Potato Salad is a classic recipe for good reason, this creamy salad is easy to make ahead of time making it the perfect potluck dish!
This creamy old-fashioned potato salad uses very simple ingredients to make bright flavors. Lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish).
The Best Potatoes for Potato Salad
Depending on where you live, versions of potato salad can vary based on preference and location (from a German potato salad recipe to deviled egg potato salad).
The best potatoes for potato salad are either Russet or Yukon gold because they stay firmer longer after they’ve been boiled (red potatoes work too). If using thin-skinned potatoes, you can leave a few of the skins on to save the step of peeling.
How to Make Southern Potato Salad
This simple southern-style potato salad is as easy as 1, 2, 3!
- Boil the potatoes in salted water (per the recipe below). Do not overcook them otherwise they will get mushy when you are stirring in the other ingredients.
- Mix the dressing ingredients in a small bowl.
- Combine all ingredients together (here’s where you can add the optional bacon)!
Taste and season with salt and pepper. Refrigerate until ready to serve.
How Long Can It Be Made in Advance?
Southern potato salad can be made up to a day in advance as long as it is kept covered and refrigerated. It actually tastes better the longer the ingredients have to blend together!
How Long Does It Last?
Potato salad will keep about a week in the refrigerator as long as it’s covered. Make sure it stays cold!
To refresh, simply give it a stir and adjust the seasonings with salt and pepper and maybe an extra spoonful of mustard!
More Great Potato Recipes
Below are some of our favorite side dish recipes any time of year!
- German Potato Salad – great as a main or side dish!
- Sweet Potato Potato Salad – crunchy, savory & so delicious!
- Creamy Dill Potato Salad – delicious twist on a classic
- Hot Potato Salad – tangy, sweet honey mustard dressing
- Bacon Cheddar Potato Salad – serve warm or cold!
- Ranch Potato Salad – the best potluck dish!
Did you enjoy this Potato Salad? Be sure to leave a rating and a comment below!
Southern Potato Salad
Ingredients
- 3 pounds Russet, Yukon gold or red potatoes peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup sweet pickles chopped, or sweet relish
- 2 teaspoons granulated sugar
- 2 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- 5 hard-boiled eggs shelled and diced
- 4 green onions finely diced
- 2 celery stalks finely diced
- Kosher salt to taste
- Black pepper to taste
Instructions
- Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
- When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
- In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
- Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
- Taste and season with the desired amount of kosher salt and black pepper.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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First time ever making potato salad and used this recipe for a family gathering on the 4th tomorrow. I could’ve ate the entire bowl warm. I just know it’ll be a hit. I did add a few sprinkles of cajun seasoning, celery seeds & dill weed. I’m excited to see everyone reaction. Thanks for an awesome recipe
I followed the recipe exactly except for using palm sugar instead of regular sugar and it turned out great!
The taste is fantastic: perfect combination of sweet and savory! I’m so glad I decided to make it for our 4th of July family celebration!
Thank you for such a great potato salad!
Good morning! I rarely measure anything for potato salad but I needed to make enough for 50 people. Your recipe allowed me to adjust the servings when I printed the recipe and it was a game changer. I do add chopped olives and bacon to mine, don’t add mustard. It turned out perfect.
Also made your Ambrosia salad with the fruit flavored marshmallows. It was a huge hit! Thank you for the option of adjusting servings!
I am so happy to hear you loved this recipe and the ambrosia salad Carolyn!
Hi
I love your potato salad recipe I would change a thing a bit hit with my family people do not criticize the author saying you should add this or the other be respectful this is her version of her potato salad
Been making this same PS for a LONG time. I’ve always believed that Southern PS had to have sweet pickle or relish and NOT dill. I would have put a bit more mustard, but your recipe and what I use is almost exactly the same. It gets even better when it gets cold and even overnight in refrigerator. We’re having it for Easter (ham and other fixen’s) and I can’t wait !! Be well everyone !
I made this for my niece’s birthday party and it was a big hit! I’ve been asked to make it again for a family holiday get together. This recipe is sure to stay with us.
Delicious. My family prefers it creamier so I add about 3 cups of mayonnaise. It was delicious. I add shrimp to mine and it’s a hit.
this potato salad was very delicious l didn’t add vinegar celery or onions as my family don’t like them
I disagree on the onion, as this needs a sweet white onion diced fine. It also needs celery salt. Mt grandmother has made this recipe for 70 plus years and my mom makes it and now me. we are asked to make it 7x a year. I hate peeling eggs so now I get prepeeled eggs at Costco as I quadruple the batch. I love this potato salad!!
Thanx
Meant to say that she’d be proud to serve this!