Classic Southern Potato Salad

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.

As the oldest of six kids, bringing the potato salad to every family gathering has always been my job: Christmas, the 4th of July, reunions, you name it. I remember one reunion at my brother Tommy’s house about 25 years ago. There were at least 30 of us there, and a couple I’d never seen walked in, set their dish on the table with everyone else’s, and mingled for a good two hours before someone finally asked my mom who they were.

Turns out they were supposed to be at a party down the street! That’s what happens when you’ve got a big Southern family and a good potato salad on the table; nobody looks twice at a friendly face.

And here’s the thing: over the years, I’ve heard from so many of you that this tastes just like something your own mom or grandmother used to make, and I love that! It tells me this old family recipe found a way into other families too, not just mine.

Why this Recipe Works

I’ve eaten a lot of potato salad in my life, and I’ve made this one more times than I could ever count. 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. 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 Classic Southern Potato Salad

1. 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.

2. While the potatoes cook, whisk together the mayonnaise, mustard, onion, pickles, pickle juice, salt, and pepper in a large bowl.

3. 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.

4. 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.

5. 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.

What to Serve With It

Part of what I love about this potato salad is how versatile it is. It’s equally at home next to a Christmas ham, a plate of ribs at a summer cookout, or a basket of wings on game day. I honestly can’t remember a Christmas Dinner or 4th of July without it.

Now, don’t laugh, but I also like to sprinkle a few Cheez-its over a bowl of this potato salad and eat it as a snack or light lunch. I’ve even had it for breakfast before.

Like my Deviled Egg Potato Salad, most Southern potato salad recipes start with good old yellow mustard; this one is no exception.

FAQs

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.

More Southern Favorites for Your Table

This Tastes Like Home to More Than Just My Family

I’m not the only one who thinks of this potato salad as a taste of home. Here’s what a few of you have said in the comments over the years:

“Perfect measurements and instructions. Reminds me of my mom’s recipe and tastes like home! Always better the next day too.” - Alice

“My late mom used to make potato salad all the time, and nobody knew how to make it. I’m so happy I found yours because it’s the closest to hers. It was honestly my favorite dish ever. Now I can make it every spring and summer for my kiddos!” - Savannah

“This is basically the same recipe as was passed down from my grandmother to my mother and then down to me. In my opinion there is absolutely no potato salad better than this wonderful Southern one!” - Dru

If this reminds you of a loved one or evokes a favorite memory, I’d love to hear about it below.

Join the Conversation

⭐️⭐️⭐️⭐️⭐️ If you make this recipe, please leave a comment and give it a star rating. I’d love to know how it turned out for you, whether you’re Team Dill Pickle or Team Sweet Pickle, and whose mama or grandmama’s recipe it reminds you of!

Thank you so much for visiting Grits and Pinecones! I hope you will come back soon.

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