Bowl of Potato Salad, Green Onions, Jar of Paprika

Southern Potato Salad

By Chef Madeline RundellaMay 23, 2025

As Memorial Day approaches, thoughts of vibrant barbecues and sunny picnics fill the air, invoking the spirit of summer gatherings with family and friends. This year, elevate your outdoor feast with a classic Southern Potato Salad that combines the comfort of tradition with a refreshing twist. Perfectly creamy, crisp, and flavorful, this dish is the ideal sidekick to your grilled burgers and hot dogs or even a standalone delight. The expert balance of tangy mayonnaise, sweet pickle relish, and the crunch of fresh vegetables ensures that each bite is a delicious reminder of home-cooked goodness.

Southern Potato Salad

Rated 5.0 stars by 1 users

Cuisine

Southern Twist on German Cuisine

Author:

Madeline Rundella

Servings

6-10

Prep Time

30 minutes

Cook Time

6-8 minutes

This Southern Potato Salad, crafted by Madeline Rundella, features a medley of yellow and red creamer potatoes, hard-boiled eggs, and a delightful crunch from celery and onions. It's versatile enough to be served alongside your favorite mains or as part of a buffet spread, making it a crowd-pleaser for any Memorial Day celebration. Plus, with the option to prepare it a day in advance, you can spend less time in the kitchen and more time enjoying the company of loved ones. So, gather your ingredients, roll up your sleeves, and create a dish that will surely become a beloved staple at your summer gatherings!

Ingredients

3 pounds yellow and red creamer potatoes
1 large carrot
2 tablespoons cider vinegar
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon kosher salt
1/2 teaspoon celery seed
1 teaspoon Dijon mustard
4 eggs, hard-boiled and diced
2 stalks celery, finely diced
1/2 medium red onion, finely diced
paprika
4 green onions, thinly sliced

Tools

Directions

Quarter potatoes (leave skin on) and place in a large pot and add enough water to cover potatoes by several inches of water and add one teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to a simmer and cook until potatoes are just tender, approximately 6-8 minutes. Drain potatoes, return to the pot and drizzle with vinegar. Let cool while preparing rest of ingredients, approximately 30 minutes.
In large bowl whisk together mayonnaise, relish, salt celery seed and Dijon mustard. Grate carrot on large side of a box grater and add to bowl, along with celery, red onion and diced hard boiled eggs. When potatoes are cool, add them to the bowl and toss to combine. Taste for seasoning and add additional salt and pepper if desired.
Transfer to serving bowl, sprinkle with paprika and top with green onions. Cover and let chill for at least 2 hours before serving. Can be made one day prior to serving.

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Southern Potato Salad