Name: Best-Ever Classic Southern Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 3 lbs Yukon Gold potatoes, peeled and chopped into 1-1 1/2 inch cubes; 4 cups (32 ounces) low sodium chicken stock or broth; 1 cup full-fat mayonnaise, preferably Duke’s; 1/2 cup sweet salad cubes; 2 medium stalks of celery, finely chopped; 2 tablespoons Creole mustard (Zatarain’s recommended); 2 tablespoons fresh dill, chopped, plus more for garnish; 1 tablespoon white vinegar; 4-5 hard-boiled eggs, chopped or sliced (reserve some for garnish); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika, plus more for garnish; 1/2 teaspoon celery salt; Kosher salt & freshly ground black pepper, to taste; Hot sauce, for serving (optional)

Ingredients

3 lbs Yukon Gold potatoes, peeled and chopped into 1-1 1/2″ cubes

4 cups (32 ounces) low sodium chicken stock or broth

1 cup full-fat mayonnaise, preferably Duke’s

1/2 cup sweet salad cubes

2 medium stalks of celery, finely chopped

2 tablespoons Creole mustard (we use Zatarain’s)

2 tablespoons fresh dill, chopped, plus more for garnish

1 tablespoon white vinegar

4-5 hard-boiled eggs, chopped or sliced

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika, plus more for garnishing

1/2 teaspoon celery salt

Kosher salt and freshly ground black pepper, to taste

Hot sauce, for serving (optional)

Instructions

Step 1: In a large, heavy-bottomed pot or Dutch oven, add the peeled and chopped potatoes. Pour the chicken stock or broth over the potatoes, making sure they are fully submerged. If necessary, add a few splashes of water until all potatoes are covered.

Step 2: Bring the pot to a boil over high heat. Cook the potatoes for 10-15 minutes, or until they are fork tender but not mushy.

Step 3: Drain the potatoes in a colander and let them cool for at least 10 minutes before assembling the salad.

Step 4: In a medium bowl, combine the mayonnaise, sweet salad cubes, chopped celery, Creole mustard, fresh dill, white vinegar, chopped hard-boiled eggs (reserve some for garnish), onion powder, garlic powder, smoked paprika, and celery salt. Stir well to blend all ingredients. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Place the cooled potatoes into a large bowl. Pour the dressing over the potatoes and gently toss to fully coat the mixture.

Step 6: For best flavor, cover the potato salad and refrigerate for at least 1 hour before serving.

Step 7: Before serving, garnish the salad with additional fresh dill, a sprinkle of smoked paprika, and the reserved hard-boiled eggs.

Step 8: Serve the potato salad cold, accompanied by hot sauce if desired. Enjoy this classic Southern side at your next meal!

Tips & Variations

Use Duke’s mayonnaise for an authentic Southern flavor, but any full-fat mayo will work.

Creole mustard adds a nice kick—substitute with spicy brown mustard if needed.

For a lighter version, swap half the mayonnaise for Greek yogurt.

Add chopped dill pickles or relish for extra tang and crunch.

Use red potatoes or Russets if Yukon Golds aren’t available, but Yukon Golds hold their shape best.

FAQs

Can I make this potato salad ahead of time?

Yes, preparing the salad a few hours or even the day before allows the flavors to meld beautifully. Just keep it refrigerated and give it a gentle toss before serving.