Real Recipes From Real Home Cooks ®

southern style potato salad

(6 ratings)
Blue Ribbon Recipe by
Kristin D
Clearfield, UT

I love a decent potato salad, especially during the summertime when all those BBQ's happen. I actually got the original recipe off the Hellmann's mayo jar. I added a few extras to a simple recipe that will blow your socks off! :) **NOTE** This is a BIG recipe since I only ever make it for big crowds. It can be reduced quite drastically.

Blue Ribbon Recipe

This creamy potato salad has the perfect balance of tang and savoriness. Don't let the steps scare you off... the end result is worth it. This salad is loaded with boiled eggs and celery which provide a nice flavor. The bacon not only gives some saltiness but adds a nice crunch. This really is the perfect potato salad for any summer barbecue or picnic.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 10 -12
prep time 10 Min
method Stove Top

Ingredients For southern style potato salad

  • 4 c
    Hellmann's real mayonnaise
  • 1 c
    yellow mustard
  • 2 Tbsp
    salt (less can be added for personal preference)
  • 4 tsp
    sugar (less can be added for personal preference)
  • 1 tsp
    black pepper
  • 16 c
    cooked, cubed potatoes, skins on (red potatoes are what I usually use, but any will work)
  • 1/2 c
    apple cider vinegar (to keep potatoes from going brown and for flavor)
  • 24
    hard-boiled eggs (my family loves a lot of eggs in the salad)
  • 4 c
    chopped celery (I usually use less, but I personally am not a fan of too much crunch in the potato salad)
  • 1 lb
    bacon, cooked until crumbly (if I want something quick, I will go and buy 4 bags of the real-bacon pieces from the store instead)
  • 7-10 dash
    Sriracha hot sauce (trust me, you won't really know it's there, but it gives the salad a good flavor)
  • pinch

How To Make southern style potato salad

Test Kitchen Tips
We halved the recipe in the Test Kitchen because this makes a lot of potato salad. We used a 5 lb bag of red potatoes and it was the perfect amount (8 cups). Our potatoes were medium-large. We submerged them in cold water and once they started to boil they were fork-tender after 15 minutes.
  • Boiling potatoes in a pot.
    Boil your potatoes until just done and able to be poked through easily with a fork.
  • Draining cooked potatoes.
    Drain, set aside to cool.
  • Cubed potatoes in a bowl.
    Once cooled enough to handle, cube the potatoes and put them in a large bowl.
  • Peeled hard boiled eggs.
    Hard boil your eggs; set aside to cool completely.
  • Crumbled bacon on a plate.
    While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
  • Mayonnaise, mustard, and spices in a bowl.
    In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
  • Stirring ingredients together.
    Being careful as not to stir the salad too much.
  • Adding chopped bacon.
    Add crumbled bacon.
  • Adding chopped hard boiled eggs.
    Roughly chop your hard boiled eggs and add them to bowl.
  • Adding diced celery.
    Add chopped celery.
  • Drizzling Sriracha over the salad.
    Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
  • Dusting salad with paprika.
    Finish off with some paprika.
  • Southern style potato salad in a small bowl.
    Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.