Classic Potato Salad (Southern Style)
People take their potato salad very seriously here in the South. I learned that pretty quickly when I moved to Louisiana over twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth, but it quickly became my favorite after eating it made the Southern way—with mayo and mustard. My version is rich, creamy, tangy, and with just the right amount of crunch. This creamy Potato Salad is pure comfort food, the kind that shows up at every cookout and makes you go back for seconds.
“I made it tonight and we really enjoyed it. Lots of levels of great flavors. Thanks!”
Hettie
What Makes This Potato Salad Different
Potato salad comes in all kinds of styles, from creamy mayonnaise-based versions to lighter salads tossed with an oil-and-vinegar dressing. This classic salad follows the Southern style I was introduced to after moving to Louisiana. It has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery, sweet relish, and hard boiled eggs. Of course, every family has their own take on a Southern potato salad, but this is the one I was introduced to and the one I keep coming back to (I’m a little bit obsessed). 😉
I do like my potato salad creamy and well coated rather than super heavy or goopy. The Yukon Gold potatoes also have a naturally creamy texture, so the salad still tastes rich without being buried under a mountain of dressing. If you like yours more “wet,” you may want to make more dressing. Or if you’re craving something tangier and mayo-free, my German potato salad is served warm with bacon, onions, fresh herbs, and a mustard-vinegar dressing instead.
Recipe Success Tips
- Cut the potatoes into even pieces. I cut the potatoes into roughly one-inch cubes and try to keep them as even as possible. If some pieces are much smaller than others, they can start falling apart before the larger pieces are tender.
- Add the potatoes to the pot first, then cover them with cold water. Starting them in cold water allows the potatoes and water to heat gradually together. This helps the centers cook through before the outsides become overly soft or mushy. Add the salt to the water too, so the potatoes pick up some seasoning as they cook.
- Look for tender potatoes that hold together. The potatoes need to be completely tender, but not so soft that they fall apart during mixing. I check by piercing one of the cubes with a fork. It should slide through the center easily, and the potato should stay intact when lifted from the pot.
- Rinse, drain, and taste! I briefly rinse the potatoes before and after cooking to remove loose surface starch that can make the salad dry or gluey. Let them drain well before adding the dressing so extra water doesn’t make the salad loose. And always taste at the end! Seasoning salts vary by brand, and several readers have successfully used Lawry’s in place of Tony Chachere’s.
Classic Potato Salad
Cost $6.47 recipe / $0.81 serving
Ingredients
- 3 lbs. Yukon Gold potatoes (1,360g, $4.44*)
- 1 tsp salt ($0.04)
- 2 eggs (large, (chilled) $0.24)
- ¾ cup mayonnaise (6oz, $0.84)
- 1 Tbsp yellow mustard ($0.02)
- 1 Tbsp sweet relish ($0.08)
- 1 Tbsp red wine vinegar ($0.09)
- ½ tsp Tony Chachere’s seasoning ($0.03**)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 2 green onions (thinly sliced, $0.27)
- 2 ribs celery (chopped, (1 cup, 220g) $0.38)
Video
Instructions
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Peel, wash, and chop your potatoes into one-inch cubes. Rinse the cubed potatoes with cool water in a colander, and then place them in a large pot and cover them with cold water.
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Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Rinse the potatoes again with cool water to cool them.
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While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water. Bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
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While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
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Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
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Taste and adjust the mustard or seasoning to your liking, then serve.
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Notes
**I use Tony Chachere’s seasoning, which is a brand of Creole seasoning. You can use any seasoned salt you love, like Lawry’s.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Creamy Potato Salad Step-By-Step Photos
Gather all of your ingredients.
Prep the Potatoes
Start by washing, peeling, and cubing 3 lbs. of potatoes. Now, rinse the potatoes briefly with cool water to remove excess starch. I find this helps stop your salad from getting dry and gluey and helps the dressing cling to the potatoes better.
Boil the Potatoes
Add the cubed potatoes to a large pot and cover with cool water. Add 1 tsp salt, cover, and bring to a boil over high heat. Starting in cold water helps them cook evenly from edge to center. Boil until the potatoes are tender (this usually takes about 10 minutes, depending on the size of the cubes). Use a fork to pierce one of the larger pieces to test the doneness and make sure they’re fully tender. There’s nothing worse than hard potatoes in your potato salad!
Drain and Cool the Potatoes
Drain the cooked potatoes in a colander and rinse again briefly with cool water to cool the potatoes and remove leftover starch. Handle gently so the potatoes don’t break apart. I prefer my potatoes to be cooled when I mix them with the other ingredients. Let them drain well over the sink while you prep the rest of the salad.
Cook the Eggs
You can get started on your boiled eggs while the potatoes cook. I use my fool-proof method for boiling eggs, which goes as follows:
Add 2 cold eggs (large) to a small pot and cover with cool water. Bring the pot up to a boil, and then let the eggs boil for one minute before turning off the heat. Let the eggs sit in the hot water with a lid on top and the heat turned off for 15 minutes, then carefully pour out the hot water. Immediately run cold water over the eggs to stop the cooking process. Once the boiled eggs are cool enough to handle, peel the eggs and dice them, then set them aside.
Make the Dressing
In a small bowl, whisk together ¾ cup mayonnaise, 1 Tbsp yellow mustard, 1 Tbsp red wine vinegar, 1 Tbsp sweet relish, ½ tsp Tony Chachere’s (or your favorite seasoning salt), and ¼ tsp black pepper until smooth. Taste and adjust seasoning. Remember, you want the dressing to be heavily seasoned because the flavor will become less pronounced once mixed with the potatoes.
Assemble the Salad
Place the cooled potatoes in a large bowl along with 2 ribs diced celery, 2 sliced green onion, and the diced eggs.
Pour the dressing over the ingredients in the bowl and then stir until everything is combined and coated in the dressing. To make everything slightly less chunky, you can mash the potatoes a little as you stir.
Taste and Serve
Taste and adjust seasoning salt, mustard, or pepper as needed. Serve right away while cool, or refrigerate until chilled. See my full storage instructions below, and enjoy!
Substitutions & Variations to try!
Potato salad is pretty flexible, and every family has their own special way of making it. These substitutions and add-ins will change the flavor or texture slightly, but they won’t take the salad too far away from its creamy, Southern-style roots:
- Red onion instead of green onion. Red onion gives the salad a sharper onion flavor and a little more crunch (dice it finely so it doesn’t overpower the dressing).
- Apple cider vinegar in place of the red wine vinegar. Apple cider vinegar has a slightly softer acidity, but it still gives the creamy dressing plenty of tang!
- Use Lawry’s or another seasoning salt in place of the Tony’s Chachere’s. Each blend has a different balance of salt and spices, so taste the dressing before adding more.
- Zucchini relish or chopped sweet pickles in place of sweet relish. Chopped pickles give the salad a chunkier texture and a more noticeable pickle flavor!
- Mix in some crumbled oven-cooked bacon. Bacon adds smoky, salty flavor and more texture. Taste the salad before adding extra seasoning salt.
- Creole mustard or Dijon mustard in place of yellow mustard. Dijon makes the dressing sharper and less sweet, and Creole mustard adds a coarser texture and slightly spicier flavor.
- Swap some of the mayo for sour cream or plain Greek yogurt. This makes the dressing tangier and a little lighter.
- Use Miracle Whip in place of mayonnaise. Not my top choice, but it’ll create a noticeably sweeter and tangier dressing!
Serving Suggestions
This classic potato salad is best served cold. Because I rinse and cool the potatoes before adding the mayonnaise dressing, it isn’t intended to be served warm. You can serve it as soon as it’s mixed or let it chill in the refrigerator until you’re ready to eat.
I always bring this potato salad to just about every summer gathering or BBQ. It’s an easy choice for Memorial Day, the Fourth of July, Labor Day, family reunions, picnics, potlucks, and any weekend when the grill is fired up. It’s creamy, tangy, and just feels right next to anything smoky or grilled. I personally love serving it with BBQ grilled chicken and a three bean salad. It’s also great with burgers, (my black bean burgers are a delicious veggie option) and a big scoop of stovetop baked beans. And if you’re headed to a picnic or potluck, don’t forget the coleslaw. That crunchy, tangy bite always belongs on my plate with these creamy potatoes!
Storage Instructions
Transfer leftover potato salad to an airtight container and refrigerate for up to 3-4 days. You can also store it in the serving bowl if it’s tightly covered with plastic wrap. Give it a gentle stir before serving again, as dressing may settle, and taste to adjust seasoning after chilling.
If you cannot finish a full 8-cup batch within that amount of time, consider making a half batch instead. Simply change the number of servings in the recipe card above, and all the ingredient amounts will adjust accordingly.
Room Temperature
Don’t leave potato salad out for more than two hours, or one hour if it’s above 90°F, to keep things food safe! Pop it back into the refrigerator as soon as everyone has finished serving themselves.
Make Ahead
I prefer prepping this recipe the same day I plan to serve it, only because the potatoes will soak up some of the dressing, and the celery can soften. If you need to get ahead, assemble it up to one day in advance, refrigerate it in an airtight container, and give it a good stir before serving.
Before serving, stir and taste again, as flavors may mellow. Add a pinch of seasoning or a little extra mustard if needed.
Freezing
I don’t recommend freezing this salad. Mayonnaise-based dressings can separate, and, in my experience, potatoes can become watery or grainy once thawed (NOT ideal for a recipe where the potatoes are the whole point!)
Love Potato Salad? Try These Different Recipes:
- For something lighter, try my Herby Potato Salad, made with tender baby potatoes, a zesty lemon-Dijon vinaigrette, and plenty of fresh herbs.
- My Cajun Potato Salad turns up the flavor with a creamy Creole mustard dressing, smoky spices, and a little hot sauce.
- This Pesto Potato Salad coats tender potatoes in a vibrant, budget-friendly parsley pesto with just enough mayonnaise to make it creamy.
More Creamy Salad Recipes
Our Classic Southern Style Potato Salad recipe was originally published on 3/12/2010. It was retested, reworked, and republished to be better than ever 6/13/25.
