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Overhead view of southern potato salad in a white bowl.
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Southern Potato Salad

A creamy and comforting make-ahead side dish!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 3 pounds Russet potatoes peeled and sliced into 1 to 1 ½ inch pieces
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1 ¾ teaspoons Old Bay Seasoning divided, reserve ¼ teaspoon for sprinkling on top when serving
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large hard boiled eggs peeled and roughly chopped
  • ½ cup chopped yellow onion
  • ¾ cup chopped celery
  • ¼ cup sweet salad pickle cubes

Instructions

  • Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil. Cook until fork-tender (but not falling apart), about 12 minutes.
  • Drain potatoes in a colander and allow to cool while you're preparing the other ingredients.
  • Stir together mayonnaise, mustard, 1 ½ teaspoons Old Bay seasoning, salt and pepper in a large bowl.
  • Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture. Gently stir to coat potatoes. Add eggs, onion, celery and pickle cubes and gently stir again to incorporate.
  • Season with additional salt and pepper, if desired.
  • Cover and refrigerate at least 1 hour before serving.
  • Sprinkle with the remaining ¼ teaspoon Old Bay seasoning when serving (or paprika if not using Old Bay).

Notes

  • Store in an airtight container in the fridge for up to 4 days.
  • Yields approximately 10 cups.
  • Yukon gold potatoes can be substituted for Russet.
  • Old Bay Seasoning can be omitted.  Sprinkle with 1/4 teaspoon paprika if not using Old Bay.
  • Spicy brown mustard can be substituted for yellow mustard (for a spicy kick).
  • Miracle Whip can be substituted for mayonnaise.
  • Dill pickle cubes can be substituted for sweet cubes (or relish).
  • Sweet onion can be substituted for yellow for a milder flavor.
  • Increase the amounts of mayo and/or mustard for a creamier consistency, if desired.