Creamy Southern Potato Salad Recipe

The Heart of a Southern Table

My grandma’s potato salad was always at the family table. It sat right next to the fried chicken. I can still see the big yellow bowl. It was a sign that everyone was welcome.

This dish is more than food. It brings people together. That is why it matters. It turns a simple meal into a gathering. Do you have a food that makes you think of family?

Getting Those Potatoes Just Right

First, we peel and cube our potatoes. You want them all about the same size. This helps them cook evenly. No one wants a mushy potato in their salad.

We boil them with a good pinch of salt. Cook them until they are tender but firm. Then, here is my little secret. We splash on the vinegar while the potatoes are hot.

This keeps them from getting soggy. It also adds a tiny, tasty zing. Fun fact: The vinegar also helps the potatoes keep their shape when you mix everything!

The Secret’s in the Dressing

Now for the creamy part. In a small bowl, we mix the mayonnaise and mustard. I like the yellow mustard for its bright color. Then we stir in the sweet pickle relish.

The relish is the real star. It gives our salad a sweet and tangy flavor. I still laugh at that. My cousin once tried to skip the relish. The salad just wasn’t the same.

What is your must-have ingredient? The one you would never leave out?

Bringing It All Together

Time to mix! Put the warm potatoes in a big bowl. Add the chopped eggs and that lovely minced onion. Doesn’t that smell amazing? It already looks so good.

Now, pour your dressing over everything. Gently fold it all together. Be kind to your potatoes. You do not want to smash them.

This gentle mixing matters. It keeps the salad light and creamy. Every bite will have a perfect mix of flavors.

A Little Patience for Flavor

You can eat this salad warm. It is very good. But if you can wait, put it in the fridge. Let it chill for a few hours.

The magic happens while it rests. The flavors get to know each other. They become the best of friends. The salad tastes even better the next day.

This teaches us a good lesson. The best things often take a little time. Do you prefer your potato salad warm or cold? I love to hear what others think.

Ingredients:

Ingredient	Amount	Notes
baking potatoes	5 to 6 medium-sized (about 2-pounds)
salt	1 tablespoon
white vinegar	2 tablespoons
yellow mustard	2 teaspoons
mayonnaise	1/2 cup
pickle relish	3 tablespoons
hard boiled eggs	3 large	finely chopped
sweet onion	1/2 small	minced (about 1/4 cup chopped)

My Favorite Potato Salad Story

I have been making this potato salad for fifty years. My own grandma taught me. She said the secret is in the vinegar. It makes the potatoes taste bright. I still laugh at that. I thought she was being silly.

Now I make it for every family picnic. The bowl is always empty at the end. That is the best compliment a cook can get. It is a simple recipe, full of love. Let’s make some together.

Let’s Make Some Magic

Follow these steps for the creamiest potato salad. It is easier than you think. Just take your time and enjoy the process.

Step 1: First, wash and peel your potatoes. Cut them into little cubes. They should be about the size of a sugar cube. Put them in a big pot with water and a spoon of salt. Boil them until they are soft. But not too soft! You do not want mashed potatoes.

Step 2: Drain all the hot water out. Now, quickly sprinkle the vinegar over the potatoes. This is my grandma’s secret step. It makes the flavor pop. (Hard-learned tip: Do not skip the vinegar! It keeps the potatoes from getting mushy.) Let them sit and cool down a bit.

Step 3: Time for the dressing! Grab a small bowl. Mix the mustard, mayonnaise, and pickle relish together. Doesn’t that smell amazing? It is a simple, creamy sauce. It will coat everything so nicely.

Step 4: Put the potatoes in a big mixing bowl. Add your chopped eggs and onion. Be gentle when you stir them together. You do not want to break the potatoes. Pour your lovely dressing over everything.

Step 5: Toss it all lightly until it is all yellow and creamy. Add a little salt and pepper. You can eat it now, warm and comforting. Or, chill it for a few hours. The flavors become best friends in the fridge. Do you like your potato salad warm or cold? Share below!

Cook Time: 15–20 minutes

Total Time: 30 minutes + chilling

Yield: 6 servings

Category: Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It is happy to change things up. Here are some fun ideas if you are feeling adventurous.

The Crunchy One: Add a handful of chopped celery. It gives a nice, fresh crunch.

The Smoky One: Swap the relish for chopped dill pickles. Then add two slices of crumbled, cooked bacon.

The Garden One: Stir in some fresh, chopped dill and a sprinkle of paprika. It looks so pretty.

Which one would you try first? Comment below!

Serving It Up Right

This potato salad is the star of any picnic. But it is also a wonderful side dish. I love to serve it on a big green leaf. It makes the plate look so cheerful.

It is perfect with a grilled hot dog or a juicy burger. For a drink, I love sweet iced tea. It is the classic Southern way. A cold beer is also a nice match for the grown-ups.

Which would you choose tonight?

Keeping Your Potato Salad Perfect

This salad loves a cold fridge. It will stay fresh for three to four days. Just keep it in a container with a tight lid. You can make a big batch for the whole week. This saves you so much time on busy days.

I do not recommend freezing this potato salad. The potatoes and mayo will get watery and grainy. I learned this the hard way years ago. My frozen salad turned into a soupy mess. It was such a waste of good food.

Batch cooking means more time with family later. That is what really matters. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Potato Salad Problems

Is your salad too dry? Just add another spoonful of mayonnaise. Mix it in gently. I remember when my first salad was too dry. My grandson said it needed more “glue.” He was right.

Are the potatoes mushy? You might have cooked them too long. Next time, check them a few minutes earlier. Getting the texture right builds your cooking confidence. It makes the whole dish more enjoyable to eat.

Does it taste a bit bland? Let it chill for an hour. The flavors need time to get to know each other. This rest time makes every ingredient taste better. Which of these problems have you run into before?

Your Potato Salad Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is. All the ingredients are naturally safe.

Q: Can I make it ahead?
A: Absolutely. Making it a day early makes it tastier.

Q: What if I do not have pickle relish?
A: You can chop up a sweet pickle instead. It works just fine.

Q: Can I double the recipe for a crowd?
A: You sure can. Use your biggest bowl for mixing.

Q: Any other add-in ideas?
A: A little sprinkle of paprika on top is pretty. Which tip will you try first?

Fun fact: Adding vinegar to the hot potatoes helps them soak up the dressing.

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many happy memories for me. I love seeing your kitchen creations. It makes my day.

Please share your results with everyone. Have you tried this recipe? Tag us on Pinterest! Your photos inspire other young cooks to get started.

Happy cooking!

—Olivia Hartwell.