Southern Potato Salad Recipe is a cookout essential known for its creamy texture, tangy zip, and nostalgic bite of tradition with every forkful.
Loaded with tender potatoes, tangy dressing, and classic Southern flair, this chilled side dish is often the first bowl to empty at any family gathering.
The Must-Haves for Southern Potato Salad Recipe
- Russet potatoes – Their starchy texture holds up beautifully when boiled and offers the perfect canvas for the creamy dressing.
- Hard-boiled eggs – Classic and essential, they add richness, texture, and that unmistakable Southern touch.
- Miracle Whip – Slightly sweet with a zingy bite, this Southern favorite brings bold character to the creamy base.
- Yellow mustard – Delivers vibrant color and a sharp tang that balances the richness of the mayo.
- Sweet relish – Adds a sugary crunch and pickled brightness that offsets the creamy elements.
- Hot sauce – A dash brings just enough heat to deepen the flavor without overpowering.
- Celery and celery seed – Offer texture and a fresh, earthy contrast to the rich dressing.
- Paprika and green onion – The final flourish, adding color, flair, and a hint of sharp freshness.
Stirring It All Together: How to Make This Southern Classic
Start by simmering your cubed Russet potatoes in chicken stock with salt and a bay leaf until fork-tender. Spread them on a sheet pan to cool completely in the fridge.
Meanwhile, stir together the dressing: Miracle Whip, mustard, sweet relish, chopped celery, hot sauce, and all the seasonings until smooth and creamy. Chill until ready to use.
Fold the chilled dressing into the cooled potatoes in stages—gently mashing part of the mixture to get that perfect creamy-chunky consistency Southern potato salad is known for.
Top with sliced hard-boiled egg, green onions, paprika, and an extra sprinkle of celery seed before chilling until it’s time to serve.
Secrets from the Cookout: Tips & Twists
For the most flavor, make the salad the day before your event—this gives everything time to meld. If you’re not a Miracle Whip fan, Duke’s mayo is the Southern gold standard. For a little crunch, some cooks sneak in diced pickles or even chopped red bell pepper.
If you want to turn up the heat, swap yellow mustard for Creole mustard or double up on the hot sauce. For an herbaceous twist, try mixing in a bit of fresh dill or parsley.
However you tweak it, keep the creamy base and potato texture balanced—that’s the soul of a true Southern potato salad.
Keep It Fresh: Storing Your Southern Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold, straight from the fridge. Avoid freezing, as the texture of the potatoes and creamy dressing won’t hold up after thawing.
For the next-day scoop, give it a quick stir and a sprinkle of fresh paprika or green onion to refresh its look and flavor before serving again.
Southern Potato Salad Recipe
Ingredients
- 1½ teaspoons freshly ground black pepper
- 1 dried bay leaf
- 2 tablespoons hot sauce
- 1½ teaspoons garlic powder
- 1½ cups Miracle Whip
- 1½ teaspoons onion powder
- Thinly sliced green onion for garnish
- 2 tablespoons plus 1½ teaspoons kosher salt divided
- 5 pounds Russet potatoes cleaned, peeled, and cut into ½-inch cubes
- 1 cup sweet relish
- 2 medium celery stalks finely chopped
- 5 hard-boiled eggs 4 peeled and diced; 1 sliced for garnish
- Paprika for garnish
- 1/3 cup yellow mustard
- 1½ teaspoons celery seed plus more for garnish
- 32 ounces 4 cups low-sodium chicken stock
Instructions
- Place potatoes and chicken stock in a medium-sized pot. If the liquid doesn’t fully cover the potatoes, add cold water until submerged by one inch. Stir in 2 tablespoons of kosher salt and the bay leaf, cover with a lid, and bring to a boil over high heat. Once boiling, remove the lid, reduce to medium heat, and simmer for 13–15 minutes until just tender. Check for doneness by piercing a cube with a fork; it should offer slight resistance and retain its form.
- Immediately drain the potatoes in a colander and spread them out on a baking sheet to cool. Once at room temperature, transfer them to the refrigerator to chill.
- In a separate bowl, whisk together the relish, chopped celery, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, remaining 1½ teaspoons kosher salt, and black pepper until a uniform dressing forms. Chill until ready to use.
- After both the potatoes and the dressing are fully chilled, begin assembling the salad in a large mixing bowl. Start with one-third of the potatoes and dressing, blending thoroughly and gently mashing some potatoes using the back of a wooden spoon. Repeat with the next third of both elements, folding them in gently. Add the final third and fold until fully integrated.
- Garnish with the sliced egg and green onion, then generously dust with celery seed and paprika. Cover and refrigerate until serving time.
