Southern Potato Salad Classic

Southern potato salad brings together creamy potatoes and crunchy pickles with a tangy dressing that always makes an appearance at family gatherings and summer barbecues. This is the version that I grew up on and now bring to every get-together because people simply cannot get enough.

This salad takes me straight back to my grandmother’s kitchen where she would always let me sprinkle the paprika on top before serving. Now my own kids ask to help with that finishing touch.

Ingredients

• White potatoes: choose firm potatoes that will keep their shape after boiling
• Mayonnaise: gives the salad its creamy texture and richness
• Whole sweet baby pickles: add that signature Southern sweetness and crunch
• Pickle brine: brightens up the dressing use just a splash for subtle flavor
• Yellow mustard: brings a gentle tanginess and classic yellow color
• Granulated sugar: balances the tang with a little sweetness taste as you go
• White vinegar or apple cider vinegar: adds a light acidic note
• Seasoned salt: boosts all the savory flavors pick one with herbs and spices
• Celery salt: a small amount delivers big celery flavor do not skip
• Freshly ground black pepper: for sharp heat and balance
• Accent Flavor Enhancer: deepens the savory taste
• Hard-boiled eggs: make the salad extra hearty and add a creamy texture
• Sweet paprika: brings color and warmth to the final presentation

• For best results pick potatoes without any green spots and firm to the touch buy good quality mayonnaise for a smoother richer salad

Step-by-Step Instructions

Cook the Potatoes:

Cut the peeled potatoes into even cubes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat and cook until fork-tender which should take about 10 to 15 minutes. Take care not to overcook as this could lead to a mushy texture

Cool the Potatoes:

Drain the cooked potatoes well and set them aside to cool completely. Waiting to assemble the salad until the potatoes are cool helps the dressing cling better and the potatoes keep their shape

Make the Dressing:

In a large bowl whisk together the mayonnaise chopped pickles a bit of pickle brine yellow mustard granulated sugar vinegar seasoned salt celery salt black pepper and Accent. Combine until smooth and the sugar dissolves completely

Add the Eggs and Potatoes:

Chop four of the hard-boiled eggs into small pieces and add to the dressing along with the cooled potatoes. Stir gently with a spatula to avoid breaking up the potatoes too much. Fold until the salad looks creamy and well combined

Taste and Season:

Always taste the salad before chilling. Adjust salt sugar and pickle brine to your preference. Use a light hand with the liquid so the salad does not become soggy

Chill and Serve:

Cover the bowl and refrigerate for at least an hour so the flavors develop fully. When ready to serve slice the last hard-boiled egg and fan out over the salad. Dust with sweet paprika for a vibrant finish

Save

Celery salt is my secret for an authentic Southern flavor profile—it is the ingredient I always reach for. I remember my aunt telling me that the right seasoning can turn an everyday dish into something truly memorable. This potato salad does just that every time.

Storage Tips

Keep potato salad refrigerated in an airtight container for up to five days. Always use a clean spoon and never leave the salad at room temperature for more than two hours for food safety. If you notice any liquid pooling or a sour smell it is time to let it go

Ingredient Substitutions

You can swap out white potatoes for Yukon Golds which have a naturally buttery flavor and creamy texture. If you prefer a lighter salad try using a mixture of Greek yogurt and mayonnaise. For extra tang add a few chopped green olives or a dash of Dijon mustard instead of yellow

Serving Suggestions

This salad shines next to barbecue ribs fried chicken or sandwiches. Spoon it over crisp lettuce for a lighter lunch option. Sometimes I garnish with extra diced pickles and chopped chives for fresh color and bite

Cultural Context

Southern potato salad recipes vary by family and region but most agree on the big flavors. The addition of sweet pickles and eggs sets this version apart from its Northern cousins which lean more vinegary and less creamy. Serving this dish is like sharing a piece of home and history

Recipe FAQs

→ What type of potatoes work best?

White potatoes hold their shape well after boiling, creating the ideal texture for this Southern-style dish.

→ How can I enhance the flavor further?

Adding a small amount of pickle brine to the dressing gives extra tang. Adjust seasoning with more seasoned salt or vinegar as needed.

→ Should I serve it cold or room temperature?

It can be enjoyed either way, but many prefer it slightly chilled for the flavors to meld perfectly.

→ Is it possible to make this ahead of time?

Yes, prepare in advance and refrigerate. The flavors improve after resting for a few hours or overnight.

→ Why add hard-boiled eggs?

Hard-boiled eggs contribute richness and a classic Southern touch, blending perfectly with the creamy dressing.

→ Can I freeze leftovers?

It's not recommended, as freezing alters the creamy texture; best to store in the fridge up to five days.