Southern Potato Salad

Nothing says Southern side dish like potato salad. With a creamy mayo and mustard base, this potluck staple is exactly the kind of recipe you have come to expect at a BBQ.

Plus, smothered with extras like chopped crispy bacon and shredded cheese, you can really take this side dish recipe to the next level as far as a common potato salad is concerned.

Made with golden potatoes over red potatoes, you get a finer, more silky and creamy potato that has an old fashioned and classic recipe taste. Grab your sweet tea and let’s get started!

Why you will love this Recipe

Potato salads have long been considered one of America’s favorite side dishes. They’re easy to make and versatile enough that you can use them in many different ways: as an appetizer with crackers; as part of a sandwich like BLT; as a topping for burgers; or even as a main dish by itself. And while there are countless recipes out there, this one is truly one of my favorites. 

Ingredient List

Before starting in on this homemade potato salad recipe, it’s good to see if you have all the ingredients on hand. Here is a quick glance grocery list and once you verify you have everything to start, scroll down for in depth instructions and a printable recipe card.

In this country potato salad, I use Gold potatoes. Gold potatoes refer to yellow potatoes or what are called Yukon potatoes. They have medium starch and hold up really well, which you need once all that creamy mayo and sour cream gets added.

• gold potatoes, peeled and cut into 1/2″ cubes
• sour cream
• real mayonnaise
• mustard
• ranch powder
• bacon, cooked and crumbled
• shredded cheddar cheese
• salt and pepper
• parsley garnish

Expert Tips

Potato salad is the perfect dish to make ahead of time and serve cold on hot summer days. It’s also great as an appetizer at parties because it can be made in advance and served right away. The best part about making your own potato salad? You control what goes into it!

Here are some tips for getting the best results:

• Use fresh ingredients. If you’re going to buy store-bought mayonnaise, choose one with full fat and flavor.
• You should choose potatoes that have smooth skin without any blemishes. The potato flesh should not be too hard to bite through. 
• The boiling time depends on how big the potatoes are. For example, for medium-sized potatoes, cook them in about 8 cups water until tender.  Mine took about 14 minutes.

How to make the Best Southern Potato Salad!

Make sure to check out the printable recipe card for full step by step instructions and ingredients.

1. Peel and cut potatoes into large bite sized pieces, about 1/2 inch cubes.
2. Add cold water and salt to a large saucepan. Make sure to choose a saucepan that will hold all potatoes and atleast 1 inch water ABOVE potatoes when boiling. Boil water on medium-high heat. Once boiling, add cubed golden potatoes to the large sauce pan. Again, make sure there is enough water to cover the potatoes by 1″. As a tip, putting potatoes into boiling water can be difficult without water splashing, so I use a ladle to lower the potaotes into the water slowly and carefully. Continue boiling potatoes for 10-15 minutes or until a fork pressed into a piece goes in easily. You want them to retain shape. Once done, remove from heat, drain and rinse with cold water immediatly. Let the potatoes cool down and DRAIN completely before moving onto the next part of the recipe.
3. In a large mixing bowl, add pre-cooked and cooled potatoes, sour cream, mayonnaise, mustard and ranch powder.
4. Mix all ingredients well. (side note that you can pre-combine the ingredients into homemade dressing first and then combine into potatoes if preferred) Season potato salad with salt and pepper. Mix again very well.

5. Add in cooked, crispy bacon, shredded cheddar cheese and mix well.
6. Refrigerate potato salad for about 4 hours or overnight before serving, which allows the flavors to acclimate. Potato salad is always one of those recipes that does better the next day, so I encourage you to make this one ahead.

FAQ’S

Potluck Favorite Recipes

Looking for more picnic and potluck-friendly recipes that please a hungry crowd?

• If you are looking for another classic, this is my Grandma’s favorite Old Fashioned Macaroni Salad recipe!
• Nothing says Thanksgiving like adding a green marshmallow and pistachio Watergate Salad.
• As far as sides go, Ambrosia Salad, complete with maraschino cherries and mandarin oranges, is a kid friendly and family holiday favorite.
• If you love a little bit of spice with BBQ, these Slow Cooked Baked Beans are hot and ready all day long!