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Finished potato salad in a white bowl, garnished with cracked black pepper, ready for serving.
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Southern Potato Salad

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.
Prep Time5 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 8 Servings
Author: Rena Awada

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.
    Pot of peeled and cubed russet potatoes boiling on the stove.
  • 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)
    Mixing bowl of creamy dressing made with Greek yogurt, mayo, mustard, vinegar, relish, and garlic.
  • 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.
    Unmixed ingredients in a large bowl, showing diced hard-boiled eggs, red onion, and celery over cubed potatoes.
  • Drizzle with dressing and toss to combine.
    Dressing being spooned onto the chopped eggs, potatoes, celery, and onion in a large mixing bowl.

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

Calories: 241kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 275mg | Potassium: 812mg | Fiber: 3g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg