Classic Southern Potato Salad

This Southern potato salad brings back memories of family gatherings and picnics where no potluck table was complete without this creamy, tangy dish. The combination of perfectly boiled potatoes, sweet pickles, and hard-boiled eggs creates that unmistakable classic Southern flavor that has stood the test of time.

I first made this recipe after my grandmother passed down her recipe card to me, complete with food stains and handwritten notes. The first time I brought it to a neighborhood cookout, three people asked for the recipe, and now it's requested at every summer gathering.

Ingredients

• Russet potatoes: give this salad its hearty foundation but Yukon Golds work beautifully too for a creamier texture
• Dukes mayonnaise: provides that signature tangy richness that sets Southern potato salad apart from others
• Sweet baby pickles: add the perfect crunch and sweetness that balances the savory elements
• Yellow mustard: brings that distinctive color and zippy flavor essential to authentic Southern potato salad
• Granulated sugar: might seem unusual but this touch of sweetness is the secret Southern grandmothers never skip
• White vinegar: brightens all the flavors and cuts through the richness of the mayo
• Seasoned salt and celery salt: create that complex savory foundation that makes people ask what your secret is
• Hard boiled eggs: provide richness and that signature look when sliced on top

Step-by-Step Instructions

Boil The Potatoes:

Place peeled and cubed potatoes in a large pot covered with water and add a generous pinch of salt. Bring to a boil and cook for about 10 to 15 minutes until they are tender when pierced with a fork but not falling apart. Be careful not to overcook or your salad will become mushy instead of having distinct potato pieces.

Cool The Potatoes Completely:

Drain the potatoes thoroughly in a colander and allow them to cool completely. This cooling step is crucial because warm potatoes will continue to absorb moisture and can make your dressing too thin. For best results, let them cool naturally rather than rinsing with cold water which can wash away starches that help the dressing adhere.

Prepare The Dressing:

In a large mixing bowl, whisk together mayonnaise, chopped pickles, a splash of pickle brine, mustard, sugar, vinegar, and all seasonings until smooth and well combined. Taste and adjust seasonings now before adding the potatoes. This homemade dressing base is what gives Southern potato salad its distinctive flavor profile.

Add Eggs And Potatoes:

Gently fold in the chopped hard boiled eggs and cooled potatoes using a rubber spatula with a light hand. Mix just until everything is evenly coated. Overmixing can break down the potatoes and create a mashed texture rather than the chunky consistency that makes this salad special.

Final Adjustments:

Taste the potato salad and adjust seasonings according to your preference. This is where you can add more sugar for sweetness, vinegar for tang, or seasoned salt for savory depth. Remember that flavors will meld and intensify as the salad sits.

Garnish And Serve:

Just before serving, sprinkle the top with paprika for that classic finishing touch. Slice the remaining egg and arrange it decoratively on top for that traditional presentation that signals this is a properly made Southern potato salad.

Save

The secret ingredient that makes all the difference in this recipe is actually the sweet baby pickles. My grandmother always insisted on chopping them by hand rather than using relish because the texture and freshness completely transforms the salad. I remember watching her meticulously cut each pickle into tiny pieces, explaining that taking shortcuts would dishonor the recipe.

Make It Your Own

You can adjust the sweetness by adding more or less sugar according to your taste. Some Southern families prefer a slightly sweeter potato salad while others lean toward a more tangy profile. There is no wrong answer here as regional variations throughout the South differ quite a bit.

Storage Tips

Keep your potato salad in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after the first day as everything melds together. Just give it a gentle stir before serving again. Never leave potato salad out at room temperature for more than two hours due to the mayonnaise and eggs.

Serving Suggestions

This Southern potato salad pairs perfectly with smoked meats, fried chicken, or grilled burgers. For a complete Southern spread, serve alongside baked beans, collard greens, and cornbread. I like to serve it slightly chilled but not ice cold to let the flavors really shine through.

Recipe FAQs

→ What type of potatoes work best for Southern potato salad?

White potatoes or Yukon Golds are ideal for Southern potato salad as they hold their shape when boiled yet remain creamy. Russets tend to break down too much, while waxy potatoes like red potatoes can be too firm. For the best texture, cut potatoes into consistent 1/2-inch cubes before boiling.

→ Can I make Southern potato salad ahead of time?

Yes! Southern potato salad actually improves with time as the flavors meld together. You can make it up to 24 hours in advance and store it covered in the refrigerator. Just save the paprika sprinkle and decorative egg slices for right before serving to maintain the best presentation.

→ What is Accent Flavor Enhancer and can I substitute it?

Accent is a brand name for MSG (monosodium glutamate), which enhances savory flavors. You can omit it entirely if preferred, or substitute with a pinch of salt, a dash of soy sauce, or a small amount of chicken bouillon for that umami quality. Many traditional Southern cooks consider it essential for authentic flavor.

→ Why does this recipe call for Duke's mayonnaise specifically?

Duke's mayonnaise is a Southern staple known for its tangy flavor and lack of added sugar. It creates the distinctive taste that defines Southern potato salad. If unavailable, substitute with another full-fat mayonnaise, though the flavor profile may vary slightly. Avoid using Miracle Whip, which has a much sweeter taste.

→ How do I prevent my potato salad from becoming watery?

To prevent watery potato salad, thoroughly drain and cool your potatoes before mixing with other ingredients. Adding hot potatoes to mayo causes it to break down. Also, be careful with the pickle brine - add just enough for flavor without making the mixture too wet. If your salad becomes watery after refrigeration, gently fold in a spoonful of mayo to restore creaminess.

→ Can I add other vegetables to this Southern potato salad?

While traditional Southern potato salad typically doesn't include many vegetables, you can add finely diced celery, red onion, or bell pepper for extra crunch and flavor. Start with about 1/4 cup of each and adjust to taste. Some Southern families also add a tablespoon of finely chopped pimento for color and subtle sweetness.