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Creamy, tangy, and full of texture, this Southern potato salad has everything you want in a backyard BBQ side. Made with real ingredients and lightened up with Greek yogurt, it still brings that classic, comforting flavor.
I didn’t grow up eating Southern potato salad, but once I tried it, I totally got the hype. That creamy texture, the tang from mustard and vinegar, the crunch of celery, and the sweet pickle kick – so good. It’s become one of those dishes I always make for summer cookouts or any grilled dinner.
I lightened it up with Greek yogurt instead of going all-in on mayo, and the flavor still came out so tasty. It’s rich, tangy, a little sweet, and just really satisfying.
You might also enjoy this Herbed Potato Salad. It’s fresh, zesty, and loaded with bright flavor.
Ingredients needed
Here’s what you’ll need to make this lighter Southern potato salad at home. The full measurements are listed further down in the recipe card.
- Russet potatoes: peeled and cut into 1-inch cubes
- Hard-boiled eggs: peeled and diced
- Celery: dice very small.
- Red onion: You can use white sweet onions or shallots if you don’t have red onions.
For the dressing: Low-fat mayonnaise, Plain Greek yogurt, Dijon mustard, Pickle relish, White vinegar, Garlic (minced), Kosher salt & black pepper
How to make Southern Potato Salad
Step 1: Add the cubed potatoes to a large pot and cover with water by about an inch. Then stir in 2 teaspoons of salt and bring the water to a boil. Cook the potatoes just until fork-tender, then drain and let them cool completely.
Step 2: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, pickle relish, vinegar, and minced garlic.
Step 3: Add the cooled potatoes to a large bowl along with the chopped eggs, celery, and red onion.
Step 4: Pour the dressing over the top and toss gently to combine until everything is well coated.
Tips from my kitchen
- Let the potatoes cool fully before mixing to keep the salad from turning mushy.
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- If you’re short on time, prep the eggs and dressing while the potatoes are boiling.
- Use a fork to gently toss everything together – it helps keep the potatoes from breaking up too much.
- Red onion adds a sharp bite, but you can soak it in cold water first to mellow the flavor.
- Taste and adjust the seasoning after mixing – sometimes it needs a little more salt or a splash more vinegar.
Substitutions
If you’re working with what you’ve got on hand, here are a few easy swaps that still work beautifully:
- Pickle relish: or use chopped dill pickles or a splash of dill pickle juice for a brinier twist.
- Russet potatoes: or use Yukon gold or red potatoes for a slightly different texture.
- Greek yogurt: adds a nice boost of protein and keeps things lighter, but you can swap in sour cream if that’s more your style.
- Dijon mustard: yellow mustard works too, just expect a more classic tang.
Variations
This potato salad is super versatile, and there are lots of fun ways to make it your own:
- Spicy kick: Stir in a little diced jalapeño or a squirt of sriracha for some heat.
- Make it herby: Add fresh dill, parsley, or chives for extra flavor and brightness.
- Vegan version: Use plant-based mayo and skip the eggs for a dairy-free, egg-free option.
- Loaded style: Crumble in some turkey bacon and sprinkle cheddar on top for a loaded potato vibe.
Storing and reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days. This recipe is not freezer-friendly.
- To serve again: No reheating needed – just stir, taste, and maybe add a splash of vinegar or yogurt to freshen it up.
Common Questions
I usually peel the potatoes for a smoother texture (especially with russets), but if you like a more rustic vibe, leaving the skins on totally works too.
Yes! In fact, it’s even better when made a few hours or a day in advance. This allows the flavors to meld together beautifully. Just store it in the refrigerator until you’re ready to serve.
To keep things safe, don’t let it sit out for more than 2 hours – or just 1 hour if it’s super hot out.
Store it in an airtight container in the fridge for up to 4 days. Don’t freeze it – potatoes don’t thaw well, and the dressing texture gets weird.
You may also like
- Healthy Potato Salad
- Cauliflower Potato Salad
- Easy Mustard Potato Salad
- German Potato Salad
- Deviled Egg Potato Salad
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Southern Potato Salad
Ingredients
Potato Salad:
- 3 pounds russet potatoes, about 5 medium potatoes, peeled and cut into 1-inch cubes
- 5 large hard boiled eggs, peeled and diced
- 4 sticks celery, diced
- 1 medium red onion, finely diced
Dressing:
- 1/2 cup low-fat mayonnaise
- 2/3 cup plain greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup pickle relish
- 2 teaspoons white vinegar
- 1 garlic, minced
- Kosher salt and pepper, to taste
Instructions
- Place the diced 3 pounds russet potatoes in a pot and cover with water by an inch. Add 2 tsp of salt and bring to the boil. Cook just until fork-tender, then drain and set aside to completely cool.
- In a small bowl, whisk all the dressing ingredients together. (1/2 cup low-fat mayonnaise, 2/3 cup plain greek yogurt, 1 tablespoon Dijon mustard, 1/4 cup pickle relish, 2 teaspoons white vinegar, 1 garlic, and Kosher salt and pepper)
- To assemble the salad, place the cooked and cooled potatoes in a large bowl together with the 5 large hard boiled eggs, 4 sticks celery, and 1 medium red onion.
- Drizzle with dressing and toss to combine.
Notes
- Russet, Yukon gold, or red potatoes all work – just expect slight texture differences.
- Greek yogurt can be swapped with sour cream for a creamier tang.
- Dijon mustard gives a subtle depth, but yellow mustard brings a more classic taste.
- Pickle relish, chopped dill pickles, or dill pickle juice are all great options for that tangy-sweet bite.
- Let potatoes cool completely before mixing to avoid a gummy texture.
- Red onion can be softened by soaking in cold water for 10 minutes if you want a milder flavor.
- Store in the fridge for up to 4 days – flavors deepen as it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
