The Best Southern Potato Salad recipe

The Best Southern Potato Salad

Servings 15 -20 servings


  • 12 medium red skin potatoes
  • 8 hard cooked eggs chopped
  • 3 large stalks celery diced
  • 1 large green pepper diced
  • 1/3 large sweet onion chopped fine
  • 1 5.75 oz jar pimento stuffed olives, drained and chopped
  • 1 tbsp plus 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • Dressing:
  • 2 cups Hellman's mayo with olive oil my substitution-my mother-in-law uses regular mayo, but this tastes just as good in this recipe
  • 2 tbsp French's yellow mustard


  1. In a large stockpot, add whole potatoes with 1 tbsp salt and enough water to cover.
  2. Boiling your potatoes whole prevents them from absorbing too much water, ensuring a firm potato for salads.
  3. Bring to a full boil, reduce heat, cover and simmer for 20 minutes.
  4. Drain well and cool slightly.
  5. ube potatoes and peel (if preferred) and place into a large bowl.
  6. Drain olives and pat dry (so the dish won't be too salty).
  7. Chop vegetables and place into a large bowl.
  8. Chop olives and add to vegetables.
  9. Dice hard-cooked eggs and add to the vegetable mix.
  10. Add potatoes and stir.
  11. Whisk mayonnaise and mustard together with 1 tsp salt and fresh ground pepper.
  12. Add dressing to potato salad and stir well.
  13. Sprinkle with paprika, cover and refrigerate overnight.
  14. Serve the next day.