Southern Potato Salad

See how to make a Southern-style potato salad that you serve warm. See more

READY IN 2 hr

Southern Potato Salad

Read Reviews (387)

"This potato salad includes eggs, celery, and relish and should be served warm." — S0NGLADY

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 2 hrs

Reviews More Reviews

Most Helpful Positive Review

Jun 26, 2007

I have made potato salad like this all my 50 years of cooking as my mother and grandmother before me. Must be a southern recipe only. I add just about l tblsp. cider vinegar and a tblspn of sugar when mixing. Seems to improve the flavor. Garnish top with sliced boiled eggs sprinkled with paparika. All the northerners in my family request this dish for all family get to gathers.

—Retired Cook

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Most Helpful Critical Review

Jun 08, 2005

Being my first potato salad, I managed this recipe by guessing four potatoes worth but don't think I got it right. The recipe could be improved by giving the potato amount by weight and what type of potatoes to use as well as course, medium or fine dice. Also, specify what size eggs to use as well. I realize the recipe is flexible, but I'm new at it and a solid recipe to start from would be appreciated.

—FOXCAT

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505 Ratings

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May 25, 2008

Everyone has their preferences when it comes to potato salad...no celery...no eggs..extra pickles...warm..cold...etc. However - this is the basic recipe for a true Southern potato salad. Now I'll admit - I like it cold - not warm - that's just the way my family always ate it. Also - my Granny always tossed her potatoes with white vinegar right after they came out of the pot and drained (about 2 TBSP for each 2 Pounds of potatoes). Then waited for the potatoes to get just warm and tossed them with the dressing. I just don't think you can replace that soaked in vinegar flavor with ANY dressing and I love it that way. Also - unless you like "mashed potato" salad - ALWAYS mix everything but the potatoes in a separate bowl and then GENTLY FOLD it into the vinegar coated potatoes while they are warm. Seve it warm - or let it sit in the fridge overnight - YOUR CHOICE. Omit anything from this recipe that you DON't like in your potato salad - but the portions of all the ingredients are right on!!!

—IslandCooker

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Jul 04, 2007

I followed the advice in the review by Retired Cook. Gotta listen to a lady who's been making southern potato salad for 50 years! I used Yukon Gold potatoes for their buttery, creamy texture. We like our potato salad chilled so I boiled the potatoes, skin on and then refrigerated them overnight. The skin peels off easily after chilled. The next day I put it all together. I like to make my dressing in a separate bowl so it gets really combined before pouring it over the potatoes and celery. I added about 2 Tbsp. minced onion, a scant 1 Tbsp. cider vinegar and about 2 tsp. sugar to the dressing mixture. Only used about 2 Tbsp. sweet relish and less mustard. It'll need a good amount of salt and pepper too. If you are concerned about fat you can replace about half of the mayo with reduced fat sour cream and get a really good result. This is a winner!

—Valerie's Kitchen

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May 27, 2007

I have been eating southern potato salad for sixty years and trying to perfect a recipe for at least forty. This one is it. No changes necessary. Season with salt and pepper as you will, it is the finest, home-style potato salad I have ever made. My kids, who hate onions, gobbled it down even with the red onions clearly visible. This is the only recipe I will ever use again. Wonderful.

—Memphislady

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May 24, 2010

Excellent potato salad! I like mine served cold and I omit the relish (personal preference). I add another egg, cut the mustard in half and use a mix of lite Miracle whip and lite mayo. Everyone has their own personal tastes when it comes to potato salads and this one is simple and a very good base to add or subtract whatever you like. Mix the dressing separately from the potatoes and eggs and then toss and you can't go wrong.

—Jillian

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Nov 07, 2005

Made this last night - It was the best! What a great recipe - easy to make and add too. I followed the recipe except I doubled everything except the eggs, only used 6 eggs, added 2T. finly chopped onions, and about a 1T of dried dill- I also used peeled baking potatoes, boiled them till firm but knife went through, drained them, cut them in half, let them cool for a min, Then cut them in fairly good chunks, added the potatoes to the other things, lightly tossed and put in the freezer for 10 mins or so to chill the potatoes so they would not get mushy or break up. SIMPLY DELIGHTFUL - my family raved over it! Thanks for sharing the recipe!

—GINAFNV

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Aug 21, 2005

Pretty good - the first time I made it, it tasted perfect but I did not cook the potatoes long enough. I made another batch and cut the potatoes in half before boiling them, this time they got done but I think I used too much mustard. I was able to cut the taste a bit by adding a little sugar. A previous reviewer asked what size potatoes to use - I used a little less than 2.5 LBS (about 38 oz) and AA Large eggs. Another tip is to cool the potatoes before you cut them up or it will be mushy. Next time I will cut the mustard to 1 or 1.5 TBSpoons.

—LEAGUE

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Nutrition

Calories
460 kcal
23%

Carbohydrates
44.6 g
14%

Cholesterol
222 mg
74%

Fat
27.4 g
42%

Fiber
5.2 g
21%

Protein
11.3 g
23%

Sodium
455 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Potato Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 460
Calories from Fat: 246

% Daily Value *
Total Fat 27.4g 42 %
Saturated Fat 4.9g 25 %
Cholesterol 222mg 74 %
Sodium 455mg 18 %
Potassium 998mg 28 %
Total Carbohydrates 44.6g 14 %
Dietary Fiber 5.2g 21 %
Protein 11.3g 23 %
Sugars 7g
Vitamin A 11 %
Vitamin C 71 %
Calcium 8 %
Iron 29 %
Thiamin 23 %
Niacin 38 %
Vitamin B6 55 %
Magnesium 22 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.