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Southern Potato Salad on picnic table with other sides

Southern Potato Salad

Southern Potato Salad the kind proud auntie's make - the kind that gets you invited back to the cookout. Creamy & loaded with hard-cooked eggs, pickle relish, mayonnaise, mustard, paprika, and of course, soul.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8 people
Calories: 384kcal


  • 5 lb russet potatoes cleaned, peeled, and cut into ½-inch cubes
  • 32 ounces low-sodium chicken stock
  • 2 tablespoons plus 1 1/2 teaspoons kosher salt divided
  • 1 bay leaf
  • 5 hard-boiled eggs 4 peeled, diced, and chilled; 1 sliced, for garnish
  • 2 medium stalks celery finely chopped
  • 1 cup sweet relish
  • 1 ½ cups Miracle Whip
  • cup yellow mustard
  • 2 tablespoons hot sauce
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon celery seed plus more for garnish
  • 1 ½ teaspoons black pepper
  • Paprika for garnish
  • Green onion for garnish


  • Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 14-15 minutes or until the potatoes are just tender.
  • To test for doneness, pierce a potato with a fork; there should be little resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
  • In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
  • Once both the potatoes and dressing are cool, remove them from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes, half the chopped eggs and dressing and fold them in. Finally, fold in the last third of the potatoes, the last half of the eggs and dressing.
  • Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until chilled and ready to serve.
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Calories: 384kcal | Carbohydrates: 73g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 2669mg | Potassium: 1413mg | Fiber: 6g | Sugar: 16g | Vitamin A: 632IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 4mg


Medium Pot
Measuring Tools
Chef's Knife
Sheet Pan
Bowl Set
Wooden Spoon

*Nutrition information is a rough estimate.

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