Potato salad is a classic dish to serve throughout the summer and at special occasion meals year-round. This Southern potato salad has all of the delicious flavors you love.
Serve this Southern potato salad at your next family get-together. It goes great with everything from fried chicken to grilled ribs.
Ingredients You’ll Need
- russet potatoes
- mayonnaise
- yellow mustard
- sweet pickles
- sugar
- apple cider vinegar
- garlic powder
- hard-boiled eggs
- green onions
- celery stalks
- salt and pepper
(Note: Full recipe is at the bottom of the post)
How to Make Southern Salad with Potatoes
Step 1: Cook the potatoes
- Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be sure to cook the potatoes just until tender so they don’t get overly mushy.
- When the potatoes are tender, place them in a strainer and let them cool while you prepare the remaining ingredients.
Step 2: Make the sauce
In a large mixing bowl add the mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk well to combine.
Step 3: Assemble the salad
- Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Mix well.
Tips and Tricks
- Use dill pickles instead of sweet pickles for a slightly tart and delicious flavor.
- The green onions can be replaced with minced sweet white onions if that’s your preference.
- Season the salad with salt and pepper just before serving.
The Best Potatoes for Potato Salad
Use any potatoes you have on hand. Russet potatoes are popular but Yukon gold or red potatoes are fine as well. If you’re using red potatoes, you can leave the skin on as it’s thinner than the skin of russet potatoes.
Can I Make it Ahead of Time?
Yes, Southern potato salad can be made up to a day in advance and the flavors will develop even more. Be sure to store it in an airtight container in the fridge.
How Long Does Southern Potato Salad Last?
If properly stored in the fridge, the salad should keep for 5-7 days. When you’re ready to serve the leftovers, add a touch of salt, pepper, mustard, and mayo and stir well.
Is It Better To Boil Potatoes Whole Or Cut Up For Potato Salad?
Potatoes will cook more quickly when they’re cut into pieces. Try to cut them into uniform sizes so they cook evenly. If you prefer, you can boil the potatoes whole and cut them into smaller pieces after they’re cooked.
You May Also Like
Southern Salad with Potatoes Recipe
Ingredients
- 3 pounds russet potatoes cubed
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup sweet pickles chopped
- 2 teaspoons sugar
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- 5 hard-boiled eggs shelled and diced
- 4 green onions diced
- 2 celery stalks finely diced
- salt and pepper to taste
Instructions
- Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be sure to cook the potatoes just until tender so they don’t get overly mushy.
- When the potatoes are tender, place them in a strainer and let them cool while you prepare the remaining ingredients.
- In a large mixing bowl add the mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk well to combine.
- Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
- Taste and season with kosher salt and black pepper.
Leave a Reply