This recipe for Southern-Style Potato Salad is supreme! Made with Yukon potatoes, a creamy mayo base, and a secret ingredient spice - you won't ever be made fun of at the cookout for bringing this dish.

A black bowl filled with classic, southern-style Potato Salad with paprika sprinkled on top and a spoon placed inside.

For the 3rd installment of my Summer Salads series, I'm bringing y'all back home with me. I'm a Black woman from Mississippi, so please believe that I take potato salad just as serious as most other African-Americans. This recipe is a no-nonsense, flavor bomb that you'll want to make all season!

Ingredients

Yukon Potatoes - The superior potato for southern potato salad is definitely Yukon. It has a thin skin, a creamy inside, and its texture holds well after boiling. You could use Russet in a pinch, but I would peel the tough skin off first.
Hardboiled Eggs - A key part of a great potato salad is to have a few different textures. Chopped hardboiled eggs add protein and a good bite... don't skip this ingredient!
Mayo & Yellow Mustard - The creamy base is a combination of mayonnaise and yellow mustard. Grab a quality mayo - none of that Miracle Whip stuff! - and don't forget the yellow mustard. It provides a bit of tanginess and that iconic yellow color.
Sweet Relish - Instead of adding sugar or other types of sweeteners, a bit of sweet relish helps balance out all of the savory flavors in potato salad.
Greek Yogurt/Sour Cream - Just a pinch of this adds creaminess to the dish.
Rice Wine Vinegar - A few tablespoons of rice wine vinegar lend some moisture as well as subtle notes. You could also substitute for ACV if needed, but use half the amount.
Spices & Seasonings - From salt, to celery seed, to dill; I've created the perfect spice blend for potato salad. There's even a secret ingredient spice I talk more about below!

How to Make Classic Southern-Style Potato Salad

Making potato salad, overall, is pretty simple. You just chop & boil potatoes, then once they're cooled, fold them into a savory dressing. However, let's talk through some tips and tricks below to make it easier to create the perfect potato salad that's auntie-approved.

Start by washing and chopping your potatoes into small cubes. If you're using Yukon, no need to peel the skin as it's really thin and not noticeable in our end product. If you substitute with Russets, be sure to peel thoroughly.
Boil the potatoes in a mixture of veggie broth, water, and salt. We want to season at every step, and this infuses our potatoes with even more flavor!
Start with cold liquid, and then turn the heat on once your potatoes are added. Once the pot begins to form foam on the top layer, go ahead and set your timer.
Once the potatoes are fork tender but still have a good bite to them, drain the liquids and let the potatoes cool to room temperature. You can also boil your eggs now to make things easier.
In a large bowl, mix together the remaining ingredients, including all spices. My secret ingredient - nutmeg - adds a savory umami that you wouldn't expect to the potato salad!
Once the dressing is evenly mixed, peel/chop your eggs and add into the bowl.
Finally, add the potatoes in and fold everything together.
Cover, and refrigerate for at least an hour. You can make this a day ahead if needed.
When you're ready to serve, sprinkle more paprika and green onions or parsley as a garnish.

This fares best after marinating in the fridge for a couple hours. The flavors get a chance to melt together perfectly, and the potatoes soak up even more of the dressing!

How Long Can Potato Salad Sit Out?

So, you're ready to bring the potato salad to a cookout. It's a mayonnaise-based dish, so you don't really want it to heat up under the sun.

I recommend keeping the potato salad indoors with other temperature-sensitive dishes like fruit salad. People can come in to grab some on their plate before heading back out to grab a burger or hot dog.

If you don't have an indoor spot (like at a public park), keep the potato salad in the shade and away from direct heat or sunlight. You could also buy serving equipment and have the potato salad sit over ice or dry ice to help.

Overall, I wouldn't leave it out for more than 2 hours, especially on a super hot day. Nobody wants hot potato salad on their plate!

A spoon scooping up classic, southern-style Potato Salad with paprika sprinkled on top.

Coined Cuisine's Summer Salad Series

Every year, I try to do a miniseries that's geared towards the current season to give inspiration and ideas on fun kitchen projects. To catch up on those you've missed, try my Popsicle series or Puff Pastry series from prior years.

This summer, it's all about my Summer Salads! That's gonna be delicious, summery side dishes that you can bring to the cookout or enjoy at your own backyard BBQ. I'll continue to update this post with the recipe links as they drop, so it's easy to navigate throughout them all.