Easy Southern Potato Salad Recipe – Creamy, Tangy, Perfect for Potlucks
Southern Potato Salad is a classic recipe for potlucks, picnics and BBQs. It’s creamy, tangy and ready in 30 minutes, or can be made a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds Russet potatoes, peeled and cut into 1-inch cubes (about 5 medium potatoes)
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
- 5 Hard boiled eggs, diced
- 2 Stalks celery, diced
- 5 Green onions, diced
- Salt & pepper to taste
- Paprika, for garnish
Instructions
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring to a boil over medium-high heat.
- Cook until potatoes are fork-tender, about 10 minutes. Drain and set aside.
- In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
- Add potatoes and stir to coat completely. Fold in eggs, celery, and green onions. Taste and adjust salt and pepper.
- If desired, top with sliced eggs and a sprinkle of paprika before serving.
Notes
- Feel free to adjust any of the ingredients for the potato or the dressing.
- Keep refrigerated until ready to serve, and make ahead up to 24 hours in advance.
- Store covered in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 plate
- Calories: 438
- Sugar: 3 g
- Sodium: 383 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 131 mg