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I don’t believe in bland potato salad, and I’m standing on that. My recipe has creamy Yukon gold potatoes, chopped eggs, sweet relish, fresh herbs, and Cajun seasoning so every bite has something going on. Let it chill for a few hours, and it turns into the kind of side people scoop before they even touch the main dish.
Ingredient Breakdown
- Potatoes – I like to use Yukon gold potatoes because they are sturdy enough to hold their shape once mixed. Russet potatoes are great too if you want a potato salad that is a bit on the creamier side. Mix these two together for the best Southern style potato salad ever.
- Mayonnaise – Creates the creamy base and brings everything together. I like to use a light mayonnaise usually with olive oil.
- Yellow Mustard – Adds tang and keeps the salad from tasting too heavy.
- Sweet Relish – Brings a little sweetness, acidity, and texture.
- Hard-Boiled Eggs – Add richness and classic potato salad flavor.
- Fresh Dill – Gives the salad a fresh, herby bite. Use fresh dill only, none of that dried up stuff.
- Chives – I like adding chives instead of diced onions because it adds a mild onion flavor without overpowering. When testing this recipe I tried it with regular onions and wasn’t too fond of it. My grandma also always made potato salad with chives.
- Celery – Some people don’t like adding celery but I think it brings a crunch and freshness needed.
- Smoked Paprika – Adds color and a subtle smoky note.
- Cajun Seasoning – Brings warmth, flavor, and a little kick.
- Black Pepper – Adds sharpness and balances the creamy dressing.
Make Ahead
Potato salad tastes even better after chilling for a few hours, so it’s a great make-ahead side. It lasts in the fridge for about five days maximum so don’t make it too far in advance. Store in an air tight container so it doesn’t spoil.
Variations
- Try a different type of potato: I know I said Yukon golds are my favorite, but russet potatoes work great as well. Russet potatoes can be a bit mushier in texture, but they absorb the flavors really well. A mushy texture is great for southern style potato salad.
- Leave out the eggs: Sometimes I’ll make the potato salad without the eggs and it tastes just as good! My husband doesn’t really like the egg flavor so I’ll make a batch this way for him.
- Add pickles: Instead of relish chop up some dill pickles to add. They are tangy and add a nice crunch.
More Recipes to try
If you love this southern classic try my Southern Candied Yams, Baked Macaroni and Cheese (small batch) and Easy Baked Beans Recipe (with Video).
Southern Potato Salad
Ingredients
- 1.5 lbs Yukon gold potatoes, 1.5-1.9lbs will work
- ¼ cup Mayo
- 1 teaspoon yellow mustard
- 1 tablespoon Sweet relish
- 2 large Eggs, hard boiled
- ½ tablespoon Dill , chopped
- 1 teaspoon Chives , chopped
- 1 Celery stick, diced
- Smoked paprika, to taste
- 1 teaspoon Cajun seasoning
- Black cracked pepper, to taste
Instructions
- Wash peel and cut the potatoes into cubes.
- Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil then reduce the heat to simmer and cook until the potatoes are tender. This should take about 25 minutes.
- Drain the potatoes and set aside.
- To a mixing bowl add the mayo, mustard and relish. Whisk to combine.
- Chop the eggs up.
- Add the potatoes, eggs, dill, chives, celery, smoked paprika, salt, pepper and cajun seasoning to the mixing bowl. Gently mix together until everything is combined.
- Cover, place in the fridge and let chill for a few hours. Eat when the potato salad is nice and chilled. Sprinkle with a little paprika before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make the best potato salad
Prep the potatoes: Wash, peel, and cut the potatoes into cubes.
Boil the potatoes: Add potatoes to a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 25 minutes.
Drain and cool: Drain the potatoes and set them aside to cool slightly.
Make the dressing: In a mixing bowl, whisk together mayo, yellow mustard, and sweet relish.
Chop the eggs: Chop the hard-boiled eggs into bite-sized pieces.
Mix the salad: Add potatoes, eggs, dill, chives, celery, smoked paprika, Cajun seasoning, and black pepper to the bowl. Gently mix until combined.
Chill & Serve: Cover and refrigerate for a few hours until cold and fully set. Serve chilled.
