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This Southern potato salad is Yukon gold potatoes and hard-boiled eggs tossed in a creamy mayo sauce. Made in under 45 minutes, inexpensive to make, and perfect for a large crowd!

Other potato favorites include twice-baked potatoes, roasted garlic potatoes, and spicy potato salad.

Potato salad is a classic and summer favorite for good reason. Although, I make it and enjoy it year-round! I always have delicious food when I visit the South and I always leave highly inspired. The barbecue and side dishes down South are just incredible.

Why You’ll Love This Southen Potato Salad Recipe

• Perfect for a potluck, picnic, or bbq party.
• The potatoes are cooked till buttery and tender. However, you can cook them to your liking. I prefer them tender but not too soft where they fall apart. You ultimately want the potatoes to hold their shape.
• This is the ultimate side to almost any meal.
• Super creamy, packed with flavor, and easy to put together.

Ingredient Notes

• Potatoes – Although I used Yukon gold potatoes feel free to use Russet potatoes or red skin potatoes. The best potatoes for potato salad are russet and Yukon gold potatoes.
• Scallions and Shallots – You may use any type of onions you have on hand. White onions, red onions, and chives work too. I used shallots and scallions because they’re my favorite!
• Mayo – Hellman’s mayo is what I used but miracle whip or dukes mayo works too. Use a good quality mayonnaise that you love.
• Old Bay Seasoning – Although not traditional in potato salad, I absolutely love to add it. It’s my secret ingredient. Old bay seasoning is just a spice blend made up of different spices normally used in seafood recipes.
• Sweet Relish – Adds crunch and sweetness. You can use chopped sweet pickles instead.
• Vinegar – I like to add a splash of white vinegar for some tang but you can use hot sauce or red wine vinegar instead.

How Do You Make Southern Potato Salad?

1. Begin by washing, peeling, and chopping the potatoes into 1-inch cubes. Place the potatoes in a large pot, cover with water, and add salt. Cook for 30 minutes or until the potatoes are fork-tender.
2. Drain the potatoes in a colander and let them cool completely. Place the potatoes and the rest of the ingredients in a large bowl, season generously with salt and pepper, and mix well. You can smash some of the potatoes for a creamier texture.
3. Cover and refrigerate for one hour before serving.

Top Tips And Flavor Variations

• I never add celery to my potato salad but feel free to add it for some extra crunch.
• If you want to incorporate herbs, dill and fresh parsley are an excellent addition.
• Want it spicy? Add some finely diced jalapeños and cayenne pepper or chili powder.
• Cook the potatoes in chicken stock instead of water for extra flavor!
• If you want to make it ahead of time and serve it the following day, make sure to add a couple of tbsp of mayo and more spices right before serving.
• Place any leftovers in an air-tight container and refrigerate for up to 3 days. I don’t recommend freezing potato salad, unfortunately, it doesn’t hold up well.
• I prefer the eggs on the chunky side but feel free to smash them completely or slice the eggs instead.

What Goes Good With Potato Salad?

I highly recommend serving it with oven-baked bbq chicken, Southern-fried shrimp, or honey-baked turkey wings. You can also serve it with homemade dinner rolls for a complete meal!

Tried this Southern potato salad recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!