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The Southern Potato Salad. This dish is a delightful blend of creamy, tangy, and slightly sweet flavors that will make your taste buds dance with joy. It’s the perfect side dish for your summer barbecues, family reunions, or even a simple weeknight dinner.

As we prepare for the 4th of July celebrations, I’m beyond thrilled to share a cherished family recipe that holds a special place in my heart. My dear friend Teresa has graced me with her grandmother’s famous Southern Potato Salad recipe. In fact, I can’t take credit for the beautiful photos. Teresa made this potato salad today for their 4th of July cookout. It looks absolutely amazing!! Teresa is now carrying on her grandmother’s tradition. It’s simply the best potato salad that I have ever had!

This isn’t just any potato salad; it’s a legacy, a symbol of Southern hospitality, and a testament to the culinary heritage passed down through generations.

Hanny, a true Southern lady and an amazing cook!

Teresa’s grandmother a fine Southern lady, Mrs. Evelyn Hardy Borders, was renowned in our county for her delectable potato salad. It was the highlight of every church homecoming, supper, and family gathering. People would eagerly anticipate this dish, knowing it would bring comfort and joy to their plates. But to us she was Hanny. Hanny like most women of her day wouldn’t dream of serving a store-bought potato salad, and it’s true there is nothing like homemade potato salad. Today, I have the honor of sharing Hanny’s special recipe with you.

What you will need to make Hanny ‘s Southern Potato Salad (Be sure to see the full printable recipe below this post)

Potatoes , russet or

Idaho potatoes

Hard-boiled eggs, chopped (plus extra for

garnish so go ahead and boil 5 eggs

Duke’s Mayonnaise (the secret

Ingredient)

Yellow mustard

White vinegar

Sugar

Cube sweet pickles or sweet

Pickle relish

Diced pimentos

Sweet yellow onions or onion

powder (Use Vidalia onions if they are in

season

Green bell pepper(optional)

Salt

Black pepper

Dill for garnish

Paprika for garnish

Sprig of fresh parsley for garnish (optional)

How to make Hanny’s Southern Potato Salad 

1. Peel and chop the potatoes into about ¼ -inch cubes. Rinse the cube potatoes in a colander with cold water. Then place the potatoes in a large pot, cover the potatoes with cold water. Add 1 teaspoon of the salt to the water. Boil the Potatoes until they are tender but still firm. Be careful not to overcook them—you want them fork-tender, not mushy. Drain the potatoes in a colander until all the water is drained off the potatoes.

2. Place the drained potatoes in a large mixing bowl. While Warm: In a large mixing bowl, combine the warm potatoes with the Duke’s Mayonnaise, yellow mustard, white vinegar, and sugar. Mixing the ingredients while the potatoes are warm helps the flavors meld beautifully.

3. Add the Extras: Gently fold in the chopped eggs, sweet pickles, pimentos, onions, and bell peppers. Add the remaining ½ teaspoon of salt and add the black pepper. Very gently mix. Now, taste and see if you need any more salt and pepper. And if you can always add more mayonnaise if needed.

4. Garnish and Chill:Transfer the potato salad to a serving dish and garnish with extra slices of hard-boiled eggs, a sprinkle of paprika, and a pinch of dill. Cover and chill in the refrigerator for at least an hour before serving.

Tips for the Best Potato Salad

1. Perfect Potatoes: Use russet or Idaho potatoes. Ensure your potatoes are fork-tender but not overcooked. They should hold their shape without turning into mush.

Note: The type of potato you use matters. Russet potatoes are perfect for this recipe because they hold their shape well when boiled and have a nice, fluffy texture.

Note: The type of mayonnaise you use is crucial. Be sure to use a high quality mayonnaise such as Duke’s my favorite. Duke’s mayonnaise is an absolute favorite in Southern kitchens . It’s known for its rich, creamy texture and distinctive tangy flavor. What sets Duke’s apart from other mayonnaise is that it has a higher ratio of egg yolks, which gives it a custard-like consistency that is both luxurious and stable when heated. That’s why it’s especially good for baked dishes as well.

. Warm Mix: Always mix your ingredients while the potatoes are still warm. This secret trick allows the flavors to blend perfectly, creating that signature Southern taste.

3. Balancing Act:The combination of sweet pickles, vinegar, and sugar provides a balanced flavor profile that distinguishes Southern potato salad from other varieties.

4. Freshness Matters:Use fresh ingredients, especially when it comes to the bell peppers and onions, to add a delightful crunch and enhance the overall texture.

Entertaining Ideas with a Southern Flair

When serving this delightful dish, remember that presentation is key! Here are a few entertaining tips to bring a touch of Southern charm to your gatherings:

1. Southern Tablescape: Set your table with classic blue willow dishes, just like Teresa’s grandmother did. It adds a nostalgic and elegant touch to your spread.

2. Picnic Perfect: This potato salad is an ideal dish for picnics and barbecues. Serve it in a beautiful glass bowl to showcase its vibrant colors and garnish.

3. Family Style: Serve your potato salad family-style in a large bowl so everyone can help themselves. It encourages sharing and makes the meal feel more communal.

4. Sweet Endings: Pair your meal with a refreshing Southern dessert like peach cobbler or pecan pie to complete the experience.

A Tribute to Southern Traditions

This Southern Potato Salad is more than just a recipe; it’s a piece of history, a reflection of the warmth and community spirit that defines our Southern culture. As you enjoy this dish, I hope you feel the love and tradition it embodies.

I’m grateful to Teresa for sharing this family gem, allowing me to pass it on to you. Let’s keep these traditions alive, sharing the joy of good food and great memories with each bite.

Happy 4th of July, everyone! May your celebrations be filled with love, laughter, and the comforting taste of homemade dishes like this one.

With love,

Aletia

Check out these delicious recipes!

Coca-Cola Cake

Easy Peach Cobbler

Fall-Off-The-Bone Tender (spicy and sticky-delicious) BBQ Ribs

The Best Baked Beans

Be sure to check out my cookbook Deliciously Southern for a wonderful collection of tried and true Southern recipes.

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Print

Southern Potato Salad


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes for potatoes to boil
  • Total Time: -28696507.733333 minute
  • Yield: 6 to 8 servings

Description

The Southern Potato Salad. This dish is a delightful blend of creamy, tangy, and slightly sweet flavors that will make your taste buds dance with joy. It’s the perfect side dish for your summer barbecues, family reunions, or even a simple weeknight dinner.


Ingredients

3 large potatoes, peeled and diced (Use   russet   or Idaho potatoes

3 hard-boiled eggs, chopped (plus extra for

garnish so go ahead and boil 5 eggs

¾ cup Duke’s Mayonnaise (the secret

Ingredient

2 teaspoons yellow mustard

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons cube sweet pickles or sweet

relish

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons cube sweet pickles or sweet

pickle relish

1 tablespoon diced pimentos

⅓ cup chopped onions or 2 teaspoons of onion

powder

¼ cup chopped bell peppers (optional)

1 ½ teaspoons salt

½ teaspoon black pepper

A pinch of dill for garnish

Paprika


Instructions

  1. Peel and chop the potatoes into about ½ -inch cubes. Rinse the cube potatoes in a colander with cold water. Then place the potatoes in a large pot, cover the potatoes with cold water. Add 1 teaspoon of the salt to the water. Boil the Potatoes until they are tender but still firm. Be careful not to overcook them—you want them fork-tender, not mushy. Drain the potatoes in a colander until all the water is drained off the potatoes.
  2. Place the drained potatoes in a large mixing bowl. While Warm: In a large mixing bowl, combine the warm potatoes with the Duke’s Mayonnaise, yellow mustard, white vinegar, and sugar. Mixing the ingredients while the potatoes are warm helps the flavors meld beautifully.
  3. Add the Extras: Gently fold in the chopped eggs, sweet pickles, pimentos, onions, and bell peppers. Add the remaining ½ teaspoon of salt and add the black pepper. Very gently mix. Taste and see if you need more salt or pepper. Also you can add more mayonnaise if needed.
  4. Garnish and Chill:Transfer the potato salad to a serving dish and garnish with extra slices of hard-boiled eggs, a sprinkle of paprika, and a pinch of dill. Chill in the refrigerator for at least an hour before serving.

Notes

Do ahead tips: You can make the potato salad up several days ahead. Cover and store in the refrigerator until ready to serve.

aletiadupree

aletiadupree

Hi, my name is Aletia. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.