this helps… I hope your shower is a success and everyone enjoys it.
All the best,
Sharon