Classic Southern Style Potato Salad made with Yukon Gold potatoes, eggs, mayonnaise, mustard, relish, celery, and green onions.
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There are some foods that quietly exist in the background, and then there’s Classic Southern Style Potato Salad—which somehow manages to be the most discussed item at any gathering without ever asking for attention. It just sits there. Chilling. Literally. And yet everyone has thoughts.
If you’ve ever been to a cookout, church lunch, family reunion, or random backyard gathering where someone said, “Who made the potato salad?” and the room went a little quiet… yeah. This is that potato salad.
I can’t remember a time when Classic Southern Style Potato Salad wasn’t part of my life. It was always there—next to fried chicken, baked beans, and a stack of paper plates that were never quite strong enough. Someone’s aunt made it. Or a grandma. Or that one cousin who “doesn’t really cook but makes this really well.”
This recipe reminds me of summer afternoons when everything was slightly too hot, the sweet tea was very sweet, and everyone hovered near the food table pretending not to judge. You’d take a spoonful, nod politely, and then—if it was good—you’d go back for more and maybe mention, casually, “This potato salad is real good.” High praise, honestly.
That’s what this Classic Southern Style Potato Salad aims for. Not flashy. Not trendy. Just solid, comforting, and quietly excellent.
Why you’ll Love this Classic Southern Style Potato Salad?
Here’s my maybe-controversial but very Southern opinion: Classic Southern Style Potato Salad doesn’t need fixing. It doesn’t need bacon, avocado, or a dramatic twist. It needs balance.
You want it creamy, but not heavy. Tangy, but not sharp. Soft potatoes with just enough crunch from celery to remind you that texture exists. The mustard and mayo combo is what gives it that unmistakable Southern flavor—the kind you recognize immediately, even if you can’t explain it.
Is it exciting? Not exactly. Is it reliable? Always. And honestly, reliability is underrated.
Ingredient Notes
This Classic Southern Style Potato Salad works because every ingredient knows its role. And yes—people will argue about these. That’s part of the fun.
- Yukon Gold Potatoes: These are my first choice. They’re creamy, slightly buttery, and don’t fall apart if you look at them wrong. Russets can work, but Yukon Golds just feel right here.
- Eggs: Completely non-negotiable for me. Southern potato salad without eggs feels unfinished, like forgetting the last verse of a song.
- Mayonnaise: Full-fat. Always. This is not the time to be brave.
- Yellow Mustard: This is what makes it Southern. Just enough to give it that tang without overpowering everything else.
- Sweet Relish: A small amount goes a long way. It softens the mustard and adds that familiar sweetness people expect.
- Red Wine Vinegar: This is the quiet hero. It lifts everything so the salad doesn’t taste flat.
- Tony Chachere’s Seasoning: A shortcut I stand by. Seasoning salt works too, but Tony’s adds that little something extra.
- Celery & Green Onions: Crunch and freshness. You need both, or the salad feels one-note.
How to Make Classic Southern Style Potato Salad?
This isn’t a hard recipe, but it does ask you to pay attention—mostly to the potatoes.
- You start by peeling and cutting them into even chunks. Rinsing them before boiling helps wash away extra starch, which keeps the salad from turning pasty later. Boil them just until tender. Not mushy. Not falling apart. Just fork-tender. If you’re unsure, check early. Overcooked potatoes are heartbreak in salad form.
- While the potatoes cook, the eggs do their thing. This method gives you fully set yolks without that gray-green ring that makes people suspicious. Once they’re cooled and chopped, they’re ready.
- The dressing is simple. Mayo, mustard, relish, vinegar, seasoning, pepper. Stir it together, taste it, pause, taste again. This part isn’t about precision—it’s about instinct. If it needs more mustard, add it. If it needs more seasoning, trust yourself.
- Once everything’s cooled, you gently mix it all together. If you like your potato salad creamier, mash a few potatoes as you stir. That’s not a mistake—it’s a choice. A very Southern one.
Storage Options
This Classic Southern Style Potato Salad actually improves after a little time in the fridge. Store it covered for 3–4 days, and give it a gentle stir before serving. The flavors settle. The dressing thickens. Everything calms down.
Freezing it? I wouldn’t. Mayo and potatoes don’t recover well, and this salad deserves better.
Variations & Substitutions
Every family has their “classic,” and no two are exactly the same.
- Swap sweet relish for chopped dill pickles if you like more bite.
- Add a pinch of paprika or cayenne if you want a little heat.
- Use white onion instead of green onion for a sharper flavor.
- Mash more potatoes if you like it extra creamy—or don’t mash at all if you’re team chunky.
- Try apple cider vinegar instead of red wine vinegar for a slightly softer tang.
Ever notice how people swear their version is the only correct one? Yeah.
What to Serve With Classic Southern Style Potato Salad?
This potato salad shines next to anything smoky, crispy, or grilled.
- Fried chicken or baked chicken
- Burgers and hot dogs
- BBQ ribs or pulled pork
- Grilled sausage
- Baked beans, cornbread, deviled eggs
Basically, if it belongs at a cookout, this potato salad belongs next to it.
FAQ
Can I make this ahead of time?
Yes—and you probably should. A few hours in the fridge makes it better.
Why rinse the potatoes after boiling?
It cools them quickly and stops the cooking so they don’t fall apart in the dressing.
Chunky or creamy—which is right?
Honestly? Both. Classic Southern Style Potato Salad usually lands somewhere in the middle. Do what feels right to you.
If you’re craving a side dish that feels familiar, comforting, and guaranteed to start a few quiet opinions at the table, this Classic Southern Style Potato Salad is it. Make it once, tweak it over time, and let it become your version of classic.
Now tell me—mustard-forward or mayo-heavy? I feel like that answer says more than we think.
Classic Southern Style Potato Salad
Ingredients
- 3 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1 tsp salt
- 2 large eggs chilled
- ¾ c mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp sweet relish
- 1 Tbsp red wine vinegar
- ½ tsp Tony Chachere’s seasoning or seasoning salt
- ¼ tsp freshly cracked black pepper
- 2 green onions thinly sliced
- 2 ribs celery finely chopped (approximately 1 c)
Instructions
Cook the Potatoes
- Place the peeled and cubed potatoes in a large pot and cover with cold water. Add the salt and bring to a boil over high heat. Cook for approximately 10 minutes, or until the potatoes are fork-tender. Drain the potatoes in a colander and rinse with cool water to stop the cooking process. Allow to cool completely.
Prepare the Eggs
- While the potatoes cook, place the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cook for 1 minute, then turn off the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes. Drain the hot water and rinse the eggs under cool water. Peel and dice the eggs once cooled.
Prepare the Dressing
- In a medium bowl, whisk together the mayonnaise, yellow mustard, sweet relish, red wine vinegar, Tony Chachere’s seasoning, and black pepper until smooth and well combined.
Assemble the Potato Salad
- In a large mixing bowl, combine the cooled potatoes, diced eggs, chopped celery, and sliced green onions. Add the prepared dressing and gently stir until all ingredients are evenly coated. For a creamier texture, lightly mash some of the potatoes while mixing.
Adjust and Serve
- Taste the potato salad and adjust seasoning or mustard as needed. Serve immediately or refrigerate until ready to serve.
Notes
