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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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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!

Notes

  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