The Foolproof Southern Potato Salad That Belongs at Every Cookout!
The Best Foolproof Southern Potato Salad for Cookouts and Potlucks
Potato salad is made all around the world, but in my house, the one that stands out is Southern Potato Salad, sweet, tangy, and creamy. In that creaminess, tender chunks of potato soak up all the flavor. This salad has even caused a little family commotion, who gets to make it for gatherings, cookouts, and potlucks? With its perfectly balanced flavor and no-fuss method, this one is always a winner. It’s almost foolproof!
Choosing the Best Potatoes for Southern Potato Salad
The best Southern potato salad starts with the right potatoes. But which type should you use? Honestly, it’s up to you! I’m all about saving money, so I go with whatever’s on sale, seriously! That said, some potatoes break down faster than others, turning from firm to pudding in no time. If you’re not careful, you might end up with mashed potatoes instead of a proper potato salad. I personally like a mix of both for the best texture. You can read more about different potato choices here.
Most of us already know how we like our potato salad, but when cooking for others, I tend to go for a firmer texture. That means keeping a close eye on the potatoes as they cook because once they go too far, there’s no turning back!
Key Ingredients in the Southern Dressing
These pantry staples bring out the creamy, tangy, and slightly sweet flavor that makes this potato salad unforgettable.
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Mayonnaise or Miracle Whip: I love using mayo, but Miracle Whip works too. It’s a little thinner and lightly seasoned. Just use what’s in the fridge!
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Yellow Mustard: Adds that Southern tang and color we all expect in a classic potato salad.
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Sweet Pickle Relish: A must! Just remember, different brands have different flavor profiles. Taste first, and adjust your sugar if needed.
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Dill Relish: I used to avoid it, but now I love the depth it adds. It blends in without overpowering anything.
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Pimentos: They’re super mild but add a pop of color that makes the whole dish look inviting.
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Lemon Juice: Brightens everything up and balances the sweetness. Fresh-squeezed gives even more punch if you’ve got it.
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Apple Cider Vinegar: Drizzled over warm potatoes, it soaks in for extra tang and flavor from the inside out.
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Celery Seed: Just a pinch adds that subtle “what is that?” flavor that ties it all together.
Crafting the Perfect Dressing for Southern Potato Salad
Now that we’ve picked the perfect potatoes, it’s time to make the dressing that brings it all together. This wasn’t an easy task for me. I grew up cooking by feel. A little of this, a lot of that, a sprinkle here, a dollop there. It was a labor of love, and tasting along the way was practically a rite of passage for perfect Southern potato salad. But don’t worry, you don’t have to guess your way through it (though sneaking a taste is always fun, lol).
The biggest debate when it comes to the dressing? Mayo or Miracle Whip (salad dressing)? And does the brand of mayo matter? My answer, pick your favorite, and you can never go wrong!
Southern Potato Salad
Ingredients
- 4 jumbo Russet potatoes or 6 medium Gold potatoes about 2.5–3 lbs
- 4 large boiled eggs
- 1 ½ tablespoons pimentos chopped
- 1 large stalk of celery finely chopped
- 1 small onion finely chopped
- 1 teaspoon lemon juice or apple cider vinegar drizzled over warm potatoes
For the Dressing:
- ¾ cup mayonnaise or Miracle Whip
- 2 tablespoons sugar
- 1 tablespoon lemon juice bottled or fresh
- 1 ½ tablespoons yellow mustard
- 4 ½ tablespoons sweet relish
- 1 ½ tablespoons dill relish
- ½ teaspoon celery seed
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika smoked is optional
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper
For Topping:
- Paprika for garnish
- Deviled eggs or sliced boiled eggs optional
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Drain, place in ice water, peel, and chop once cooled. Set aside.
- Cook the Potatoes: Peel and cut potatoes into chunks. Place in a pot with cold water and 2 teaspoons of salt. Boil for 12–15 minutes until fork-tender but not mushy. Drain and transfer to a large bowl—do not rinse.
- Drizzle & Cool: While still warm, drizzle 1 teaspoon lemon juice or apple cider vinegar over the potatoes. Let them cool slightly (not fully cold).
- Prepare the Dressing: In a bowl, whisk together mayonnaise, 1 tablespoon lemon juice, sugar, mustard, sweet relish, dill relish, garlic powder, paprika, celery seed, salt, and pepper until smooth.
- Mix It Up: Pour the dressing over warm potatoes. Add chopped eggs, celery, onion, and pimentos. Gently fold to coat everything evenly.
- Chill & Serve: Cover and refrigerate for a few hours for the best flavor.
- Garnish: Sprinkle with paprika and add deviled or sliced eggs on top if desired.
Notes
You’ve Got to Try This Southern Potato Salad!
This Southern potato salad isn’t just delicious; it also keeps well! Stored in an airtight container, it stays fresh for up to a few days as long as it’s properly refrigerated. So, the next time you’re planning a shindig, you can confidently whip up this potato salad, knowing it’ll be the first thing to disappear.
And if you’re looking for the perfect meal pairing, serve it with my Garlic Parmesan Turkey Burger—yep, throw that on the grill alongside some Southern-style green beans, and folks will keep coming back for more!
If you love this recipe, let me know in the comments! Have a favorite way to make potato salad? I’d love to hear how you make it your own. And don’t forget to share this with a friend who needs a go-to potato salad recipe! 
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!