Creamy, cool potato salad pairs perfectly with all your BBQ favorites. This easy Southern-style recipe is my best-ever version, made with fresh ingredients — a delicious addition to any spring or summer gathering.
This potato salad is easy, flavorful, and full of tangy, mustardy, creamy goodness. It’s a classic side that complements grilled chicken, ribs, burgers, sausages, and more. I make it often during warm Austin evenings when the grill is fired up — and it’s a go-to for summer parties and holiday cookouts.
I emphasize fresh ingredients in this version — red or yellow potatoes, crisp celery, red onion, hard-boiled eggs, and herbs. You can leave the potatoes chunkier if you prefer, but I like mashing them slightly so each bite blends textures and flavors.
For a bright tang, toss the hot potatoes with a splash of vinegar before combining them with the creamy dressing made from sour cream, mayonnaise, and mustard. Fold in the chopped veggies, pickles or relish, and eggs, then chill before serving. This salad tastes even better the next day, so it’s perfect to make ahead.
The result is a cool, creamy potato salad that complements grilled meats and seafood beautifully. Adjust the ingredients to your taste — add more mustard, pickle, or herbs if you like. It’s an easy, forgiving recipe that’s hard to get wrong.
Simple Southern Potato Salad
Ingredients
- 3 pounds yellow or red potatoes, chopped
- 1/4 cup apple cider vinegar or white vinegar
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 Tablespoons Dijon or yellow mustard
- 1/2 red onion, finely chopped
- 3 stalks celery, finely chopped
- 2/3 cup finely chopped dill pickles or dill pickle relish
- 5 hard-boiled eggs, peeled and chopped
- 1/4 cup chopped fresh dill
- Salt and freshly ground black pepper, to taste
Instructions
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Bring the potatoes to a boil in a large pot of salted water. Reduce the heat to a low simmer and cook 20–25 minutes, or until the potatoes are easily pierced with a fork. Drain and toss the hot potatoes with the vinegar, then gently mash with a fork or masher to your preferred texture.
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In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Stir in the red onion, celery, pickles (or relish), chopped eggs, and fresh dill. Add the potatoes and fold gently to combine. Season generously with salt and freshly ground black pepper.
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Refrigerate the salad at least 30 minutes before serving so the flavors meld. Serve cold or allow it to come to room temperature briefly before plating.
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Enjoy alongside grilled meats, seafood, or as part of a picnic spread.
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