If you’re searching for a true taste of Southern comfort, look no further than Grandma’s Southern Potato Salad Recipe. This beloved classic combines tender russet potatoes, perfectly boiled eggs, crisp celery, and just the right touch of sweet pickle relish all married together in a creamy, tangy dressing. It’s the kind of dish that sparks family memories and steals the show at picnics, barbecues, or any gathering where good food and great company come together. Once you try this recipe, it might just become your go-to side, carrying on Grandma’s delicious legacy.
Ingredients You’ll Need
Nothing fancy here—just simple, familiar ingredients that each bring their unique magic to the salad’s flavor, texture, and color. These staples work in harmony to create a dish that’s creamy, crunchy, sweet, and savory all at once.
- 2 lbs russet potatoes: These starchy spuds hold their shape perfectly when cooked, giving the salad that ideal hearty texture.
- 4 large eggs: Boiled and chopped, they add richness and a soft bite to complement the potatoes.
- 1 cup mayonnaise: The creamy base that ties everything together with luscious smoothness.
- 1/4 cup sweet salad cubes: A little sweetness and soft texture to balance savory notes.
- 1/2 cup sweet pickle relish (divided 1/4 + 1/4 cup): Adds that classic sweet-tangy crunch signature to Southern potato salad.
- 1 tablespoon yellow mustard: Brings a sharp, tangy kick to brighten up the mix.
- 1 celery rib (minced): Provides a fresh, crisp bite that contrasts the creaminess.
- 2 teaspoons seasoned salt (to taste): A flavorful seasoning blend that elevates the entire dish.
- 1 1/2 teaspoons onion powder: Adds a subtle, savory depth without overpowering.
- 1 teaspoon black pepper (freshly cracked, to taste): Gives a gentle heat and complexity.
- 1/4 teaspoon dried dill: Adds herbaceous brightness that feels fresh and inviting.
- 1/4 teaspoon celery seed: Enhances the celery’s flavor with a warm, slightly bitter note.
- 1/4 teaspoon cayenne pepper: Just a touch for a lively, unexpected kick.
- 1 tablespoon granulated sugar (optional, to taste): Balances acidity and rounds out the flavors if desired.
- 1/4 teaspoon smoked paprika: The final flourish that adds smoky warmth and visual appeal.
How to Make Grandma’s Southern Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by peeling your russet potatoes and chopping them into big, even chunks. This size ensures they cook evenly without turning to mush. Toss them into a large stockpot and cover with cold water before heating to a boil. Once boiling, cover and reduce heat to medium-low, letting them simmer until fork-tender—about 10 to 15 minutes. Watch carefully; you want tender, not soggy potatoes that can hold up to the creamy dressing.
Step 2: Boil the Eggs
While the potatoes simmer, place the eggs in a medium saucepan and cover with cold water. Bring to a hard boil over high heat, then immediately remove from the heat and cover with a lid, letting them steep for 12 minutes. Afterward, peel them under cold running water to make peeling easier, chop them up, and set aside to join the rest of the party soon!
Step 3: Whip Up the Creamy Dressing
In a large mixing bowl, whisk together mayonnaise, yellow mustard, sweet salad cubes, half the sweet pickle relish, and minced celery. Mixing these first lets the flavors blend smoothly and gives you that silky base which defines Grandma’s Southern Potato Salad Recipe.
Step 4: Combine Potatoes and Dressing
Drain the cooked potatoes extremely well—any excess water can dilute your salad and make it runny, which we don’t want. Gently fold the potatoes into your creamy dressing bowl, ensuring every chunk gets coated with love. Toss in the chopped eggs along with seasoned salt, onion powder, freshly cracked black pepper, dried dill, celery seed, and cayenne pepper. These spices bring vibrancy and character to every bite.
Step 5: Achieving the Perfect Texture
Using a wooden spoon, gently fold everything together. Now, here’s a little trick: smash about one-third of the potatoes as you mix. This technique thickens the salad and gives it that satisfyingly hearty texture Grandma was famous for. Taste the mixture, then adjust seasoning or add a bit of sugar if you want that balanced hint of sweetness. Stir in the remaining pickle relish last to keep its crunchy bite.
Step 6: Chill and Serve
Transfer your glorious potato salad into a serving dish and sprinkle smoked paprika on top—because no Southern potato salad is quite right without a touch of paprika’s smoky color and flavor. Cover the dish tightly and chill in the fridge for at least four hours. This resting time allows all those harmonious flavors to marry beautifully, creating a salad that bursts with every mouthful.
How to Serve Grandma’s Southern Potato Salad Recipe
Garnishes
A sprinkle of smoked paprika is classic, but why not add a few fresh chives or crispy bacon bits for an extra special touch? A handful of chopped fresh parsley can also brighten the appearance and give a subtle, fresh herbal note to complement the creamy base.
Side Dishes
Grandma’s Southern Potato Salad Recipe shines alongside grilled meats like smoky ribs, charred chicken, or juicy burgers. It’s also a charming partner to collard greens, baked beans, or fresh cornbread. These pairings create a full Southern feast that’s sure to satisfy hearty appetites and warm hearts alike.
Creative Ways to Present
Turn your potato salad into an eye-catching centerpiece by serving it in a hollowed-out bread bowl or layering it in a clear glass trifle dish for a layered look. For individual servings, portion the salad into cute mini mason jars topped with a garnish. These ideas add a fun, inviting vibe perfect for potlucks or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Once chilled, Grandma’s Southern Potato Salad Recipe keeps well for up to 3 days in an airtight container in the refrigerator. Always keep it covered tightly to maintain moisture and flavor. Give it a gentle stir before serving leftovers to freshen up the texture.
Freezing
This potato salad doesn’t freeze well because the potatoes and mayo-based dressing can separate and become grainy. For best taste and texture, enjoy it fresh or within a few days refrigerated.
Reheating
Potato salad is traditionally served cold or at room temperature, so reheating isn’t recommended. If you need to take the chill off, simply let it sit on the counter for 10-15 minutes before serving to awaken the flavors without losing the creamy texture.
FAQs
Can I use a different type of potato for Grandma’s Southern Potato Salad Recipe?
While russet potatoes are preferred for their fluffy texture, you can experiment with Yukon Golds for a slightly waxier, buttery variation. Just be careful not to overcook them, as waxy potatoes can become too soft.
Is it okay to substitute regular mustard for yellow mustard?
Yellow mustard has a milder, tangy flavor that complements the salad perfectly, but if you prefer more bite, Dijon or spicy brown mustard can add an interesting twist. Just adjust the amount to keep balance.
Can I make Grandma’s Southern Potato Salad Recipe vegan or dairy-free?
To keep the traditional taste, eggs and mayonnaise are key, but you can substitute vegan mayo and omit eggs to make a plant-based version. Just note the flavor and texture will differ somewhat from the classic recipe.
Why is it important to let the salad chill for several hours?
Chilling allows the potatoes to absorb the dressing and the flavors to meld beautifully. It also firms up the salad to the perfect consistency that makes every bite deliciously cohesive.
Can I prepare this salad the day before a party?
Absolutely! In fact, making Grandma’s Southern Potato Salad Recipe a day ahead is ideal. The extra time in the fridge enhances the flavors and texture, making it even more irresistible on party day.
Final Thoughts
There’s a special kind of comfort and nostalgia wrapped up in Grandma’s Southern Potato Salad Recipe that makes it truly timeless. It’s more than just a side dish; it’s a celebration of simple ingredients transformed by love into a dish that brings everyone together. I encourage you to give this recipe a try at your next gathering—you might just create new family memories with each creamy, flavorful spoonful.
Print
Grandma’s Southern Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Description
Grandma’s Southern Potato Salad is a classic, creamy side dish featuring tender russet potatoes, hard-boiled eggs, and a flavorful mayo-based dressing enhanced with sweet salad cubes, pickle relish, and a blend of traditional seasonings. Perfectly chilled and garnished with smoked paprika, this potato salad offers a hearty, comforting taste of Southern home cooking.
Ingredients
Potatoes and Eggs
- 2 lbs russet potatoes (about 6 medium potatoes)
- 4 large eggs
Dressing and Seasonings
- 1 cup mayonnaise
- 1/4 cup sweet salad cubes
- 1/2 cup sweet pickle relish (divided into 1/4 cup + 1/4 cup)
- 1 tablespoon yellow mustard
- 1 celery rib, minced
- 2 teaspoons seasoned salt (to taste)
- 1 1/2 teaspoons onion powder
- 1 teaspoon freshly cracked black pepper (to taste)
- 1/4 teaspoon dried dill
- 1/4 teaspoon celery seed
- 1/4 teaspoon cayenne pepper
- 1 tablespoon granulated sugar (optional, to taste)
- 1/4 teaspoon smoked paprika
Instructions
- Cook the Potatoes: Peel the russet potatoes and chop them into large, even chunks. Place them in a large stockpot, cover with cold water, and bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Simmer until potatoes are fork-tender, about 10-15 minutes, being careful not to overcook to avoid mushiness.
- Boil the Eggs: While the potatoes cook, put the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover with a lid, and let sit for 12 minutes. Peel under cold water, chop, and set aside.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sweet salad cubes, half of the sweet pickle relish (1/4 cup), and minced celery until smooth and creamy.
- Combine Potatoes and Dressing: Drain the potatoes thoroughly to avoid watering down the salad. Add them to the bowl with the dressing. Next, add the chopped eggs and sprinkle in the seasoned salt, onion powder, black pepper, dried dill, celery seed, and cayenne pepper.
- Mix and Adjust: Gently fold the mixture using a wooden spoon. For a thicker salad, mash about one-third of the potatoes lightly while keeping the rest chunky. Taste and adjust seasoning with salt or sugar if desired. Finally, fold in the remaining 1/4 cup pickle relish.
- Chill and Serve: Spread the potato salad into a serving dish and dust the top with smoked paprika for a classic finishing touch. Cover tightly and refrigerate for at least 4 hours to allow the flavors to meld before serving.
Notes
- Use russet potatoes for the best texture; waxy potatoes may become too mushy.
- Peeling the eggs under cold water helps make peeling easier and prevents sticking.
- Adjust the amount of seasoned salt and sugar according to your taste preference.
- For extra flavor, you can add a splash of vinegar or a dash of hot sauce, but this is optional.
- This potato salad can be made a day ahead; flavors improve with time.
- Keep the salad chilled tightly covered to maintain freshness up to 3 days.
