Southern Creamy Potato Salad
A southern classic –Southern Creamy Potato Salad made with simple ingredients and ready in no time. It is full of creamy potatoes, mayonnaise, boiled eggs, sweet pickles, and a little kick of heat.
In my opinion, there is nothing more southern than a big bowl of creamy potato salad. My mother-in-law made potato salad for all occasions- church socials, holidays, Sunday dinners, summertime cookouts, and funeral food.
Potato Salad shows up during the holidays and goes great with a roasted turkey.
What is Southern Potato Salad?
Well, if you ask 10 people here in the south about their potato salad recipe, you will get 10 different recipe versions. Yep, some add a little of this or none of that; some add this ingredient, and others would never dream of adding that ingredient. But no matter the recipe, it’s always expected to make an appearance on the menu.
Ingredients Needed for this Delicious Dish
All of the ingredients are simple and found in most pantries and refrigerators. So you won’t find any strange ingredients here.
Potatoes– I always use Russett potatoes for my potato salad. They are easy to find and always turn out nicely.
Mustard— Yellow mustard is what I use– not brown mustard, not Dijon mustard, not dry mustard. Just yellow mustard in the jar or the squirt bottle.
Eggs– hardboiled eggs. If you don’t like eggs, leave them out. No harm done, and the dish will still be good.
Mayonnaise— Duke’s brand mayonnaise is what I use. I’m sure you have a favorite and use that. I do advise– don’t use Miracle Whip. Is that even considered mayonnaise? 🙂
Onion– I use yellow onions mostly, but if Vidalia onions are in season, I use them.
Sweet Pickles- There is a debate about whether to use sweet pickles or dill pickles. The preference is entirely up to you. My mother-in-law always used sweet pickles, and I use them most of the time. It’s just a matter of taste.
Diced Jalapenos– I like to use jalapenos in my potato salad. I like the taste, and my family likes the taste and can handle the heat. Does it make it too hot to eat? Nope, it just gives it a nice punch of flavor. Leave them out if so desired.
Seasonings– just basic salt, pepper, and paprika.
Sweet Pickles or Dill Pickles?
This is a personal preference. Most of the time, I use sweet pickles. However, I have used dill pickles, and the potato salad was still delicious. The taste will differ depending on the pickles you decide to use. I can/preserve pickles from my garden cucumbers during the summer months. Therefore, I usually have both kinds on hand in my pantry.
Can I Use Sweet Pickle or Dill Pickle Relish?
You sure can! Decide which flavor you are going for and use that relish—the same amount as the recipe states. Relish is easy to find in most grocery stores. It usually sits next to the pickles.
How to Make Potato Salad
This dish is really quite simple to make, and with just a few simple steps, you too can have a nice big bowl of potato salad to enjoy today.
Place potatoes in a large pot and cover with water. Over high heat, bring potatoes to a boil. Boil potatoes until fork tender- about 10-15 minutes. Drain potatoes and slightly mash them. You want some chunks and some mashed.
Add boiled eggs, mayonnaise, mustard, sweet pickles, onion, salt, and pepper in a bowl. Mix well. Add the cooked potatoes and fold in. Then garnish with a sprinkle of paprika. Eat immediately or refrigerate until ready to serve.
In my opinion, potato salad is better the next day and the day after. The flavors intensify and make this dish perfect for plan-ahead events.
Can I Make this Dish Ahead of Time?
Absolutely! This is one of those dishes that just gets better day after day. The flavors intensify, and every bite just tastes better the longer it is in the refrigerator. Don’t get me wrong, I love to eat it immediately, but the next day is even better.
How to Eat Potato Salad
This dish is usually served as a side dish to many meals in the south. And potato salad seems to go with just about any type of food. It goes great with meatloaf, grilled meats, barbecue, fried foods, and baked foods. Potato Salad usually appears during the summertime when there are more cookouts and grilled foods. But, don’t neglect this tasty dish during the winter months. A big bowl of this salad will certainly bring comfort to any meal.
My favorite way to eat leftover potato salad is on a saltine cracker with a slice of pickled jalapenos. Nothing better!
For More Southern Side Dishes, be sure to check out the following:
Southern Creamy Potato Salad
- 3 pounds Russett Potatoes peeled, diced, and cooked
- 3 eggs hardboiled, peeled and chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 cup sweet pickles chopped
- 3/4 cup onion chopped
- 1/4 cup pickled jalapenos diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- paprika for garnish
- Place potatoes in a large pot and cover with water. Over high heat, bring potatoes to a boil. Boil potatoes until fork tender- about 10-15 minutes. Drain potatoes and slightly mash them. You want some chunks and some mashed.
- To a bowl- add boiled eggs, mayonnaise, mustard, sweet pickles, onion, jalapenos, salt, and pepper. Mix well. Add the cooked potatoes and fold in. Garnish with a sprinkle of paprika. Eat immediately or refrigerate until ready to serve.