Creamy and crunchy, this Southern staple is easy to make and full of flavor.
Growing up, my mom always just bought potato salad from our supermarket deli. It was, to say the least, okay-tasting. Very mid, as my teens would say. Mushy and slightly sweet, it served its purpose as a side dish when we grilled out. It wasn’t until I got married that I learned how good homemade potato salad could be. My Southern mother-in-law always serves (and stores) hers in a vintage pale-green Tupperware bowl, and it’s always delicious.
What makes it so delicious and so Southern? Southern potato salad is not a boring, ho-hum potato salad; it’s slightly tangy with that characteristic creamy and crunchy texture. And most importantly, it is made with mayo, not sour cream! While every Southern cook from Louisiana to Louisville will claim that theirs is the original recipe, this combo of ingredients and seasonings has its roots in African American communities and kitchens stretching back to the mid-1800s. During this time, a wave of German immigrants to the South brought with them a German potato salad recipe (kartoffelsalat) that African American cooks gradually adapted into their own.
You will love making and serving Southern potato salad at your next backyard gathering or family dinner. Don’t let the slightly long ingredients list scare you off: Most of the ingredients are pantry staples plus common produce items. It’s a make-ahead recipe that tastes best after it sits for at least an hour in the fridge; the final product is one that’s destined to become a family favorite at your house, just like it is at ours.
Avoiding mushy cooked potatoes
A good potato salad has potatoes that are cooked until their texture is soft and slightly creamy, but not actually mushy. Because mushy potato salad is just sad. So, what’s the secret? First, choose russet potatoes that are firm, and then cube them into similar sizes. Then, the main thing to getting the texture just right is the cook time. Every stove is different, but you want to start checking the potatoes at 10 minutes with a fork. If the cubes are fork-tender, meaning the fork slides in and out easily, they’re done. They should be soft but still hold their shape. Paying attention to the doneness will help you avoid mushy potatoes.
How do I store leftovers?
Because of the mayonnaise and the hard-boiled eggs, any leftovers need to be refrigerated. Covered tightly with plastic wrap or in an airtight container, the leftover salad will keep for up to 3 days in the refrigerator. Freezing is not recommended. Before serving, you may want to stir thoroughly and dress with fresh green onions.
Serving suggestions
In our extended family, Southern potato salad is not just a summertime dish. While it is almost always on the table at barbecues and picnics, we also enjoy it year-round as a side to a lot of indoor meals as well. For instance, it is a fantastic side to Air-Fryer Barbecue Chicken or the hearty casserole Chili Mac And Cheese. Of course, it does pair very well with grilled favorites like Bacon Cheeseburgers and Grilled Chicken Skewers. Whether you’re gathered around a picnic table or the kitchen table, Southern potato salad is a delicious, hearty side that’s easy to make and easy to love.
Southern Potato Salad Recipe
Ingredients Â
- 3 pounds russet potatoes peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup celery chopped
- 1/4 teaspoon dried celery seed
- 1/2 teaspoon dried dill weed
- 1/4 cup onion grated
- 4 hard-boiled eggs peeled and cut into pieces
- Kosher salt to taste
- Black pepper to taste
- Paprika for garnish
- Chopped green onions for garnish
InstructionsÂ
- Place cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
- Partially mash the cooked potatoes.
- In a large bowl, combine mayonnaise, mustard, relish, chopped celery, celery seed, dill weed, and onion. Add cooled potatoes and eggs. Season with salt and pepper and adjust other seasonings as needed. Gently mix until well combined.
- Sprinkle with paprika and green onions. Cover and refrigerate for at least 1 hour before serving to blend the flavors.
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