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Homemade Southern potato salad prepared with tender potatoes, eggs, pickle relish, and creamy mustard mayonnaise dressing
Isaac blogger

Southern Potato Salad

A classic Southern potato salad made with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, and a creamy mustard-mayo dressing. Perfect for family dinners, picnics, and make-ahead meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8
Course: Side Dish
Cuisine: Southern
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 3 lbs Yukon Gold potatoes, cubed
  • 3 hard-boiled eggs, cooled and diced
  • 2 celery ribs, diced
  • ½ red onion, diced
  • ¼ cup pickle relish
  • For the Dressing
  • 1 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp paprika

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Use fully cooked, cooled hard-boiled eggs. Allow potatoes to cool completely before adding the dressing.
  4. Cook the Potatoes
  5. Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and allow the potatoes to cool until no longer warm to the touch.
  6. Prepare the Salad Base
  7. Transfer the cooled potatoes to a large mixing bowl. Add the diced eggs, celery, onion, and pickle relish.
  8. Make the Dressing
  9. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt, garlic powder, black pepper, and paprika until smooth.
  10. Combine the Salad
  11. Pour the dressing over the potato mixture and gently fold until evenly coated, being careful not to break the potatoes.
  12. Chill Before Serving
  13. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Notes

  • Cook potatoes just until fork-tender to prevent a mushy texture.
  • Allow potatoes to cool before mixing with dressing to maintain consistency.
  • Stir gently to keep pieces intact.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 3–4 days.
  • Serve chilled and discard if odor, texture, or appearance changes.