There’s something about Southern comfort food that just feels like home — simple ingredients, big flavor, and a whole lot of love in every bite. This Southern-Style Potato Salad captures all of that and more.
It’s creamy, tangy, and perfectly seasoned, with just the right balance of richness and brightness. Whether it’s a summer BBQ, a Sunday supper, or your family’s holiday spread, this potato salad always finds its place at the table — and disappears fast!
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🥔 Why You’ll Love This Recipe
- Classic Southern Flavor: A perfect balance of creaminess, tang, and a hint of sweetness.
- Easy to Make: Simple ingredients and foolproof steps.
- Perfect for Gatherings: Feeds a crowd and travels beautifully.
- Customizable: Easily tweak it to your family’s taste (sweet, tangy, or extra-creamy!).
🌽 What It Tastes Like
This potato salad is the very definition of comfort in a bowl. The potatoes are tender but hold their shape, the eggs add richness, and the dressing — a blend of mayo, mustard, and pickles — brings that unmistakable Southern zing. Celery seed adds a whisper of earthiness, while green onions lend freshness.
Each forkful is creamy, tangy, and full of nostalgic flavor that pairs perfectly with BBQ ribs, fried chicken, or grilled burgers.
🧂 Benefits of This Recipe
- Make-Ahead Friendly: Tastes even better after a few hours in the fridge.
- Family Approved: Loved by kids and adults alike.
- Budget-Friendly: Made with everyday pantry staples.
- Naturally Gluten-Free: A safe and satisfying side for everyone.
🧺 Ingredients You’ll Need
- 5 to 6 medium potatoes, peeled and diced into even cubes
- 4 large hard-boiled eggs, chopped
- ¼ cup green onions (scallions), finely sliced
- ¼ cup sweet pickles, diced (or dill pickles for more tang)
- ¼ cup mayonnaise, creamy and rich
- 1 teaspoon yellow mustard, for that classic Southern kick
- ½ teaspoon celery seeds, for a subtle earthy note
- Salt and black pepper, to taste
👉 Optional Add-Ins:
- A dash of paprika for color and smoky flavor.
- A spoonful of pickle juice for extra tang.
- Chopped bacon or pimentos for a fun twist.
🍳 Tools You’ll Need
- Medium saucepan for boiling potatoes
- Small bowl for the dressing
- Mixing bowl for combining everything
- Spatula or wooden spoon
👩🍳 Step-by-Step Instructions
- Boil the Potatoes
- Place diced potatoes in a pot of salted water.
- Bring to a boil and cook until fork-tender (about 10–12 minutes).
- Drain and let cool slightly.
- Make the Dressing
- In a small bowl, whisk together mayonnaise, mustard, celery seed, salt, and pepper.
- Combine Ingredients
- In a large mixing bowl, add the cooked potatoes, chopped eggs, green onions, and pickles.
- Pour the dressing over and gently fold until everything is evenly coated.
- Chill and Serve
- Refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Garnish with extra green onions or a sprinkle of paprika.
🍽️ Serving Suggestions
This potato salad is the ultimate Southern side dish, pairing beautifully with:
- Fried or grilled chicken
- BBQ ribs or pulled pork
- Fried catfish or shrimp po’boys
- Baked beans and coleslaw
💡 Recipe Tips
- Use Yukon Gold or red potatoes for the best texture.
- Don’t overcook the potatoes—they should hold their shape when mixed.
- Chill before serving for maximum flavor.
- Double the recipe for large gatherings—it’s always the first dish to go!
🧊 Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Do not freeze — mayonnaise-based salads don’t hold up well after thawing.
❓ FAQs
Can I make this the night before?
Absolutely! In fact, it’s even better the next day as the flavors meld together.
Can I use Miracle Whip instead of mayonnaise?
Yes, but it will be a bit sweeter. If you prefer tangy, stick with classic mayo and mustard.
What kind of potatoes are best?
Waxy potatoes like Yukon Gold or red potatoes hold up best in salads without getting mushy.
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