Old-Fashioned Southern Potato Salad

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This old-fashioned Southern potato salad is loaded with tender potatoes, eggs, onion, pickle relish, and a creamy mayo dressing. The perfect side dish for BBQs, cookouts, and family gatherings.

There’s nothing fancy about this potato salad, and that’s exactly why I love it.

This is the potato salad I grew up eating in Texas. No bacon, no cheese, no special ingredients. Just tender potatoes, hard-boiled eggs, onion, pickle relish, mayonnaise, and a little mustard for flavor. It’s the kind of side dish that shows up at family reunions, church potlucks, backyard barbecues, and holiday gatherings.

A Family Recipe

Mama always peeled her potatoes and cut them into chunks before boiling. The goal wasn’t mashed potatoes—it was tender potato cubes that would hold their shape when mixed with the dressing. A little onion added crunch, the eggs added richness, and the mayonnaise brought everything together.

If you’re serving burgers, brisket, smoked chicken, ribs, or pulled pork, this old-fashioned Southern potato salad belongs right alongside them.

Why You’ll Love This Recipe

• Made with simple pantry staples
• Perfect for cookouts and potlucks
• Easy to make ahead
• Feeds a crowd
• Classic Southern flavor

Ingredients

You’re going to find a full printable recipe card at the bottom of this post but here’s a quick glance at what you’re going to need to make this delicious potato salad. These are simple ingredients you might already have on hand.

• 3 pounds russet potatoes, peeled and cubed
• 5 large eggs, hard-boiled and chopped
• ½ cup finely diced onion
• ½ cup dill pickle relish
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon salt (or more to taste)
• ½ teaspoon black pepper
• ½ teaspoon celery salt

How to Make Southern Potato Salad

This comes together so easily!

Peel and cube the potatoes. Place potatoes in a large pot and cover with cold water.

Bring to a boil and cook until fork-tender, about 10–15 minutes.

Drain well and allow potatoes to cool slightly.

Hard-boil the eggs. Here’s my process for easy-to-peel eggs:

• Bring water to a boil on the stove.
• Add a tablespoon of vinegar to the water.
• Use a spoon to gently lower the eggs, one by one, into the water.
• Boil for 10 – 12 minutes.
• Immediately transfer the eggs into an ice bath.

Peel and chop the eggs. Combine potatoes, eggs, onion, relish, salt, pepper, and celery salt. Add mayonnaise and mustard. Gently stir until everything is coated.

Refrigerate for at least 2 hours before serving.

Serve and enjoy!

Tips for Success

• Don’t overcook the potatoes. They should be tender but still hold their shape.
• Taste before serving and adjust the salt if needed.
• Potato salad often benefits from an extra spoonful of mayonnaise after chilling overnight.
• Make it a day ahead for even better flavor.

What to Serve with Southern Potato Salad

This classic side dish pairs perfectly with:

• Texas-Style Smoked Beef Brisket — Slow-smoked low and slow until it’s fall-apart tender with a gorgeous bark, this brisket is the king of Texas BBQ. Potato salad was basically made to sit alongside a thick slice.
• Ultimate Bacon Double Cheeseburger — Juicy smashed patties, melty cheese, and crispy bacon piled high — these burgers are a backyard cookout staple. Scoop up that creamy potato salad right alongside.
• Simple Marinated Grilled Chicken Breast — This easy marinated chicken comes off the grill juicy every single time. Light enough to let the potato salad shine, and perfect for feeding a crowd.
• Smoked Pulled Pork — Tender, smoky pulled pork piled onto buns is pure backyard bliss — and nothing rounds out that plate like a big scoop of cold, creamy potato salad.
• St. Louis Style Pork Ribs — Fall-off-the-bone ribs glazed with butter, brown sugar, and honey? Yes please. These are the ribs that make everyone ask for seconds — and potato salad is the perfect sidekick.

Frequently Asked Questions

What potatoes are best for potato salad?

Russet potatoes are my favorite because they create that classic Southern texture while still holding their shape when cooked properly.

Can I make potato salad ahead of time?

Absolutely. In fact, many people think it tastes even better the next day.

How long does potato salad last?

Stored in an airtight container in the refrigerator, potato salad will keep for 3–4 days.

Can I use yellow onions instead of white onions?

Yes. My mama used white onions, but I usually use yellow onions because that’s what I keep on hand.

Can I use Miracle Whip?

You can, but it will create a sweeter flavor. I prefer mayonnaise for this recipe.

Why is my potato salad dry?

Potatoes absorb moisture as they chill. Stir in a little extra mayonnaise before serving if needed.

Can I add celery?

Sure, but traditional Southern potato salad doesn’t require it.

How do I keep the potatoes from falling apart?

Cook them just until fork-tender and stir gently when mixing.

Should potato salad be served warm or cold?

Cold is traditional for Southern potato salad.

Can I double this recipe?

Yes. This recipe doubles easily for larger gatherings and cookouts.

Thanks for Stopping By!

We’re so glad you spent this time with us. If you make this delicious old-fashioned potato salad and enjoy it, please do us a favor and leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?