Easy Southern Potato Salad

Easy Southern Potato Salad is a timeless classic that brings comfort and nostalgia to the table. Creamy, tangy, and perfectly balanced, this version features tender potatoes, hard-boiled eggs, and simple pantry ingredients that come together into a dish everyone recognizes and loves.

What makes Southern potato salad special is its texture and flavor balance. Slightly mashing some of the potatoes creates a naturally creamy base, while leaving others chunky adds heartiness. Yellow mustard and sweet relish give it that signature Southern tang with just a hint of sweetness.

This recipe is perfect for cookouts, potlucks, holidays, and family gatherings. It’s easy to prepare ahead of time and actually tastes better after chilling, allowing the flavors to fully meld together.

Serve it cold alongside grilled meats, fried chicken, or sandwiches for a true Southern-style meal. It’s a dependable, crowd-pleasing side dish that never goes out of style.

Servings: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

3 lbs russet or Yukon Gold potatoes, peeled and cubed
6 hard-boiled eggs, sliced
1 cup mayonnaise
2 tablespoons yellow mustard
½ cup sweet relish
¼ cup finely chopped onion
Salt and black pepper, to taste
Paprika, for garnish

Instructions

Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, until fork-tender. Drain and allow to cool slightly.
Transfer the potatoes to a large bowl and gently mash some of them, leaving the rest in chunks for texture.
Stir in the mayonnaise, mustard, sweet relish, and chopped onion until creamy and well combined.
Season with salt and black pepper to taste.
Gently fold in the sliced hard-boiled eggs.
Transfer the potato salad to a serving bowl and garnish with extra egg slices and a light sprinkle of paprika.
Refrigerate for at least 1 hour before serving for the best flavor.

Variations

Add diced celery for extra crunch.
Mix in chopped dill pickles instead of relish for a tangier bite.
Use Duke’s mayonnaise for a more traditional Southern flavor.
Stir in a pinch of sugar to balance the tang if desired.

Tips

Do not overcook the potatoes; they should be tender but not mushy.
Season while the potatoes are still slightly warm so they absorb flavor better.
Chill before serving to allow the flavors to develop fully.
A splash of pickle juice adds authentic Southern depth and brightness.