The Ultimate Southern Soul Food Potato Salad Recipe

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This post was originally published in 2021 and has since been updated with fresh insights and detailed instructions.

Prepare to become the star of every potluck and family gathering with this unforgettable Southern Soul Food Potato Salad. This recipe isn’t just about mixing ingredients; it’s a culinary journey passed down through generations in Southern kitchens, where potato salad is serious business. My upbringing taught me the art of crafting a potato salad that is exceptionally creamy, perfectly sweet, delightfully tangy, and seasoned with unparalleled care. There’s no room for bland bites here. This is the quintessential potato salad that arrives at every cookout, instantly draws a crowd, and vanishes in record time.

For anyone who has experienced the joy of a Black folks’ cookout or a festive holiday gathering, you know that side dishes, especially the revered potato salad, are a point of pride and sometimes playful contention. The question of “who made the potato salad?” is often followed by a careful evaluation of its quality. This isn’t just any potato salad; it’s a dish steeped in tradition, comfort, and community. Once you master this recipe, you won’t just be serving a side dish—you’ll be cementing your legacy as the family’s go-to potato salad expert, earning rave reviews and endless requests.

This classic Southern potato salad is more than just a recipe; it’s a staple, a must-have for any get-together, celebration, or simple family meal. Its rich flavors and satisfying texture make it an indispensable part of Southern culinary heritage.

Table of Contents

Key Ingredients for the Perfect Southern Potato Salad

Achieving that signature Southern flavor and texture comes down to a careful selection of ingredients. Each component plays a vital role in creating a harmonious balance of creamy, tangy, and savory notes.

• Potatoes: The foundation of our salad, potatoes need to be soft and creamy but still hold their shape. Yukon Gold and Russet potatoes are top choices. Yukon Golds offer a naturally buttery flavor and creamy texture, while Russets become wonderfully fluffy when cooked, easily absorbing the rich dressing.
• Hard-Boiled Eggs: A non-negotiable in traditional Southern potato salad. Eggs contribute a rich, savory depth and a delightful creamy texture when chopped. They also make the salad more substantial and visually appealing, especially with extra slices reserved for garnish.
• Mayonnaise: The creamy backbone of any Southern potato salad. High-quality mayonnaise like Duke’s or Hellmann’s is often preferred for its rich, tangy profile and ability to create a smooth, luxurious dressing that coats every piece of potato. It’s what gives the salad its signature indulgence.
• Yellow Mustard: This adds a crucial zesty tang that brightens the rich mayonnaise base. Yellow mustard is typically chosen for its mild heat, distinct flavor, and the lovely pale yellow hue it imparts to the dressing. It’s a subtle yet essential flavor enhancer.
• Sweet Pickle Relish: A cornerstone of Southern potato salad, sweet pickle relish introduces a delightful balance of sweetness and acidity. It cuts through the richness of the mayo and adds a pleasant crunch, elevating the overall flavor complexity.
• Onions: Finely diced yellow or white onions provide a mild, savory bite and aromatic depth. They offer a delicate sharpness that contrasts beautifully with the creamy dressing. For a slight variation in color and a touch of sweetness, red onions can also be used.
• Paprika: More than just a garnish, a sprinkle of paprika offers a subtle smoky sweetness and a vibrant pop of color. It rounds out the flavors and makes the finished dish visually irresistible.
• Salt & Pepper: These essential seasonings are critical for coaxing out and enhancing all the individual flavors. Don’t be shy; seasoning to taste is key to avoid a bland salad. Some enthusiasts also include a pinch of seasoned salt for an extra layer of savory goodness.

What Makes Southern Potato Salad Unique?

Southern potato salad stands out from its counterparts, often characterized by a few distinct traits that make it a beloved comfort food. At its heart, Southern-style potato salad is all about luxurious creaminess and rich flavor, distinguishing it from lighter, vinegar-based German or French potato salads. The base is unequivocally mayonnaise, contributing a velvety texture and an indulgent mouthfeel that’s deeply satisfying.

Another defining characteristic is the generous inclusion of yellow mustard. This isn’t just for a hint of flavor; it’s a key ingredient that provides a signature zesty tang and a subtle warmth, while also lending the salad its characteristic pale yellow tint. This tanginess perfectly balances the richness of the mayo, preventing the dish from being overly heavy. Sweetness is also a hallmark of Southern potato salad, often introduced through sweet pickle relish. This touch of sugar, combined with the savory and tangy elements, creates a complex flavor profile that is both comforting and incredibly addictive.

Crucially, a true Southern potato salad is rarely complete without hard-boiled eggs. These are not merely an optional addition; they are integral to both texture and flavor. Finely chopped eggs are folded into the salad, adding a delightful creaminess and a boost of savory richness. Often, extra egg slices or a dusting of paprika are used as a final garnish, signifying the classic picnic-style presentation that makes this dish so inviting. The texture is usually thick and hearty, rather than runny, often featuring distinct but tender potato chunks that absorb the dressing beautifully. It’s a celebration of comfort, flavor, and tradition, designed to be the ultimate crowd-pleaser.

Choosing the Best Potatoes for Potato Salad

The type of potato you select is paramount to achieving the ideal texture for your Southern potato salad. Over the years, our family recipe has consistently relied on Russet potatoes, and for good reason. Russets are known for their high starch content, which makes them incredibly soft and fluffy when cooked. This quality allows them to break down just enough to create a wonderfully creamy base, while still maintaining some structural integrity, offering that satisfying soft-but-chunky texture we love in Southern potato salad.

While Russets are a fantastic choice, other varieties can also yield excellent results. Yukon Gold potatoes are another popular option. They are naturally buttery and creamy, with a slightly lower starch content than Russets, which means they tend to hold their shape a bit more firmly while still providing a luxurious texture. This can be ideal if you prefer a potato salad with more defined potato pieces. Red potatoes can also work, particularly if you enjoy a firmer bite. Their waxy texture helps them keep their shape exceptionally well, preventing them from becoming mushy. However, because they are less starchy, they might result in a slightly less creamy salad overall, so adjust your dressing accordingly if using them.

Ultimately, the best potato for your salad comes down to personal preference for texture, but high-starch varieties like Russets and medium-starch varieties like Yukon Golds are generally favored for their ability to contribute to the rich, creamy consistency that defines Southern potato salad.

Perfectly Boiled Eggs Every Time

Hard-boiled eggs are a staple in Southern potato salad, adding creaminess and depth. While methods like air fryer or Instant Pot boiled eggs offer convenience, a classic stovetop method is foolproof and accessible to all. The key to perfectly boiled eggs is careful timing and a quick cool-down to prevent the dreaded green ring around the yolk.

To boil eggs on the stove:

1. Gently place your eggs in a saucepan. Choose a pan large enough so the eggs are in a single layer and not too crowded, which can lead to uneven cooking or cracking.
2. Cover the eggs with cold water, ensuring there’s about an inch of water above the top of the eggs. Starting with cold water helps prevent cracking and ensures the eggs cook more evenly.
3. Bring the water to a rolling boil over high heat. Once boiling vigorously, immediately remove the pan from the heat.
4. Cover the pan tightly with a lid and let the eggs sit in the hot water for 8-10 minutes. For firm yolks, 9-10 minutes is ideal. For slightly softer, but still set yolks, 8 minutes works well.
5. While the eggs are resting, prepare an ice bath. Fill a large bowl with ice and cold water.
6. Once the cooking time is up, use a slotted spoon to carefully transfer the eggs from the hot water directly into the ice bath. Let them cool for at least 10 minutes. The ice bath immediately halts the cooking process, making the eggs easier to peel and preventing the greenish discoloration around the yolk.
7. After cooling, gently tap and roll the eggs on a hard surface to crack the shells all around. Peel them under cool running water for the easiest removal of shells.

Mastering the Art of Boiling Potatoes for Potato Salad

The texture of your potatoes is the absolute cornerstone of a great Southern potato salad. It needs to be creamy, yet still have enough structure to avoid becoming a gloopy, mashed mess. Many people debate the best way to boil potatoes for salad – whole or cut. The consensus among seasoned Southern cooks is clear: always cut your potatoes before boiling.

Boiling potatoes whole leads to uneven cooking; the outside often becomes overcooked and mushy long before the center is tender. By contrast, cutting potatoes into uniform pieces (around 1 to 1.5-inch cubes) ensures they cook evenly and much faster, allowing you to achieve that perfect fork-tender consistency without risking an overcooked exterior.

Here’s how to perfectly boil potatoes for your potato salad:

1. Preparation is Key: Begin by peeling your chosen potatoes (Russet or Yukon Gold work best for this recipe) and cutting them into consistent 1 to 1.5-inch cubes. Uniformity in size is crucial for even cooking.
2. Start with Cold Water: Place the diced potatoes in a large pot. Crucially, cover them completely with cold, generously salted water. The water should be about an inch above the potatoes. Starting with cold water allows the potatoes to heat up gradually with the water, promoting even cooking from the core to the surface. If you start with hot water, the outside of the potatoes will cook faster than the inside, leading to a mushy exterior and potentially undercooked center.
3. Season the Water: Don’t forget to salt the water! This is your primary opportunity to season the potatoes from the inside out. Potatoes absorb salt as they cook, enhancing their flavor before any dressing is even added. Think of it like cooking pasta – well-salted water makes a huge difference.
4. Gentle Simmer, Not a Rolling Boil: Bring the water to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to medium and maintain a gentle simmer. A vigorous, rolling boil can cause the potato pieces to tumble violently, leading to them breaking apart and becoming mushy. A gentle simmer allows them to cook through without excessive agitation.
5. Monitor Cooking Time: Cook the potatoes for approximately 10-15 minutes. The exact time will vary based on potato type and size, so always check for doneness.
6. Check for Doneness: To test if they’re cooked perfectly, pierce a potato cube with a fork. It should slide in easily with minimal resistance, indicating tenderness, but the potato should not be falling apart. This is the sweet spot – tender but still intact.
7. Drain Immediately and Cool: As soon as the potatoes are fork-tender, drain them thoroughly in a colander. This step is critical to prevent watery potato salad. Let them sit in the colander for 10-15 minutes to allow any residual steam to escape and excess moisture to evaporate. They should still be slightly warm to the touch, which helps them absorb the dressing’s flavors, but not steaming hot, which can break down the mayonnaise. You can even gently pat them dry with a clean paper towel if they still seem too wet.

Following these steps will ensure your potatoes have the perfect texture – tender, flavorful, and ready to soak up that delicious Southern dressing without compromising the integrity of your salad. You can find more detailed tips on boiling potatoes here.

How to Make Southern Soul Food Potato Salad

Crafting this soulful dish involves a few simple yet crucial steps to ensure every bite is bursting with flavor and the perfect creamy texture. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Prepare the Potatoes: Begin by boiling your peeled and diced potatoes according to the instructions above. Once fork-tender, drain them thoroughly and allow them to cool completely. This step is vital for preventing a watery or mushy salad.
2. Boil and Prepare the Eggs: While the potatoes are cooling, hard-boil your eggs using your preferred method (stove-top, air fryer, or Instant Pot). Once cooked, immediately transfer them to an ice bath to cool rapidly. Peel the cooled eggs and then chop them into small, even cubes.
3. Craft the Creamy Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, and finely diced white onions. Season generously with paprika, salt, and freshly ground black pepper. Stir these ingredients together until the dressing is smooth and well-combined. This is the moment to taste and adjust seasonings, adding more salt, pepper, or relish as desired to achieve your preferred balance of sweet, tangy, and savory.
4. Assemble the Salad: Gently add the cooled, diced potatoes and chopped hard-boiled eggs to the bowl with the prepared dressing.
5. Combine with Care: Using a large spoon or spatula, gently fold all the ingredients together. The key here is to mix just enough to evenly coat the potatoes and eggs with the dressing without overmixing. Overmixing can cause the tender potatoes to break down excessively, resulting in a mushy texture that diminishes the salad’s appeal.
6. Chill for Flavor Development: Once everything is combined, cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Chilling is essential. It allows the flavors to meld and deepen, resulting in a much richer and more cohesive taste. The cold temperature also helps the salad firm up, achieving that classic, irresistible Southern potato salad consistency.

Serve chilled and watch as your Southern Soul Food Potato Salad becomes the instant hit of any gathering!

Can You Make Potato Salad Without Eggs?

Absolutely! While hard-boiled eggs are a traditional and beloved component of Southern potato salad, providing both flavor and a creamy texture, you can certainly omit them if you have dietary restrictions, allergies, or simply prefer your potato salad egg-free. The core flavors of mayonnaise, mustard, relish, and onion will still create a delicious and satisfying dish. Just follow the recipe as written and skip the step of adding eggs.

Mayonnaise Alternatives for Potato Salad

Mayonnaise is the classic base for Southern potato salad, but if you’re looking for alternatives due to dietary preferences or to alter the flavor profile, several substitutes can work. Keep in mind that each will change the final taste and texture slightly:

• Plain Greek Yogurt: For a lighter, tangier, and protein-packed option, plain Greek yogurt can be a fantastic substitute. It provides a creamy texture and a bright, zesty note. Be aware that Greek yogurt can sometimes be thinner than mayo, so you might need to adjust other liquid ingredients or use a thicker variety.
• Sour Cream: Sour cream offers a rich, creamy texture similar to mayonnaise but with a distinct, slightly tart flavor. It will make the salad incredibly decadent and smooth. Combining sour cream with a small amount of mayo can also provide a delicious balance.
• Vegan Mayo: For a plant-based version, vegan mayonnaise is an excellent direct substitute. Many brands now offer vegan mayo that closely mimics the taste and texture of traditional mayonnaise, ensuring your potato salad remains creamy and flavorful without animal products.
• Avocado (Mashed): For a unique twist and a healthy fat boost, mashed avocado can be incorporated. It will lend a creamy texture and a subtle, earthy flavor. However, avocado can brown over time, so this substitution is best for immediate consumption or if you add lemon juice to help preserve its color.

When substituting, it’s always a good idea to start with a smaller amount and taste as you go, adjusting quantities to achieve your desired consistency and flavor.

Troubleshooting: How to Fix Watery or Mushy Potato Salad

No one wants a watery or mushy potato salad at a cookout! Getting the perfect texture is crucial for that classic Southern appeal. Here’s a breakdown of common culprits and how to prevent—or even fix—these undesirable textures:

• Overmixing the Potatoes: This is one of the most common mistakes. When potatoes are over-agitated, especially after cooking, their delicate structure breaks down, turning your chunky salad into something closer to mashed potatoes.
  • Prevention: Always fold the ingredients gently with a large spoon or rubber spatula. Mix just enough to distribute the dressing evenly without vigorously stirring.
  • Fix: If it’s already a little mushy, you can try chilling it longer to help it firm up. If it’s very mashed, it might be difficult to fully recover the desired texture, but it will still taste delicious!
• Overcooked or Waterlogged Potatoes: Boiling potatoes for too long or in water that’s at a rapid, rolling boil can cause them to absorb too much water. This leads to a mealy texture that falls apart easily and contributes to a watery salad.
  • Prevention: Cook potatoes at a gentle simmer, not a vigorous boil. Check for doneness frequently (around 10-15 minutes) by piercing with a fork – they should be tender but not disintegrating.
  • Fix: Unfortunately, severely overcooked potatoes are hard to salvage for a classic chunky salad. If they’re too far gone, consider repurposing them into mashed potatoes or a potato casserole.
• Not Draining Potatoes Properly: Leaving too much excess water clinging to the cooked potatoes before mixing in the dressing is a guaranteed way to end up with a watery salad.
  • Prevention: After draining the potatoes in a colander, let them sit for a few minutes (10-15 min) to allow residual steam and moisture to evaporate. You can even gently pat them dry with a clean kitchen towel if they feel excessively wet.
  • Fix: If your salad is watery, try draining it in a fine-mesh sieve or colander lined with cheesecloth for a while. This can help remove some excess liquid.
• Adding Dressing While Potatoes Are Too Hot: Mayonnaise is an emulsion, and it can “break” or become thin when exposed to too much heat. Mixing a mayo-based dressing into steaming hot potatoes will likely result in a runny, oily dressing.
  • Prevention: Always allow your cooked potatoes to cool sufficiently before adding the dressing. They should be at least warm to the touch, not steaming hot. Cooling for 10-15 minutes helps them absorb flavor without affecting the dressing’s consistency.
  • Fix: Chill the salad thoroughly. Sometimes, the mayo will re-emulsify and thicken slightly as it cools. If it’s still too thin, gently stir in a small amount of extra, cold mayonnaise.
• Too Much Liquid in the Dressing: While mustard and relish add flavor, excessive amounts of liquid components can thin out your dressing, making the entire salad watery. Adding extra vinegar or pickle juice beyond the relish can also contribute to this.
  • Prevention: Measure liquid ingredients carefully. Start with the recommended amounts and add more gradually, tasting as you go.
  • Fix: If the dressing is too liquidy, stir in some extra thick mayonnaise. You can also mash a small amount of a boiled potato and mix it in; the starch will help absorb excess moisture. Alternatively, add an extra chopped hard-boiled egg, which can also help thicken the mixture.

By following these tips, you’ll be well on your way to a perfectly creamy, chunky, and flavorful Southern potato salad every time, ensuring you get that invitation back to the next cookout!

Substitutions, Variations, and Toppings for Your Southern Potato Salad

While the classic Southern Soul Food Potato Salad is perfect as is, it’s also wonderfully adaptable! Don’t hesitate to customize it to your taste or to use ingredients you have on hand. Here are some ideas to inspire your next batch:

Flavor Enhancements & Adjustments:

• Sweetness: If you prefer a sweeter potato salad, consider adding a teaspoon or two of granulated sugar, brown sugar, or your favorite sweetener to the dressing. Taste as you go to hit your desired level of sweetness.
• Acidity: A squeeze of fresh lemon juice can brighten the flavors and add an extra layer of tanginess. A tablespoon of apple cider vinegar can also offer a similar effect.
• Extra Pickle Flavor: For pickle lovers, finely chopped dill pickles can be added alongside or in place of sweet pickle relish, providing a different kind of tang and crunch.
• Heat: A dash of hot sauce or a pinch of cayenne pepper can introduce a subtle or pronounced kick, depending on your preference. For a fresher, spicier crunch, minced fresh jalapeños are a fantastic addition.

Texture & Ingredient Variations:

• Crunch Factor: Finely chopped celery is a classic addition that provides a refreshing crunch and lightens the texture.
• Herbs: Freshly chopped parsley or chives stirred into the salad or sprinkled on top adds a vibrant, herbaceous note and a pop of color.
• Savory Additions: Crumbled bacon bits are a game-changer, introducing a smoky, salty crunch that pairs beautifully with the creamy potatoes.
• Creaminess: For an even richer salad, consider folding in a diced avocado just before serving. It adds healthy fats and a velvety texture.

Creative Toppings:

• Cheese: Shredded cheddar cheese or crumbled feta cheese can be mixed in or sprinkled on top for a savory, cheesy dimension.
• Fresh Vegetables: Thinly sliced cherry tomatoes or even finely diced bell peppers can add color, freshness, and a gentle crunch.

Experiment with these options to discover your perfect rendition of Southern potato salad. Remember, the best potato salad is the one you enjoy the most!

How Long Can Potato Salad Sit Out?

Food safety is paramount, especially with mayonnaise-based salads. Southern potato salad should not sit out at room temperature for more than 1-2 hours. After this time, bacteria can begin to grow to dangerous levels, increasing the risk of foodborne illness. If the ambient temperature is warm (above 90°F or 32°C), this safe window shrinks even further. Always keep potato salad chilled in the refrigerator until ready to serve, and put any leftovers back into the fridge promptly. For detailed food safety guidance, refer to the FDA’s recommendations.

Make Ahead and Storage Tips

Southern potato salad is an excellent make-ahead dish, often tasting even better the next day as the flavors have more time to meld. You can prepare the entire salad up to 1-2 days in advance. Store it in an airtight container in the refrigerator. When properly stored, homemade potato salad will last for up to 3-4 days in the fridge.

Freezing Potato Salad: What You Need to Know

While you technically *can* freeze potato salad, it is generally not recommended, especially for mayonnaise-based varieties like this Southern classic. The primary reason is that mayonnaise does not freeze well. Upon thawing, the emulsion tends to break, resulting in a separated, oily, and unappetizing texture. The creamy consistency will be lost, and the salad may become watery or gritty.

Additionally, the potatoes themselves can become somewhat mealy or mushy after being frozen and thawed, losing their pleasant texture. Hard-boiled eggs can also become rubbery. For the best taste and texture, it’s always preferable to enjoy Southern potato salad fresh or within a few days of refrigeration. If you have leftovers, consider sharing them or simply enjoying them within the recommended refrigerated storage time. You can read more about freezing potato salad for further details.

Perfect Pairings: Main Dishes for Your Southern Potato Salad

This creamy, tangy Southern Soul Food Potato Salad is the quintessential side dish, complementing a wide array of classic main courses. Here are some of our favorite pairings that elevate any meal:

• Air Fryer Ribs
• Dry Rub Chicken Wings
• Southern Baked Ham With Pineapple
• Air Fryer Catfish
• Traeger Smoked Salmon
• How to Grill the Best Burgers
• How to Grill Chicken Wings
• How to Grill Ribs

More Southern-Inspired Recipes You’ll Love

If you’re a fan of comforting Southern flavors, be sure to explore these other delicious recipes that capture the essence of soul food cooking:

• Southern Coleslaw Recipe
• Southern Soul Food Baked Mac and Cheese
• Southern Mustard Greens
• Southern Homemade Cornbread
• Southern Green Beans

Additional Salad and Side Dish Recipes

Looking for more fantastic sides to round out your meal? These recipes offer variety and flavor for any occasion:

• Bow Tie Pasta Salad with Italian Dressing
• Broccoli Salad with Bacon and Cheese
• Southern Macaroni Salad
• Bacon Ranch Pasta Salad
• Grilled Asparagus in Foil

Don’t forget to check out our comprehensive list of the Best Authentic Soul Food Recipes for more culinary inspiration.

Southern Soul Food Potato Salad

By Brandi Crawford

Everyone will be begging you to bring this creamy, tangy Southern Soul Food Potato Salad to the next cookout. I grew up learning how to make potato salad in our Southern kitchen, it was serious business. This recipe is creamy, sweet, tangy, and seasoned with care—no bland bites here. It’s the kind of potato salad that shows up at every cookout and disappears fast.

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Prep Time: 15 mins

Cook Time: 20 mins

Chill Time: 2 hrs

Total Time: 2 hrs 35 mins

Course: Side Dish

Cuisine: Southern

Servings: 10 servings

Calories: 247 kcal

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Equipment

• Mixing Bowl
• Food Processor

Ingredients

• 2 pounds russet potatoes (Peeled and sliced into 1 ½ inch cubes.)
• 4 eggs
• 1 large bowl of cold water (For egg bath, ice added to the water is optional.)
• 1 cup mayonnaise
• ½ cup diced white onions
• ¼ cup pickle relish
• 1 tablespoon yellow mustard
• salt and pepper to taste
• 1 teaspoon paprika

Instructions

1. Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potatoes are completely covered.
2. Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don’t want the potatoes to overcook, that will result in mushy potatoes.
3. Once cooked, drain the water from the potatoes. You can use a strainer or a slotted spoon to gather them. Place the potatoes in a bowl to cool. Cooling is important.
4. Boil the eggs. Once boiled, place them in the bowl of cold water for 10 minutes.
5. Peel the eggs and slice into small cubes.
6. Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to a bowl. Taste repeatedly. You may need to add additional salt and pepper. (If you prefer sweet potato salad, add a little more relish and maybe sugar.)
7. Combine the potatoes and the egg mixture. I like to mix them separately to give the potatoes some time to cool. Stir to combine.
8. Cover and chill for at least an hour to two hours before serving.

Recipe Notes

• If the potato salad is watery, you didn’t allow the potatoes to cool long enough prior to combining the dressing. You must drain them well and allow them to cool after boiling.
• You can omit the eggs if you wish.
• You can substitute sour cream or plain Greek yogurt for mayo.
• When you slice the potatoes, they need to be equal in size. Otherwise, smaller potatoes will cook faster and result in mushy potatoes.
• This is a dish that you will want to add your ingredients (especially the seasonings) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
• Use a food processor to chop up the eggs and veggies if you want them really finely diced.

Nutrition Information

Serving: 1 servingCalories: 247 kcalCarbohydrates: 13gProtein: 4gFat: 20g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Additional Recipe Tips for Southern Potato Salad Success

Crafting the perfect Southern potato salad is an art, and a few key tips can elevate your dish from good to unforgettable. Keep these pointers in mind for a consistently delicious result:

• Season Liberally and Taste Frequently: Potatoes are notoriously bland on their own. Don’t underestimate the power of salt and pepper! You’ll need to season the potatoes while boiling, and then generously season the dressing. The most crucial step is to taste the dressing and the finished salad repeatedly, adjusting salt, pepper, mustard, and relish until it hits that perfect sweet, tangy, and savory balance. A bland potato salad is easily avoided with careful seasoning.
• Avoid Mushy Potato Salad: This is a common pitfall. Overcooking your cubed potatoes will inevitably lead to a mushy texture that resembles mashed potatoes rather than a chunky, creamy salad. To prevent this, ensure your potato pieces are of equal size, cook them at a gentle simmer, and check for doneness frequently. The goal is fork-tender, not falling apart. Allowing them to cool thoroughly after draining also helps them firm up and prevents the dressing from thinning out.
• The Role of Sweet Pickle Relish: Sweet pickle relish is a cornerstone of Southern potato salad, providing both a hint of sweetness and a pleasant tanginess. If you’re a fan of a distinctly sweet potato salad, feel free to add a little extra relish or even a pinch of granulated sugar or your preferred sweetener to the dressing. Remember to taste as you go to achieve your desired level of sweetness and adjust accordingly.
• Don’t Rush the Chill Time: While it might be tempting to dig in right away, chilling the potato salad for at least 1-2 hours (or even overnight) is non-negotiable. This resting period allows all the flavors to meld, deepen, and fully develop, creating a more cohesive and delicious taste. It also helps the mayonnaise-based dressing firm up, resulting in that desirable creamy, thick consistency.
• Consider Your Mayo Choice: The quality of your mayonnaise truly matters here. Brands like Duke’s or Hellmann’s (Best Foods) are staples in Southern kitchens for their rich flavor and sturdy emulsion, which contributes significantly to the salad’s creamy texture. Using a high-quality mayo can make a noticeable difference in the final product.