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Southern potato salad in a blue plate with a spoon.
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5 from 1 vote

Southern Potato Salad

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 252kcal


  • 3 lbs Potatoes peeled and cut into 1-inch cubes
  • 1 cup mayo
  • 6 eggs hard-boiled
  • 2 tbsp sweet relish
  • 2 tsp dijon mustard
  • 1 tsp sugar
  • 1/2 tsp old bay seasoning
  • 1/2 tsp paprika
  • 1 tsp vinegar
  • 1/4 cup shallots finely diced
  • 1/4 cup scallions
  • salt and pepper to taste


  • 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. 
  • 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. 
  • Cover and refrigerate for one hour before serving. 


  • 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.


Calories: 252kcal | Carbohydrates: 16g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 271mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg