A Mississippi native...Louisiana hybrid

Southern Potato Salad

Southern Potato Salad

Southern Potato Salad
5 from 1 vote

Southern Potato Salad

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 8 large russet potatoes
  • 6 eggs
  • ½ cup white onions (diced)
  • ¾ cup sweet relish
  • 1 tsp sugar
  • 2 tbsp dill relish
  • 1 tsp vinegar
  • cup green bell pepper (diced)
  • ¾ mayonnaise (Hellman's)
  • 2 tbsp yellow mustard
  • paprika & green onion, parsley or chives for garnish


  1. Peel and dice potatoes into ½ inch cubes.

  2. After dicing each potato, place in a bowl of cool water to prevent browning and set aside.

  3. Add enough water to cover potatoes in a large dutch oven.

  4. Season water with salt and pepper.

  5. Bring water to a boil and transfer potatoes into the water using a slotted spoon.

  6. Boil potatoes for appoximately 20-25 minutes and are fork tender but still holds its shape.

  7. Drain potatoes, rinse, place in a container and store in the refrigerator to chill until ready for use.

  8. Boil and peel the eggs.

  9. Place the egg yolks in a large bowl and mash.

  10. Dice the egg whites and place them into the bowl.

  11. Stir in onions, bell pepper, dill relish, sweet relish, sugar, mayo, vinegar and mustard.

  12. Season with a dash of seasoned salt and salt and pepper to taste.

  13. Remove chilled potatoes from the fridge and add to mixture. Coat well.

  14. Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.

  15. Place in a serving dish and garnish the with paprika and parsley, green onions or chives if desired.

  16. Refrigerate and serve cold.