Let’s be honest—if you show up to a potluck without potato salad, did you even show up at all? Old-fashioned Southern potato salad is my all-time favorite. And not just because it disappears every time I bring it. It’s flawlessly creamy, a little tangy, and has just the right amount of heat to keep things interesting.
Potato salad is never missing at any get-together or family reunions, especially on the 4th of July. And since it goes so well with grilled meat and sandwiches, it’s a regular side on my own lunch and dinner table, too. You might say I’m a potato salad connoisseur of sorts.
I’ve made this more times than I can count—backyard BBQs, family reunions, random Tuesday nights—it never fails. And the best part? You probably already have most of the ingredients in your pantry.
What I Love About Southern Potato Salad
First off, the texture is chef’s kiss—soft but not mushy potatoes, creamy dressing, and just enough crunch from fresh veggies. Here’s what makes it stand out:
- The potatoes: I love using russets or Yukon Golds for that perfect soft-yet-structured bite. Red potatoes work, too—just leave the skin on for a rustic touch.
- The add-ins: Hard-boiled eggs (non-negotiable, IMO), green onions, celery, sweet pickle relish, and a hint of garlic bring so much flavor and contrast.
- The dressing: A mix of mayo, Dijon mustard, and Creole seasoning makes it creamy with a pop of spice. Want to tweak it? Go ahead! Use yellow mustard, dill pickles, or even a splash of apple cider vinegar—make it yours.
Bonus: This recipe is incredibly flexible. Swap the potatoes for sweet potatoes or parsnips. Garnish with bacon or fresh herbs. You can see how customizable it is.
Flawlessly creamy with just the perfect amount of tang and a dash of heat, this recipe is my absolute favorite for potlucks and family get-togethers. A few pantry staples come together to deliver the most classic (and most delicious) Southern potato dishes out there. Let’s just say my bowl always comes home empty.
Check out this recipe
Tips & Tricks
- Cut and peel your potatoes before boiling for even cooking. Or, toss them in whole and peel after—whatever works for you.
- Don’t skip the cool-down! Let those potatoes cool before mixing so your salad doesn’t turn watery.
- Make it ahead. This salad is actually better the next day. Hard to believe, I know. The flavors deepen, the texture improves—basically, it’s magic in a bowl.
- Keep Southern potato salad covered in the fridge and enjoy it within 3–5 days. It makes for the perfect leftovers (if there are any).
This creamy, zippy classic pairs beautifully with fried chicken, grilled anything, green beans, or Cajun corn. And yes, a tall glass of sweet tea is highly recommended.