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Bowl of creamy, tangy Southern Potato Salad garnished with sliced scallions.



Southern potato salad is a creamy, tangy, flavorful side dish that goes perfectly with grilled meats, burgers, fried chicken…almost everything.  



3 pounds russet potatoes

2 tablespoons Kosher salt

3 hard-boiled eggs, chopped

½ cup finely minced fresh scallions

1 cup good quality mayonnaise (I used Helmann’s)

2 tablespoons Dijon mustard

2 teaspoons apple cider vinegar

2 teaspoons sugar

⅓ cup sweet pickle relish, drained

1 ½ teaspoons celery seed

½ teaspoon salt

½ teaspoon white pepper

Paprika, for garnish

Sliced scallions, for garnish


Cut the potatoes in half and place them in a large pot.  Cover with water and sprinkle in the Kosher salt.  Bring to a boil.  Reduce the heat and simmer until the potatoes are tender when pierced with a fork – about 20-25 minutes.  Use a colander to drain them well.

Peel the potatoes, cut into 1-inch dice, and place into a large mixing bowl.  Discard skins.

Add the chopped eggs and scallions to the potatoes.  Toss lightly to combine.

In a medium bowl, whisk together the mayonnaise, mustard vinegar, sugar, relish, celery seed, salt, and pepper.

Pour the mayonnaise mixture into the potatoes.  

Use a spatula to fold the mayonnaise mixture into the potatoes until fully combined.

Spoon the mixture into a bowl with a tight-fitting lid and chill for at least four hours.

Garnish with a sprinkle of paprika and sliced scallions.

Serve cold.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boil
  • Cuisine: Southern

Keywords: Southern potato salad, side dish recipes, potato salad, potato recipes

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