A classic Southern Potato Salad that’s creamy, tangy, and likely the best you’ve tasted. Simple ingredients, bright flavor, and a touch of heat make this a go-to dish for gatherings.
Southern Potato Salad
I’ll admit it: for years I wasn’t a potato salad fan. Then I discovered this Best Southern Potato Salad recipe and everything changed. It converts even the skeptics into fans.
This version is rich and creamy with a bright tang from mustard and vinegar, a little sweetness from relish and sugar, and a mild spicy note from jalapeño. Celery and red onion add a pleasant crunch while chopped hard-boiled eggs make it hearty. The potatoes stay firm and hold their shape—never mushy.
It’s a staple for barbecues, picnics, cookouts, and holiday potlucks. Because the ingredients are familiar and easy to source, this salad becomes a reliable, repeat recipe you’ll reach for time and again.
Best Potatoes for Southern Potato Salad
Choosing the right potato is important. Potatoes vary from starchy to waxy, and that texture difference affects the finished salad.
Starchy varieties like Russet or Idaho break down when boiled and can make the salad mealy or overly soft. For a classic potato salad with distinct cubes, choose waxy potatoes—Yukon Gold or red potatoes work best. They hold their shape when cooked, giving you neat, bite-sized pieces instead of a mashed texture.
How to Prepare Potatoes for Potato Salad
With Yukon Gold or red potatoes you can leave the skins on if you like—the thin skins are pleasant and save time. If you prefer peeled potatoes, the skins are easy to remove after boiling.
Cut the potatoes in half (or quarter larger ones), place them in a large pot, and cover with cold water by an inch or two. Bring to a boil, add a teaspoon of salt, and simmer until fork-tender—about 8–15 minutes depending on size. Drain and let the potatoes rest in a colander so excess moisture escapes.
Because potatoes continue to cook from residual heat, remove them as soon as they’re tender. Allow them to cool until manageable—still warm is ideal—then peel if desired and dice into roughly half-inch cubes for even texture and easy serving.
More Cookout Recipes You’ll Love
- Dill Pickle Pasta Salad — tangy and perfect if you love pickles.
- Best Fruit Salad — fresh, bright, and simple.
- Pizza Pasta Salad — a family favorite with classic pizza toppings.
- Deviled Egg Potato Salad — combines two southern classics in one dish.
- Berry Spritzer — a fresh, fizzy drink that works as a mocktail or cocktail.
Best Southern Potato Salad
Ingredients
- 3 pounds red potatoes, cut in half
- 1 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup mustard
- 1/4 cup dill pickle relish
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill
- 5 hard-boiled eggs, finely chopped
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1 tablespoon finely minced jalapeño (about 1 pepper, seeds removed)
Instructions
- In a large pot, cover the potatoes with water and boil until just tender, about 8–15 minutes depending on size. Drain and chill in a bowl in the refrigerator. When cool enough to handle but still warm, peel if desired and dice into half-inch cubes.
- In a large mixing bowl, whisk together mayonnaise, sour cream, relish, mustard, vinegar, sugar, dried dill, salt, and pepper until smooth and combined.
- Add the diced potatoes, chopped eggs, celery, red onion, and minced jalapeño. Gently fold until the potatoes are fully coated with the dressing and the ingredients are evenly distributed.
- Cover and chill at least 2 hours before serving. For best flavor, make the salad the night before so the flavors can meld.
Notes
- Make it your own: add green bell pepper, pimentos, bacon, extra jalapeños, hot sauce, or a pinch of cayenne for more heat.
- Jarred mild jalapeños are a convenient option if you prefer less heat; use fresh jalapeños if you want a stronger kick and remove seeds to reduce spiciness.
- This salad is best made ahead and chilled at least one hour, though overnight yields the best flavor.
- Store covered in the refrigerator for up to 5 days.
Nutrition
Calories: 292 kcal
Carbohydrates: 21 g • Protein: 6 g • Fat: 21 g