Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Southern Potato Salad
Classic Southern potato salad tossed with mayo, mustard, chopped eggs, and celery for a creamy, tangy picnic side.
Contains common allergens
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Instructions
6 steps- 1
Boil the potato cubes in salted water until fork-tender, about 12 to 15 minutes; drain and let cool slightly.
- 2
In a large bowl, whisk together the mayonnaise, mustard, and pickle relish.
- 3
Add the warm potatoes to the dressing along with the chopped eggs and diced onion.
- 4
Fold everything together gently, being careful not to mash the potatoes too much.
- 5
Season with salt and pepper to taste.
- 6
Chill for at least an hour, then dust with paprika before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving470
Calories
9 g
Protein
30 g
Carbs
35 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Southern potato salad is a creamy, mustard-tinged, egg-rich version distinct from the vinegary German style, and it is a non-negotiable companion to barbecue and to soul food plates across the South. Recipes are guarded family heirlooms, and bringing the wrong style to a cookout is the kind of thing that gets remembered.
Listahan note
This version boils the eggs right alongside the potatoes and folds chopped egg into the dressing, so the salad gets its signature creaminess from the eggs themselves, not just from extra mayo.
Technique cues
- Boil the potatoes in well-salted water and dress them while still warm, since warm potatoes absorb the mustard and mayo far better than cold ones.
- Cook the eggs in the same pot timing-wise but pull them when set, then reserve a couple of slices to garnish the top.
- Cut the potatoes into even chunks so they cook uniformly and hold their shape rather than half-disintegrating into paste.
Kitchen flow
- Parallel prep
- Boil the potatoes and eggs in the same window while you mix the dressing, so everything meets warm.
- Make-ahead
- Make it the night before; the flavors marry and deepen after several hours in the fridge.
- Leftover move
- Fold leftover potato salad into a skillet with a little oil and crisp it into potato salad cakes.
- Cleanup rhythm
- Use one pot for both potatoes and eggs, then dress in the serving bowl to keep the dish count low.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Potatoes
Main starch
Purpose: They are the body of the salad, and the variety and doneness decide whether it is creamy or gluey.
Handling: Boil whole or in large chunks just to fork-tender, then cut, so they do not waterlog.
Adaptation: Yukon Golds hold together and taste buttery; russets go softer and creamier.
Mayo
Creamy binder
Purpose: Mayonnaise gives the Southern style its rich, smooth coating that sets it apart from oil-based salads.
Handling: Fold it in while the potatoes are warm so it clings to every piece.
Adaptation: Part Greek yogurt lightens it but adds tang and a thinner texture.
Mustard
Tangy seasoning
Purpose: Yellow mustard supplies the gentle tang and the pale yellow color that signals Southern-style.
Handling: Whisk it into the mayo first so the color and flavor are even throughout.
Adaptation: Dijon gives a sharper, less sweet tang; horseradish stands in if avoiding mustard.
Eggs
Richness and texture
Purpose: Chopped hard-boiled egg adds creaminess and little bites of soft yolk throughout the salad.
Handling: Boil until just set, then chop, reserving slices to lay on top.
Adaptation: Leave them out for an egg-free version; the salad loses some richness but stays good.
Celery
Crunch
Purpose: Finely diced celery provides the cool crunch and freshness that cuts the creamy dressing.
Handling: Dice it small so the crunch is in every bite without overwhelming pieces.
Adaptation: Diced dill pickle or sweet relish swaps in for crunch plus acidity if avoiding celery.
Technique notes
- Season the potatoes with a splash of pickle juice or vinegar while warm, before the mayo, so the seasoning reaches the inside.
- Reserve a sprinkle of paprika and a few egg slices for the top so the bowl looks finished, the classic Southern presentation.
- Taste after chilling and re-season, since cold dulls salt and mustard and the salad often needs a final adjustment.
Ingredient swaps
- Egg-free direction
- Omit the eggs and add a little extra relish for body; the salad is lighter but still creamy.
- Celery-free direction
- Swap the celery for diced dill pickle to keep the crunch and add acid without the celery allergen.
- Lighter direction
- Replace half the mayo with Greek yogurt for a tangier, less rich dressing.
Serve alongside
- Barbecue ribs
- Fried chicken
- Baked beans
- Collard greens
- Iced sweet tea
- Cold lemonade
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 3 days.
- Serve cold; this salad is not reheated.
- Freezing is not recommended because the potatoes turn grainy and the mayo separates.
Equipment
- Large pot for boiling
- Colander
- Paring knife for even potato chunks
- Large mixing and serving bowl
Make this household-aware
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Plan it in Listahan
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