I’m pretty sure that a gathering in the South doesn’t happen without a big bowl of Classic Potato Salad. And that’s the way it should be. I bet every family has at least one great potato salad recipe, don’t you? Me? I am always changing up the recipe, trying new flavors and additions. But this recipe right here is my go-to all-time fave.

Classic Southern Potato Salad

Let’s start with the heart of it all…the humble potato. I grew up making potato salad using red potatoes. Later, I changed over to white russet potatoes. Either one you use is just fine, but here are the main differences:

• Typically, white russet potatoes are less expensive than red potatoes.
• Russet potatoes have a higher starch content, which makes them fluffier than red potatoes.
• When cooked, red potatoes are firmer than russet potatoes. They have a “waxier” texture.

You can use russet potatoes, red potatoes, or even Yukon gold potatoes for this recipe. I like the russet, because the way I boil the potatoes, you get a little bit of “mash” and a little bit of “chunk”.

Ingredients Needed:

• 5 pounds of potatoes (see my tater notes above)
• Bell peppers, any color
• Onion, white or yellow preferred
• Sweet pickles or sweet pickle relish
• Sweet pickle juice
• Mayonnaise or salad dressing (see my notes about this below)
• Hard boiled eggs
• Mustard
• Seasonings + spices (sugar, salt, pepper, onion powder, paprika)

This recipe makes about 12 cups of potato salad, which is about 24 servings. You can easily cut it in half if needed. I like to make a bunch. Because potato salad sandwiches.

Tell me you have had a potato salad sandwich before?!? So good. Pile it on between two soft pieces of country white bread.

Mayo vs Salad Dressing:

You can use either mayonnaise or salad dressing for this potato salad recipe. I grew up 100% making potato salad using Miracle Whip salad dressing. Salad dressing has a sweeter, tangier flavor than traditional mayo because it has vinegar and other spices in it. I love it.

My husband prefers that I use mayo, so normally that’s what I use. The absolute best brands that I use for all of my recipes are Duke’s or Heinz.

Keep this in mind: if you use salad dressing, the flavor will be sweeter + tangier than if you use mayo. (Sometimes I use a combination of the two.)

How to Make Classic Southern Potato Salad:

1. Wash the UNPEELED potatoes. Place them in a large pot and cover them with cold water by 2 inches.
2. Place the pot on the stove and bring to a low boil. Cook until you can easily pierce the potatoes through with a knife. You want them to be firm, but not too hard. It takes about 30 – 45 minutes depending on the size of your potatoes.
3. While the potatoes are boiling, combine the bell peppers, onion, pickles, pickle juice, mayo / salad dressing, mustard, sugar, salt, pepper, and paprika in a large bowl.
4. Add the hard boiled eggs and mash them with a fork. Stir into the mixture.
5. Drain the potatoes and let them cool. Then peel the potatoes by gently scraping a paring knife or peeler against them. The peeling comes right off. Cut the peeled potatoes into 1/2 inch sized cubes.
6. Add the potato cubes to the prepared mayonnaise mixture and toss gently with a rubber spatula to coat the potatoes. Sprinkle with more paprika (optional). Chill until time to serve.

More Southern Recipes to Try:

Bacon Lovers Baked Beans

Honey Citrus BBQ Chicken

Easy Southern Ambrosia Salad

Southern Style Chicken + Dumplings

Roasted Tomato Jam

If you prefer, you can bake the potatoes in the oven instead of boiling.

Some people like to peel their potatoes first, but I find it easier to peel them once they have been boiled and cooled. Plus I really like the texture of boiling the potatoes whole instead of in chunks.

NOTE: I’m not a huge fan of egg in my potato salad. But my husband loves them. Our compromise? I only use 3 eggs for the 5 pounds of potatoes, and I mash them up very fine. You can use more eggs if you’d like, or leave them out. Up to you!

Tips + Ideas for Potato Salad:

• Not a fan of sweet pickles? Then we can’t be friends. Kidding. Just swap them out for dill pickles. So yummy. I’ve even used bread + butter pickles, also great. In a pinch, plop any kind of sweet / sour relish in.
• Mix up the mayonnaise dressing and vegetables and pickles first, then add the potatoes. This makes it easier to distribute all of the ingredients.
• I like to mix my potato salad in a very large bowl, and then transfer it to a prettier serving bowl.
• If your potatoes are all different sizes, take the smaller ones out when they are ready instead of letting them stay in the boiling water.
• Spice it up with a little bit (or a lot) of hot sauce. Check out our recipe for Hot Sauce Potato Salad here.
• Swap the classic onion for chopped scallions for a fresh burst of spring flavor.
• Use a scoop or two of sour cream for a cooler flavor.
• Have some fresh dill? Chop it up and add it in.

This is a classic Potato Salad recipe that is perfect for cookouts, family dinners, and anytime you need a go-to potato salad recipe with no fuss.

The combination of hearty potatoes with a lightly seasoned dressing and bits of color and crunch is an excellent side dish for so many meals. Pair it with baked beans and ribs for a Southern feast. Or how about for Easter Sunday?