Folks take their potato salad very severely right here within the South. I realized that fairly rapidly once I moved to Southern Louisiana over twenty years in the past (omg, how has it been that lengthy??). I used to be by no means a fan of potato salad in my youth, however it rapidly grew to become my favourite after consuming it made the Southern approach—with mayo and mustard. My model is wealthy, creamy, tangy, and with simply the correct quantity of crunch. This Southern Type Potato Salad is pure consolation meals, the type that exhibits up at each cookout and makes you return for seconds.
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“I made it tonight and we actually loved it. Numerous ranges of nice flavors. Thanks!â€
Hettie
Straightforward Recipe for Southern Type Potato Salad
This Southern model potato salad has a creamy and tangy dressing that has each mayonnaise and mustard, plus loads of texture from the finely diced celery and candy relish. After all, each household has their very own tackle a Southern potato salad, however that is the one I used to be launched to and the one I maintain coming again to (I’m just a little bit obsessed). 😉
I do like my potato salad with barely much less dressing, slightly than tremendous heavy or goopy, so should you like yours extra “moist,†you could need to make extra dressing. I’ve additionally shared a few of my favourite substitutions and variations on the finish if you wish to make this recipe your individual!
Basic Southern Type Potato Salad
- 3 lbs. Yukon Gold potatoes (1,360g, $2.98 *)
- 1 tsp salt ($0.04)
- 2 eggs (massive (chilled) $0.66)
- 3/4 cup mayonnaise (6oz, $0.84)
- 1 Tbsp yellow mustard ($0.02)
- 1 Tbsp candy relish ($0.08)
- 1 Tbsp crimson wine vinegar ($0.09)
- 1/2 tsp Tony Chachere’s seasoning ($0.03 **)
- 1/4 tsp black pepper (freshly cracked, $0.04)
- 2 inexperienced onions (thinly sliced, $0.27)
- 2 ribs celery (chopped (1 cup, 220g) $0.38)
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Peel, wash, and chop your potatoes into one-inch cubes. Rinse the cubed potatoes with cool water in a colander, after which place them in a big pot and canopy them with chilly water.
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Add 1 tsp of salt to the water and convey it to a boil over excessive warmth. Boil the potatoes till tender (about ten minutes). Pierce the potatoes with a fork to verify they’re tender, then drain in a colander. Rinse the potatoes once more with cool water to chill them.
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Whereas the potatoes are boiling, cook dinner the eggs. Place the eggs in a small pot and canopy them with chilly water. Deliver the pot to a boil over excessive warmth. Allow them to boil for one minute earlier than turning off the warmth. Cowl the pot with a lid and let the eggs sit within the sizzling water for quarter-hour, then rigorously pour out the recent water and run cool water into the pot to cease the cooking course of. As soon as cooled, peel and cube the eggs.
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Whereas the potatoes and eggs are cooking, make the dressing. Stir collectively the mayonnaise, mustard, relish, crimson wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
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Add the cooked, cooled, and drained potatoes to a big bowl together with the diced celery, sliced inexperienced onion, diced eggs, and dressing. Stir till every part is mixed and coated within the dressing. If you happen to desire a softer, much less chunky potato salad, mash the potatoes barely.
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Style and modify the mustard or seasoning to your liking, then serve.
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Chef’s Knife
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White Slicing Boards
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Measuring Cups Spoons
**I exploit Tony Chachere’s seasoning, which is a model of Creole seasoning. You should use any seasoned salt you’re keen on, like Lawry’s.
Serving: 1CupEnergy: 297kcalCarbohydrates: 31gProtein: 5gFats: 17gSodium: 583mgFiber: 4g
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How you can Make Creamy Southern Potato Salad Step-By-Step Pictures
Collect all your components.
Prep the potatoes: Begin by washing, peeling, and cubing 3 lbs. of potatoes. Now, rinse the potatoes briefly with cool water to take away extra starch. I discover this helps cease your salad from getting dry and gluey and helps the dressing cling to the potatoes higher.
Add the cubed potatoes to a big pot and canopy with cool water. Add 1 tsp salt to the water and place a lid on the pot. Deliver the water as much as a boil over excessive warmth and boil till the potatoes are tender (this often takes about 10 minutes, relying on the dimensions of the cubes). I exploit a fork to pierce one of many bigger items to check the doneness and ensure they’re absolutely tender. There’s nothing worse than onerous potatoes in your potato salad!
Drain the cooked potatoes in a colander and rinse once more briefly with cool water to chill the potatoes and take away leftover starch. I desire my potatoes to be cooled once I combine them with the opposite components. Allow them to drain properly over the sink whilst you prep the remainder of the salad.
Prepare dinner the eggs: You will get began in your boiled eggs whereas the potatoes cook dinner. I exploit my fool-proof technique for boiling eggs, which matches as follows:
Add 2 chilly eggs (massive) to a small pot and canopy with cool water. Deliver the pot as much as a boil, after which let the eggs boil for one minute earlier than turning off the warmth. Let the eggs sit within the sizzling water with a lid on prime and the warmth turned off for quarter-hour, then rigorously pour out the recent water. Instantly run chilly water over the eggs to cease the cooking course of. As soon as the boiled eggs are cool sufficient to deal with, peel the eggs and cube them, then set them apart.
Make the dressing: Add 3/4 cup mayonnaise, 1 Tbsp yellow mustard, 1 Tbsp crimson wine vinegar, 1 Tbsp candy relish, 1/2 tsp Tony Chachere’s (or your favourite seasoning salt), and 1/4 tsp freshly cracked black pepper to a bowl. Whisk the components collectively, style, and add extra seasoning salt if desired. Keep in mind, you need the dressing to be closely seasoned as a result of the flavour will change into much less pronounced as soon as blended with the potatoes.
Make the salad: Place the cooled potatoes in a big bowl together with the diced celery, sliced inexperienced onion, and diced eggs.Â
Pour the dressing over the components within the bowl after which stir till every part is mixed and coated within the dressing. To make every part barely much less chunky, you may mash the potatoes just a little as you stir.
Style and serve: Now have a style and modify the mustard or seasoning to your liking. You possibly can serve it instantly or retailer it within the fridge till wanted. See my full storage directions beneath, and revel in!
Substitutions & Variations to strive!
Potato salad is fairly versatile, and each household has its personal particular approach of constructing it. Generally, listed below are just a few objects which are fairly simple to substitute or add with out straying too removed from the Southern-style roots:
- Crimson onion instead of the inexperienced onion
- Apple cider vinegar instead of the crimson wine vinegar
- Lawry’s or one other seasoning salt instead of the Tony’s Chachere’s
- Dill relish or chopped candy pickles instead of candy relish
- Combine in some crumbled oven-cooked bacon
- Creole mustard or Dijon mustard instead of yellow mustard
- Swap among the mayo for bitter cream or plain Greek yogurt
- Miracle Whip instead of mayonnaise for a sweeter end
- Use your air fryer to make onerous boiled eggs as a substitute of on the stovetop
Storage Directions
This recipe will keep good within the fridge for about 3-4 days. If you cannot end a full 8-cup batch inside that period of time, contemplate making a half batch as a substitute. Merely change the variety of servings within the recipe card above, and all of the ingredient quantities will modify accordingly.
Serving Recommendations
This Southern model potato salad is a kind of sides that I deliver to only about each summer season gathering or BBQ. It’s creamy, tangy, and simply feels proper subsequent to something smoky or grilled. I personally love serving it with BBQ grilled hen and a three bean salad once I fireplace up the grill on the weekend.
It’s additionally nice with burgers (my black bean burgers are a scrumptious veggie possibility) and an enormous scoop of stovetop baked beans. And should you’re headed to a picnic or potluck, don’t overlook the coleslaw. That crunchy, tangy chunk at all times belongs on my plate with these creamy potatoes!
Our Basic Southern Type Potato Salad recipe was initially printed on 3/12/2010. It was retested, reworked, and republished to be higher than ever 6/13/25.