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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.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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:

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 potato salad in bowl topped with paprika
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

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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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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Recipe Rating




Harriet Henderson

Monday 5th of July 2021

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 πŸ‘πŸΎπŸ‘πŸΎπŸ‘πŸΎ

Tanya

Monday 5th of July 2021

Thank you Harriet. So glad you liked the recipe :)

Dale Kesler

Monday 28th of June 2021

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

Tanya

Monday 28th of June 2021

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

PattiAnn

Tuesday 20th of April 2021

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.

PattiAnn

Thursday 22nd of April 2021

@Tanya, Thank you. Will do.

Tanya

Wednesday 21st of April 2021

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.