Southern Potato Salad
Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.
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Southern Potato Salad
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Originally published: June 04, 2017
Meet my cousins: Carolyn and Agnes.
Before I even get started in this recipe for Potato Salad, I’d like to introduce you to two of my favorite cousins. That’s Carolyn in the back, and her older sister Agnes in the front of the photo above.
Age wise, I’m somewhere in between these two. We played together as youngsters, and going to their house was one of my favorite places. They had two brothers around my age, and getting together with them was always an adventure.
Carolyn and I seem to always be competing against each other in the “Dessert” category at the Cousins Reunions we have once a year. I might have defeated her a time or two, but she has done the same to me. She makes some really awesome cakes.
For many years, I’ve always enjoyed the Potato Salad that Agnes brings to our Reunions. To me, hers is the most like what Mama always made, and I can’t help but dig into the big bowls that she always prepares.
At our Cousins Reunion last year, (2016) I finally cornered Agnes and asked her to tell me how she made the Potato Salad that always brings back great memories for me. I’d been wanting to ask for sometime, but just never got one of those “around to it” moments to ask her.
I pulled out my cellphone, turned on the voice recorder, and had her go through it step-by-step. She didn’t have measurements of course, so I had to come up with those on my own.
Like so many other dishes, Potato Salad is one of those dishes that determines just how good of a “Southern Cook” you really are. Naturally, I always thought Mama’s was the best.
When the big Family Reunion decided to publish a family cookbook of recipes back in 1999, Potato Salad like this wasn’t included.
All the “sisters” from my moms side of the family, knew how to make it, and I guess they just never considered that it was one of the recipes that needed to be included in the cookbook. That’s so sad to me, because we have lost a lot of good old recipes that way.
As mentioned, I always thought Mama made the best potato salad. I just never tried to make it while she was still with us, and I regret that to this day. Her homemade spaghetti recipe still eludes me.
Sunday dinner with all the family gathered around that big oval table almost always had a large bowl of Mama’s homemade Potato Salad. Of course, to me, what made hers special was her homemade sweet pickles that she always would put in it. There was just something special about her pickles.
I do hope you’ll give it a try, and of course, I do hope you like it as much as I do.
I think Agnes makes about 10 pounds at a time for the Cousins Reunion each year. I’ve made five pounds in the recipe below. You could easily half that, but why would you want to? Potato Salad needs to be made in large batches because you intend to share it with lots of people. It’s just that good.
So, if you’re ready to give one of our family favorites a try, let’s get in the kitchen, boil some water, and… Let’s Get Cooking!
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Southern Style Potato Salad Recipe: You’ll need these ingredients.
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Rinse the potatoes under cold running water.
I like to always wash my vegetables before using them. Yes, we’re going to peel them and discard the peelings, but I just feel better knowing I’ve rinsed the dirt and anything else off of them first. It’s a personal thing I reckon. Smile.
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Peel the potatoes.
I’ve never enjoyed peeling potatoes for some reason. Whether you use a paring knife or a potato peeler, just be careful.
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Cut them into cubes or chunks about 3/4 of a inch in size.
Mama always held the potatoes in her hands as she sliced them. She’d end up cutting them into all different shapes by the time she was finished. If you need, or prefer to, just lay them on a cutting board and cut them up that way. Either way will work just as well.
You DO want to be consistent with the size of the pieces. Keeping them all close to the same size will help them cook more evenly. Really small pieces will break up and become mashed potatoes whether you want them to or not, so go for larger, but even sized pieces.
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Place a large sauce pot, filled about 3/4ths full with water, on your stove top. Turn the heat to about Medium-High and bring the water to a low boil.
Add about 1/2 Tablespoon of Salt to the water.
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When the water starts to boil, carefully add all of the potatoes.
I had to scoop out some of the water once I added the potatoes, the pot almost ran over.
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Simmer the potatoes just to the point of where they are tender.
Okay, this is the only tricky part. You want the potatoes to reach just the point to where they are tender, but not falling apart. If they get too soft, you’ll end up making mashed potatoes. If they don’t cook long enough, you’ll be biting into hard, raw tasting bits of potatoes.
You really should be tasting the larger chunks of potatoes after a few minutes. See if you can taste the salt in them, if not, add a little more salt. This is the time the salt will absorb best into the potatoes for added flavor.
If you’ll taste some of the larger pieces for softness, then the smaller pieces will take care of themselves. When you think the larger pieces need “about one or two more minutes,” take them up. They will continue to cook after you drain them.
It may take you a few times, but get this part right, and you’ll be on the track to making some great potato salad.
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Empty your potatoes into a colander, and let them drain.
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I like to let cold running water flow gently over the potatoes to help stop the cooking process even quicker.
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Place the drained potatoes in a large mixing bowl. Place the uncovered bowl in your refrigerator to cool down while you prep the other vegetables.
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Dice the bell peppers into small pieces.
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Dice the onions.
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Chop the hard boiled eggs.
I didn’t mention anything above about the eggs. I had already boiled these and peeled them the day before. Boiled and peeled eggs will keep in the refrigerator for up to a week, so this is one step you can do ahead of time if desired.
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Once the potatoes have cooled, add the bell peppers.
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Add the onions.
I ended up not using all the onions I had prepared. I thought it might be a little too much, and knew that I could easily add them later if I decided to do so.
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Add the chopped eggs.
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Add the sweet relish.
I’m using some of my homemade pickles. I cut them up, but probably should have chopped them a bit more before adding them. I also added some of the sweet pickle juice. Makes it even better.
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Add the yellow mustard.
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Add the sugar.
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Add the salt.
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Add the black pepper.
As with all the flavors we’re adding, it’s best to start out small and then add more once you have mixed everything together well. It’s much easier to add more salt or pepper, than it is to try to cover up or remove too much.
You’ll want to make this YOUR recipe. Follow the basics, then adjust the flavors to suit your own tastes.
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Add the mayonnaise.
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Grab a large spoon, and dip down to the bottom of the bowl. Bring the mixture up and fold the ingredients together gently. If you get too ambitious here, you’ll end up smashing the potatoes and end up with mashed potatoes instead of potato salad.
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Taste the potato salad at this point.
When you’ve got it mixed, taste the potato salad and add more salt, mustard, relish, mayo or anything else you think it might need. Again, make it your own.
Cover the bowl and place it back in the refrigerator for at least an hour, if possible, to let the flavors meld together.
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Big bowls of Potato Salad like this were common at Mama’s table. She’d make it almost every Sunday for dinner for the family and friends. By the way, this is only a part of what this recipe made. Just saying.
Any church function, dinner on the grounds, family reunion or picnic seemed to always include big bowls of potato salad. It’s one of my favorite dishes, and one of my fondest food memories.
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Enjoy!
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Southern Potato Salad
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 18-20 servings 1x
- Category: Side Dishes
- Method: Refrigerator
- Cuisine: American
Description
Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.
Ingredients
- 5lbs Potatoes
- 1 medium Onion, diced
- 1 medium Bell Pepper, diced
- 4 hard boiled Eggs, chopped
- 1 cup Duke’s Mayonnaise
- ¼ cup Sweet Pickles, diced
- 1 Tablespoon Yellow Mustard
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Wash, peel, and cube the potatoes.
- Place potatoes in boiling water, boil until tender. About 10 minutes.
- Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
- Dice the bell pepper.
- Dice the onion.
- Chop the boiled eggs.
- Chop the sweet pickles.
- Add the bell pepper, onion, eggs, pickles.
- Add the mustard, sugar, salt, black pepper, and mayo.
- Gently stir everything together until potatoes are coated.
- Taste, add more salt and pepper as desired.
- Refrigerate for at least one hour before serving for best flavor.
- Enjoy!
Keywords: Southern Potato Salad Recipe, made from scratch, Duke's Mayo, how to make, southern recipes
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Your Comments: Ever made Potato Salad this way? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.
Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.
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Be Blessed!!!
Steve
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Category: Salads, Side Dishes
This is a great crowd pleaser when there are many folks’ tastes to consider. Plus, perfect for BBQ suppers.
★★★★★
Hi Jo, Thank you for your kind compliments. I love good potato salad and especially with BBQ. I’m glad you found Taste of Southern. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve!
My sweet Mom passed away four years ago and I’ve been missing her a lot lately. Today was one of those times when I wished she was here to ask how she made something. With a low carb lifestyle I haven’t made her potato salad in a long time. I googled recipes to see if I could find hers, and here it is! Or darn near close to it! I should have known my Mississippi Mama’s recipe was the Southern way ❤️ Everyone up north always makes it in a sugary vinegar white dressing and green peppers would never be in it! Thank you for helping me find “her’s” today!! Blessings on you and your family!
Hi Steve: Can’t wait to try this recipe for Potato Salad. My Mom who has passed, made it the same way. Always look forward to Monday and to get your email with amazing recipes. Please keep it going, as I know we all love hearing from you. Pat B.
Hi Pat, I do hope you try the Potato Salad real soon. I think it’s awesome, but it might just be me. Smile. I’m thankful to have you as a subscriber to the Newsletter and I will always be grateful for your support. It’s my pleasure to share the recipes. Thank you for your visit today. I hope you know the door is always open for you, so stop by any old time. Be Blessed!!! -Steve
Love this recipe. Made a few adaptations to try for a ramped up taste. Added drained black olives that were chopped, used honey mustard and instead of bell pepper I used a Poblano pepper coarsely chopped and de-seeded. Added some harissa to it. Did not put any sugar due to adding sweet pickle juice and using honey mustard and used freshly ground black pepper. The Poblano pepper is not hot and has less water content than a bell pepper. Enjoy chopping up scallions and having the green to mix in there. If you want color add a red bell pepper. I like to chop these up and put them in the fridge to let the water drain out. Makes this and enjoy with some home made Sweet Tea (champagne of the South)
★★★★★
Love this recipe, as I love all of them, Steve ! Hope you are doing well…P.S. would dill pickles work as well, do you think ?
Hi Gina, I really can’t imagine making potato salad with dill pickles because using sweet pickles is all I’ve ever known. But, who knows, it might be good too. Just let me know if you try it that way. Thank you for your kind words about our recipes. I’m thankful for your support. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
My mother used sweet pickles But I prefer the dill pickle relish !
★★★★★
I prefer the dill pickles, too! I used to just sort if tolerate potato salad, using sweet pickle relish until one day when my son-in-law said, Why don’t you try it with dill pickle relish?” I didn’t even realize there was such a thing, but once I tried it I was sold, and potato salad became one of my favorites. I usually add chopped olives, both green and black if I have them in the cupboard, and of course I skip the sugar, but otherwise, it’s all the same as Steve’s. Had plenty at Christmas dinner and plenty left over. My mouth is watering now. Excuse me while I run to the fridge!
Oh how I love potato salad. Southern potato salad. Mustard potato salad. The kind that the you use more mustard than mayo. Mom would separate the eggs (white part of the egg chopped and the yolks smashed and mixed with the mustard) and then added to the salad. Yummy. You’ve brought good memories to my mind. Thank you. Glad your friends are home. God is good. Blessings.
Hi Josie, Thank you for sharing your memories of the potato salad with us. Maybe you’ll get to try our version soon. Smile. I appreciate you being a subscriber to the Newsletter and for your support. Thanks for stopping by today. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve. This recipe looks very similar to the one my mother in law used to make and it was delicious. So sorry to hear of your cousins passing. God bless.
Hi Walt, Thank you for your kind words and for being a subscriber to our Newsletter. Cousin Agnes will be dearly missed. I’m just glad she shared her recipe with me. I appreciate your support, and I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
I have come to recognize that there are as many ways to make potato salad as there are chicken and dressing. All are similar but with their own tweaks. I prefer mine after it is just made and still warm. I like my banana pudding that way too but I can eat both of them cold if I have to!!
★★★★★
Hi Kathy, You’re right about all the different versions of both potato salad and chicken salad, but that’s what makes trying other folks versions so much fun. But, we tend to like what we had at home the most. Smile. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
Hey Steve, I have to say your potato salad recipe is just like what I make, down to the pouring some of the pickle juice in and always Dukes. I always use homemade sweet pickles, the store bought ones are just missing something.. I couldn’t give the recipe to anyone cause it’s always some of this and some of that but when it “looks” right, I know its finished.
I enjoy your Monday mornin news and look forward to checking out the recipe of the day.
Hi Dolores, Thank you for your kind words. I’m glad you use that Dukes mayo. Smile. That just tells me your potato salad is already awesome. Keep up the good work. Thank you for being a subscriber to the Newsletter. I’m thankful for your support. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
I forgot to say in my previous comment, that I always use Duke’s also. I used to use Hellman’s, and it’s all right, of course, but about 15 years ago, I tried Duke’s, and wow, I never went back!
I didn’t even try to make potato salad for years because because mine never turned out good. Then I tried your recipe originally published and it was fantastic. Is this the same recipe? I printed out the original recipe but I’m too tired to go looking for it now. I like to use red potatoes so I won’t overlook them. But I have some white russets I need to use up, so I’ll make this very soon. I’m very happy to hear the news of Billy and Jan. Billy and I share July 6th birthday, except I’m turning 82. Thanks again for all your recipes and Newsletter. I enjoy reading it.
★★★★★
Hi Shirley, I’m a day late, but a very Happy Birthday to you. I hope you had a great day and I wish you many more Blessed Birthdays yet to come. Yes, this is the same recipe I posted once before. I just brought it back to the forefront for Independence Day. Thank you for all of your support and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Love potato salad. The only difference is I use Blue Plate mayo, another good southern made mayonnaise. I also use Mt. Olive sweet pickle cubes rather than relish. Chopped celery and a tablespoon of apple cider vinegar. Can’t get enough of that wonderful stuff!
Hi Steve, Let’s just agree to disagree on the mayo. Okay? Smile. I haven’t seen any Blue Plate Mayo in years, but then, I just always head straight for the Duke’s Mayo. I do appreciate your visit today, and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve! Good morning from California. So happy to hear that Jan and Billy are home together again. Sent a prayer their way, and for your nephew and for you. Your potato salad recipe is almost like the one I make. Like other folks I also put in celery and green onions and a little red bell pepper for color and Best Foods mayo or Hellman’s as it’s known east of the Mississippi. I learned to use sweet relish in it from my sweet mother-in-law. My husband was always bragging about his mama’s potato salad. She used sweet pickles, but I’m lazy that way. So I use the relish. Steve, wouldn’t it be easier to mix the dressing separate and then fold it in to the potatoes? No more chance of mashed potato salad. Just saying. God Bless you.
Hi Dolores, You might be right on making the dressing separate. I’ll have to try that soon. Thank you for the suggestion. I appreciate you taking the time to share your comments about our potato salad recipe and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve, just read your potato salad recipe & it took me back to watching my Mom make tons of it for family gatherings. My mom has since passed but I still make her potato salad (which is almost identical to your recipe). It truly is delicious and I relive many childhood memories whenever I make it.
Thank you for posting this recipe. As always, I look forward to reading your posts every Monday morning! Keep doing what you are doing!
Hi Betty, Thank you for sharing your comments. I’m glad you have your moms recipe for making her potato salad. Got to love those memories. Thank you for your visits and be sure to stop by again… real soon. Be Blessed!!! -Steve
Good Morning Steve,
This is the same way I make my potato salad except never put any pepper in. Will have to try that. I use to have my potatoes boil over every time I cooked potatoes. Learned a trick to put a wooden spoon across the pot while they cooked. Never have a problem now. I also had to take some potato salad out of the bowl before adding the relish as I had a couple who didn’t like pickles. Thanks for the recipe. Will try it with the peppers next time. Blessings for the week.
Hi Paula, I do hope you’ll try the addition of the peppers in your next batch of potato salad. You’ll have to love it. Smile. I’ve tried the spoon on top of the pot trick and it does seem to work. Wonder why that is? Thank you for taking the time to share your comments and for your visit today. I trust you’ll visit with us often. Be Blessed!!! -Steve
Our recipes are somewhat similar, except I don’t add the chopped peppers, but I do add chopped celery. Once in a while I add dill relish with the sweet relish.
Hi Karen, I’ve never used dill relish, but someone else asked about that recently. I prefer the taste of the sweet pickles so don’t know how I would like the dills. Thanks for sharing your memories with us though. I always appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve,
I enjoy reading the commentary you include along with your clear and easy to understand recipes. Potato salad was one of the few recipes I sat still long enough as a young girl to learn how my mother made it, and for that, I am very grateful. She is still with us and cooking up a storm in her kitchen. Alas, she lives in Alabama and I have lived on the West coast for many years. I say “alas” because my mother is a little bit of this, and a little bit of that, and my personal favorite, “you know, honey, till it LOOKS right” kind of cook. Well, Mom, if it’s supposed to look gray and lumpy, then I’ve nailed it! Lol. Her/our version is very similar, but we boil the russets in their skins, peel them while they’re still warm, and incorporate the other ingredients at this time. We feel the still-warm potatoes “soak” up that good ol’ Hellmann’s mayonnaise better this way. A little bit of prepared mustard, chopped onions, celery, and hard-boiled eggs, sweet pickle relish, S & P, and of course, diced pimento complete the dish. This potato salad is much requested and a favorite of mine.
Regards,
Nancy
There isn’t a recipe on this site that I don’t love. I cherish them all. This recipe is no exception. Definitely reminds me of home in Mississippi when my grandma used to make it for dinner or other family functions. Tonight I made it for my family for Thanksgiving and they loved it. This is real southern cuisine. Thank you! Happy Thanksgiving!
★★★★★
Hi Danitra, Thank you so very much for your kind compliments on our website. I’m thankful you found us, and glad that you are trying some of our recipes. I really appreciate it. Happy Thanksgiving to you and the family. I appreciate you taking the time to share your comments and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Great recipe!! Wish they had Dukes where I lived !
★★★★★
Hi Corlethia, I’m sorry you’re not able to find the Duke’s Mayonnaise locally. You can order it direct from them at their website, and probably can order it from Walmart. We love it, I know you will as well. Thank you for your comments on our Southern Potato Salad recipe. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Just like my potato salad except I add a teaspoon of red wine vinegar and some celery seed. Love your recipes.
I grew up in Alabama and my mother’s potato salad recipe was different from yours (though my MIL’s was similar to yours but she added chppped green olives). Mother used chopped dill pickles, dry mustard, onion, mayo and a splash of pickle juice. I sometimes add horseradish to mine. But never sweet pickles or bell pepper.
If you want leftovers don’t let anyone know you made this potato salad. It will be “all gone”; all you will have left is an empty bowl!
It is VERY GOOD! Thanks for sharing Steve. Keep your southern recipes coming!
Now on to the banana pudding.
Have a Blessed day.
BobC
That’s basically the way I learned to make potato salad from my late mother-in-law who was the best cook! She boiled her potatoes whole in the skins and then cooled them before cutting them up, though. And there was no bell pepper or sugar. Otherwise the same! Now I have a craving for potato salad! 🙂
Your recipe is like the one I was taught, no bell pepper or sugar, there was usually celery and often chopped black olives.
I have made a similar potato salad for 60+ years. Sometimes I leave out the mustard, depending on who I’m cooking for, but I add chopped pimento. The pimento, I think, is an Alabama thing. The mustard seems to be a Northern version made by my Dad’s Mother. My Mother’s people from Tennessee never used mustard.
Thanks so much!.That looks delicious.
I like to add a little diced celery or celery salt too if I have any.
Dukes is very good quality mayonnaise but I still enjoy JFG the most. It’s lighter and sweeter. It also seems hard to find West of the Mississippi .
Hi. This potato salad is similar to what we ate in Arkansas when I was a kid, except for the bell pepper (don’t know why it was omitted). We also included celery for a little crunch and light taste. Today I use Bread and Butter Pickles, or even Dill pickles, depending on which is in the ‘frig. I prefer Dijon mustard but will use a little yellow mustard too. Also like to use a red onion for color and a milder taste. Have been known to slice some green onions, including the stems, for a little color. It’s better if it can sit in the ‘frig over night! May need to add a little more mayonnaise the next day.
I have a question about the kind of potato you use. I have used red skin potatoes (peeled) and white potatoes, but I can’t tell by the picture what kind you have used. Russet or Idaho? I have never tried either one of those for fear they would fall apart. My potatoes have a tendency of getting too soft, so I love the way you start with the water already boiling, I have always put the potatoes in the water and heated it to a boil, and you can get very mixed results like that. Never have put green pepper in before, looks good, my mom used celery with onions and eggs. She didn’t put pickles but did use use mustard. I might give this a try on my family and see if they will like it as well as my mom’s version.
Also, Lawry’s seasoned salt is a must.
Hi Marilyn, I do believe those were Russets. I’m bad for just picking up what’s on sale or looks good. It seems to work though. I do hope you’ll give our Potato Salad recipe a try. I don’t expect it to be as good as your moms, but hopefully you’ll enjoy it. Smile. I do appreciate your comments and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
This is very similar to my potato salad. I use brown mustard and add a little bit of horseradish. Yummy!!!!!
I will definitely try this potato salad recipe. Looks a lot like my mother’s recipe but she didn’t use bell peppers.
Mama’s spaghetti recipe was as easy as they come and super delicious. She used Hunt’s tomato sauce and paste and along with seasonings like salt, pepper, onion, and garlic she always used Lawry’s Seasoned Salt.
Well that looks really worth a try. My Daddy raised me till he died when I was 11 and then I went to my Momma’s to live. My Daddy was an old man when I was born but he made the best food I can recall tasting. His food was much like I see and have tried from your emails. He would’ve been 110 on the 9th of this month had he lived. He came from a generation that knew how to make anything delicious. I’ve never had certain things just like he prepared them and the taste was never there. I’m willing to bet this is the way he did his potato salad so I have to try it. Thanks for all the recipes and kind emails!!
Hey Steve –
As always, you continue to provide my Monday morning “great news”…much better that any network or newspaper!
This recipe for potato salad is so very close to my late wife’s recipe. The only exception that I have been able to spot (or taste), is the addition of fine chopped celery, and the omission of the bell pepper (a digestion problem for both of us). Otherwise, you pretty well “nailed it”!
Thanks so much for your weekly message of cheer and peacefulness…I always my pleasure.
Jack