Delicious Potato Salad Recipe: Ultimate Southern-Style Side Dish

Every family cookout had one star—Aunt Johnnie Mae’s potato salad. Her big straw hat, laughter that carried across the lawn, and the giant Tupperware bowl filled with her signature Southern potato salad meant the celebration had truly begun. She never shared her secrets easily, but after years by her side, notebook in hand and taste buds wide awake, I’ve brought her masterpiece to Kai Recipes.

This soul food potato salad isn’t just a side dish—it’s a centerpiece. Rooted in Black Southern cuisine, this old-fashioned classic blends family tradition with the flavors of comfort and celebration. Whether you’re prepping for a Fourth of July picnic or a lazy Sunday brunch, this creamy, tangy beauty will steal the show.

This isn’t just any creamy potato salad—it’s a tradition packed with sweet pickles, mustard tang, and generations of love.

Flavor Profile & Purpose

You’re going to love this one—imagine the rich creaminess of Duke’s mayonnaise, the bright tang of yellow mustard, the delicate crunch of sweet baby pickles, and the soft, buttery bite of perfectly boiled white potatoes. It’s a texture dream: creamy and tangy, crunchy and smooth, all rolled into one bold, satisfying bite.

Perfect for:

• BBQ sides and cookout dishes
• Holiday potlucks
• Casual dinners for busy parents, students, or travelers
• Backyard get-togethers and comfort food spreads

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Ingredients List

Here’s everything you need to make a bowl of Southern-style bliss:

Main Ingredients:

• 2.5 lbs white potatoes or Yukon gold potatoes
• ¾ cup Duke’s mayonnaise
• 2 tbsp yellow mustard
• ½ cup sweet pickles (finely chopped)
• 2 tbsp pickle brine (from the sweet pickles)
• 2 tsp granulated sugar
• 1 tbsp apple cider vinegar or white vinegar
• ½ tsp celery salt
• 1 tsp seasoned salt (like Lawry’s)
• ½ tsp black pepper
• ¼ tsp Accent seasoning / MSG (optional)
• 3 large hard-boiled eggs (2 chopped, 1 for garnish)
• Paprika, for garnish

Step-by-Step Instructions

Step 1: Boil the Potatoes

Peel and cube the potatoes into bite-sized chunks. Boil in salted water for 10–15 minutes until fork-tender but not mushy. Avoid overcooking to keep the texture structured.

Step 2: Cool & Prep

Drain the potatoes and let them cool completely before mixing. This step is crucial for that creamy-but-not-mashed texture.

Step 3: Mix the Dressing

In a large bowl, whisk together the Duke’s mayonnaise, yellow mustard, vinegar, sugar, celery salt, seasoned salt, black pepper, and optional MSG. Stir in the chopped sweet pickles and pickle brine.

Step 4: Assemble the Salad

Carefully fold in the chopped hard-boiled eggs and cooled potatoes. Don’t mash—fold gently to preserve those luscious chunks.

Step 5: Final Touches & Chill

Taste and adjust seasonings. Transfer to a serving dish, garnish with egg slices and a sprinkle of paprika. Cover and chill for at least 2 hours before serving.

Recipe Substitutions & Additions

Want to make it your own? Try these easy twists:

• Vegan option: Substitute with vegan mayo.
• Add-ins: Crumbled bacon, chopped red onions, or diced bell peppers.
• Spicy kick: A dash of hot sauce or spicy mustard elevates the flavor profile.

Tips for Success

Here’s how to get it just right:

• Use starchy potatoes for the best creamy texture.
• Cool the potatoes before mixing—this keeps your dressing smooth, not soggy.
• Always chill before serving for the flavors to marry beautifully.
• Quality ingredients, like Duke’s mayo and sweet baby pickles, make a huge difference.

Serving Suggestions

This soul food potato salad is a signature side for:

• Fried chicken or salmon patties (Potato salad as a tasty side for seafood favorites)
• Ribs and BBQ classics
• Sliders and sandwiches
• Serve alongside a build-your-own mac and cheese bar for the ultimate comfort food spread (Perfect mac and cheese bar)

Or explore more Creamy Southern-style sides to pair with potato salad for an epic cookout lineup.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Do not freeze—the texture becomes unpleasant.
• It’s a great make-ahead dish for parties and meal prep.
• For best food safety, follow our full guide on how to store salads like a pro.

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Frequently Asked Questions

Southern Potato Salad

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• Author: Kai
• Total Time: 2 hrs 25 min
• Yield: 6–8 servings 1x

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Description

This soul food potato salad isn’t just a side dish—it’s a creamy, tangy, and nostalgic centerpiece. Rooted in Black Southern tradition and packed with sweet pickles, mustard tang, and generations of love, it’s the perfect dish for any celebration, from backyard BBQs to holiday potlucks.

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Ingredients

Scale 1x2x3x

• 2.5 lbs white or Yukon gold potatoes, peeled and cubed
• ¾ cup Duke’s mayonnaise
• 2 tbsp yellow mustard
• ½ cup chopped sweet pickles
• 2 tbsp pickle brine (from sweet pickles)
• 2 tsp sugar
• 1 tbsp apple cider or white vinegar
• ½ tsp celery salt
• 1 tsp seasoned salt
• ½ tsp black pepper
• ¼ tsp Accent seasoning / MSG (optional)
• 3 hard-boiled eggs (2 chopped, 1 for garnish)
• Paprika, for garnish

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Instructions

1. Boil potatoes in salted water until fork-tender, 10–15 minutes. Do not overcook.
2. Drain and let cool completely to keep the salad creamy and chunky.
3. Whisk together Duke’s mayonnaise, mustard, vinegar, sugar, celery salt, seasoned salt, pepper, and optional MSG in a large bowl. Add sweet pickles and brine.
4. Fold in chopped eggs and cooled potatoes gently. Avoid mashing.
5. Garnish with sliced egg and a sprinkle of paprika. Chill for at least 2 hours before serving.

Notes

Use starchy potatoes for the best creamy texture. Always chill before serving to let the flavors meld. This dish tastes even better the next day!

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiled and Mixed
• Cuisine: Southern

Nutrition

• Serving Size: 1 portion
• Calories: 280
• Sugar: 3g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: potato salad, southern, soul food, creamy, picnic, BBQ