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Southern Potato Salad with a Twist.
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5 from 11 votes

Southern Style Potato Salad with a Twist

We do a lot of things right in the South, especially when it comes to Potato Salad! This classic Southern Style Potato Salad with a Twist is perfect for any time you want a delicious side dish. It's good served warm but even better served cold after the flavors have had a chance to meld together!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Salad
Cuisine: American, Southern
Servings: 12 servings
Calories: 278kcal


  • 4 pounds russet potatoes (peeled and cut into 1-inch cubes (about 8 cups) (See Tip 1)
  • 1 cup (8 ounces) Mayonnaise
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons sweet pickle or gherkin juice
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • ½ teaspoon sugar
  • ½ to 1 medium red or sweet yellow onion finely chopped (about a cup - more or less depending on taste)
  • 5 stalks celery finely chopped (about 1-½ cups) (See Tip 2)
  • 8 small sweet pickles or gherkins, shredded
  • 1 medium carrot, peeled and shredded (See Tip 3)
  • 4 hard-boiled eggs peeled; whites chopped and yolks crumbled (See Tips 4 and 5)
  • Paprika and chopped chives for garnish if desired


  • Add water to cover the potatoes and one tablespoon of Kosher salt. Cook potatoes in salted water until done (should be soft but not mushy), 15 to 20 minutes. Pour into a colander; drain well. Place in a large bowl.
  • Mix mayonnaise and the remaining ingredients in a medium bowl, stirring well to combine. Pour the mayonnaise mixture over the potatoes; toss gently with a wooden spoon until the potatoes are thoroughly coated.
  • Plunge a potato masher five or six times into the mixture to lightly break up the potatoes. Cover, and chill thoroughly. If desired, garnish with paprika and chopped chives or chopped parsley. Yield: 10 to 12 servings.



  1. Russet potatoes work best in this recipe. The reason is that I use a potato masher to blend the dressing with the potatoes. However, if you'd prefer to forego the mashing, Yukon gold or red potatoes would be perfect.
  2. If you like extra celery in your potato salad as we do, then add several additional stalks of celery, finely chopped.
  3. You might think that shredded carrots are an odd addition to potato salad. However, they add a nice color and crunch without dominating the flavor. If desired, however, you can leave the carrots out.
  4. For Perfect Hard-Boiled Eggs every time, steam them.
  5. I like to crumble the egg yolks between my hands rather than chop the yolks. The reason is that I don't especially like to bite into a piece of egg yolk. This is, however, a personal preference.


Calories: 278kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 268mg | Potassium: 714mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 9.4mg | Calcium: 38mg | Iron: 1.6mg