This traditional southern potato salad is a classic recipe that pairs perfectly cooked potatoes with hard-boiled eggs, mayo, relish, and seasoning to make a simple side dish you can serve with nearly anything.
To make this creamy potato salad, you can use a pot on the stovetop or the Instant Pot. Either way, it’s fast and easy — all you have to do is boil eggs and potatoes (at the same time) and then mix the ingredients together.
The next time you’re looking for a simple side to make, try this recipe. If you’re a fan of potato salad, you’re bound to love it!
Common Questions about Southern Potato Salad
Do you peel potatoes first for southern potato salad?
In this recipe, we do suggest peeling the potatoes first. However, if you prefer to leave the skin on, you can.
What kind of mayonnaise should I use for southern potato salad?
While Duke’s is a popular mayonnaise in the South, you can use any type of mayonnaise that you prefer. You can also make your own homemade mayonnaise.
What kind of mustard should I use for southern potato salad?
Yellow mustard gives this salad its bright color and flavor and balances the salad with its slight acidity. However, you can use substitute some or all of the yellow mustard with dijon mustard for earthy flavor.
Storage
Easily store leftover potato salad in the fridge in its original container covered with plastic wrap or transfer it to another airtight container.
Refrigerator: Store potato salad for 3-4 days in the refrigerator.
Freezer: We do not recommend freezing potato salad.
Tips
This super simple salad doesn’t require a whole lot tricks to turn out tasty.
- While this salad can be served warm, it is best served after refrigerating for several hours so that the flavors can come together.
- Be sure to use starchy potatoes like Russet or Yukon Gold so that they have just the right texture for the salad.
- Avoid under-cooking the potatoes so that they retain the proper shape and texture.
Ingredients
These easy ingredients come together quickly to make this irresistible potato salad.
- Russet potatoes (scrubbed, peeled, and diced)
- Salt
- Eggs
- Dill pickle relish
- Pimentos diced – 1 small jar
- Mayonnaise
- Yellow mustard
- Celery salt
- Onion powder
- Salt and pepper to taste
- Paprika for garnish
Kitchen Supplies You’ll Need
No fancy kitchen tools here! Just some basics.
- Instant Pot or Stockpot
- Slotted spoon
- Bowls
- Colander (optional)
How to Make Southern Potato Salad
You can choose to use an Instant Pot or just make the salad on the stovetop.
Instant Pot Method
- Sprinkle salt over the prepared potatoes.
- Place potatoes in the basket in the prepared Instant Pot.
- Top the potatoes with the eggs still in their shells.
- Close the lid and set the valve to sealing before putting it on the recommended setting.
- Do a quick pressure release and remove the eggs.
- Place eggs in ice water.
- Place cooked potatoes in a large bowl.
- Add the dill relish, pimentos, and seasoning to the bowl of hot potatoes.
- Let the potatoes cool briefly.
- Pour the potatoes into another large bowl.
- Peel and dice eggs and add them to the bowl with the potatoes.
- Stir in mayo and mustard.
- Garnish and refrigerate until ready to serve.
Stovetop Method
- Add potatoes and eggs (still in the shell) to a large pot.
- Fill the pot with water, covering the potatoes and the eggs.
- Salt the water, then bring it to a rolling boil.
- Low the heat and continue to boil.
- When potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water.
- Place cooked potatoes in a large bowl.
- Add the dill relish, pimentos, and seasoning to the bowl of hot potatoes.
- Let the potatoes cool briefly.
- Pour the potatoes into another large bowl.
- Peel and dice eggs and add them to the bowl with the potatoes.
- Stir in mayo and mustard.
- Garnish and refrigerate until ready to serve.
What to Serve With Southern Potato Salad
This perfect potato salad could actually serve as a main dish, but it pairs well with tons of dishes.
- Grilled meats – Southern potato salad is the perfect side dish for a cookout. Serve this salad alongside hot dogs, hamburgers, steaks, pork chops, or bratwurst.
- Sandwiches – Pack this salad to go with a simple sandwich for lunch or serve it alongside a sandwich for an easy dinner.
- Salad – Use this potato salad to top a simple green salad for a quick lunch or dinner.
Why You Should Make Southern Potato Salad
There are tons of reasons to make this backyard cookout staple.
- Easy – Whether you use the Instant Pot or stovetop method, this salad comes together quickly with minimal cleanup.
- Classic – This traditional potato salad is popular and likely to please everyone’s palate.
- Convenient – You may have most of the simple ingredients already but they’re also all easy to locate at nearly any grocery store.
Variations and Add-ins for this Southern Potato Salad Recipe
There are lots of ways to dress up this simple salad.
- Heat – Add some spiciness with a few dashes of cayenne pepper, hot sauce, or a sprinkle of diced jalapenos.
- Crunch – Throw in diced celery or carrots for some added texture.
- Smokiness – For a smoky flavor, use smoked paprika.
- Sweet relish – Use sweet pickle relish instead of dill.
- Vinegar – For a little more acidity, use apple cider vinegar or white vinegar.
- Onion – Try adding diced sweet onion, red onion, or green onions.
- Sour cream – Substitute some or all of the mayo with sour cream (or Greek yogurt) for a touch of tanginess.
- Spices – Experiment with adding garlic powder or your favorite savory spices.
If you love this easy potato salad recipe, you’re going to love these other side dish recipes too. Please click each link below to find the easy, printable recipe!
More Savory Salads
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Best Southern Potato Salad
Ingredients
- 5 pounds russet potatoes scrubbed, peeled, and diced in 1 – 2 inch pieces
- 1 tsp salt
- 2 eggs
- ½ cup dill relish
- 4 ounces pimentos diced – 1 small jar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon celery salt
- 1 teaspoon onion powder
salt and pepper to taste
- 2 tsp paprika for garnish
Instructions
Instant Pot Method
- To the inner pot of the cooker, add the manufacturer’s recommended amount of water for bringing the cooker to pressure, typically 1 to 1 ½ cups.
- Place a steamer basket into the inner pot.
- Sprinkle diced potatoes with salt.
- Place the eggs in the shells on top of the potatoes. (don’t crack them open) If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Place the lid on and set the valve to sealing.
- Set to “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
- Remove the eggs and place them in a bowl of ice water.
- Transfer the potatoes to a colander or large bowl.
- Add the dill relish, pimentos, and seasonings over the top.
- Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
- Peel the eggs and dice them. Add the eggs, mayo, and mustard to the potatoes and stir gently to mix.
- Garnish with a sprinkle of paprika over the top.
- Best served cold after the flavors have come together in the refrigerator but can be served warm.
Stovetop Method
- Place the diced potatoes and eggs into a stockpot and fill it with water to about 1 inch over the potatoes and eggs.
- Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil.
- Reduce the heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
- Remove the eggs and place them in a bowl of ice water.
- Transfer the potatoes to a colander or large bowl.
- Add the dill relish, pimentos, and seasonings over the top.
- Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
- Peel the eggs and dice them. Add the eggs, mayo, and mustard to the potatoes and stir gently to mix.
- Garnish with a sprinkle of paprika over the top.
- Best served cold after the flavors have come together in the refrigerator but can be served warm.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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