Easy Southern Potato Salad with Egg

There’s something about a bowl of Easy Southern Potato Salad with Egg that instantly takes me back to summers at my grandmother’s house. She’d always have it ready for every cookout or picnic—creamy, tangy, and packed with flavor. It wasn’t fancy, but it was full of love. Now, I make my own version for my family, and it’s just as comforting. This Easy Southern Potato Salad with Egg has become one of our go-to sides for BBQ nights and holiday dinners. It’s easy, satisfying, and a guaranteed crowd-pleaser. If you love simple, Southern comfort food, this one’s for you.

Why You’ll Love This :

This Easy Southern Potato Salad with Egg is the kind of recipe that instantly feels like home. It’s creamy, tangy, and balanced with just the right amount of crunch from sweet pickles and celery. The addition of hard-boiled eggs gives it a rich, satisfying texture that sets it apart from store-bought versions. What makes this recipe a keeper is how incredibly easy it is—boil, mix, chill, and serve. No complicated steps, no fancy ingredients—just simple, honest flavors that come together beautifully. Whether you’re serving it at a summer cookout, holiday gathering, or weeknight dinner, this dish always delivers comfort and praise.

It’s also highly customizable. Like a little more tang? Add extra mustard. Want to bulk it up? Toss in bacon or chopped dill. This recipe is forgiving and adaptable, which makes it ideal for busy weeknights or big family get-togethers. Best of all, it tastes even better the next day—so go ahead and make it ahead. If you’re looking for a foolproof Easy Southern Potato Salad with Egg, this is it.

Ingredients for Easy Southern Potato Salad with Egg

• 3 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 6 large eggs, hard-boiled and chopped
• ¾ cup mayonnaise
• ¼ cup yellow mustard
• ½ cup finely chopped celery
• ½ cup sweet pickle relish
• ¼ cup finely chopped red onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional for garnish)
• 1 tablespoon apple cider vinegar

Substitutions & Variations for Easy Southern Potato Salad with Egg

This Easy Southern Potato Salad with Egg is flexible depending on what you have on hand or what flavors you prefer.

• Potatoes: Yukon Golds provide a creamy texture, while Russets give a fluffier bite. Red potatoes work too and hold shape better.
• Mayonnaise: You can use light mayo or a blend of mayo and Greek yogurt for a tangier, lighter version.
• Mustard: Dijon or spicy brown mustard add extra depth, but classic yellow gives it that traditional Southern taste.
• Pickles: Swap sweet relish for dill if you prefer a more savory profile.
• Add-ins: Crumbled bacon, green onions, or chopped fresh herbs like dill or parsley can give it a twist.
• Dairy-free: Use vegan mayo to make it dairy- and egg-free, and skip the boiled eggs

Step-by-Step Instructions :

Making this Easy Southern Potato Salad with Egg is as simple as it gets. Follow these easy steps and you’ll have a creamy, flavorful dish that’s perfect for any occasion:

1. Boil the potatoes: Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for about 10–12 minutes, or until fork-tender. Drain and let cool completely.
2. Boil the eggs: While potatoes cook, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Then cool in ice water and peel.
3. Make the dressing: In a large bowl, mix together mayonnaise, mustard, vinegar, relish, celery, onion, salt, and pepper until smooth and well combined.
4. Combine: Gently fold the cooled potatoes and chopped eggs into the dressing mixture. Stir until everything is evenly coated.
5. Chill and serve: Cover and refrigerate for at least 1 hour to let flavors meld. Garnish with a sprinkle of paprika before serving if desired.

This potato salad can be served cold or at room temperature and is ideal for prepping ahead.

Pro Tips :

• Start with cold water when boiling potatoes so they cook evenly without getting mushy.
• Don’t overmix once the potatoes are added—gentle folding keeps them from breaking apart.
• Chill the salad before serving—the flavor deepens as it rests.
• Taste as you go—some may want a little extra mustard or salt depending on their preferences.
• For extra creaminess, mash a few of the cooked potato chunks right into the dressing.

Storage & Reheating Tips for Easy Southern Potato Salad with Egg

This Easy Southern Potato Salad with Egg stores beautifully and often tastes better the next day:

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.
• Make-ahead tip: You can prep the potatoes and eggs a day in advance, then assemble the salad the next day.
• Freezing not recommended: Mayo-based salads don’t freeze well—the texture will change.
• To freshen it up after storage, stir in a little extra mayo or mustard before serving.
• Do not leave out at room temperature for more than 2 hours due to the eggs and mayo.

What to Serve With Easy Southern Potato Salad with Egg

This Easy Southern Potato Salad with Egg is the ultimate sidekick for almost any meal, especially during warm-weather gatherings or Sunday dinners.

• BBQ Favorites: It pairs beautifully with grilled chicken, ribs, pulled pork, or burgers.
• Fried or Baked Chicken: The creamy texture complements the crispy crunch.
• Picnic Plates: Add it to sandwiches, deviled eggs, coleslaw, or baked beans.
• Seafood: Serve with fried catfish or grilled shrimp for a Southern-style coastal combo.
• Simple Lunches: Pair it with a ham sandwich or leftover roast.

It’s a side that fits nearly every table, from holiday buffets to backyard picnics.

FAQs About Easy Southern Potato Salad with Egg

Nutrition Information :

Nutrient	Amount
Calories	280
Carbohydrates	24g
Protein	6g
Fat	18g
Saturated Fat	4g
Cholesterol	115mg
Sodium	390mg
Fiber	2g
Sugar	3g

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