Beginner, Fourth of July, Salads, Side Dishes, Spring and Summer

Southern Potato Salad

Southern potato salad is sure to be a crowd favorite at your next barbecue. Tender red potatoes mixed with tangy mayo, hard boiled eggs, celery, pimentos, pickle relish and mustard.

overhead shot of two blue bowls filled with potato salad, celery stalks, colorful hardboiled eggs and roast chicken to the side

Is it really a backyard barbecue without potato salad? I rank it right up there with barbecue baked beans and plenty of citronella (citronella for the bugs, though. Not to eat). Whatever the main dish, Southern potato salad is always the perfect accompaniment.

Choosing the Best Type of Potato

When it comes to potato salad, step away from the typical brown Russet potatoes you’re used to using for baked potatoes. These thick-skinned potatoes are too starchy to hold up well in a salad. You’ll end up with mush.

Instead, opt for what’s deemed as waxy potatoes. These include red potatoes, new potatoes, or fingerling potatoes. The skins are thin, which means no peeling needed.

Boil the Potatoes

First, fill an 8-quart stock pot with eight cups of water. Add one tablespoon of salt for seasoning. Bring the water to a boil. While you are waiting for the water to boil, cut 2 1/2 pounds of red potatoes into quarters.

Once the water comes to a boil, carefully add the potatoes. Boil for 15-20 minutes until the potatoes are fork tender. This means you can easily pierce the potatoes with a fork and they will slide right off the tines. Drain the potatoes and allow them to cool completely.

Boiling the potatoes can be done up to two days in advance and you don’t have to worry about them turning that grayish color that raw potatoes can take on if you cut them up too early.

quartered red potatoes in a stainless steel stockpot covered with water

Assemble the Potato Salad

Once the potatoes have cooled, place them in a large mixing bowl with three peeled and chopped hardboiled eggs and one stalk of diced celery. In a separate bowl, whisk together two ounces of diced pimentos, two tablespoons of dill pickle relish, 1 1/2 teaspoons of yellow mustard and 3/4 cup of mayonnaise. You can use store bought mayonnaise, but homemade mayonnaise is so easy to whip up in no time and adds a delicious flavor.

Add the mayonnaise mixture to the potatoes. Gently fold in the sauce until everything is well-combined. Cover the bowl and chill in the refrigerator for eight hours. Serve cold.

pair of hands stirring the mayonnaise mixture into the potatoes

How to Store Southern Potato Salad

Because potato salad contains mayonnaise, it’s a good idea not to let it sit at room temperature for more than two hours. Afterwards, store the potato salad in a covered container in the refrigerator. Any leftovers should be consumed within four days.

helping of potato salad on a white plate with a serving of roast chicken, a red fork and a blue and white napkin

What to Serve with Southern Potato Salad

overhead shot of two blue bowls filled with potato salad, celery stalks, colorful hardboiled eggs and roast chicken to the side
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5 from 1 vote

Southern Potato Salad

Southern potato salad is sure to be a crowd favorite at your next barbecue. Tender red potatoes mixed with tangy mayo, hard boiled eggs, celery, pimentos, pickle relish and mustard.
Course Side dishes
Cuisine American
Cook Time 20 minutes
Chill time 4 hours
Servings 6 people
Calories 358kcal
Author Lisa B.

Ingredients

  • 2.5 pounds small red potatoes
  • 3 hardboiled eggs chopped
  • 1 celery rib finely diced
  • 2 ounces diced pimentos
  • 2 tablespoons pickle relish
  • 1 1/2 teaspoons yellow mustard
  • 3/4 cup mayonnaise
  • Salt and pepper to taste

Instructions

  • Fill and 8-quart stock pot with eight cups of water. Add one table spoon of salt. Bring the water to a boil.
  • Cut the potatoes into quarters. Once the water comes to a boil, carefully add the potatoes. Boil for 15-20 minutes until the potatoes are fork tender. Drain the potatoes and allow them to cool completely.
  • Place the potatoes, hardboiled eggs and celery in a large mixing bowl.
  • Whisk together the pimentos, pickle relish, mustard and mayonnaise.
  • Add the mayonnaise mixture to the potatoes and hardboiled eggs. Gently fold in the sauce until everything is well-combined.
  • Cover the bowl and chill in the refrigerator for eight hours. Serve cold.

Notes

Because potato salad contains mayonnaise, it’s a good idea not to let it sit at room temperature for more than two hours. Afterwards, store the potato salad in a covered container in the refrigerator. Any leftovers should be consumed within four days.

Nutrition

Serving: 1cup | Calories: 358kcal | Carbohydrates: 28g | Protein: 6.7g | Fat: 21g | Saturated Fat: 3.6g | Polyunsaturated Fat: 9.3g | Monounsaturated Fat: 6.2g | Cholesterol: 170mg | Sodium: 1323mg | Potassium: 635mg | Fiber: 3.3g

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