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Southern Potato Salad

You’ll love our creamy, old-fashioned southern potato salad; we dress fork-tender potatoes in a creamy sauce made of mayonnaise and mustard.

We love get-togethers with family and friends, and this potato salad is a perfect addition to any cookout, picnic, or backyard gathering.

I love to draw inspiration for recipes from friends and family, and this potato salad is no different. I based our potato salad recipe on one my friend’s mom made for me. One taste and I knew I had to recreate it. While I think my version does hers justice, I’ll never reach her level of expertise. At every family gathering in Atlanta, she is the one they call on to make potato salad, so it was big shoes to fill.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Potatoes: Potatoes: Normally, I use waxy, small potatoes for potato salad, but in this recipe, I prefer using russet or Yukon Gold potatoes. I cut the potatoes thick to boil so they maintain their structure. Once they’ve cooled down, you can cut them down into smaller bites before including them in the salad if you prefer.
  • Hard-Boiled Eggs: Eggs are a classic ingredient! Use my Hard Boiled Egg Instant Pot Method guide to make perfectly cooked hard-boiled eggs every single time.
  • Vegetables: Diced celery, pickle, and red onion add textural variation and flavor.
  • Potato Salad Dressing: I love the combination of mayonnaise (Duke’s of course), mustard, and sour cream as the base. Flavor it with all the spices like dill, salt, pepper, smoked paprika, garlic powder, and parsley.

SUBSTITUTIONS AND VARIATIONS

Change is a good thing every now and then; here are a few ingredients to add when you feel like shaking things up a bit.

  • Bacon
  • Scallions
  • Radishes
  • Pickle Brine
  • Chives
  • Pickled Red Onion

HOW TO MAKE SOUTHERN POTATO SALAD 

WASH AND BOIL – Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt and chicken broth. Bring the broth to a boil over high heat.

ROLLING BOIL– Reduce the heat and cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes and set them aside to cool.

MIX– While waiting on the potatoes, prepare the sauce. Whisk mayo, sour cream, mustard, dill, salt, pepper, paprika, garlic powder, and parsley together in a mixing bowl until fully combined. Then, stir in the onion, celery, and pickle.

PEEL– Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.

COMBINE- Add the eggs and gently fold them into the mixture.

SERVE- Taste and season with salt and pepper, then cover and refrigerate for 1-2 hours before serving.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these vegetable-centered sides!  

SERVING SUGGESTIONS 

WHAT TO DO WITH LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; it will keep for up to five days.
  • FREEZE – Mayonnaise separates when frozen, so I do not recommend freezing potato salad.

FREQUENTLY ASKED QUESTIONS 

Can I make potato salad in advance?

Potato salad will keep in the fridge for up to five days, so you can easily prepare it ahead of time. I recommend making it the day before, next-day-potato salad tastes even better since the potatoes have had more time to absorb the dressing.

YOU SHOULD ALSO TRY: 

Southern Potato Salad garnished with hard-boiled eggs.

Southern Potato Salad

Tressa Jamil
You'll love our creamy, old-fashioned southern potato salad; fork-tender potatoes are dressed in a creamy sauce made of mayonnaise and mustard.
Prep Time 10 mins
Cook Time 25 mins
Cooling Time 2 hrs
Total Time 2 hrs 35 mins
Course Side Dish
Cuisine American
Servings 10 Servings
Calories 252 kcal

Equipment

Ingredients
  

For the Potatoes:

  • 2 pounds Yukon Gold, quartered
  • 1 teaspoon kosher salt
  • 3 cups chicken broth

For the Salad:

  • 1 cup mayonnaise
  • 3 tablespoons sour cream
  • 3 tablespoons mustard
  • 1-2 tablespoons dill, fresh or dried, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper. coarse ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley, dried
  • ½ medium red onion, finely diced
  • 2 stalks celery, diced
  • 1-2 pickle spears, diced
  • 5 hard boiled eggs, chopped

Instructions
 

  • Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt and chicken broth. Bring the broth to a boil over high heat.
  • Reduce the heat and cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes and set them aside to cool.
  • While waiting on the potatoes, prepare the sauce. Whisk mayo, sour cream, mustard, dill, salt, pepper, paprika, garlic powder, and parsley together in a mixing bowl until fully combined. Then, stir in the onion, celery, and pickle.
  • Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.
  • Add the eggs and gently fold them into the mixture.
  • Taste and season with salt and pepper, then cover and refrigerate for 1-2 hours before serving.

Notes

  • Potatoes: Cut the potatoes thick to boil so they maintain their structure. Once they’ve cooled down, you can cut them down in smaller bites before including them in the salad if you prefer.
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
  • Web Story: Check out our web story for potato salad. 

Nutrition

Serving: 1 ServingCalories: 252kcalCarbohydrates: 14gProtein: 5gFat: 20gSodium: 923mgFiber: 2gSugar: 2g
Keyword southern potato salad
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




SAM

Monday 18th of July 2022

I was born and raised in Baton Rouge Louisiana and your potato salad has too many ingredients To be Southern.

Tressa Jamil

Monday 18th of July 2022

I appreciate your feedback. I look forward to checking out potato salad recipes from your region and looking into other variations. My recipe is based on potato salad my friend's mother made for us. She is from Georgia, and this is how her family has always prepared potato salad for gatherings.