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Home » Recipe Index » Side Dishes

Published: Mar 24, 2021 · Modified: Mar 22, 2023 by Tanya · This post may contain affiliate links · 17 Comments

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.

Southern potato salad dressing in a white bowl sprinkled with paprika.


 

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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.
Ingredients for the recipe in bowls.
  • 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.
Boiling the potatoes.
  • Strain the potatoes and set aside to cool.
The cooked potatoes being drained.
  • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.
The ingredients for the mayonnaise dressing mixed together in a white bowl
  • Add remaining ingredients (including the cooled potatoes).
The ingredients added to the mayonnaise.
  • Stir until combined. Cover and refrigerate for at least 1 hour or overnight.
The potato salad mixed together in a white bowl.
  • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.
Overhead shot of the Southern potato salad in a white bowl.

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 or Oven Baked Beef Ribs
  • Marinated Salmon
  • Jamaican Jerk Chicken
  • Turkey Burgers
Close up of the potato salad garnished with paprika.

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
  • Southern Style Macaroni Salad

Watch this video tutorial and see how I make this potato salad from start to finish.

southern potato salad in bowl topped with paprika
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4.88 from 8 votes

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 minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 6 to 8 servings
Calories 360kcal
Author Tanya
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Ingredients

  • 2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
  • ¾ cup of mayonnaise
  • 2 Tablespoon of yellow mustard
  • 2 Tablespoon dill relish
  • 2 teaspoon 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.

Video

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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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Comments

    4.88 from 8 votes (6 ratings without comment)

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    Recipe Rating




  1. Grannycan says

    August 26, 2024 at 2:52 pm

    When I was a kid in W. Texas we only had russet potatoes. Now, I use a combination of red, white, and (always!) 1 russet to balance the texture. 😉 I have never made the dressing first, or used honey, but I will this coming weekend! We always boil the potatoes whole, and hit them with cold tap water to slip the skins. You haven't steered me wrong yet, Tanya! Who says an old dog can't learn new tricks?

    Reply
    • Tanya says

      August 26, 2024 at 5:42 pm

      Thanks so much Grannycan! I think you'll love the addition of honey to balance the flavors. And I learned a new trick, I love the idea of boiling the potatoes whole and slipping the skins off. Great idea.

      Reply
  2. Cyndi in NC says

    September 01, 2023 at 4:08 pm

    My kind of potato salad!! Love you blog.

    Reply
    • Tanya says

      September 01, 2023 at 5:50 pm

      Thank you so much!

      Reply
  3. Laura says

    February 09, 2023 at 4:47 pm

    I have to admit that I was skeptical about the honey but I went ahead and put it in. It brings a whole new dimension to potato salad! Perfection!

    Reply
    • Tanya says

      February 09, 2023 at 7:40 pm

      Thanks Laura, the honey sure does make a world of difference in balancing the flavors in this potato salad. So glad you liked the recipe 🙂

      Reply
  4. Laura says

    February 09, 2023 at 3:19 pm

    To peel, or not to peel the potatoes? I use Yukon Golds and find that leaving the skin on doesn’t hurt and saves time. Of course, I thoroughly was them first. What are your thoughts?

    Reply
    • Tanya says

      February 09, 2023 at 7:39 pm

      Hi Laura, I prefer to peel the potatoes for the appearance and texture.

      Reply
  5. Derrick says

    May 31, 2022 at 11:41 am

    Great recipe! I made this yesterday and my wife was ecstatic! Thanks!

    Reply
    • Tanya says

      June 02, 2022 at 7:48 pm

      Thanks Derrick! So happy you all liked it.

      Reply
  6. Harriet Henderson says

    July 05, 2021 at 6:47 pm

    I made this for the 4 of July and it was absolutely delicious and NO the honey does not make it sweet. I will make it again 👏🏾👏🏾👏🏾

    Reply
    • Tanya says

      July 05, 2021 at 7:19 pm

      Thank you Harriet. So glad you liked the recipe 🙂

      Reply
  7. Dale Kesler says

    June 28, 2021 at 10:51 am

    Your recipes look really good BUT without the nutritional information many of us can not prepare them.....

    Reply
    • Tanya says

      June 28, 2021 at 2:03 pm

      Hi Dale, nutritional info can be found at the bottom of each recipe card.

      Reply
  8. PattiAnn says

    April 20, 2021 at 11:52 am

    Looks like a great potato salad recipe. I have never added honey to a potato salad but I will give it a try. Can I steam the potatoes in my IP? If so, how many minutes would you recomend? Thank you.

    Reply
    • Tanya says

      April 21, 2021 at 2:00 pm

      Hi PattiAnn, I haven't steamed potatoes in the IP for this recipe but I'm sure it would work. You don't want it to go too long or they would overcook. I'd guess about 4 minutes on high pressure with a quick release.

      Reply
    • PattiAnn says

      April 22, 2021 at 12:16 pm

      @Tanya, Thank you. Will do.

      Reply

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Welcome to My Forking Life! Hi, I'm Tanya, attorney, busy wife and mom, and lover of quick, easy, and delicious meals.

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