“This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.”

Old-Fashioned Southern Potato Salad Recipe: A Warm, Tangy Classic

There’s something deeply comforting about a bowl of Southern potato salad. It’s more than just a side dish—it’s a staple at family gatherings, summer cookouts, and Sunday dinners. This classic version combines tender, warm potatoes with the bold tang of mustard, the creamy smoothness of mayonnaise, and the sweet crunch of relish, resulting in a time-tested Southern favorite that warms both the stomach and the heart.

Here’s a step-by-step guide to making this delicious old-fashioned Southern potato salad, just like Grandma used to make.

Ingredients

3 pounds of Yukon Gold or red potatoes
3 large eggs
3/4 cup mayonnaise (preferably Duke’s for authenticity)
1/4 cup yellow mustard
1/4 cup sweet pickle relish
1 small red onion, finely diced
1 celery stalk, finely chopped
Salt and black pepper, to taste
1 teaspoon apple cider vinegar (optional, for extra tang)
1/2 teaspoon paprika (for garnish)
1 tablespoon chopped fresh parsley (optional garnish)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Wash and cut the potatoes into large, even chunks. No need to peel if you’re using thin-skinned potatoes like red or Yukon Gold—skins add texture and flavor.
Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender but not mushy—about 12 to 15 minutes.

Step 2: Boil the Eggs

While the potatoes are cooking, place the eggs in a small saucepan, cover with cold water, and bring to a boil.
Once boiling, turn off the heat and cover the pan. Let the eggs sit in the hot water for 10–12 minutes.
Transfer the eggs to an ice bath to stop cooking. Once cool, peel and chop them.