You don’t show up to a family cookout or fish fry without a potato salad, boos. And for years, we left that job to my cousin Johnnie Mae, our family’s potato salad queen. She was from Mississippi and didn’t measure a thang, so when I finally asked for her recipe, I had some figuring out to do! Now that she’s gone, keeping her potato salad recipe on our table and sharing it with y’all is my way of honoring her memory.
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Video Tutorial
Southern Style Potato Salad Ingredients
- 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.
- Dressing: Mayonnaise, yellow mustard, granulated sugar, and white vinegar or apple cider vinegar. I’m a Duke’s girl, so use a good-quality mayo you love! For real Southern potato salad, you cannot substitute yellow mustard for another type. If you like sum heat, a splash of hot sauce is good in here too.
- Sweet baby pickles: If they’re unavailable, dill pickles or relish can be subbed in. Don’t forget to save some of the brine! My cousin said putting raisins in potato salad was a crime, and I agree! So we’re ONLY using pickles y’all.
- Seasonings: Seasoned salt, such as Lawry’s, celery salt, freshly ground black pepper, and Accent Flavor Enhancer. Accent is MSG, and it was part of Johnnie Mae’s seasoning mix. Notice that she used celery salt, not celery seed or plain salt!
- Eggs and garnish: Hard-boiled eggs go into the salad and on top, with sweet or smoked paprika to finish. 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. You can leave out the eggs too if needed.
How to Make Southern Potato Salad
These step-by-step photos show how to make old fashioned Southern potato salad, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Southern Potato Salad Recipe
1. Boil and drain the potatoes
Cover the peeled, cubed potatoes with water in a large pot, add salt, and boil until fork-tender before draining.
2. Whisk the potato salad dressing
Whisk the mayonnaise, chopped pickles, a little pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent in a large bowl.
PRO TIP: Cut the potatoes into even pieces. Slice a thin piece off one side so each potato sits flat on your cutting board, then cut into 1-inch cubes.
3. Fold in the potatoes and chopped eggs
Add the finely chopped eggs and most of the cooled potatoes, then gently fold together, adding the remaining potatoes until the salad is as creamy as you like it.
4. Season and garnish your Southern potato salad
Taste and adjust the seasonings, then serve or refrigerate, adding the paprika and sliced egg just before it hits the table.
PRO TIP: Slide a wide spatula down the side of the bowl and lift the mixture over itself so you coat the potatoes without smashing them.
Full Southern Potato Salad Recipe
Southern Potato Salad
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Equipment
Ingredients
- 7 medium white potatoes about 2- 2 1/2 lbs, peeled and cut into 1-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 tablespoon 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
- Paprika Sweet or smoked, for garnish
Instructions
- Place 7 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 most of the potatoes.
- Gently fold until the ingredients are thoroughly combined and add more potato until you get the consistency you enjoy.
- 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
How to Store
- Fridge: Store your potato salad in an airtight container for up to 5 days. After that, toss it. For a cookout, put out a small serving bowl and keep the rest chilled so you can refill as needed.
- Freezer: I don’t recommend freezing this one boos. The dressing can separate and the potatoes lose their texture after thawing.
Nutrition
Recipe Tips
- Don’t overcook the potatoes. They should be easy to pierce with a fork but still hold their shape. Check a few pieces before draining.
- Let the potatoes cool completely. Spread them out after draining so they cool faster, then add them to the dressing once they’re no longer warm.
- Chop the pickles and eggs nice and small. I’ve had plenty of potato salads where one bite is all pickle and the next has half an egg, and that ain’t it!
- Taste the salad before adding more seasoning. Get some potato, egg, and pickle in the same bite so you know what the whole salad needs.
Serving Ideas
- Grilled Meats: The creamy, tangy flavor of classic 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.
- Fish Fry: Serve this potato salad with crispy fried catfish, hush puppies, and fried okra. Don’t forget the hot sauce boos!
- Hearty Sunday Plate: Serve this soul food potato salad with Big Mama’s fried chicken and collard greens, then bring out the sour cream pound cake for dessert. For a lighter lunch, a tomato sandwich and a scoop of potato salad will do me just fine!
Recipe Help
They need to cook longer. If you haven’t added the dressing, put them back in simmering water until tender, then drain and cool again. Once they’re mixed into the salad, there’s no easy fix boo.
The potatoes probably weren’t drained well, or you added too much pickle brine. Pop the salad in the fridge to see if it thickens up. If it’s still watery, fold in some extra cooked, cooled potatoes to help absorb the liquid.
Gently fold in a lil more mayo until it’s as creamy as you like. If it needs some tang too, add a small splash of pickle brine. Taste as you go so you don’t overdo it!!
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Thank you! I just made this today for our cookout! I just did a taste test! This is the best potato salad ever!
Awe, thanks doll!
Hello. I want to make this recipe this weekend. I have a question. About how much pickle juice brine would be good to add to the salad? Like 1/8 of a teaspoon? Thanks!
I would add just a little and taste and continue to add little by little until you get the amount that you like.
I loved it. Only thing I’ll change next time is omitting the extra sugar. Very easy to make too.
So glad you liked it!
I use this recipe each time I make potato salad with a few tweaks of my own. But it is a great recipe!
Thank you, Linda!
I made this potato salad and it was delicious. I added garlic powder onion powder relish and some dill pickle juice and I used olives for decoration
So happy to hear that you liked it, Shelley!
Turned out pretty darn good…….left out the accent and had to use celery seed cause no celery salt and used some sweet relish instead of pickles but still very tasty. Thanks for the recipe.
Yum, those sound like great substitutions.
Hey just a quick question Can I leave the accent seasoning out? I’m sensitive to that MSG. Or is there a substitute?
You can leave it out!
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!