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    Delicious Homemade Potato Salad Recipe (Southern Style)

    Published June 11, 2021. This post may contain affiliate links. Please read my disclosure policy.

    This easy-to-make Southern-Style potato salad recipe is loaded up with celery, onions, mustard, and mayonnaise for the perfect BBQ side dish.

    Is there anything better at a backyard get-together than all of the tasty side dishes?  If you’re all about the sides like we are, you definitely have to check out my Cornbread or Macaroni and Cheese recipe.

    southern style potato salad with chives

    Potato Salad

    Potato salad is a delicious side dish consisting of cooked potatoes, vegetables, and a dressing.  No matter where you are in the world, every country has its own version of potato salad and even then, there are several variations of that specific rendition.  Potato salad in America is most associated with the South which is mayonnaise and mustard-based.

    Southern-Style potato salad has some discrepancies as well.  To add sugar or not, to use relish or not, what potato should be used.  My professional recommendation is to make and eat it the way you and your family enjoy it the most.  With that being said, if you want the real deal, then this is it.

    How to Make Potato Salad from Scratch

    Follow these step-by-step instructions for how to make a potato salad from scratch:

    Peel and slice the russet potatoes.

    slicing potatoes

    Boil the potatoes in a large pot of boiling salted water.

    boiling potatoes in boiling water

    Next, remove the potatoes from the hot water and immediately chill them in an ice-water bath.  Strain and set aside.

    adding boiled potatoes to a container full of ice water

    Mash about 1/3 to ½ of the potatoes using a hand masher in a large bowl.

    mashing potatoes in a bowl

    Add the remaining potatoes to the bowl along with all of the other ingredients and fold them together using a rubber spatula until completely combined.

    adding chopped ingredients to a bowl of potato salad

    Garnish by sprinkling on some paprika and thinly sliced fresh chives.

    garnishing potato salad with chives

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this up to 1 day ahead of time. In addition, it would be best not to dress the potato salad until ready to serve.

    How to Store: Cover and keep cool in the refrigerator for up to 4 days.  This recipe will not freeze well.

    The potatoes should be peeled and cut before boiling them.

    Feel free to add or subtract the amount of mustard or mayonnaise to your liking.

    Yukon gold, red bliss, or russet potatoes will work great for this recipe.

    You can absolutely make this without celery.

    If you do not have a red onion, a yellow, sweet, or white onion will do.

    Use my hard-boiled egg recipe for perfect results.

    My bread and butter pickle recipe makes for an excellent relish.

    The boiling water should be as salty as the ocean.

    bowl of potato salad

    More Potato Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Delicious Homemade Potato Salad Recipe (Southern Style)

    5 from 4 votes
    This easy-to-make Southern-Style potato salad recipe is loaded up with celery, onions, mustard, and mayonnaise for the perfect BBQ side dish.
    Servings: 12
    Prep Time: 20 minutes
    Cook Time: 6 minutes
    Total Time: 26 minutes

    Ingredients 

    • 3 pounds peeled and thinly sliced russet potatoes
    • ½ peeled small diced red onion
    • 2 medium diced celery stalks
    • ½ cup finely minced bread and butter pickles
    • 6 small diced hard-boiled eggs
    • 3/4 cup mayonnaise
    • 2 tablespoons yellow mustard
    • 2 teaspoons sugar
    • ½ teaspoon paprika
    • salt and pepper to taste

    Instructions

    • Add the potatoes to a large pot of boiling salted water and cook for 6 minutes or just until tender.
    • Immediately remove them from the boiling water and transfer to a large bowl of ice water to chill them quickly.
    • Once cool, strain them and set aside.
    • Take about 1/3 to ½ of the potatoes and add them to a large bowl and using a hand masher, roughly mash them.
    • Add the remaining potatoes along with the rest of the ingredients and using a rubber spatula fold everything together until it is very well combined.
    • Garnish with optional extra paprika and thinly sliced green onions and serve.

    Notes

    Chef Notes:
    Make-Ahead: You can make this up to 1 day ahead of time. In addition, it would be best not to dress the potato salad until ready to serve.
    How to Store: Cover and keep cool in the refrigerator for up to 4 days. This recipe will not freeze well.
    The potatoes should be peeled and cut before boiling them.
    Feel free to add or subtract the amount of mustard or mayonnaise to your liking.
    Yukon gold, red bliss, or russet potatoes will work great for this recipe.
    You can absolutely make this without celery.
    If you do not have a red onion, a yellow, sweet, or white onion will do.
    Use my hard-boiled egg recipe for perfect results.
    My bread and butter pickle recipe makes for an excellent relish
    The boiling water should be as salty as the ocean.

    Nutrition

    Calories: 236kcalCarbohydrates: 23gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 99mgSodium: 184mgPotassium: 527mgFiber: 2gSugar: 3gVitamin A: 235IUVitamin C: 7mgCalcium: 35mgIron: 1mg
    Course: Appetizer, side, Side Dish
    Cuisine: American