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Southern Potato Salad

Southern Potato Salad is a must have for cookouts and barbecues. This creamy and delicious side dish is filled with potatoes, hard boiled eggs, onion and pickle relish in a creamy dressing.

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Our weekend cookout list varies between Grilled Baby Back Ribs, Grilled Burgers and Smoked Brisket and when it comes to the side dishes, creamy potato salad is a must have.

Creamy potato salad is one of the easiest side dishes to make for a crowd and it’s even better when you make it ahead.

Bowl of potato salad with eggs.

Ingredients Needed

  • Russet Potatoes ~ Yukon gold or red potatoes will also work.
  • Eggs ~ Optional.
  • Onion ~ Sweet onions, green onions or red onions.
  • Mayonnaise ~ Use your favorite brand, we like Duke’s.
  • Sour Cream ~ Makes the dressing extra creamy.
  • Dijon Mustard ~ Yellow mustard works too if preferred.
  • Sweet Pickle Relish ~ Use dill relish for a more savory dressing.
  • White Wine Vinegar ~ Apple cider vinegar works well too.
  • Granulated Garlic ~ Adds earthy flavor that pairs well with the potatoes.
  • Smoked Paprika ~ Optional smoky flavor for the dressing and adds color.
  • Kosher Salt ~ Brings out the flavor of the potatoes.
  • Fresh Ground Pepper ~ Compliments the potatoes and adds just the right amount of heat to balance the sweetness of the relish.
  • Fresh Parsley ~ Brightens the dressing and compliments the potatoes.

Optional Additions

  • Celery
  • Cooked Bacon
  • Fresh Rosemary or Thyme

Step By Step Directions

Collage: russet potatoes, peeled & chopped, boiling, drained.

STEP 1 Peel potatoes and cut into bite size pieces. Rinse potatoes to remove excess starch. Place in a pan and cover with cold water. Bring potatoes to a boil, add 1 teaspoon kosher salt and cook 10- 15 minutes just until potatoes are easily pierced with a fork. Drain potatoes and rinse with cold water. Drain well.

Collage: hard boiled eggs, sliced, chopped. Diced onions.

STEP 2 Meanwhile hard boil the eggs. Bring a pan of water to a boil, carefully lower eggs into boiling water. Cook 13 minutes. Remove from water and cover with ice water for 10 minutes. Peel eggs. Dice the eggs. Dice onion.

Collage making potato salad dressing with mayo, mustard and pickle relish.

STEP 3 In a large bowl mix the dressing by whisking together the mayonnaise, sour cream, dijon mustard, pickle relish, vinegar, garlic, smoked paprika, salt and pepper. Add the diced eggs and onion, mix well.

Making potato salad in a bowl.

STEP 4 Add the cooked potatoes and parsley, stir to combine.

Bowl of creamy potato salad.

STEP 5 Cover and refrigerate 2 hours or overnight.

How to Store Potato Salad

Store potato salad in an airtight container in the refrigerator up to 4 days. If potato salad has been at room temperature for more than 2 hours, discard it. 

More Potato Side Dishes to Try

Garlic Butter Potatoes are made in a foil packet on the grill right along with your main dish. They are full of flavor and compliment just about any meal.

Pellet Grill Twice Baked Potatoes are a restaurant favorite that is even better made at home. Great with any dinner on the grill.

Garlic Rosemary Potato wedges are super simple to make on the grill and always a crowd favorite.

Bowl of potato salad with deviled egg garnish.

Whip up a batch of Southern Potato Salad for bbq recipes, potlucks and cookouts. This creamy potato salad with eggs is a surefire winner to serve with burgers, brisket, or ribs.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Bowl of potato salad with parsley garnish, egg in center.
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Southern Potato Salad

Southern Potato Salad is a must have for cookouts and barbecues. This creamy and delicious side dish is filled with potatoes, hard boiled eggs, onion and pickle relish in a creamy dressing.
Prep Time10 minutes
Cook Time15 minutes
Additional Time2 hours
Total Time2 hours 25 minutes
Course: Side Dishes
Cuisine: American
Keyword: creamy potato salad, easy potato salad, potato salad for bbq, potato salad with eggs
Servings: 8 Servings
Calories: 475kcal
Author: Milisa

Ingredients

  • 3 pounds russet potatoes
  • 4 large eggs
  • cup diced onion sweet onion, red onion or green onions
  • 1 ¼ cups sweet pickle relish
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon white wine vinegar
  • 2 teaspoons granulated garlic
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt divided
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon fresh parsley coarsely chopped

Instructions

  • Peel potatoes and cut into bite size pieces. Rinse potatoes to remove excess starch. Place in a pan and cover with cold water. Bring potatoes to a boil, add 1 teaspoon kosher salt and cook 10- 15 minutes just until potatoes are easily pierced with a fork. Drain potatoes and rinse with cold water. Drain well.
  • Meanwhile hard boil the eggs. Bring a pan of water to a boil, carefully lower eggs into boiling water. Cook 13 minutes. Remove from water and cover with ice water for 10 minutes. Peel eggs. Dice the eggs. Dice onion.
  • In a large bowl mix the dressing by whisking together the mayonnaise, sour cream, dijon mustard, pickle relish, vinegar, garlic, smoked paprika, 1 teaspoon salt and pepper. Add the diced eggs and onion, mix well.
  • Add the cooked potatoes and parsley, stir to combine.
  • Cover and refrigerate 2 hours or overnight.

Notes

Store potato salad in an airtight container in the refrigerator up to 4 days. If potato salad has been at room temperature for more than 2 hours, discard it. 

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 53g | Protein: 9g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Cholesterol: 113mg | Sodium: 865mg | Fiber: 5g | Sugar: 14g

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