The best Classic Southern Potato Salad Recipe

Name: Classic Southern Potato Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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)

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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.

Creamy old-fashioned Southern potato salad piled high in a white bowl.

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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Quick Look at the Recipe
Featured Comment
Why this Recipe Works
What Kind of Potatoes are Best
Key Ingredients
How to Make the Best Southern Potato Salad
Sharon’s Tips
What to Serve With Southern Potato Salad
Southern Potato Salad FAQs
More Southern Favorites for Your Table
Join the Conversation
Recipe:

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.

Three bowls of Southern Potato Salad made with three different varieties of potatoes.

Key Ingredients

Complete measurements are in the recipe card below.

Ingredients to make Southern Potato Salad include russet potatoes, mayonnaise, mustard, dill pickles and hard boiled eggs.

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

A saucepan with cooked potatoes showing how to tell when they are done.

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.

Make the potato salad dressing and combine mayo, mustard, and seasonings.

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

Use a potato masher to mash the potatoes 3-4 times.

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.

Add chopped eggs to the potatoes and dressing.

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.

Southern potato salad in a bowl with a napkin, fork, and knife.

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

How long can potato salad sit out?

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.

Can I make this potato salad ahead of time?

Yes, in fact, it’s better made a day ahead. The flavors have more time to come together.

I’m having trouble peeling my hard-boiled eggs. Any tips?

Check out my post on Perfect Easy-to-Peel Hard-Boiled Eggs for my method.

More Southern Favorites for Your Table

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?