How to Make a Classic Southern Potato Salad

5 from 1 vote

How to Make a Classic Southern Potato Salad

Are you planning a backyard barbecue or looking for an amazing Southern side dish? Learn How to Make this Classic Southern Potato Salad Recipe that will tick all the boxes. It's is affordable, easy to make, and can be adapted to fit a healthier lifestyle.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Southern

Servings:

Calories: 381kcal

Author: Jami Powell

Equipment

Pasta pot for boiling potatoes
Mixing Bowl
Cutting board
Knife

Ingredients

2 pounds russet potatoes peeled and diced
5 hard-boiled eggs chopped
½ cup celery finely chopped
¼ cup pickle relish sweet or dill
2 tablespoons pickle juice
1 tablespoon yellow mustard
¾ cup mayonnaise
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
green onion, chives, or cooked bacon chopped (optional for garnish)

Instructions

Place diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender, about 15-20 minutes. Drain and let cool slightly.
In a small bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, pickle juice, salt, and pepper. Stir until well blended.
In a large mixing bowl, combine the slightly cooled potatoes, chopped hard-boiled eggs, celery, and pickle relish. Pour the dressing over the top and gently mix until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow flavors to blend. Before serving, garnish with chopped chives, green onion, or bacon if using.

Video

Notes

Storage Store in an airtight container in the refrigerator for up to 3-4 days.

Freeze This dish is not freezer friendly.

Reheat No reheating required.

Substitutions

Mayonnaise: Use Greek yogurt for a healthier alternative.
Pickle relish: Chopped dill pickles can be used if you're out of relish.
Yellow mustard: Dijon mustard works as a spicier substitute.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition