Southern Potato Salad (Big Batch): A Classic Cookout Favorite

Image Source: @its_me_kellz via Black Foodie Finder on Instagram

This Southern Potato Salad Is Just Like Mama Used to Make

There’s something sacred about potato salad in Black culture. It’s not just a side dish — it’s a statement. This Southern Potato Salad, made in a big-batch style, hits all the right notes: creamy, tangy, a touch of sweetness, and perfectly seasoned. If you’re pulling up to the cookout, family reunion, or any soul food Sunday, this is the potato salad you want to bring.

Crafted with tradition in mind, this dish represents the kind of generational knowledge that gets passed down at family gatherings. The method used here is rooted in Southern comfort and flavor, where every ingredient plays its part. If you’re ready to impress, grab your biggest bowl and follow this step-by-step guide.

Ingredients List (What You Need)

• 5 lbs of potatoes (peeled, chopped, and rinsed)
• Salt (for boiling water and seasoning)
• 6-8 eggs
• 1 medium Vidalia (sweet) onion, finely chopped
• 1 cup sweet pickles, chopped (or more to taste)
• 1.5 cups Dukes mayonnaise (or Blue Plate, if preferred)
• 1 tbsp yellow mustard
• 1 tsp onion powder
• Black pepper (to taste)
• 1 tsp sugar (optional)
• 1 cup celery, finely chopped (optional)
• Paprika (for garnish)

Step-by-Step Instructions

1. Prepare the Potatoes
Peel and chop the potatoes into bite-sized pieces. Rinse thoroughly to remove excess starch. Place them in a pot of salted water over medium heat and cook until fork-tender. Do not overcook to avoid a mashed texture.

2. Boil the Eggs
Add the eggs to a separate pot and cover with water. Set over medium heat and bring to a gentle boil. Cook for 10 minutes, then turn off the heat and let the eggs sit in the hot water for an additional 10 minutes. Cool in cold water for easy peeling.

3. Let the Potatoes Cool
Once tender, drain the potatoes and allow them to rest for 10 to 15 minutes. This cooling step helps maintain the ideal creamy texture when combined with the dressing.

4. Peel and Chop the Eggs
Peel the cooled eggs and chop them finely. Smaller egg pieces ensure even distribution and a consistent bite.

5. Dice the Onion and Sweet Pickles
Finely chop the Vidalia onion and sweet pickles. Add them to the cooled potatoes along with the chopped eggs.

6. Mix in the Dressing
Add mayonnaise, yellow mustard, onion powder, black pepper, and a touch of sugar (if using). Gently mix until fully combined. Avoid overmixing to preserve the potato texture.

7. Add Celery (Optional)
For added crunch, incorporate finely chopped celery. This ingredient is optional but adds freshness and texture.

8. Final Touches
Transfer the potato salad into a serving bowl and top with a generous sprinkle of paprika for that traditional Southern presentation.

This recipe brings together the best elements of Southern cooking. Using quality mayonnaise like Dukes or Blue Plate makes a big difference in flavor. The sweet pickles and mustard add tang, while the optional sugar brings just a hint of sweetness to balance the savory elements.

Let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and gives the dish a firmer, more consistent texture. Whether for a cookout, church gathering, or family meal, this Southern Potato Salad will always be a hit.

About the Chef/Creator

This soulful recipe comes from @its_me_kellz, a home cook passionate about honoring Southern food traditions. From buttery cornbread to creamy potato salad, her dishes reflect a love for classic comfort food. Follow her on Instagram to explore more recipes: @its_me_kellz.

Embedded Video

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