Southern Soul Food Potato Salad
Everyone will be begging you to bring this creamy, tangy Southern Soul Food Potato Salad to the next cookout. It's packed with classic bold flavor, tender potatoes, hard-boiled eggs, crunchy celery, sweet relish, and a rich, flavorful mayo-mustard dressing that brings the perfect balance of creaminess and texture. A true staple in Southern kitchens, this dish is best served chilled, and always tastes better the next day. Whether you’re pairing it with fried chicken, ribs, or grilled favorites, this is guaranteed to be a crowd-pleaser.
Servings 10 servings
Calories 247kcal
Equipment
Ingredients
- 2 pounds russet potatoes Peeled and sliced into 1 ½ inch cubes.
- 4 eggs
- 1 large bowl of cold water For egg bath, ice added to the water is optional.
- 1 cup mayonnaise
- ½ cup diced white onions
- ¼ cup pickle relish
- 1 tablespoon yellow mustard
- salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potaotes are completely covered.
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don't want the potatoes to overcook, that will result in mushy potatoes.
- Once cooked, drain the water from the potatoes. You can use a strainer or use a slotted spoon to gather them. Place the potatoes in a bowl to cool. Cooling is important.
- Boil the eggs. Once boiled place them in the bowl of cold water for 10 minutes.
- Peel the eggs and slice into small cubes.
- Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to a bowl. Taste repeatedly. You may need to add additional salt and pepper. (If you prefer sweet potato salad add a little more relish and maybe sugar.)
- Combine the potatoes and the egg mixture. I like to mix them separately to give the potatoes some time to cool. Stir to combine.
- Cover and chill for at least an hour to two hours before serving.
Notes
- If the potato salad is watery, you didn’t allow the potatoes to cool long enough prior to combining the dressing. You must drain them well and allow them to cool after boiling.
- You can omit the eggs if you wish.
- You can substitute sour cream or plain Greek yogurt for mayo.
- When you slice the potatoes, they need to be equal in size. Otherwise, smaller potatoes will cook faster and result in mushy potatoes.
- You can double the recipe. If you don't have a large pot, you may consider boiling the potatoes in batches.
- This is a dish that you will want to add your ingredients (especially the seasonings) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
- Use a food processor to chop up the eggs and veggies if you want them really finely diced.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g