Ah, a classic! Southern Potato Salad is creamy, tangy, slightly sweet, and full of texture. It’s a staple at every picnic, barbecue, and family gathering below the Mason-Dixon line. The key is in the details: the type of potato, the creaminess of the dressing, and that signature Southern “twang.”
Here is a tried-and-true recipe that will give you that beloved deli-style or church potluck taste.
CLASSIC CREAMY SOUTHERN POTATO SALAD
This recipe avoids being gloopy or overly sweet. It’s perfectly balanced and creamy.
Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 15-20 minutes (plus cooling time)
Ingredients
For the Potatoes:
· 3 pounds Russet potatoes (about 4-5 large), peeled and cubed into 1-inch pieces
· 1 tablespoon salt, for the boiling water
For the Dressing:
· 1 cup mayonnaise (Duke’s is the Southern choice for its tanginess!)
· ¼ cup yellow mustard
· 2 tablespoons sweet pickle relish, plus 1 tablespoon pickle juice (from the jar)
· 1 teaspoon white vinegar or apple cider vinegar
· 1 teaspoon granulated sugar
· ½ teaspoon paprika, plus more for garnish
· ¼ teaspoon garlic powder
· Salt and freshly ground black pepper to taste
The Mix-Ins:
· 3 hard-boiled eggs, chopped
· 2 stalks celery, finely diced
· ½ cup finely chopped yellow or white onion
· 2 tablespoons finely chopped fresh parsley (optional, for color)
Instructions
Step 1: Cook the Potatoes Perfectly
- Place the peeled and cubed potatoes in a large pot. Cover with cold water by an inch and add the 1 tablespoon of salt.
- Bring to a boil over high heat, then reduce heat to a simmer.
- Cook for 10-15 minutes, or until the potatoes are just fork-tender. Do not overcook! You want them to hold their shape when mixed.
- Drain the potatoes thoroughly in a colander and let them cool slightly.
Step 2: Prepare the Dressing
- In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, pickle juice, vinegar, sugar, paprika, and garlic powder.
- Taste the dressing and season with salt and pepper. Remember, the potatoes were boiled in salt, so be cautious.
Step 3: Combine Gently
- Add the slightly cooled, drained potatoes to the dressing.
- Gently fold in the chopped hard-boiled eggs, celery, and onion until everything is evenly coated. Be gentle to avoid mashing the potatoes.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is non-negotiable for the best flavor! It allows the flavors to meld and the salad to chill thoroughly.
Step 4: Serve
- Just before serving, give it a gentle stir. Transfer to a serving bowl and dust the top with an extra sprinkle of paprika for that classic look.
Key Secrets to Authentic Southern Potato Salad
· The Potato: Russet potatoes are traditional. They break down a little around the edges, creating a naturally creamy texture that binds the salad. (Yukon Golds can be used for a waxier, firmer salad, but it’s not the classic Southern style).
· The Mayo: Duke’s Mayonnaise is the secret weapon for many Southern cooks. It has no sugar and more vinegar, giving it a distinct tang that cuts through the richness. If you can’t find Duke’s, Hellmann’s/Best Foods is a good substitute.
· Don’t Overcook the Potatoes: This is the most common mistake. Mushy potatoes make a mushy salad. Cook them until just tender.
· The “Twang”: The combination of mustard, pickle juice, and vinegar provides the signature tang. The sweet pickle relish adds a necessary sweet counterpoint.
· The Chill Time: DO NOT SKIP THE CHILL TIME. This is what transforms a bowl of mixed ingredients into a cohesive, flavorful potato salad. The potatoes absorb the dressing and the flavors fully develop.
Variations & Add-Ins
· For a Smoky Touch: Add 3-4 slices of cooked, crumbled bacon.
· Extra Crunch: Add ¼ cup of finely chopped red bell pepper.
· Spicy Kick: A few dashes of hot sauce or a tablespoon of finely chopped dill pickle instead of sweet relish.
· Creamier Version: Add 1-2 more chopped hard-boiled eggs, mashing one of them into the dressing for extra creaminess.
Serve it cold alongside fried chicken, barbecue ribs, baked beans, and collard greens. Enjoy