Southern Potato Salad Recipe
This Old School Southern Potato Salad Recipe is a creamy, classic Southern side dish made with Yukon Gold potatoes, hard-boiled eggs, yellow mustard, sweet pickle relish, and a few family secrets that make every bite unforgettable. It's the same recipe I grew up eating at family cookouts, Sunday dinners, and reunions, making it the perfect make-ahead side for any gathering.
Servings: 8
Calories: 340kcal
Ingredients
- 3 lb Yukon Gold Potatoes
- 1 tbsp Chicken Bullion
- ¼ cup Salted Butter
- 4 Eggs
- ½ cup Mayonnaise
- 1 tbsp Yellow Mustard
- 1 tbsp Honey Mustard Dressing
- ⅓ cup Sweet Pickle Relish
- ⅓ cup Sweet Onion (Vidalia onion), chopped
- ½ cup Celery (Chopped (2 ribs)
- 1 tbsp Honey
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- Paprika (for garnish)
Instructions
- Bring a large pot of water and chicken bouillon to a boil over medium-high heat. Peel and cut the Yukon Gold potatoes into evenly sized cubes before carefully adding them to the boiling water along with the eggs. Remove the eggs after 10 minutes and transfer them to cool water or an ice bath while the potatoes continue cooking until fork tender.
- Drain the cooked potatoes thoroughly and return them to the warm pot. Cover and let them steam for 5 to 10 minutes to remove excess moisture. This simple step is one of the best ways to prevent watery potato salad and helps the dressing cling to every potato.
- Peel and chop the hard-boiled eggs, then finely dice the Vidalia onion and celery while the potatoes finish steaming.
- Transfer the warm potatoes to a large mixing bowl and toss them with the butter until melted. Add the chopped eggs, mayonnaise, yellow mustard, honey mustard dressing, sweet pickle relish, onion, celery, honey, salt, and black pepper.
- Using a potato masher, gently mash some of the potatoes while stirring everything together. Mash as much or as little as you like depending on whether you prefer a chunkier potato salad or a creamier texture.
- Taste and adjust the seasoning if needed. Sprinkle the top with paprika, cover, and refrigerate for at least one hour before serving. Chilling allows the flavors to blend together for the best Southern potato salad. Enjoy!
Notes
• Steam the potatoes after draining: Returning the potatoes to the warm pot for 5 to 10 minutes helps remove excess moisture, preventing a watery potato salad.
• Mix while warm: Warm potatoes absorb the butter and dressing much better than cold potatoes, giving the salad more flavor.
• Don't overcook the potatoes: Cook just until fork tender to help the potatoes hold their shape after mixing.
• Make it ahead: This potato salad tastes even better after chilling for several hours or overnight.
• Customize the texture: Lightly mash the potatoes for a creamier salad or leave them chunkier if that's your preference.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Nutrition
Calories: 340kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 395mg | Potassium: 787mg | Fiber: 4g | Sugar: 7g | Vitamin A: 476IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg