This is a classic Southern soul food recipe for real deal Southern potato salad, the one that with get you elevated to potato salad duty for all family barbecues. It's the perfect side dish for any family cookout whether it be July 4th, general family gatherings, or your next family reunion.
Potato salad is serious business in black family households and neighborhoods. Only certain people are allowed to be in charge of the potato salad. If it's not yellow, seasoned well with a good dose of paprika, doesn't include relish, and is absent of eggs it ain't real potato salad.
And god forbid you add foreign ingredients like raisins. This is the kind of shit that will get you banned from the cook-out and absolutely murder your chef credentials. You could be Marcus Samuelson, Gordon Ramsey, or Bobby Flay and it wouldn't matter. My people don't eff around when it comes to classic potato salad.
If you think I'm kidding, there are articles written by very smart people on matters of the importance of potato salad to black people. Peep the rest of the post to get the scoop on all things classic Southern potato salad.
Beats and Eats (music to pair with potato salad)
The possessive, irrational, and polarizing nature of potato salad in the minds of Southern and/or black folks necessitates a pairing that ties to a highly culturally appropriate song like Erykah Badu's "My People" which has a strong Afrofuturistic vibe to it.
Best Potato Salad Recipe Ingredients
Many potato salad recipes call for mayo as the potato salad dressing base, but this one includes both mustard and mayonnaise. Note that mayo-mustard ratio involves enough mustard to be yellow! For the best potato salad go with the combo.
- Potatoes - I'm a Yukon guy. They have great texture and flavor. Russet potatoes also get consideration and often times are blended 50/50 with yukon gold. Red potatoes are altogether something different in a potato salad recipe
- Large Eggs - eggs are a most for legit potato salad. Hard boiled eggs add heft, flavor, and additional texture.
- Mayo - Miracle Whip was the standard in my house growing up, but after working on that business for a while as an insider I go with Hellman's or Duke's. The combination of mayo + sour cream + sweet relish make for a more natural alternative to Miracle Whip.
- Yellow Mustard - Need the tang and the collard to make this pop and for street cred lol. I'm more of the plain yellow mustard type, but I get the dijon mustard choice of some.
- Sour Cream - under the radar sneaky ingredient that adds some zip and creaminess to the dish
- Celery, Onions, Relish - this is where the crunch comes from. If your potatoes are crunchy, this is not a good look. I prefer dill relish or even diced dill pickles, but others are more on the sweet pickle relish tip. I'm not as big a fan of sweet pickles in my potato salad. Green onion is another crunch element consideration.
- Rice Vinegar - is mild so doesn't compete with the many flavors present, but still has some tanginess and helps with moisture in the potatoes
- Kosher Salt
- Paprika - prefer a good quality smoky sweet paprika for that earthy and smoky flavor.
- Garlic powder
- Sugar - just enough to balance against the many salty/savory ingredients
- Chicken Broth and bay leaf - these along with some salt are used to season the potatoes. You want to season at every level and boiling the potatoes in seasoned liquid is a highly effective way to maximize flavor.
- Relish - I'm a sweet relish guy but if you prefer dill pickle relish go for it
- Fresh dill - finishing touch to add that fresh dill flavor.
- Celery Seed (optional)
- Onion powder (optional)
- Hot sauce (optional)
How to make potato salad (step by step)
The ingredients and measures are included, but note that I never saw my grandmother measure anything when she made her potato salad and I learned from her. The measurements included are meant to be a guide. You should taste and adjust the seasoning and quantities as needed based on tasting as much as needed.
Step 1: Prepare Potatoes
Boil potatoes in a large pot with a seasoned broth (salt, bay leaf, chicken stock, and optional fresh oregano). Drain and set aside.
Step 2: Prepare the Eggs
Boil the eggs, then drain and set aside. Peel once cooled.
Step 3: Mix the Potato Salad
In a large bowl Mix cooked potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika).
Add dill, celery, vinegar, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour. Garnish with paprika and green onions.
What To Serve With Potato Salad
Serve the potato salad with fresh dill and a nice smoky paprika. There are several dishes that would pair well with Southern potato salad and be a great on your cookout menu. Here are some options:
- Grilled or Barbecued Meats: Southern potato salad is a classic side dish for grilled or barbecued meats, such as ribs, chicken, pork chops/pork steaks, or beef steak. The creaminess of the potato salad pairs well with the smoky flavor of grilled or barbecued meats.
- Fried Chicken: Southern potato salad is also a great side dish for fried chicken. The tangy and slightly sweet flavor of the potato salad can help cut through the richness of the fried chicken.
- Coleslaw: Coleslaw is another classic Southern side dish that pairs well with potato salad. The combination of the crunchy cabbage and carrots in coleslaw with the creamy texture of potato salad is a delicious match.
- Baked Beans: Baked beans are a staple at many Southern barbecues and are a great complement to potato salad. The sweetness of the baked beans balances out the tanginess of the potato salad.
- Cornbread: Cornbread is a traditional Southern bread that goes well with potato salad. The slightly sweet and savory flavor of cornbread complements the tangy and creamy flavor of the potato salad.
- Greens: A side of greens, such as collard greens, kale, or spinach, can add a fresh and healthy element to a meal featuring Southern potato salad.
- Sweet Tea: A glass of cold, sweet tea is the perfect drink to wash down a meal featuring Southern potato salad.
- Hot or Sausage Dogs: Gourmet or basic hot dogs make for easy work.
The recipe also pairs well with any classic popular soul food meat dishes like beef neck bones. I like to set out some pickled okra for folk to nibble on pre-bbq, as well as keep some chow chow relish on hand as a condiment to any meats I've cooked on the grill.
Tips For Making Potato Salad Southern Style
- Use Yukon gold potatoes for better potato salad
- Try to dice your ingredients as evenly as possible. Smaller chunks are also better than larger ones. You want each bite to get a mix of the different ingredients vs. only the larger diced potato.
- Sweet pickle relish can be polarizing. Go with your preference and don't look back!
- Use salted water to cook your potatoes if not going with chicken stock trick.
- Bring the water and potatoesto a rolling boil vs. heating the water first. Beginning with cool water and the potatoes simultaneously will cook the potatoes evenly this way.
- Season at each step,especially early. During boiling the potatoes can/will absorb the flavors in the liquid. Boil potatoes in seasoned broth to maximize flavor
- This is a recipe for potato salad not mashed potatoes, so don't cook the potatoes to a super soft fork tender texture. They should be creamy in the center with a fair amount of disintegration on the outside.
- I actually like plain white or yellow onions, but red onion works well. It adds a sweeter taste while still delivering on the crunch. White parts from green onions can also be used for that onion crunch.
- The sour cream and mayo add a certain level of richness, so you'll want some acidity from the rice vinegar to break up the dairy richness. If you don't have rice vinegar substitute apple cider vinegar. It's not as mild as rice vinegar so you don't have to use as much.
- Crunch on some level is necessary. Celery, green onions, dill pickles, etc. are good sources of crunch!
- Don't add the mayo too early. Wait till the potatoes are close to room temperature otherwise, the potato salad will end up very oily. Waiting to mix the ingredients with the potatoes also provides the needed time for the water to evaporate. Trust me, you don't want a watery potato salad. That's another no-no. The more evaporation the better the dressing mix clings to the potatoes.
- If I don't have dill relish on hand I will simply dice up dill pickles and use instead.
- A proper Southern bbq has some sweet tea on hand
Frequently Asked Questions (FAQs) About Making A Southern Potato Salad Recipe
What kind of potatoes are best for southern potato salad?
Starchy potatoes are the enemy in potato salad. You actually want waxy potatoes like fingerling or even Yukon which is my preferred. Yukon are low in starch and have a smooth texture, plus they're easy to find.
How Long Do I Boil Potatoes For Potato Salad?
Both undercooked and overcooked potatoes are absolute no-nos. The key to determining "just-right" is the fork test. The fork should slide in cleanly with just a tiny bit of resistance. The time to finish will depend on the size of the potatoes, but generally, about 10 minutes should be sufficient.
How long do I need to boil the potatoes?
Boil the potatoes for about 15-20 minutes, or until they are tender but not mushy.
Should I peel the potatoes before boiling them?
It's a personal preference, but for Southern-style potato salad, it's common to leave the skin on the potatoes for added texture and flavor.
What other ingredients should I include in my Southern potato salad?
Some common ingredients include hard-boiled eggs, chopped celery, onions, mayonnaise, mustard, sweet relish, dill pickles, and paprika.
How long can I keep Southern potato salad in the fridge?
Store potato salad in an airtight container. You can keep it in the fridge for up to 3-4 days, but it's best to consume it within the first 2 days for optimal freshness.
Can I make Southern potato salad ahead of time?
Yes, you can make it a day ahead of time, but hold off on adding the dressing until right before serving to prevent the salad from getting too soggy.
Can I add bacon to my Southern potato salad?
Yes, you can add bacon to your salad for an extra crunch and smoky flavor.
For other BBQ sides, try these:
Southern Collard Greens w/ Smoked Turkey
Southern Fried Cabbage w/ Brisket Fat Cap
Make Soul Food Potato Salad Recipe
This black people potato salad recipe was absolutely delicious! The combination of tender potatoes, creamy dressing and crunchy vegetables created a dish that provided tasty flavor from first bite to the last. It’s simple to make this beloved dish and assemble all the ingredients in very little time.
If you’re looking for a potluck dish that will get you props at the cookout, then you should definitely consider giving this Southern Potato Salad a try. Not only is it loaded with authentic flavors, but also it's bound to become a favorite among family members and friends.
If you make this classic southern potato salad recipe or any other please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
Ingredients
For Boiling the Potatoes
- 2 lbs Yukon Potatoes peeled and diced
- 2 cups Chicken Broth
- 1 Bay leaf
- ½ teaspoon kosher salt
For The Salad
- 4 Eggs hard-boiled
- 1 cup Mayo
- 3 tablespoon Yellow Mustard
- 2 tablespoon Sour Cream
- 1 Celery rib diced
- 1 medium onion diced
- ¼ cup Sweet Relish
- 2 tablespoon Rice Vinegar
- 1 teaspoon Kosher Salt
- 1 ½ teaspoon Paprika plus extra for garnishing
- 1 teaspoon Garlic powder
- 2 teaspoon Sugar
- 1 tablespoon Fresh dill
Instructions
Boil The Potatoes
- In a medium saucepan add potatoes, broth, bay leaf, and ½ teaspoon salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.
- Drain the potatoes. Remove the bay leaf and set potatoes aside.
Make The Salad
- Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.
- Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.
- Garnish with fresh dill and paprika.
Notes
- Use Yukon potatoes
- Try to dice your ingredients as evenly as possible. Smaller chunks are also better than larger ones. You want each bite to get a mix of the different ingredients vs. only the larger diced potato.
- Bring the water and potatoes to a boil at the same time vs. heating the water first. The potatoes will cook evenly this way.
- Season at each step, especially early. During boiling the potatoes can/will absorb the flavors in the liquid. Boil potatoes in seasoned broth to maximize flavor
- This is a recipe for potato salad not mashed potatoes, so don't cook the potatoes to a super soft texture. They should be creamy in the center with a fair amount of disintegration on the outside.
- The sour cream and mayo add a certain level of richness, so you'll want some acidity from the rice vinegar to break up the dairy richness.
- Don't add the mayo too early. Wait till the potatoes are close to room temperature otherwise, the potato salad will end up very oily. Waiting to mix the ingredients with the potatoes also provides the needed time for the water to evaporate. Trust me, you don't want a watery potato salad. That's another no-no. The more evaporation the better the dressing mix clings to the potatoes.
donnaQuixote says
I'll be the envy of every party with this bad boy. Thanks for the recipe. I have tried sooo many recipes that they're all starting to look alike, including yours. Meaning, on paper, it in my mind would taste pretty much like the rest of those I've tried. However, in your list of tips, I think you struck on some good points, such as, seasoning the water by way of something other than plain salt--a stroke of genius--and the explanation of the sour rice vinegar cutting through all that dairy in the sour cream Lastly, yes we all know how to cut our potatoes into like sizes and put them in the cold water, but no one has mentioned precisely the texture of the blocks of potatoes. You know they're done when their still creamy (i.e., not firm) in the center and the outsides are disintegrating a little. So I sat by the boil and put on a 5 minute timer and tried every minute or so until I was happy (it was about 7). Thanks for that description.
One thing that's just me, maybe I can offer you a tip. Really mince the devil out of the egg white, celery, and onion to melt and release their flavor, also if you have a texture issue. Save the egg yolk and press it through a sieve with a scraper and add that to the mayonnaise for a rich AF texture.
Thanks, and my kids don't like my potato salad so I might offer them a bite to see if they have changed their mind. Maybe I'll share! Ha ha.
Marwin Brown says
Wow, one of the best responses I've ever received! Thank u.
I luv the tip for the minced eggs and vegetables. I'm more of a crunch person thanks to my grandma, but I know plenty of people in my circle who prefer more creaminess.
Good like with the kids trying the potato salad.
Newbie In The Kitchen says
Wow! This salad looks and sounds absolutely del iious! I've never tried this by cooking the potatoes in chicken broth for a salad. I can imagine it gives a lot of extra flavor.
Newbie In The Kitchen says
Wow! This salad looks and sounds absolutely delicious! I've never tried this by cooking the potatoes in chicken broth for a salad. I can imagine it gives a lot of extra flavor.
Farrukh Aziz says
Classic southern potato salad, my favorite! I love how this salad is so simple to assemble, but so flavorful in taste! Just perfect for a quick salad!
Marta says
So much truth in this post. My kiddos are the same way with my mac n' cheese. I love that you're sharing our culture in your recipe. Thank you for sharing,
Jenny says
I love everything about this potato salad. The flavors are beautiful. I made it last night as a side dish to a grilled dinner, and it was delicious—classic, feel-good food. I will make it again. Thanks so much!
Veronika says
I love potato salad and trying some new versions! Yours looks absolutely delicious, going to try it 😉
Beth says
Potato salad is one of my favorite dishes, and I'd be upset to find raisins in it, too. Love the idea of cooking the potatoes with a bay leaf - I haven't done that before. I'm also a fan of Yukons.
Elaine says
I haven't made a potato salad in ages! And this recipe is the perfect reason to fix that. It looks amazing!
Veronika Sykorova says
The amount of ways you can prepare potatoes never stops blowing my mind haha. This potato salad was delicious! can't wait to make it again!
Bernice says
Potatoes are a wonder vegetable and so amazing in many applications. Like your potato salad. So many versions out there but yours is the right shade of yellow and the texture looks great too.
Colleen says
This is my kind of potato salad! It looks perfect. So many great tips, too!
Anna says
It was such a hit at our bbq last weekend! Thanks so much for all the helpful tips, my mother in law was so pleased with this recipe, she asked me to share it with her!
GUNJAN C Dudani says
This potato salad is creamy and deliciously satisfying. looks awesome and such a great salad recipe for summer.
Leslie says
This is the ultimate potato salad recipe! Such a classic recipe with everything you could want for the perfect Southern Potato salad!
Tammy says
I've recently just discovered adding hard boiled eggs to potato salad and it really takes it to another level! This looks and sound so delicious! Perfect side salad for summer picnics 🙂
Heidy says
Good morning! This recipe is one of the most interesting "Southern Potato Salad recipes." I have never honestly had a Southern Potato salad with rice vinegar or several of the other ingredients and live In the South. BUT---I was very impressed with the flavors in this recipe and enjoyed it. Thanks for posting specific easy to follow instructions and tips! That made life so much easier.
Have a great Sunday!
Heidy
Ramona says
This southern potato salad looks super delicious and I am definitely going to be making this for me and my family next weekend! thank you for sharing this recipe!
Sue says
When do you add the relish - how much salt in the water - and did you really mean 1 tb of paprika? My salad is orange. Thanks.
Marwin Brown says
Hi the paprika should be 1/2 tbsp. That's a typo. As for salting the water 1/2 to 1 tsp should do. Add the relish when you add the celery, eggs, etc.
Greg says
Recipe was *it*! Family enjoyed this big time. For me, the article has me in Stitches. Consider me a fan.
Marwin Brown says
Thank u Sir! Glad you found the site and enjoyed both the recipe and the article!
Dee williams says
Great taste, but I think the salt (1 tbsp, especially kosher) is a bit much. I’m going to add 2 more potatoes to remedy that...otherwise the recipe taste great! Also, in the final instructions to add remaining ingredients, the onion was left out. Hope they can edit that portion. Will make your greens in the morning..they were really good last time
Marwin Brown says
Thanks for the feedback and the edits. Definitely do not need 1 tbsp for the salad. The directions should be more clear as a portion of the salt is for the boiling broth.
Joy says
This rescipe looks amazong!! Can you use dijon mustard instead of yellow mustard? And if so does that mean I still need to add the vinegar or not ?
Marwin Brown says
Thank u! You can definitely substitute dijon, but keep in mind two things - 1. the color of the potato salad will look a lot different. 2. most dijons actually have less vinegar than yellow. dijon uses wine for acidity and flavor. As far as adjustments to vinegar amount, you should be okay since rice vinegar is pretty mild. In the end you'll have to taste and make some minor adjustments at most (e.g. more salt if skews on the sweeter side).
Dianne West says
Relish? H--- no! I put celery, onion, grated carrot, sliced radish, and red and green bell pepper in mine--just like Grandma used to make. Mayo--never that horrible Miracle Whip--brown mustard, salt, pepper, paprika, hard- boiled egg and sometimes a little minced cornichon (tiny tangy pickles). My grandmother used to used sour pickles, but just try to find them in the grocery store today! Oh, and use the pink skinned potatoes, as they have the more waxy texture needed to hold up to the big stir at the end.
Dianne West says
Oh no! I forget a very important ingredient! White vinegar. Or you could use cider vinegar, if you prefer. I just use white.
Dianne West says
And never, never, never nasty relish. I shudder at the thought.
Marwin Brown says
Yeah everybody makes their potato salad in different ways. My grandmother made hers with relish, but my mother didn't. Both were good though.
Tracy Snipes says
Cooking the potatoes in chicken broth w/a bay leaf is genius, thank you for that. I added a little celery salt, plus celery salt in the dressing mixture since my husband doesn't like celery.
Marwin Brown says
Good Deal! Thanks
Greta says
Beautiful Recipe!
LachePasLaPatate says
Huh. I'm pleasantly surprised that other parts of the South have the exact same reflexive aversion to bland potato salad- and weird additions like raisins- as here in the bayou state. I'm a guy from South Louisiana who's the only younger one in my family who paid attention to how to cook, and my very Cajun grandma taught me how to make a very similar potato salad to this for holiday cookouts, except Creole brown mustard instead of regular yellow mustard, no sour cream, regular vinegar, and bay leaf + thyme and oregano in the stock while boiling potatoes. I tried out adding the rice vinegar and sour cream next time it was my turn to make it, and it was a hit!
Marwin Brown says
I love the creole brown mustard add! Thanks for sharing and I'm glad the dish worked for you. Best
nectarslip says
I need to know, do you peel your potatoes or leave the skin on?
Marwin Brown says
i prefer skin off mine. But for potato salad using red or new potatoes i've seen skin on.