By Bring Easy Southern Potato Salad to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Easy Southern Potato Salad captures the essence of salads while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Easy Southern Potato Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 pounds of russet potatoes
1 cup of mayo (adjust if you want more or less)
¼ Grey Poupon Dijon Mustard
2 tsp apple cider vinegar
2 tsp of sugar
½ cup sweet pickles
1 stalk of chopped celery
1 medium Vidalia onion, chopped
4 large, hard-boiled eggs, cut into pieces
How To Make Easy Southern Potato Salad
Fill a large pot with water and add potatoes.
Bring the pot to a boil and cook potatoes until tender enough for a knife to go through easily.
Once fully cooked, add the potatoes to an ice bath to shock and cool.
Once the potatoes are fully cooled, peel off the skin and cut them into large chunks
In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar.
Pour mixture over potatoes and add in sweet pickles, celery, Vidalia onion, and the hard-boiled eggs.
Add salt and pepper to taste.
Mix well and enjoy!
PREPARATION STEPS
Pour mixture over potatoes and add in sweet pickles, celery, Vidalia onion, and the hard-boiled eggs.
Add salt and pepper to taste.
Mix well and enjoy!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 0 min | Total: 15 min | Servings: 4 | Calories: ~220 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Whole grain bread; Soup; Grilled protein
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
