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I grew up with a big bowl of this Classic Southern potato salad at every family picnic, and the way the creamy dressing clings to warm, tender potatoes is pure comfort. This version leans on simple pantry staples—mayonnaise, yellow mustard, sweet pickle relish, crunchy celery and green onions—plus chopped hard‑boiled eggs for texture and protein. It’s the kind of side dish that travels well, feeds a crowd, and almost always gets requested again. If you enjoy a red‑skinned take, you might also like this classic red potato salad guide for a slightly different texture and presentation.

Why you’ll love this dish

This potato salad hits a few crowd-pleasing sweet spots: it’s creamy without being heavy, quick to pull together, and familiar enough that picky eaters — kids and adults alike — will reach for seconds. It’s perfect for barbecues, potlucks, holiday spreads, or a make‑ahead side for weeknight dinners. Because the flavors meld as it chills, it actually improves if you make it a few hours or a day in advance.

“This is the potato salad we grew up on—simple, satisfying, and always the first dish to disappear at family gatherings.” — a long‑time fan

Beyond nostalgia, the recipe is forgiving: small swaps are easy (more mustard for tang, less mayo for a lighter bowl) and the method is straightforward even for novice cooks.

How this recipe comes together

Start by boiling the potatoes until just tender. While they cook, hard‑boil and chop the eggs and dice the celery and green onions. Drain and cool the potatoes slightly, then chop to bite‑sized pieces (leave skins on for texture if you like). Toss potatoes with the mayonnaise‑mustard dressing, sweet pickle relish, chopped eggs, celery and green onions. Season with salt and pepper, chill to let flavors marry, and serve cold or at cool room temperature.

This overview keeps the workflow smooth: cook potatoes → prepare eggs and veg → dress and chill → serve.

What you’ll need

3 lbs potatoes (Yukon Gold or red potatoes work best). Yukon Golds give a buttery, creamy texture; red potatoes hold their shape well.
1 cup mayonnaise — use real mayonnaise for richness (or substitute half mayo/half Greek yogurt for a tangier, lighter version).
2 tablespoons mustard — yellow mustard for classic flavor; swap Dijon for a sharper note.
1/2 cup sweet pickle relish — balances the richness with a touch of sweetness; use dill relish if you prefer less sugar.
4 large hard‑boiled eggs, chopped — adds protein and a soft, creamy bite.
1 cup celery, diced — provides crunch.
1/2 cup green onions, sliced — use the green tops for color and mild onion flavor.
Salt and freshly ground black pepper, to taste.

If you’re pairing sides, consider a bright, veggie‑forward dish like a Southern pea salad for contrast — it’s a classic pairing that complements the creaminess well.

Directions

A bowl of classic Southern potato salad garnished with parsley.

Prep potatoes: Rinse the potatoes and cut any larger ones into even pieces so they cook uniformly.
Boil: Place potatoes in a large pot, cover with cold water by an inch, add a teaspoon of salt, and bring to a boil. Reduce to a simmer and cook until fork‑tender, about 15–25 minutes depending on size.
Cook eggs: Place eggs in a small saucepan and cover with cold water. Bring to a boil, then lower to a gentle simmer and cook 9–12 minutes. Transfer eggs to an ice bath to stop cooking; peel and chop when cool.
Drain and cool potatoes: Drain potatoes and let them sit a few minutes to steam off excess moisture; for a firmer salad, rinse briefly with cool water or plunge into an ice bath. Chop into bite‑size pieces if you haven’t already.
Make dressing: In a large bowl, combine mayonnaise, mustard, and sweet pickle relish. Season lightly with salt and pepper.
Combine: Add warm (not hot) potatoes to the dressing and fold gently so they absorb some dressing. Add chopped eggs, diced celery, and sliced green onions. Taste and adjust seasoning.
Chill and serve: Cover and chill at least 1 hour to let flavors meld. Serve cold or at cool room temperature.

Short, clear actions and gentle folding keep potatoes from turning mushy and preserve texture.

Best ways to enjoy it

Serve this potato salad as a classic barbecue side with grilled chicken, ribs, or burgers. It’s also excellent alongside fried fish, cold fried chicken, or as part of a picnic spread with coleslaw and cornbread. For plating, mound it in a shallow bowl and sprinkle extra chopped green onion or a pinch of smoked paprika on top for color. Add crispy bacon bits or chopped fresh dill at the last minute for a finishing flourish.

Storage and reheating tips

Refrigerate leftovers in an airtight container. Properly stored, potato salad will keep 3–4 days. Because it contains mayonnaise and eggs, don’t keep it longer than that for safety.
Do not freeze: the mayo and egg texture will break and turn watery after thawing.
If refrigerated, remove from fridge 15–20 minutes before serving to take the chill off — flavors taste brighter slightly warmed to room temperature. Always use clean utensils to avoid contamination.

Helpful cooking tips

Salt the cooking water for the potatoes; it seasons them from the inside out.
Cut potatoes into uniform pieces so they cook evenly.
Don’t overcook: you want tender but intact potatoes. Overcooked potatoes become mealy and fall apart when stirred.
Shock potatoes in cold water if you want to halt cooking immediately. This is helpful when you need to firm them for salads.
Make ahead: for best flavor, mix the salad and chill at least an hour. Add delicate items like celery or fresh herbs right before serving if you want them extra crisp.
Texture control: leave potato skins on for rustic texture and color, or peel for a smoother mouthfeel.
Egg tip: older eggs peel easier. If shells stubbornly stick, peel under running water.

Creative twists

Bacon & chive: Fold in crispy bacon and extra chives for smoky crunch.
Tangy dill: Replace sweet relish with chopped dill pickles and add fresh dill and a splash of pickle juice.
Mustard-forward: Use whole‑grain mustard and increase to 3 tablespoons for a more assertive profile.
Curry potato salad: Stir in 1–2 teaspoons curry powder and raisins for a warmed spice note.
Vegan swap: Use vegan mayonnaise and omit eggs, adding roasted chickpeas for protein.

For more ideas that riff on Southern potato salad and other family favorites, check this roundup of potato salad variations and tips.

FAQ

How long does this take from start to finish?

Active time is about 30–40 minutes (mostly boiling potatoes and prepping). Chilling for at least 1 hour is recommended, so plan on 1.5–2 hours total if you include resting time.

Can I make this a day ahead?

Yes — making it the day before actually helps flavors blend. Add crunchy ingredients like celery right before serving if you prefer extra snap.

What potatoes are best — Yukon Gold or red?

Both are excellent. Yukon Golds create a creamier, buttery texture; red potatoes hold their shape better and give a firmer bite. Avoid starchy russets unless you like a very fluffy salad.

Is it safe to leave this out at a summer picnic?

No — because this salad contains mayonnaise and eggs, keep it chilled on ice and don’t leave it out for more than two hours (one hour if outdoor temperatures exceed 90°F / 32°C).

Can I make this without eggs or mayo?

Yes — omit eggs for an egg‑free version and substitute vegan mayonnaise or a half‑Greek yogurt/half‑mayo blend for lighter or vegan variations (use vegan mayo specifically for a fully plant‑based result).

Conclusion

If you want another Southern take with a slightly different dressing balance, this Southern Potato Salad Recipe from Grits & Pinecones is a lovely reference with similar heartwarming flavor. For an authoritative regional perspective and technique ideas, see this Classic Southern Potato Salad guide at SouthernBite. And if you’re curious about a well-loved, modern riff on the classic, the Real Deal Southern‑Style Potato Salad from Grandbaby Cakes is full of inspiration and serving suggestions.