This Southern potato salad is creamy, flavorful, and made with tender potatoes, eggs, crunchy vegetables, and a perfectly seasoned dressing. It’s a classic homemade side dish that’s perfect for Sunday dinners, cookouts, holidays, family gatherings, or anytime you want a comforting taste of Southern cooking.
Ingredients
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into bite-sized pieces
- 4 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon pickle juice
- ½ cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped yellow bell pepper
- ¼ cup finely chopped onion
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika, plus extra for garnish
- 1 teaspoon sugar, optional
- 1 tablespoon chopped fresh parsley, plus extra for garnish
Directions
- Place the peeled and cut potatoes in a large pot and cover them with cold water. Add a small amount of salt and bring to a boil.
- Reduce the heat and cook the potatoes for about 10–15 minutes, or until they are fork-tender but not falling apart.
- Drain the potatoes well and allow them to cool for about 10–15 minutes.
- In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, pickle juice, seasoned salt, garlic powder, onion powder, black pepper, paprika, and sugar if using. Stir until the dressing is smooth and well combined.
- Add the cooled potatoes, chopped eggs, celery, red bell pepper, yellow bell pepper, onion, and fresh parsley to the bowl.
- Gently fold everything together until the potatoes and vegetables are evenly coated with the creamy dressing. Be careful not to overmix so some of the potato pieces keep their shape.
- Taste and adjust the seasoning, mustard, or relish if needed.
- Cover and refrigerate the potato salad for at least 1–2 hours before serving so the flavors have time to blend.
- Before serving, sprinkle the top lightly with paprika and fresh parsley for a pretty finishing touch.
- Serve chilled and enjoy.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 1–2 hours
- Total Time: About 2 hours 35 minutes
- Servings: 8–10
Pansy’s Tips
Be careful not to overcook the potatoes. You want them tender enough to eat but still firm enough to hold their shape when you mix everything together.
Let the potatoes cool slightly before adding the mayonnaise dressing. If they are too hot, the dressing can become thin and oily instead of staying nice and creamy.
The red and yellow bell peppers add a little crunch and a pretty pop of color. Chop them finely so you get a little bit in every bite without overpowering the other flavors.
For the best flavor, refrigerate the potato salad for at least 1–2 hours before serving. I like to taste it again after it has chilled and add a little extra mustard, relish, or seasoning if needed. Finish the top with a light sprinkle of paprika and fresh parsley to make it look as good as it tastes.
Serving & Storage
Serve Pansy’s Southern Potato Salad chilled alongside fried chicken, fried catfish, barbecue, baked beans, collard greens, or your favorite cookout and Southern comfort-food dishes. Before serving, add a light sprinkle of paprika and fresh parsley for a colorful finishing touch.
Store leftover potato salad in a covered airtight container in the refrigerator for up to 3–4 days. Keep it refrigerated until ready to serve, and do not leave it sitting at room temperature for more than 2 hours. If serving outdoors in hot weather, keep the potato salad properly chilled.