Southern Potato Salad Simplicity

Creamy, tangy, speckled with paprika and a little crunch—this is the potato salad that slides onto the picnic table and disappears before the burgers are done. Southern Potato Salad Simplicity is exactly what it sounds like: the classic, no-fuss version with just the right amount of zip from mustard and cider vinegar, a little sweet from relish, soft Yukon golds, and those cozy chopped eggs. It’s backyard energy in a bowl, and it never lets me down.

My husband calls dibs on the corner with the “paprika stripe” and then quietly eats half the bowl while “tasting for seasoning.” Our kiddo picks out eggs like they’re buried treasure, which… fair. This salad has become our summer punctuation mark: cookout? Potato salad. Tuesday? Potato salad. I’ve made it in a rush at 9 a.m. for a noon potluck and also at midnight because the craving hit, and both times—clean bowl, happy people, zero leftovers.

Why You’ll Love This Southern Potato Salad Simplicity

– It tastes like summer weddings, church basements, and every good grill-out you’ve ever been to.
– Creamy without being gloopy. Tangy without being sharp. Basically… balanced.
– It’s cheap, fast, and wildly forgiving. Mess up the mustard? Still great.
– Make-ahead friendly. It gets better after a nap in the fridge.
– No fancy gear, just a pot and a bowl and 35 minutes of easy living.

How to Make It

Grab about 2 pounds of Yukon gold potatoes and cut them into nice bite-size chunks—think rounded dice so they don’t fall apart. Salt a pot of water like the ocean and boil them 10–12 minutes, just until a fork slides in with a smidge of resistance. Don’t overcook or you’ll have mashed potato salad (been there, too soft, still ate it).

While they’re bubbling, whisk your dressing in a big bowl: 1 cup mayo, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon celery seed (or 1/2 if you’re celery-seed shy), 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. If you like it a little sweeter, taste and add another pinch of sugar. If you like it punchier, splash more vinegar. I won’t tell.

Chop 4 hard-boiled eggs, 1/2 cup celery (small dice), 1/3 cup sweet onion (minced), and 2 tablespoons dill relish. If you only have sweet relish, that works—maybe dial back the sugar a touch.

Drain the potatoes and—important—let them steam off for a few minutes so they’re not wet-wet. I toss them with just a tiny extra splash of vinegar while warm so the flavor settles in. Then add them to the bowl and fold in the dressing gently. Fold like you’re tucking in a baby potato.

Stir in the celery, onion, eggs, and relish. Taste. You likely want another pinch of salt. Sprinkle paprika on top because we’re not animals. Chill at least 1 hour (4 hours is queen). Yields about 8 servings. Active time: ~25 minutes, total ~35 minutes plus chill.

Ingredient Notes

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– Yukon gold potatoes: Creamy and hold their shape—less mealy than russets. Waxier reds work too; just cook a minute or two less.
– Mayonnaise: The backbone. Use your favorite brand; if it’s super tangy, ease up on the vinegar first and taste.
– Yellow mustard: Classic Southern twang. Dijon is fine if you want suave, but yellow keeps it nostalgic.
– Apple cider vinegar: Brightens everything. If it tastes flat at the end, it probably wants a splash more.
– Dill or sweet relish: I’m team dill for balance; sweet relish leans picnic-y. Either works—adjust sugar accordingly.
– Hard-boiled eggs: Chunky comfort. Skip if you must, but I’ll be a little sad for you.
– Celery + onion: Crunch and bite. If raw onion is too loud, rinse the mince in cold water first.
– Celery seed + paprika: The quiet heroes. Celery seed says “Southern,” paprika makes it pretty (smoked paprika = mood).

Recipe Steps

1. Dice 2 lb Yukon golds; boil in well-salted water 10–12 minutes until just tender.
2. Drain and let steam-dry 3–5 minutes; splash with 1–2 teaspoons cider vinegar while warm.
3. Whisk 1 cup mayo, 2 tbsp yellow mustard, 1 tbsp cider vinegar, 1 tsp sugar, 1 tsp celery seed, 3/4 tsp kosher salt, and 1/2 tsp pepper in a large bowl.
4. Fold warm potatoes into dressing gently until coated.
5. Stir in 4 chopped hard-boiled eggs, 1/2 cup diced celery, 1/3 cup minced sweet onion, and 2 tbsp dill (or sweet) relish.
6. Taste and adjust salt/acid; dust with paprika and chill at least 1 hour before serving.

What to Serve It With

– Grilled burgers, hot dogs, or brats (the classics).
– BBQ chicken, ribs, or pulled pork—tangy sauce + creamy salad = magic.
– Fried catfish or shrimp po’boys.
– Baked beans, corn on the cob, and watermelon wedges.
– A pile of greens and cornbread if you’re going full Southern spread.

Tips & Mistakes

– Salt your water like you mean it; it’s your main chance to season the potatoes from the inside.
– Don’t overcook—pull them when they’re tender but not falling apart.
– Steam-dry after draining to avoid watery dressing.
– Dress while warmish so flavors soak in, but not so hot the mayo breaks.
– If it tastes “meh,” it usually needs more salt or a tiny splash of vinegar.
– Chill time matters; an hour is good, four is “who made this, it’s ridiculous.”

Storage Tips

Fridge it in an airtight container up to 4 days. Give it a stir before serving; the dressing relaxes a bit overnight. Don’t leave it out at room temp for more than 2 hours (1 hour if it’s blazing hot outside). Cold straight from the fridge? Honestly elite. Breakfast potato salad? Zero judgment—I’ve done it with coffee and it was a spiritual experience. I don’t recommend freezing; the potatoes get weird and grainy.

Variations and Substitutions

– Half-and-half mayo + Greek yogurt for a lighter vibe (keep at least half mayo for texture).
– No eggs? Skip them or swap in chickpeas for protein-ish bite.
– Pickle party: swap relish for 2–3 tablespoons finely chopped dill pickles; add a splash of pickle brine.
– Onion swap: scallions for milder, red onion for bite (rinse to tame the sharpness).
– Mustard mood: Dijon for smooth tang, or add 1 teaspoon stone-ground for speckles.
– Sweetness tweak: use honey instead of sugar (start with 1/2 teaspoon), or skip entirely if your relish is sweet.
– Smoky moment: a pinch of smoked paprika or crumbled bacon because, well, bacon.
– Vegan: use vegan mayo and skip the eggs; add extra celery and pickles for texture.

Frequently Asked Questions

Southern Potato Salad Simplicity

Creamy, tangy Southern-style potato salad with tender russets, crunchy celery, dill pickles, and a classic mayo-mustard dressing. Simple, dependable, and perfect for cookouts.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb russet potatoes peeled and cut into 1-inch cubes
• ▢ 4 large eggs hard-boiled, peeled, and chopped
• ▢ 1.25 cup mayonnaise
• ▢ 2 tbsp yellow mustard
• ▢ 1 tbsp apple cider vinegar
• ▢ 1 tsp granulated sugar
• ▢ 2 tsp kosher salt plus more for boiling water
• ▢ 1 tsp black pepper freshly ground
• ▢ 0.5 tsp celery seed
• ▢ 1 cup celery finely diced
• ▢ 0.5 cup dill pickles finely chopped (or dill relish)
• ▢ 0.25 cup red onion finely diced
• ▢ 1 tbsp fresh dill chopped, optional
• ▢ 0.5 tsp paprika for garnish

Instructions

Preparation Steps

• Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then simmer until fork-tender, 10 to 12 minutes.
• Drain potatoes and spread on a baking sheet to steam off excess moisture. Sprinkle with apple cider vinegar and let cool to barely warm.
• While potatoes cook, peel and chop the hard-boiled eggs. Dice celery, pickles, and red onion; chop dill if using.
• In a large bowl, whisk together mayonnaise, yellow mustard, sugar, kosher salt, black pepper, and celery seed.
• Fold the cooled potatoes into the dressing until coated, then gently mix in celery, pickles, red onion, and chopped eggs.
• Taste and adjust seasoning with more salt, pepper, or mustard as desired. Fold in fresh dill if using.
• Cover and chill for at least 60 minutes to let flavors meld.
• Before serving, sprinkle with paprika and an extra pinch of dill or chopped pickles if desired.

Notes

For ultra-creamy texture, mash roughly 0.5 cup of the cooked potatoes before folding in. If transporting to a cookout, keep chilled and out of direct sun; set the bowl over ice if possible.