Why You Will Love This Homemade Southern Potato Salad
If you’ve ever seen the classic comedy movie Who Made the Potato Salad?, you already know how important this side dish is when it comes to family get-togethers. There’s that hilarious scene where someone at the table asks, “Who made this potato salad?” and the person who made it blows up. It is the funniest thing ever, but it shows how important it is not to mess up the potato salad! In my family, homemade Southern potato salad is one of the most loved dishes on the table. Make this recipe, and you’ll have everyone asking you for the recipe! It’s packed with hard-boiled eggs, crunchy celery, red onions, and fresh Grillo’s pickles, all tossed in a perfectly seasoned dressing. It’s comforting, classic, and perfect for your next family gathering.
Ingredients for Homemade Southern Potato Salad
- Russet potatoes: Cut into evenly sized pieces so they cook at the same rate and stay tender throughout.
- Red onion & celery: Finely diced for a little crunch and flavor in every bite.
- Knorr chicken bouillon: Added to the cooking water to give the potatoes extra flavor from the inside out.
- Eggs: Boiled right alongside the potatoes to keep things simple and cut down on dishes.
- Grillo’s pickles: Finely chopped for a fresh, garlicky crunch and tangy flavor.
- Hellmann’s mayonnaise & yellow mustard: The creamy base that brings everything together with just the right amount of richness and tang.
- Pickle juice & sweet relish: Adds a little sweetness, a little tang, and helps create the perfect dressing consistency.
- Seasonings: Salt, black pepper, sugar, garlic powder, and onion powder work together to balance the flavors and make every bite delicious.
How to Make Homemade Southern Potato Salad
Peel the potatoes and cut them into evenly sized chunks. Add them to a large pot along with the eggs and Knorr chicken bouillon. Cover with cold water and bring to a boil. Cook until the potatoes are fork-tender. You want them soft enough for a fork to easily pierce through, but not so soft that they fall apart.
Drain the potatoes and eggs, then let them cool completely. To stop the eggs from cooking, transfer them to an ice bath while the potatoes cool. Meanwhile, prepare the dressing. In a large mixing bowl, combine the mayonnaise, mustard, red onion, celery, Grillo’s pickles, sweet relish, pickle juice, salt, black pepper, sugar, garlic powder, and onion powder. Stir until well combined.
Once the potatoes and eggs have cooled, peel the eggs. Chop three of the eggs and set the remaining two aside for topping. Add the chopped eggs and cooled potatoes to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.
Slice the remaining two eggs and arrange them on top of the potato salad. Sprinkle with paprika and garnish with chopped green onions. Cover and refrigerate for at least 4 hours, but for the best flavor, let it chill overnight. Serve cold and enjoy!
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Tips for the Best Homemade Southern Potato Salad
- The choice of pickle makes all the difference here! Grillo’s pickles are soaked in an incredible garlic and vinegar juice, and the crunch on them is absolutely insane. They are so addictive and elevate this salad way more than a regular brand of pickles. I get mine from Walmart and highly recommend grabbing a jar for this recipe.
- Plunging the hot boiled eggs into a bowl of ice water will stop the cooking process and keep them from overcooking.
- People get very opinionated about adding sugar to potato salad. The sugar used here simply helps cut through and balance out the heavy richness of the sauce. It’s not enough sugar to make it taste like a sweet dessert; it just evens things out perfectly. You can completely choose to leave it out based on preference.
- Boiling the potatoes with Knorr chicken bouillon is an absolute game-changer! It adds just enough taste to keep the potatoes from tasting bland.
Variations & Substitutions
- Swap the classic yellow mustard for Dijon or a whole-grain mustard if you want a sharper, deeper tang in your dressing.
- Use celery salt instead of celery if you don’t want the added crunch but still want that classic celery flavor in your potato salad.
How to Store Potato Salad
Keep your potato salad stored in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 to 4 days. Freezing is not recommended, as the dressing will separate and turn watery.
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Homemade Southern Potato Salad
Description
Make the best Homemade Southern Potato Salad with tender potatoes, eggs, Grillo's pickles, and a creamy, tangy dressing. Perfect for any cookout.
Ingredients
Sauce
Instructions
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Peel and chop russet potatoes into equal-sized pieces. Place them in a pot of cold water with 5 unboiled eggs and 1 tbsp of Knorr chicken bouillon.
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Boil over medium-high heat until the potatoes are fork-tender but still hold their shape.
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Drain the water completely. Immediately transfer the boiled eggs into an ice bath to halt cooking, then let potatoes and eggs cool.
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In a large bowl, whisk together the mayonnaise, yellow mustard, diced red onion, diced celery, diced pickles, sweet relish, pickle juice, and all dry spices until smooth.
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Peel the cooled eggs. Roughly chop 3 of the eggs and fold them into the dressing along with the cooled potatoes until fully coated.
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Slice the remaining 2 eggs and arrange them on top of the salad as a decoration. Top with paprika and chopped green onions. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight if you have time.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 4.5g23%
- Cholesterol 125mg42%
- Sodium 740mg31%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
