Southern Style Potato salad

If you want to impress people at your next barbecue, I have the dish for you. It’s my Southern style potato salad for beginners. On the one hand, this recipe is super quick and simple to make as a side dish or as a fast appetizer. Potato salad isn’t known for being the fastest or easiest dish to throw together, but this potato salad really is.

On the other hand, this potato salad recipe is absolutely knock your socks off delicious. It’s a very creamy and rich blend of flavors that comes together perfectly. Whether you’re from the south or you simply love decadent potato salads, I promise you this one’s for you.

The creamy blend of rich flavors in this potato salad will make your friends and loved ones think that you spent all day making it. It’s going to be your new favorite side dish any time you want to treat yourself to a classic meal.

Scroll to bottom for printable recipe card.

Why You’ll Love This

There aren’t many people who don’t love potato salad. It’s the ubiquitous, delicious king of the side dish world. Potato salad is one of those dishes that can be found at any barbecue, cookout, or potluck, and most people enjoy eating it.

It’s also easy. With just a few simple ingredients, this dish can be whipped up quickly before dinner. All you need are some potatoes, mayo, mustard, apple cider vinegar, some boiled eggs, and a handful of other easy-to-find ingredients.

Ingredients:

• Russet potatoes
• Mayo
• Mustard
• Apple cider vinegar
• Sugar
• Onion powder
• Sweet pickle relish
• Celery
• Onion
• Eggs

Ingredient Deep Dive

Potatoes

I like to use Yukon gold potatoes for my potato salad because they boil up so nicely and they make my potato salad extra smooth and creamy. You can use other types of potatoes if you prefer – russets, red wax potatoes, mini potatoes – all are options. If you love to keep the skins of your potatoes, feel free to leave them on. This will provide additional nutrients to the potato salad and a different texture.

Mustard and Mayo

Mustard and mayo give this potato salad its unforgettable flavor and character. I’ve recommended quantities in the recipe below, but some people like more mustard and some people like less. One of my relatives doesn’t like any mustard at all, so it’s really up to you. I recommend that you create a mixture of mustard and mayo to test out the ratio of each ingredient that works best for your tastes and the tastes of your family or household.

Need a mayonnaise replacement? You can always swap the mayo for yogurt or sour cream. This will also lend a tangy taste, preferable for those who enjoy mustard-based potato salads!

Apple Cider Vinegar

Not all potato salad recipes have vinegar in them, and I think that’s a mistake. Vinegar offers a tangy alternative to the normally heavy, creamy flavors of the potato salad. I like apple cider vinegar, specifically, because it offers a mild fruity taste that balances against the richness and heaviness of the mayonnaise.

Boiled Eggs and Onion

Boiled eggs are another important ingredient in potato salad. The yolks break apart and add to the creaminess, while the whites bring a pleasant texture to the finished product. You can make potato salad without boiled eggs, but would you want to? 

Also keep in mind that onions are an essential part of the dish. You can use white onion, yellow onion, red onion, or green onion for this recipe. Each one has its own flavor and texture. I prefer white onion for the flavor, but sometimes I like to sprinkle green onion or chives over the top of the dish before anyone eats it. Green onion adds beautiful color, which makes your potato salad look more appetizing.

How to Make It

Step 1: Fill a large Dutch oven with water and put it on the stove to boil.

You can boil the potatoes with skins peeled or with the skins on. Bring the water to a boil and cook the potatoes until a knife goes through easily. This may take between 10 and 20 minutes, depending on the size of your potatoes. If you want to cook this quickly, cut up your potatoes into smaller pieces. The smaller, the faster!

Step 2: Place cooked potatoes into an ice bath to shock the potatoes and allow them to cool.

Once cooled, peel off the skin (unless your potatoes were peeled before boiling), then dice your potatoes into big chunks. I make the chunks about an inch by an inch. On a side note, if you’re using Yukon gold potatoes, you may not find it worth it to peel the skin off. Yukon gold potatoes have very thin skin that barely impacts the flavor or texture of the potatoes once they’re mixed with mayonnaise and mustard.

Step 3: In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.

Mixing add-in ingredients separately will ensure all the flavors come together evenly. Cut up your hard boiled eggs into half-inch cubes. On a side note: do you know the best way to peel a boiled egg? Bring the egg down on the counter hard so the shell cracks, then use your palm to roll the egg while pressing down on the shell. The shell will continue to crack all around the egg, making it ready to peel.

Step 4: Pour the mixture over your cooked potatoes and mix in well.

Add your relish, celery, onion, and the chopped eggs and mix until combined. I’m gentle with the potatoes during this mixing stage. Fold the potatoes and the creamy base together without breaking the potatoes into little pieces. If you break the potatoes into little pieces, you’ll change the texture, appearance, and even flavor of your dish. It’s best to be careful!

Step 5: Put your potato salad in the fridge.

I truly believe that potato salad should only be eaten cold. If you’re in a hurry, you can put your potato salad in the freezer, and stir it again in 15 minutes. Don’t forget about it or leave it in there too long – freezing can alter the texture of the potatoes. Now your delicious southern style potato salad is ready to enjoy!

Pro-Tips & Technique

Prepare your hardboiled eggs in advance before getting started on this potato salad. To make things easier, you can also purchase hardboiled eggs readily prepared in a package at your local supermarket.

Do you like a creamier, mellower potato salad? Increase the mayonnaise. Do you want a zestier, tangier salad? Add more mustard to the mix. Test your mixture of mayonnaise and mustard to ensure the right ratios before adding it to your potatoes.

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Serving & Pairing

Serve this delicious easy southern style potato salad for beginners alongside slow roasted pulled pork or irresistible Oklahoma fried onion burgers! 

This potato salad is perfect to pair with traditional salads, hot dogs, and any type of barbecued meat you and your family are planning to enjoy.

FAQs & Troubleshooting

How does this potato salad need to be stored?

With the mayonnaise and eggs, it’s crucial to keep the potato salad refrigerated when not being served. Transfer the potato salad to an airtight container and you can store it in the refrigerator for up to 4 days.

Can this potato salad be heated?

While not very common, some prefer a warm potato salad to a cold salad. It is best done in the microwave. You can heat a single serving for 1 minute in the microwave or until the desired temperature.