clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
southern potato salad in white scalloped bowl on gold platter

Best-Ever Classic Southern Potato Salad

  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Southern


This classic soul food, Southern Potato Salad is a staple to Black people and truly a recipe that screams southern comfort. Flavorful and perfectly textured with that tangy, distinct creaminess we all love. A potato salad recipe that is cookout-worthy!


  • 3 lbs Yukon Gold potatoes, peeled and chopped into 11 1/2” cubes
  • 4 cups (32 ounces) low sodium chicken stock or broth
  • 1 cup full-fat mayonnaise, preferably Duke’s
  • 1/2 cup sweet salad cubes
  • 2 medium stalks of celery, finely chopped
  • 2 tablespoons Creole mustard (we use Zatarain’s)- see notes
  • 2 tablespoons fresh dill, chopped- plus more for garnish
  • 1 tablespoon white vinegar
  • 45 hard-boiled eggs, chopped or sliced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika, plus more for garnishing
  • 1/2 teaspoon celery salt
  • kosher salt & freshly ground black pepper, to taste
  • hot sauce, for serving- optional


  1. In a large, heavy-bottomed pot or dutch oven, toss in the potatoes. Pour the chicken stock/broth over the potatoes, making sure the potatoes are fully submerged. If not, add a few splashes of water into the pot until all potatoes are covered.
  2. Bring the pot to a boil over high heat. Allow the potatoes to cook for 10-15 minutes or until they’re fork tender, but not mushy!
  3. Then drain the potatoes off into a colander. Let the potatoes cool down for at least 10 minutes before assembling the potato salad.
  4. Meanwhile, in a medium bowl, combine the mayonnaise, sweet salad cubes, celery, mustard, fresh dill, vinegar, eggs (feel free to reserve some for garnishing the top), onion + garlic powder, paprika, and celery salt, stirring everything well to fully combine. Give the potato salad sauce a taste test and adjust with salt/pepper (or more of the other listed spices), to your desired preference.
  5. Add the potatoes into a large bowl and pour the sauce over. Gently toss the mixture well to fully coat and bring it all together.
  6. While you can enjoy right away, I recommend covering the potato salad and refrigerating for at least 1 hour- for best results.
  7. Then garnish the potato salad with more fresh dill, smoked paprika, and a few pieces of the reserved hard-boiled eggs.
  8. Serve potato salad immediately with a few dashes of hot sauce, if desired. This southern potato salad is best when stored in the refrigerator and served as a cold side dish. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. For mustard, use any mustard of your choice: stone ground or yellow mustard.

Keywords: southern potato salad, potato salad, best potato salad, southern food, black people potato salad, southern sides