Southern Soul Food Potato Salad

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This post was originally published in 2021. It has since been updated.

If you’ve ever been to a Black folks’ cookout or holiday gathering, you know we take our side dishes like Black folks’ potato salad seriously! There’s always an argument about who made the potato salad and whether or not it was prepared well. You can’t eat just anyone’s potato salad. Once you make this, you will become the go-to potato salad maker in your family and crew!

This is a traditional must-have staple for get-togethers and parties.

Key Ingredients

• Potatoes – The heart of the dish! Yukon Gold or Russet potatoes are commonly used because they become soft and creamy while still holding their shape.
• Hard-Boiled Eggs – A classic ingredient in Southern-style potato salad, eggs add a rich, creamy texture and boost the flavor with their slightly savory taste. They also make the salad more filling.
• Mayonnaise – The creamy base that binds everything together. Duke’s or Hellmann’s mayo is often preferred in Southern kitchens for its rich, tangy flavor that creates the perfect dressing consistency.
• Mustard – Adds a signature zesty tang that balances out the richness of the mayo. Yellow mustard is typically used for its mild heat and smooth texture.
• Sweet Pickle Relish – A must-have in Southern potato salad! It provides a hint of sweetness that complements the tangy dressing and enhances the overall flavor.
• Onions – Whether using yellow or white onions, they add a mild bite and enhance the salad’s depth of flavor. Red onions can also be used for a pop of color and slight sweetness.
• Paprika – A sprinkle of paprika on top not only adds a pop of color but also a subtle smoky sweetness that rounds out the flavors.
• Salt & Pepper – Essential for bringing out all the flavors in the dish. Some people also add a pinch of seasoned salt for extra depth.

What Makes it Southern

What is Southern potato salad? It’s thick, creamy, and rich, thanks to mayonnaise as the base. Unlike vinegar-based potato salads, Southern-style is all about comfort and indulgence. Yellow mustard is a key ingredient, adding a slight tang and giving the salad its signature pale yellow color. It isn’t complete without chopped hard-boiled eggs mixed in with extra eggs on top for that classic picnic-style presentation.

The Best Potatoes to Use

I love to use russet potatoes. This is what my family has used in our recipe for years. Russet potatoes are high in starch, making them extra soft and fluffy, and results in a soft and creamy texture. They are slightly delicate and can break down easily.

Yukon potatoes or even red potatoes will work as well. Yukon potatoes are naturally buttery and creamy.

How to Boil Eggs

I love to use my Air Fryer Boiled Eggs or Instant Pot Boiled Eggs because these methods are foolproof and pretty easy.

To boil them on the stove, place the eggs in a saucepan and cover them with cold water, about an inch over the eggs. Boil for 8-10 minutes and then place them in an ice bath for 10 minutes. Peel.

How to Boil Potatoes

Getting the right texture for your potatoes is key to a creamy yet structured potato salad. People often wonder if the best way to boil them is to boil them whole or cut. Cut potatoes are the way to go. They will cook evenly and faster. If you boil whole potatoes, you’re more likely to end up with an overcooked outside with a raw center.

To boil:

1. Start with Cold Water. Place potatoes in a large pot and cover them completely with cold, salted water (about 1 inch above the potatoes). Why cold water? Starting with cold water allows the potatoes to cook evenly, preventing the outside from getting mushy before the inside is done.
2. Bring water to a gentle boil over medium-high heat. Reduce heat to medium and simmer (not a rolling boil) to prevent them from breaking apart.
3. Cooking Time: 10-15 minutes. Check doneness by piercing with a fork—they should be tender but not falling apart. That’s how you know they are cooked perfectly.
4. Drain immediately and let them cool slightly before mixing with dressing. Letting them cool for 10-15 minutes helps them absorb the dressing without becoming too soft.

You can also read more about How to Boil Potatoes here.

How to Make Southern Soul Food Potato Salad

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Boil the potatoes.
2. Boil the eggs.
3. Peel the eggs and slice into small cubes.
4. Prepare the dressing: Combine the mayo, mustard, relish, white onions, paprika, and salt and pepper to taste in a large bowl.
5. Prepare the salad: Add the diced eggs and potatoes to the mixture with the dressing. Fold to combine and do not overmix. Overmixing will produce a mushy mess.
6. Cover and chill.

Can You Make it Without Eggs

Yes, simply omit the eggs.

Can You Substitute Mayo?

You can substitute mayo for plain Greek yogurt, sour cream, or vegan mayo.

Watery/Mushy Potato Salad and How to Fix It

This is what you don’t want! I want you invited back to the cookout. Here are examples of what leads to watery potato salad. Be sure to follow these tips:

• Overmixing the Potatoes: Stirring too much causes the potatoes to break apart, turning the salad into mashed potatoes instead of a creamy, chunky dish. Gently fold the ingredients together with a spoon or spatula instead of vigorously stirring.
• Overcooked or Waterlogged Potatoes: Boiling the potatoes too long or in aggressively boiling water can cause them to absorb too much water, leading to a watery salad. Cook them at a gentle simmer (not a rolling boil) for 10-15 minutes and drain them immediately once fork-tender.
• Not Draining Potatoes Properly: Leaving too much water clinging to the potatoes before mixing in the dressing. After draining, let the potatoes sit in the colander for a few minutes. Pat them dry with a clean towel if they seem too wet.
• Adding Dressing While Potatoes Are Too Hot: Mixing in the mayo-based dressing while the potatoes are still steaming can cause the mayo to break down, making the salad runny. Let the potatoes cool for at least 10-15 minutes before adding the dressing. They should still be slightly warm to absorb flavor, but not steaming hot.
• Too Much Liquid in the Dressing: Using too much mustard (or if you add vinegar or pickle juice) can thin out the dressing. Go easy on the liquid ingredients—start with a small amount and add more as needed.

You can fix watery potato salad after it’s made by stirring in more mayo or a little mashed potato to thicken it. An extra hard-boiled egg also works and will help absorb excess moisture.

Substitutions/Variations/Toppings

• Sugar or Sweetner
• Lemon Juice
• Chopped Dill Pickles
• Crumbled Bacon
• Jalapenos
• Chopped Celery
• Sliced Tomatoes
• Avocado
• Hot Sauce
• Cayenne Pepper
• Chopped fresh parsley or chives
• Shredded cheddar cheese
• Feta Cheese

How Long Can It Sit Out?

It can sit out 1-2 hours. It takes about 2 hours for bacteria to start to grow to dangerous levels. In warm temperatures, that time shrinks. You can read the Food Safety Guidance from the FDA here.

Can You Make it Ahead of Time in Advance/How Long Does it Last in the Fridge

Yes, store the potato salad in the fridge for up to 3-4 days.

Freezer Tips

You can freeze it, but I wouldn’t recommend it. In general, mayo does not freeze well and usually develops ice crystals. You can read more about Freezing Potato Salad here.

Pair This Dish with These Main Dishes

Air Fryer Ribs
Dry Rub Chicken Wings
Southern Baked Ham With Pineapple
Air Fryer Catfish
Traeger Smoked Salmon
How to Grill the Best Burgers
How to Grill Chicken Wings
How to Grill Ribs
Jerk Chicken Thighs

More Southern Recipes

Southern Coleslaw Recipe
Southern Soul Food Baked Mac and Cheese
Southern Mustard Greens
Southern Homemade Cornbread
Southern Green Beans

More Salad and Side Dish Recipes

Bow Tie Pasta Salad with Italian Dressing
Broccoli Salad with Bacon and Cheese
Southern Macaroni Salad
Southwest Salad Recipe
Bacon Ranch Pasta Salad
Grilled Asparagus in Foil

Check out our list of the Best Authentic Soul Food Recipes here.

Recipe Tips

• Potatoes need seasoning. You will have to salt and pepper to taste or the dish will be bland.
• Personally, I do not like mushy potato salad. If you overcook your cubed potatoes, the potato salad will turn out mushy and it will look and taste much more like soup than summer salad. The potatoes won’t have the firm texture if you don’t use the steamer basket.
• Pickle relish is used to add pickle flavor along with a hint of sweetness. If you like sweet potato salad, add sugar or sweetener. Taste repeatedly and adjust as necessary.