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Classic Creamy Southern Potato Salad Recipe Easy Homemade 5-Ingredient Version

classic creamy southern potato salad - featured image

A simple, creamy Southern potato salad with just five essential ingredients, perfect for gatherings and quick meals. This recipe balances tangy mustard and pickle juice with crunchy celery for a comforting classic.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 1 cup mayonnaise (e.g., Hellmann’s or Duke’s)
  • 2 tablespoons yellow mustard
  • 2 stalks celery, finely chopped
  • 2 tablespoons pickle juice from dill pickles
  • Salt and freshly ground black pepper to taste
  • Optional: 2-3 hard-boiled eggs, chopped
  • Optional: Thinly sliced green onions

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  2. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 12-15 minutes, or until potatoes are fork-tender but not falling apart. Start checking at 12 minutes to avoid mushiness.
  3. Drain the potatoes in a colander and rinse briefly with cold water to stop cooking. Let sit for 5-10 minutes to cool slightly; potatoes should be warm but not hot.
  4. In a large mixing bowl, combine mayonnaise, mustard, and pickle juice. Stir until smooth and creamy.
  5. Fold in chopped celery and hard-boiled eggs if using.
  6. Gently fold the warm potatoes into the dressing mixture, being careful not to overmix to keep potatoes chunky.
  7. Season with salt and pepper to taste. Adjust with extra pickle juice or mustard if desired.
  8. Cover and refrigerate for at least 1 hour to let flavors meld. The salad tastes better the next day.

Notes

Do not overcook potatoes to avoid mushiness. Use warm potatoes when mixing dressing for better absorption. Fold gently to keep potato chunks intact. Chill at least 1 hour before serving. Adjust pickle juice and mustard to taste. For a lighter version, substitute half mayo with Greek yogurt. Vegan version possible by using vegan mayo and omitting eggs.

Nutrition

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