Southern Potato Salad

Southern Potato Salad


"This potato salad includes eggs, celery, and relish and should be served warm."

Ingredients 2 h {{adjustedServings}} servings 460 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
Tips & Tricks
Almost Fat-Free Green Onion Potato Salad

See how to make a creamy potato salad that’s almost entirely fat-free.

Warm Steak and Potato Salad

Learn how to make a satisfying salad with the addition of steak and potatoes.

Rate recipe

Your rating


Reviews 420

  1. 558 Ratings

Barbara Hamilton

I have made potato salad like this all my 50 years of cooking as my mother and grandmother before me. Must be a southern recipe only. I add just about l tblsp. cider vinegar and a tblspn of sugar when mixing. Seems to improve the flavor. Garnish top with sliced boiled eggs sprinkled with paparika. All the northerners in my family request this dish for all family get to gathers.


Everyone has their preferences when it comes to potato eggs..extra pickles...warm..cold...etc. However - this is the basic recipe for a true Southern potato salad. Now I'll admit - I like it cold - not warm - that's just the way my family always ate it. Also - my Granny always tossed her potatoes with white vinegar right after they came out of the pot and drained (about 2 TBSP for each 2 Pounds of potatoes). Then waited for the potatoes to get just warm and tossed them with the dressing. I just don't think you can replace that soaked in vinegar flavor with ANY dressing and I love it that way. Also - unless you like "mashed potato" salad - ALWAYS mix everything but the potatoes in a separate bowl and then GENTLY FOLD it into the vinegar coated potatoes while they are warm. Seve it warm - or let it sit in the fridge overnight - YOUR CHOICE. Omit anything from this recipe that you DON't like in your potato salad - but the portions of all the ingredients are right on!!!

Valerie's Kitchen

I followed the advice in the review by Retired Cook. Gotta listen to a lady who's been making southern potato salad for 50 years! I used Yukon Gold potatoes for their buttery, creamy texture. We like our potato salad chilled so I boiled the potatoes, skin on and then refrigerated them overnight. The skin peels off easily after chilled. The next day I put it all together. I like to make my dressing in a separate bowl so it gets really combined before pouring it over the potatoes and celery. I added about 2 Tbsp. minced onion, a scant 1 Tbsp. cider vinegar and about 2 tsp. sugar to the dressing mixture. Only used about 2 Tbsp. sweet relish and less mustard. It'll need a good amount of salt and pepper too. If you are concerned about fat you can replace about half of the mayo with reduced fat sour cream and get a really good result. This is a winner!