Listen boos, you just don’t show up to a cookout, fish fry or family gathering without a bomb potato salad. And let me tell ya, this classic Southern Potato Salad recipe from my cousin Johnnie Mae is the one that will get you invited to the cookout time and time again. It’s seasoned just right, and it’s hitting all the right notes with layers of flavor from tanginess to sweet. In my family, there is a reason why my Johnnie Mae was considered the Southern potato salad queen. In this recipe, I share all her secrets so you can become royalty in your own home when you make it. From my cookbook Everyday Grand.
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From the summer barbecue to the family fish fry, Black folks know that a Southern potato salad recipe is always present and accounted for. It’s a soul food side that always delivers, especially when made just right. It’s simple to make, full of flavor, and always has people asking for the recipe! For years, my family just depended on my cousin Johnnie Mae to show up with some. Then a few years ago, I decided to ask her for the recipe. Let me just say that was a trip! Johnnie Mae was from Mississippi, and if you know true Southerners, they don’t measure a thing! So I had to get to work. I took all of her ingredients and tips and created this recipe just for y’all (and for myself if I’m keeping it real). Since my cousin passed away, this recipe means even more to me. We will always remember her, and honor her memory with this recipe.
Get ready to pull this recipe out and impress everyone for your upcoming Fourth of July celebrations and other summer celebrations!
What Is Southern Potato Salad?
I know that there are many takes on potato salad but this one right here is Southern through and through. While each family has their own variation, the common ingredients are usually potatoes, pickles, mustard, and boiled eggs. I shared this recipe in my cookbook Everyday Grand because it is a wonderful recipe for celebrations, and a true representation of what a real Black Southern potato salad recipe really is.
I would describe the flavor as creamy, tangy, and sweet. It has a mix of textures that come from the crunch of pickles and the softness of the potatoes.
Typically, a southern style potato salad is meant to be served room temperature or chilled, allowing the flavors to blend together better. It makes the perfect side to accompany grilled meats, burgers, or hearty sandwiches.
Ingredients You’ll Need to Make Southern Style Potato Salad
- White potatoes: It all starts with this boos. Johnnie Mae always said they must be white potatoes period. They hold their shape the best while soaking up the dressing. But if you have to sub, Yukon Gold is nice and creamy.
- Mayonnaise: This gives the salad that signature creaminess. I prefer good quality mayonnaise, such as Duke’s, and no not every brand will do. You can also use a vegan mayo for a dairy-free version.
- Sweet baby pickles: These give that tangy crunch to the potato salad. If they’re unavailable, dill pickles or relish can be subbed in. Don’t forget to save some of the brine!
- Yellow mustard: This adds a sharp tangy flavor and a pop of color. For real Southern potato salad, you cannot substitute this. Yellow mustard only!
- Granulated sugar: This balances out the tanginess of the salad with just a little sweetness.
- Vinegar: For an extra touch of tanginess. Apple cider vinegar or regular white vinegar both make great options.
- Seasonings: Johnnie Mae uses a mix of seasonings. She always preferred a seasoning salt like Lawry’s, celery salt, black pepper, and accent seasoning or MSG in her recipe.
- Hard-boiled eggs: Boiled eggs are a staple in a Southern potato salad recipe but you can leave it out for dietary restrictions.
- Paprika: I personally like to use some sweet paprika as a garnish for a mild sweet-peppery flavor and a pop of color. Feel free to leave it out if it’s not your vibe.
How to Make Southern Potato Salad
Step 1: Boil the Potatoes
Start by boiling your peeled and cubed white potatoes. Make sure the water level is high enough to cover all the potatoes, then bring the water to a boil over high heat. Throw a lil salt in there to season it up a bit. Cook the potatoes for about 10-15 minutes, or until they’re fork-tender. Make sure you don’t overcook your potatoes or they will turn to mush. We want some structure still there.
Once they are done, drain then set them aside to cool completely.
Step 2: Prepare the Dressing
While the potatoes are cooling, whisk together your mayonnaise, sweet baby pickles, pickle brine, yellow mustard, granulated sugar, vinegar, and all the seasonings in a large bowl. Keep whisking until the mixture is well combined.
Step 3: Assemble the Salad
Take four of your hard-boiled eggs and chop them very finely. Add them to the bowl of dressing, then add the cooled potatoes to this mixture. Gently fold the potatoes in until they are thoroughly coated in the dressing but don’t overfold or they will turn to mashed potatoes y’all.
Step 4: To Finish
Grab a fork and taste test it. Adjust the seasonings just how you like em. You can serve this Southern potato salad recipe at room temperature or cover and refrigerate it until you’re ready to eat.
Just before you serve it, slice the remaining hard-boiled egg and fan it out on top of the salad. Make it pretty boos. If you’re using some, sprinkle the top with sweet paprika for that perfect pop of color and flavor.
Recipe Substitutions & Additions
- Sour cream: Try a blend of sour cream and mayonnaise for the dressing.
- Bacon: Add some cooked, chopped bacon for a smoky touch and crunchy garnish.
- Bell peppers: Include diced bell peppers for a pop of color.
- Spicy: Add a splash of hot sauce for a spicy kick. I love to do this!
Tips For Making The Best Southern-Style Potato Salad
- Don’t overcook: Johhnie Mae always said don’t overcook the potatoes! They should be tender but not mushy.
- Cool the potatoes: Let the potatoes cool before adding them to the dressing to prevent them from breaking down.
- Chill: Chill the salad before serving to allow flavors to meld together.
- Quality mayonnaise: Use a good-quality mayonnaise for the best potato salad flavor.
What To Serve With Potato Salad
If you’re wondering what goes well with Southern potato salad, here are just a few ideas for ya:
- Grilled meats: The creamy, tangy flavor of Southern potato salad complements a wide array of grilled meats. Think BBQ baby back ribs, grilled steak, or even a juicy bacon cheddar burger.
- Classic cookout sides: Pair this salad with cookout classics like coleslaw, baked beans, cornbread salad or fried corn for an authentic Southern spread.
- Sandwiches: When you want to keep it casual, Southern style potato salad pairs well with sandwiches like a simple Tomato Sandwich or an Italian Beef Grilled Cheese.
Example Dinner Menu
Pair fried chicken, collard greens and my sour cream pound cake with your potato salad for a complete meal!
What To Do with Leftovers
If you have any leftover Southern potato salad, follow these simple storage instructions:
- Fridge: Store your potato salad in an airtight container for up to 5 days. After that, toss it.
- Freezer: I don’t recommend freezing potato salad since the texture will change too much once it thaws. It’s best to keep this recipe in the refrigerator.
Additional Recipes
If you are really digging this recipe, check out some of my other popular Southern side dish recipes:
- Southern Green Beans
- Creamed Spinach
- Southern Smothered Potatoes
- Southern Hot Water Cornbread
- Cheesy Scalloped Potatoes
- Baked Potato Salad
- Collard Greens
Frequently Asked Questions
The key is to make sure your potatoes are just fork tender. If they are too soft, they will turn to mush. If they can’t be easily pierced with a fork, they need to cook a bit longer.
While you can, we suggest using white potatoes here. You will get the best results for flavor and texture. They also soak up the dressing better.
Yep for sure. It actually tastes better if you make it the day before you serve. It gives it time to really let those flavors come together perfectly. Just make sure you cover the bowl tightly and keep it cooled in the fridge.
Southern Potato Salad
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Ingredients
- 2 pounds white potatoes about 6 medium, peeled and cut into -inch cubes
- 3/4 cup mayonnaise such as Duke’s
- 1/2 cup finely chopped whole sweet baby pickles about 6 pickles, plus some of the pickle brine, not all, from the jar for additional flavor
- 2 tablespoons yellow mustard
- 1 tablespoons granulated sugar plus more to taste
- 1 teaspoon white vinegar or apple cider vinegar
- 3/4 teaspoon seasoned salt such as Lawry’s, plus more to taste
- ½ teaspoon celery salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1/4 teaspoon Accent Flavor Enhancer
- 5 hard-boiled eggs
- Sweet paprika for garnish
Instructions
- Place the potatoes in a large pot and add water to cover. Throw a little salt in to season it. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes.
- Drain the potatoes and then set aside to drain and cool completely.
- In a large bowl, whisk together the mayonnaise, pickles, some but not all of the pickle brine so it's not too wet, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent until combined.
- Very neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by the potatoes.
- Gently fold until the ingredients are thoroughly combined.
- Taste and adjust the seasonings according to your taste buds, my friends.
- Serve at room temperature or cover and refrigerate until needed.
- When ready to serve, sprinkle paprika over the salad, then slice the remaining egg and fan it out over the top.
Notes
- Fridge: Store your potato salad in an airtight container for up to 5 days. After that, toss it.
- Freezer: I don’t recommend freezing potato salad since the texture will change too much once it thaws. It’s best to keep this recipe in the refrigerator.
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I am going to be making this potato salad for the rest of my life! It is so freaking good, I can’t say enough about it. The absolute best postal salad I have ever made or eaten, hands down.
Wow thank you so so much! So glad you enjoyed this.
This recipe is absolutely delectable! I used sweet relish instead of chopped sweer pickles and still super deliCious!
Love that idea of a short cut!
Thank you SO MUCH! I can taste this already! Yummy!