Southern Potato Salad Recipe

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Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it’s perfect for BBQs and cookouts.

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Living in the South, I’ve tried all kinds of potato salad…but this potato salad belongs on your table. Whether it’s a large gathering or you need it for a side dish for a fried chicken dinner, this recipe right here is what you need.

Made with dill relish, mustard, honey, mayo and crunchy vegetables, this Southern potato salad is creamy, sweet and tangy with a great texture.

Simple and quick to make, every bite is truly delicious!

How to make Southern potato salad

• Gather your ingredients.

• Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes.

• Strain the potatoes and set aside to cool.

• Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.

• Add remaining ingredients (including the cooled potatoes).

• Stir until combined. Cover and refrigerate for at least 1 hour or overnight.

• Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

What are the best potatoes to use?

This potato salad is best made with starchy, floury potatoes. Yukon gold and red potatoes are best to use, however russet potatoes can be used as well. Avoid waxy potatoes like fingerlings and salad potatoes for this.

Can you make it ahead of time?

This is a great make ahead dish, so it’s ideal for cookouts. Once you have made it, cover it and place it in the fridge. It will keep well for up to 5 days. The flavors develop overtime, so it’s best to let it rest for at least an hour. Don’t leave the potato salad at room temperature for more than two hours.

What do you serve it with?

This Southern potato salad is great to serve with meat, chicken, seafood and veggie mains. It’s an excellent addition to anything grilled and is perfect for cookouts, picnics and pot lucks. Try it with:

• BBQ Air Fryer Ribs
• Marinated Salmon
• Jamaican Jerk Chicken
• Turkey Burgers

Recipe Notes and Tips

• Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
• Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
• Let your Southern potato salad sit for at least an hour before serving for the best flavor.

More Side Dishes

• Southern Candied Sweet Potatoes
• Vinegar Coleslaw
• Yellow Rice
• Air Fryer Asparagus

Print Pin

5 from 1 vote

Southern Potato Salad Recipe

Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

Course Side Dish

Cuisine American

Keyword creamy potato salad, potato salad with mayonnaise, potato salad with relish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 to 8 servings

Calories 360kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
• 3/4 cup of mayonnaise
• 2 Tbsp of yellow mustard
• 2 Tbsp dill relish
• 2 tsp honey
• ½ a sweet onion diced (about ½ cup)
• ½ a red bell pepper diced (about ½ cup)
• 1 celery stalk diced (about ½ cup)
• 2 boiled eggs chopped
• Salt and pepper to taste
• Paprika to sprinkle on top for garnish optional

Instructions

• Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
• Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
• Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

Notes

• Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
• Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
• Let your Southern potato salad sit for at least an hour before serving for the best flavor.
• Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.

Nutrition

Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 327mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 2mg

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