Classic Southern Potato Salad Recipe: A Family Favorite with Eggs and Mustard

Potato salad is a beloved dish in many communities, especially in African-American households. It’s not just any dish; it’s a culinary treasure that holds a special place at family gatherings. In my family, making potato salad is a privilege reserved for those who truly know how to perfect it. You can’t just eat anyone’s potato salad—people are quite picky, and rightfully so. The women in the family will not hesitate to critique if it’s not up to standard, and guests will definitely turn their noses up at a poorly made dish.

This classic Southern potato salad recipe is a cherished family favorite that brings people together. The creamy texture, combined with the perfect balance of flavors from the hard-boiled eggs, mustard, and relish, makes it an irresistible dish for any gathering. Whether you’re preparing for a family reunion, a barbecue, or just a cozy dinner at home, this potato salad will surely impress. So, gather your ingredients, follow the simple steps, and experience the joy of making and sharing a delicious, homemade potato salad. Give it a try and create new memories with every bite!

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Classic Southern Potato Salad Recipe: A Family Favorite with Eggs and Mustard

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Discover the perfect Classic Southern Potato Salad recipe that will be a hit at any gathering. This creamy, flavorful dish features Yukon Gold potatoes, hard-boiled eggs, mustard, and relish for a delicious, traditional taste. Easy to make and sure to impress, this potato salad is a must-try for barbecues, family dinners, and picnics. Enjoy the authentic flavors of the South with every bite.


  • Author: Jeannie Jacobs
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
  • Yield: 16 1x
  • Cuisine: American


Units Scale

  • 5 pounds Yukon Gold potatoes
  • 2 cups favorite mayonnaise (I use Duke’s)
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons yellow mustard
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika (for sprinkling)
  • 6 hard-boiled eggs
  • 3 finely chopped celery stalks
  • 1 finely chopped small sweet or purple onion
  • Salt and pepper to taste


  1. Prepare Potatoes: Wash the potatoes and boil them in a large stock pot until soft and tender. Test with a fork. Drain and allow them to cool. Don’t peel the potatoes until cool to touch. You may leave the peel on if you desire more texture.
  2. Boil Eggs: Boil the 6 eggs for about 8-10 minutes. Remove from heat and cool in an ice bath. Remove the shells once cooled.
  3. Prepare Vegetables: Dice the celery, onion, and place them in a medium bowl. Add mayonnaise, sweet relish with juices, mustard, celery seeds, paprika, 1 teaspoon of salt, and pepper to taste. Stir until well mixed.
  4. Mix Ingredients: Chop the cooled potatoes and place them in a large bowl. Add the mayo dressing from the medium bowl into the large bowl. Add the chopped eggs and gently mix. Add more salt and pepper to taste.
  5. Chill and Serve: Chill the potato salad in the refrigerator until ready to serve.


Use Yukon Gold potatoes because they get really soft and starchy—they mash down once mixed, making the recipe rustic and thick.

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