How to Make Classic Southern Potato Salad with Eggs

Joshuaon

Classic Southern Potato Salad with Eggs

When it comes to comfort food, nothing beats a big bowl of creamy, tangy Southern potato salad with eggs. Tender potatoes, dill pickle relish, celery, onion, and a perfectly balanced mayo-mustard dressing—finished with sliced eggs and a dusting of paprika. Ideal for BBQs, fried chicken dinners, picnics, and holiday gatherings.

Prep Time: 20 minutes • Cook Time: 10–12 minutes • Total Time: ~40 minutes • Yield: 6–8 servings • Cuisine: Southern, American • Course: Side Dish

Ingredients

  • 6 medium potatoes (Yukon Gold or Russet), peeled and diced
  • 4 hard-boiled eggs (plus 1 extra for garnish)
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • ¼ cup dill pickle relish (or finely chopped pickles)
  • ½ cup celery, finely chopped
  • ¼ cup onion, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon paprika (for garnish)
  • Salt & black pepper, to taste

Instructions

  1. Cook the Potatoes Place peeled, diced potatoes in a pot of cold, salted water. Bring to a boil and cook 10–12 minutes until fork-tender but not mushy. Drain and let cool slightly.
  2. Make the Dressing In a large bowl, whisk together mayonnaise, yellow mustard, dill pickle relish, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
  3. Assemble the Salad Gently fold warm potatoes into the dressing. Add celery, onion, and 3 chopped hard-boiled eggs. Mix carefully to avoid breaking the potatoes.
  4. Garnish Slice the remaining eggs and arrange on top. Dust with paprika for classic Southern color and flavor.
  5. Chill & Serve Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Tips for the Best Potato Salad

  • Use Yukon Gold for a buttery texture, or Russet for a classic creamy bite.
  • Salt the cooking water so potatoes are seasoned from within.
  • Fold potatoes in while still warm; they absorb dressing better.
  • Adjust sweetness with relish or a pinch more sugar to taste.
  • For extra richness, swap in 2–3 tablespoons sour cream with the mayo.

Serving Ideas

  • Perfect with BBQ ribs, grilled burgers, or fried chicken.
  • Great for Easter, Thanksgiving, and summer cookouts.
  • Add crispy bacon bits, chives, or extra paprika on top.

FAQs

How long does potato salad last in the fridge?

3–4 days in an airtight container. Don’t leave out at room temperature for more than 2 hours. Can I make it ahead?

Yes—potato salad tastes even better the next day after the flavors blend. How can I make it lighter?

Replace part of the mayonnaise with Greek yogurt and reduce sugar.

Estimated Nutrition (per serving, 8 servings)

250 kcal • 12 g fat • 2.5 g sat fat • 29 g carbs • 3 g fiber • 4 g sugar • 6 g protein • 420 mg sodium

classic southern potato salad with eggs, southern potato salad recipe, creamy potato salad with eggs, best potato salad for BBQ, homemade potato salad recipe