My creamy Southern potato salad recipe boasts the perfect tang and a dash of heat. It’s an absolute favorite for potlucks and family get-togethers. A few pantry staples come together to deliver the most classic (and most delicious) Southern potato dish out there.
When it comes to potato salad, I’ve tried my fair share. It is never missing at any cookout or family reunion. So I knew I had to come up with a winning recipe, and let’s just say my bowl always comes home empty.
Plus, since this comfort food goes so well with grilled meat and sandwiches, it’s also a regular side on my own lunch and dinner table. Besides, the beauty of potato salad is its simplicity.
Which Potatoes to Use
Opinions vary on this question, but I’d recommend using either russet or Yukon Gold potatoes. They cook up pleasantly soft yet stay firm enough to avoid mushy potato salad. When using thin-skinned potatoes like red potatoes, you can leave the skin on for added texture and a rustic look.
How to Make Southern Potato Salad
- Prep the potatoes, cook them, and chop the boiled eggs.
- Make the dressing, assemble the salad, and carefully mix.
- Serve on a bed of lettuce, and optionally garnish with sliced eggs, green onion, and bacon crumbles.
Recipe Tips and Variations
- If, despite all precautions, the potatoes are too soft, turn them into a mashed potato salad and pretend you meant to do that.
- Feel free to replace the sweet pickle relish with dill pickles. Or the Dijon mustard with yellow mustard.
- For a milder version, use smoked paprika instead of Creole seasoning. Add Italian seasoning if you’re in the mood. Have fun experimenting until you find your favorite version of this recipe.
- Garnish with bacon crumbles, chopped banana peppers, shredded cheese, fresh chopped rosemary or dill; any or all of these make fantastic toppings.
- I like to peel and cut my potatoes before boiling, but you can totally cook them whole and then peel and chop after they’ve cooked and cooled. A lot of people feel this method saves time.
- Truth be told, potato salad tastes better on the second day. Speaking of which…
Make-Ahead and Storage Instructions
Make potato salad one to two days ahead for easy meal prep! It tastes even better because the potatoes have time to soak up all the dressing flavors. Simply store it covered and refrigerate until ready to serve.
I don’t recommend freezing it, as the raw vegetables tend to get a weird texture after thawing. Store leftovers in an airtight container in the fridge. It’ll keep for 3-5 days.
What Goes With Southern Potato Salad
I especially love potato salad alongside fried chicken and grilled wings! But honestly, it goes great with anything grilled or fried. Pair it with other classic sides, like green beans and bacon and Cajun fried corn on the cob. And don’t forget the sweet iced tea.
More Epic Potato Salad Recipes to Try
Watch How to Make It
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This blog post was originally published in May 2020 and has been updated with additional tips, new photos, and a video.