This recipe for Southern-Style Potato Salad is simply supreme! Made with Yukon potatoes, a creamy mayonnaise dressing, and a secret ingredient spice - you won't ever be made fun of at the cookout for bringing this dish.
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 seriously as most other African-Americans. This recipe is a no-nonsense, flavor bomb side dish that you'll want to make all season!
The Coined Breakdown
- Total Cost per serving: $0.43
- Total Cost (about 10 servings): $4.30
- Those Other Guys: $4.99 per serving
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; or make your own mayonnaise - 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 - 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!
Variations and Substitutions
Chimichurri Potato Salad: This potato salad is great because it can be served chilled or warm! Soft and fluffy baby potatoes are tossed in a homemade, herbaceous chimichurri sauce
Cream Substitutions: Don't have plain Greek yogurt? Sour cream works just as well.
How to Make Classic Southern-Style Potato Salad
Step 1: First, boil your chopped gold potatoes in a seasoned broth until fork tender.
Step 2: While the potatoes are cooling, mix together your dressing ingredients.
Step 3: Pour in the cooked potatoes and chopped boiled eggs.
Step 4: Finally, stir everything together and let the mixture sit covered in the fridge until chilled. That's it!
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.
For summer 2024, it's all about Summer Salads! This roundup is filled with delicious, summer-themed side dishes that you can bring to the cookout or enjoy at your own backyard BBQ. I linked the entire series below; so it's easy to browse and try them all.
- The Best Broccoli Salad
- Italian Orzo Pasta Salad
- Classic Coleslaw with Mayo
- BLT Pasta Salad
- Southern-Style Potato Salad (see below!)
How Long Can Potato Salad Sit Out?
So, you're ready to bring the potato salad to a picnic or BBQ. 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 if you're at a public park), keep the potato salad in the shade and away from direct heat or sunlight. In addition, sit the container over ice to help it stay chilled.
If you tried this Southern-Style Potato Salad Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Southern-Style Potato Salad
Ingredients
- 3 pounds Yukon gold potatoes (scrubbed clean)
- 1 ¾ cups vegetable broth
- 2 cups water
- 2 teaspoons sea salt (for boiling)
- 5 count eggs
- 1 ½ cups mayonnaise
- ¼ cup yellow mustard
- 2 tablespoons plain Greek yogurt (or sour cream)
- ½ cup sweet relish
- 2 tablespoons rice wine vinegar (or 1 tbsp. apple cider vinegar)
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon dill
- 1 teaspoon paprika (plus more for garnishing)
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- chopped green onions (optional - as a garnish)
- chopped parsley (optional - as a garnish)
Instructions
- Start out by chopping your cleaned gold potatoes into even, ½-inch cubes.The skin on gold potatoes are so thin, you don't have to peel them. If you're using Russet, I suggest peeling before chopping.3 pounds Yukon gold potatoes
- To a large pot, add the chopped potatoes, vegetable broth, water, and 2 teaspoons salt. Turn the heat to high.1 ¾ cups vegetable broth, 2 teaspoons sea salt, 2 cups water
- After the potatoes begin forming a foam layer on top, set your timer for the potatoes to boil for 8 minutes.
- Once potatoes are fork tender, but still have a good bite, drain the water and let the potatoes cool to room temperature.
- Take this time to boil your eggs for 7-9 minutes, until hardboiled. Once cooled, peel the shells off and chop the eggs.5 count eggs
- In a large bowl, add the mayonnaise, yellow mustard, Greek yogurt/sour cream, sweet relish, vinegar, and the listed spices.1 ½ cups mayonnaise, ¼ cup yellow mustard, 2 tablespoons plain Greek yogurt, ½ cup sweet relish, 2 tablespoons rice wine vinegar, 1 teaspoon salt, 1 teaspoon celery seed, 1 teaspoon dill, 1 teaspoon paprika, ½ teaspoon black pepper, ¼ teaspoon ground nutmeg
- Stir well. Pour in the cooled potatoes and chopped boiled eggs, then stir again until everything is well covered.
- Cover the bowl and refrigerator for an hour. When you're ready to serve, sprinkle on more paprika for color and top with chopped parsley or green onions. Enjoy!chopped green onions, chopped parsley
Did you make this recipe? Let me know what you think!