Southern Potato Salad

Southern Potato Salad

Made  times

"This potato salad includes eggs, celery, and relish and should be served warm."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 460 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.


  1. 564 Ratings

Most helpful positive review

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 sug...

Most helpful critical review

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 typ...

Most helpful
Most positive
Least positive

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 sug...

Everyone has their preferences when it comes to potato eggs..extra pickles...warm..cold...etc. However - this is the basic recipe for a true Southern potato salad. Now I...

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. ...

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 t...

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. Everyo...

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 chopp...

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 d...

Very good! I peeled and cubed potatoes and nuked them in the microwave (put in a plastic bowl, covered potatoes with water, covered 3/4 of bowl with plastic wrap and set for 10 minutes, took out...

Great recipe! I'm sure it would have been great just following it as it is, but I made some alterations and it turned out wonderful too. I left the skin on the potatoes...healthy & yummy. I a...

Other stories that may interest you