Name: Classic Southern Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Southern American
Ingredients: 2 pounds Yukon Gold potatoes, washed, peeled, and cut into chunks; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; Salt, to taste; Black pepper, to taste; 1/2 cup sweet pickles (dill or bread and butter), finely chopped; 1/2 cup celery, diced; 1/4 cup red onion, finely diced; 3 hard-boiled eggs, chopped; 2 tablespoons fresh parsley, chopped

Bring classic Southern charm to your table with this creamy, tangy Classic Southern Potato Salad that’s easy to make and loved by all. This salad perfectly balances tender potatoes, a velvety dressing, and just the right hint of tang and crunch to brighten any gathering. Whether you’re hosting a summer barbecue or sharing a family meal, this iconic potato salad is sure to be the hit everyone reaches for again and again.

Why You’ll Love This Recipe

Timeless flavor: Combines creamy mayo, tangy mustard, and sweet pickles for a classic taste everyone adores.
Simple ingredients: Made with pantry staples that deliver maximum flavor without fuss.
Perfect texture: Soft potatoes with crunchy celery and onions create a delightful contrast.
Great for gatherings: A crowd-pleaser that pairs beautifully with grilled meats and picnic fare.
Easy to make ahead: Flavors meld wonderfully when refrigerated overnight, making prep stress-free.

Ingredients You’ll Need

Each ingredient in this Classic Southern Potato Salad plays a crucial role in creating its signature balance of creamy, tangy, and crisp. The simple lineup ensures every bite bursts with traditional Southern goodness.

Yukon Gold potatoes: Waxy and sturdy potatoes hold their shape well after boiling.
Mayonnaise: Provides the creamy base that ties all flavors together.
Dijon mustard: Adds a subtle tang that lifts the whole salad.
Apple cider vinegar: Brightens the dish with a gentle acidity.
Sweet pickles (dill or bread and butter): Bring crunch and a hint of sweetness.
Celery: Adds fresh, crisp texture.
Red onion: Offers a mild bite without overpowering.
Hard-boiled eggs: Classic addition for richness and visual appeal.
Salt and pepper: Essential seasonings to enhance every element.
Fresh parsley: For a bright, herbaceous finish.

Variations

This Classic Southern Potato Salad is wonderfully adaptable, so feel free to tweak it to your taste or dietary preferences. It’s easy to customize and always turns out delicious no matter the variation.

Bacon bits: Stir in crispy bacon for a smoky, savory twist.
Greek yogurt: Substitute some or all mayo for a lighter, tangier option.
Pickle relish instead of chopped pickles: For a smoother texture with bursts of flavor.
Vegan mayo: Make this salad fully plant-based while maintaining creamy richness.
Fresh dill: Swap parsley for dill to add a fresh, aromatic herbal kick.

Classic Southern Potato Salad Everyone Will Ask For Again

How to Make Classic Southern Potato Salad

Step 1: Prepare the potatoes

Start by washing and peeling the Yukon Gold potatoes, then cut them into evenly sized chunks. Boil in salted water until just tender but still firm, about 10-15 minutes. Drain and let cool completely before mixing to prevent a watery salad.

Step 2: Make the dressing

Whisk together mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl. Season with salt and pepper. This combination brings the creamy, tangy base that’s signature to the salad.

Step 3: Chop the add-ins

Dice the celery, sweet pickles, and red onion finely so they distribute flavor and crunch evenly. Chop hard-boiled eggs and fresh parsley as well to add richness and color.

Step 4: Combine all ingredients

Gently fold the cooled potatoes into the dressing, then add in the celery, pickles, onions, eggs, and parsley. Mix just until combined to keep the potato chunks intact. Taste and adjust seasoning if needed.

Step 5: Chill and serve

For best results, cover the salad and refrigerate for at least 2 hours or overnight. This resting time lets all flavors blend, enhancing the creamy, tangy goodness of the salad.

Pro Tips for Making Classic Southern Potato Salad

Use waxy potatoes: Yukon Gold or red potatoes hold up best without falling apart.
Don’t overcook the potatoes: They should be tender but still hold their shape for the perfect texture.
Chill before serving: Refrigerating helps meld the flavors and thickens the dressing slightly.
Season gradually: Add salt and pepper bit by bit and taste to avoid over-seasoning.
Mix gently: To keep potato chunks intact, fold ingredients carefully instead of stirring vigorously.

How to Serve Classic Southern Potato Salad

Garnishes

Top your potato salad with a sprinkle of fresh parsley or chives for a pop of color. A dash of paprika or crumbled hard-boiled egg whites on top adds visual appeal and a touch of extra flavor.

Side Dishes

Classic Southern Potato Salad pairs beautifully with barbecue favorites like ribs, pulled pork, or fried chicken. It also complements grilled vegetables and fresh corn on the cob for a well-rounded Southern spread.

Creative Ways to Present

Serve in a large, rustic bowl for a family-style feel or portion out in small mason jars for picnics or potlucks. Layering with extra chopped eggs or pickles on top can make the presentation extra inviting.

Make Ahead and Storage

Storing Leftovers

Keep leftover Classic Southern Potato Salad refrigerated in an airtight container for up to 3 days. Stir gently before serving again to redistribute dressing and flavors.

Freezing

Freezing is not recommended as the potatoes and mayo-based dressing can separate and become watery upon thawing, affecting texture and taste.

Reheating

This salad is best served cold or at room temperature. If you prefer it slightly warmer, let it sit out for 15-20 minutes, but avoid heating in the microwave to preserve texture and freshness.

FAQs

Can I make Classic Southern Potato Salad ahead of time?

Absolutely. In fact, chilling it overnight helps deepen the flavors and makes the salad even more delicious.

What potatoes are best for this salad?

Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape well after boiling and don’t turn mushy.

Is it okay to substitute mayo for Greek yogurt?

Yes, substituting Greek yogurt reduces calories and adds tang, but it may change the creaminess slightly.

Can I add other vegetables?

Yes, adding finely chopped bell peppers, green onions, or even peas can add a fun twist without losing the classic flavor.

How do I keep the salad from getting watery?

Drain potatoes well after boiling and avoid mixing immediately while they’re hot. Also, refrigerate before serving to allow the salad to set.

Final Thoughts

There’s something truly comforting about a bowl of Classic Southern Potato Salad. With its creamy, tangy dressing and perfectly cooked potatoes, it’s a timeless side that brings people together. Give it a try at your next meal—you’ll understand why everyone asks for seconds!

Classic Southern Potato Salad

Author: Savannah
Total Time: 2 hours 35 minutes (including chilling time)
Yield: 6-8 servings 1x
Diet: Vegetarian (can be made vegan with substitutions)

Print Recipe

Description

Classic Southern Potato Salad is a creamy, tangy, and crunchy side dish featuring tender Yukon Gold potatoes combined with a velvety mayonnaise-based dressing, Dijon mustard, apple cider vinegar, sweet pickles, celery, red onion, and hard-boiled eggs. Perfect for barbecues, picnics, and family meals, this timeless recipe is easy to prepare ahead and loved by all.

Instructions

Prepare the potatoes: Start by washing and peeling the Yukon Gold potatoes, then cut them into evenly sized chunks. Boil the potatoes in salted water until just tender but still firm, about 10-15 minutes. Drain well and let cool completely before mixing to prevent a watery salad.
Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and freshly ground black pepper to taste. This creamy, tangy base is essential for the classic Southern flavor.
Chop the add-ins: Dice the celery, sweet pickles, and red onion finely so their flavors and crunch are evenly distributed throughout the salad. Chop the hard-boiled eggs and fresh parsley to add richness and color.
Combine all ingredients: Gently fold the cooled potatoes into the dressing. Then add celery, pickles, onions, eggs, and parsley. Mix carefully and just until combined to keep the potato chunks intact. Taste and adjust seasoning if necessary.
Chill and serve: Cover the salad and refrigerate for at least 2 hours or preferably overnight. This allows flavors to meld beautifully, enhancing the creamy and tangy goodness. Serve cold or at room temperature as desired.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to ensure the salad holds its shape.
Do not overcook the potatoes; they should be tender but firm.
Refrigerate before serving to let flavors blend and thicken the dressing slightly.
Add salt and pepper gradually, tasting as you go to avoid over-seasoning.
Fold ingredients gently to maintain potato chunk integrity.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended as it affects texture and flavor.
Serve chilled or at room temperature for best flavor; avoid reheating in the microwave.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling
Cuisine: Southern American