Easy Old Fashioned Southern Potato Salad (2024)

Published: Apr 18, 2017 · Modified: Apr 13, 2023 by Sherri · This post may contain affiliate links · 127 Comments

This Southern Potato Salad is the best creamy version made with simple ingredients. Tender potatoes, hard-boiled eggs, mayonnaise, sweet relish and a dash of mustard come together perfectly in must-have recipe for any celebration or barbecue.

You know those recipes you call your mom for.This potato salad recipe is one of those recipes.I grew up (in Eastern NC) on my grandmother’s old-fashioned Potato Salad and she never had an “exact recipe”.She just tossed in the ingredients and did the taste test.

Thank goodness I finally learned that making this classic potato salad is much easier than I thought. I was so nervous the first time for some reason.

There are many versions of Potato Salads, but this is traditional southern potato salad I grew up on. To me, this is by har the best potato salad recipe around!

It’s one of those family favorite easy side dishes that everyone looks forward to at so manyholidays and family gatherings throughout the year. I mean is there anything better to have with burgers or hot dogs at a cookout than this great recipe!

Ingredients you will need:

Makes 8 servings

Potatoes– Peeled and diced. I think the best potatoes are white potatoes because they are so creamy But Yukon gold potatoes and red potatoes work well too.Starchy potatoes, like Russet potatoes, typically do not do well in potato salad since they have a tendency to fall apart after boiling them.

Hard-boiled eggs– A must for potato salad. I like my potato salad with lots of egg but if you prefer just 3 or 4 that is fine as well.

Mayonnaise– Another classic ingredient for any potato salad. My personal preference is Hellman’s mayonnaise. But I know there are some die hard duke’s mayonnaise lovers that swear by it too . Some people do prefer a whipped salad dressing ,like miracle whip, for a tangier flavor. I personally think regular mayo is best but feel free to use light mayo if you want to cut calories a little more.

Yellow Mustard – adds just the right amount of a tangy flavor.

Sweet pickle relish – has always been in our version of potato salad but you can also use dill pickles or dill relish if you prefer.

Salt and pepper – You can also sprinkle the top with a little paprika too if you’d like.

Other additions you can add ischopped yellow onion and chopped crunchy celery. Green onions, sweet onion and red onion are also great too. My grandmother didn’t add either of these but I know they are popular in some variations.

How to Make this Homemade Potato Salad

Step 1: Place the large eggs in a pot of water. When the water comes to a rolling boil, reduce the heat to low and simmer uncovered for 1 minute.

Step 2: Remove from heat and COVER and let stand for 20 minutes. Or you canmake hard boiled eggs in theovenorInstant Pot hard boiled eggsfor the perfect hard boiled egg!

Step 3: Peel and dice the potatoes into about 1 inch pieces.You can boil the potatoes with the skin on and scrape the skin off with a knife after you have cooked and drained them.

Step 4: Place the potatoes in a large pot and cover them with cold water and bring them to a boil over high heat for about 15 minutes UNCOVERED or until fork tender. Drain in a colander and then place the hot potatoes in a large bowl or the serving bowl you want to use.

Step 5: Cover the bowl with plastic wrap and place it in the refrigerator for about an hour to give the potatoes ample time to cool completely. If you try to mix warm cooked potatoes, they tend to crumble when stirring.

Step 6: In a separate bowl, mix the mayonnaise, mustard, and sweet pickles together. Then add salt and black pepper to taste.

Then add the potatoes and fold in gently.

ENJOY!!!

Tips

Plan to give your potato salad several hours in the refrigerator before diving in.The flavors get better and better as the hours go by.(usually 4-6 is plenty of time).

Make a day or 2 before if you have time to let the flavors blend even more.

Variations

Cook the potatoes with the skin on if you prefer.

Use dijon mustard if desired.

Add a dash of apple cider vinegar or white vinegar if you prefer a tangier flavor

Add a little celery seed and/ or garlic powder if desired.

Try these other side dish recipes too:

Roasted Corn Orzo Pasta Salad

Spinach and Mushroom Quinoa

Southwest Quinoa Salad

Quinoa Tabouli Salad

Easy Succotash Salad