I developed a Yellow Potato Salad Recipe that includes one surprising ingredient you won’t expect.

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I grew up watching summers revolve around a bowl of Classic Southern Potato Salad, and this one still stops me. Chunky Yukon Gold potatoes give it that tender, almost buttery bite while mayo wraps everything in a smooth, slightly tangy jacket.

People say it reminds them of Mcalisters Deli Potato Salad or the Gold Potato Salad from old family pics, which always makes me grin. It’s simple but sneaky, the kind of side you swear you know until you taste it and realize theres a little trick you didnt expect.

Ingredients

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Starchy, filling carbs and fiber; give body and comfort to every bite.
Add protein and silkiness, bit of fat; classic potato salad binder.
Creamy mayo adds richness and fat, more flavor than nutrition usually.
Bright, tangy mustard cuts richness and adds a little sharpness.
Sweet and tangy, theyre crunchy, bring sugar and vinegar notes, add moisture.
Crunchy low calorie fiber, fresh green notes and textural contrast.
Pungent bite, some carbs and vitamin C, balances creamy flavors.
A little sour zip, helps brighten flavors and cut heaviness.
Paprika adds smoky color and mild peppery warmth, mostly for looks.

Ingredient Quantities

3 pounds Yukon Gold potatoes (about 6 medium) peeled and cut into 1 inch chunks

4 large eggs hard boiled and peeled

1 1/2 cups mayo

2 tbsp yellow mustard

1/3 cup sweet pickle relish

2 tbsp dill pickles finely chopped (optional) or 1 tbsp pickle juice

1/2 cup celery finely chopped

1/3 cup yellow or sweet onion finely chopped

2 green onions thinly sliced (optional)

1 tbsp apple cider vinegar

1 tsp granulated sugar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp celery seed (optional)

1/2 tsp paprika for sprinkling on top

2 tbsp chopped fresh chives or flat leaf parsley (optional)

How to Make this

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1. Peel 3 pounds Yukon Gold potatoes and cut into 1 inch chunks, put them in a large pot, cover with cold water, add a pinch of salt, bring to a boil and cook until fork tender about 12 to 15 minutes; drain and let cool until just warm.

2. While potatoes cook, place 4 large eggs in a small pot, cover with cold water, bring to a boil, remove from heat, cover and let sit 10 to 12 minutes, then transfer to an ice bath, peel and chop roughly.

3. Make the dressing in a bowl: whisk together 1 1/2 cups mayo, 2 tbsp yellow mustard, 1/3 cup sweet pickle relish, 2 tbsp finely chopped dill pickles or 1 tbsp pickle juice, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp celery seed if you like it.

4. Stir 1/2 cup finely chopped celery, 1/3 cup finely chopped yellow or sweet onion and 2 sliced green onions into the dressing so every bite has crunch.

5. If the potatoes are still a bit wet, return them to the warm pot for a minute to steam off excess moisture or drain well; then fold the warm potatoes into the dressing gently so they hold their shape.

6. Add the chopped hard boiled eggs and fold once or twice, taste and adjust with more salt, pepper, mustard or a splash of pickle juice if it needs brightness, dont overmix or it gets mushy.

7. Cover and chill at least 2 hours or overnight for best flavor and texture, it really gets better the next day.

8. Before serving sprinkle 1/2 tsp paprika on top and scatter 2 tbsp chopped fresh chives or flat leaf parsley for color.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the potatoes, you’ll want plenty of room so they dont crowd.
2. Small pot for hard boiling the eggs.
3. Colander or fine mesh strainer to drain potatoes and eggs.
4. Cutting board and a sharp chef’s knife for chopping potatoes, pickles, onion and herbs.
5. Measuring cups and spoons for mayo, mustard, vinegar, sugar and seasonings.
6. Large mixing bowl to make the dressing and fold everything together.
7. Whisk for the dressing and a rubber spatula or wooden spoon for gentle folding.
8. Slotted spoon or tongs to move eggs, plus a medium bowl for an ice bath.
9. Airtight container or serving bowl for chilling and storing the finished potato salad.

FAQ

Can I make this ahead and how long will it keep? Yes, you can make it a day ahead, in fact it tastes better after a few hours so the flavors marry. Store in an airtight container in the fridge and eat within 3 to 4 days. After that the eggs and mayo start to break down, so toss it if it smells off.

Should I mix the dressing into warm potatoes or wait till they cool? I usually mix the dressing into potatoes that are warm but not hot. Warm potatoes soak up flavor better, but if they're too hot the mayo gets runny. If you want a firmer salad, let potatoes cool completely then fold in the dressing.

Why does my potato salad turn out watery and how do I stop that? Watery salad happens when potatoes weren't drained or dried well, or if you added too much pickle juice. After boiling, drain and let potatoes steam dry in the colander for 5 minutes, or return them to the hot pot for a minute to evaporate surface water. Chill before serving so the dressing sets up.

How do I make perfect hard boiled eggs every time? Put eggs in a pot, cover with cold water, bring to a gentle boil, then turn off the heat and cover the pot. Let sit 10 to 12 minutes, then plunge eggs into ice water for 5 minutes. That makes them easy to peel and keeps yolks creamy.

What potatoes should I use and can I skip peeling? Yukon Gold are ideal, they hold shape and are nice and creamy. Red potatoes work too. Russets get fluffy and can fall apart if you like chunkier salad don't use them. Skipping the peel is fine if you like texture and saves time, just scrub them well and cut smaller.

Want it lighter or tangier? Any good swaps? Yep, swap half the mayo for Greek yogurt or sour cream to lighten it up. Add more mustard or a splash of pickle juice or apple cider vinegar for extra tang. Just taste as you go, cause small changes can thin the dressing.

Classic Southern Potato Salad Recipe Substitutions and Variations

Yukon Gold potatoes: swap with red potatoes if you want firmer, chunkier pieces, or use russets for a creamier, almost mashed texture (watch the boiling time so russets don’t fall apart).
1 1/2 cups mayo: replace with plain Greek yogurt or a 50/50 mix of mayo and Greek yogurt or sour cream for tang and fewer calories, just taste and add a bit more salt if needed.
2 tbsp yellow mustard: use Dijon or spicy brown mustard for more depth and a little heat, start with 1 1/2 tbsp of Dijon since it’s sharper than yellow mustard.
1/3 cup sweet pickle relish: substitute finely chopped bread-and-butter pickles or chopped dill pickles plus 1/2 to 1 tsp sugar, or just add an extra tablespoon of pickle juice for flavor without the chunks.

Pro Tips

– Cook the potatoes evenly and keep them a little warm when you mix, not hot. if they’re too wet pat them with a clean kitchen towel or give them a minute back in the warm pot to steam off moisture, that way the dressing sticks without turning everything mushy.

– Use slightly older eggs and shock them in ice water right away, they peel way easier. you can also add a pinch of baking soda to the boiling water if you’re stuck with fresh eggs, helps the shells come off.

– Taste for brightness before you add more mayo, a little extra pickle juice or apple cider vinegar does more than more mayo ever will, it wakes up the whole bowl. add sugar sparingly if it needs to round out the acidity.

– Fold, dont mash. use a big spatula and make gentle folding motions so you keep some potato chunks for texture, and only add the chopped eggs at the end and fold once or twice so they dont break up.

– Make it ahead and tweak the next day, the flavors mellow overnight so chill it, then re-taste before serving and adjust salt, pepper or a splash more vinegar. if it gets a bit dry after chilling stir in a tablespoon of mayo or a little milk, not a ton at once.

Classic Southern Potato Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I developed a Yellow Potato Salad Recipe that includes one surprising ingredient you won't expect.

Servings

servings

Calories

473

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the potatoes, you’ll want plenty of room so they dont crowd.
2. Small pot for hard boiling the eggs.
3. Colander or fine mesh strainer to drain potatoes and eggs.
4. Cutting board and a sharp chef’s knife for chopping potatoes, pickles, onion and herbs.
5. Measuring cups and spoons for mayo, mustard, vinegar, sugar and seasonings.
6. Large mixing bowl to make the dressing and fold everything together.
7. Whisk for the dressing and a rubber spatula or wooden spoon for gentle folding.
8. Slotted spoon or tongs to move eggs, plus a medium bowl for an ice bath.
9. Airtight container or serving bowl for chilling and storing the finished potato salad.

Ingredients

3 pounds Yukon Gold potatoes (about 6 medium) peeled and cut into 1 inch chunks
4 large eggs hard boiled and peeled
1 1/2 cups mayo
2 tbsp yellow mustard
1/3 cup sweet pickle relish
2 tbsp dill pickles finely chopped (optional) or 1 tbsp pickle juice
1/2 cup celery finely chopped
1/3 cup yellow or sweet onion finely chopped
2 green onions thinly sliced (optional)
1 tbsp apple cider vinegar
1 tsp granulated sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp celery seed (optional)
1/2 tsp paprika for sprinkling on top
2 tbsp chopped fresh chives or flat leaf parsley (optional)

Directions

Peel 3 pounds Yukon Gold potatoes and cut into 1 inch chunks, put them in a large pot, cover with cold water, add a pinch of salt, bring to a boil and cook until fork tender about 12 to 15 minutes; drain and let cool until just warm.
While potatoes cook, place 4 large eggs in a small pot, cover with cold water, bring to a boil, remove from heat, cover and let sit 10 to 12 minutes, then transfer to an ice bath, peel and chop roughly.
Make the dressing in a bowl: whisk together 1 1/2 cups mayo, 2 tbsp yellow mustard, 1/3 cup sweet pickle relish, 2 tbsp finely chopped dill pickles or 1 tbsp pickle juice, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp celery seed if you like it.
Stir 1/2 cup finely chopped celery, 1/3 cup finely chopped yellow or sweet onion and 2 sliced green onions into the dressing so every bite has crunch.
If the potatoes are still a bit wet, return them to the warm pot for a minute to steam off excess moisture or drain well; then fold the warm potatoes into the dressing gently so they hold their shape.
Add the chopped hard boiled eggs and fold once or twice, taste and adjust with more salt, pepper, mustard or a splash of pickle juice if it needs brightness, dont overmix or it gets mushy.
Cover and chill at least 2 hours or overnight for best flavor and texture, it really gets better the next day.
Before serving sprinkle 1/2 tsp paprika on top and scatter 2 tbsp chopped fresh chives or flat leaf parsley for color.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.