A Southern Classic: Potato Salad

In the South, potato salad is more than a side dish, it’s a meal-time tradition.

 

Story by Sandi Grigg

Photography by James Stefiuk

 

Potato salad is a quintessential dish in Southern cuisine, often making its way to family gatherings, church picnics and holiday celebrations. This creamy and tangy side dish has been a staple for generations and its versatility ensures it pairs perfectly with everything from fried chicken to barbecue. 

This past Easter, I made this potato salad to accompany our family feast. As soon as I set the bowl on the table, I knew it was going to be a hit. The creamy dressing, tender potatoes and fresh chives created the perfect combination of flavors. My family could not stop raving about it, and there was not a single spoonful left by the end of the meal. It’s moments like those that remind me why I love cooking — it’s about bringing people together and creating memories around the table. 

Recipes like this one are often passed down through families, with each cook adding their own unique twist. Some prefer a mustard-heavy version of potato salad, while others lean toward a sweeter, creamier style. This recipe strikes the perfect balance with the tang of yellow mustard, the sweetness of pickle relish and the creaminess of Duke’s mayonnaise, a Southern favorite. 

One of the reasons this potato salad is so special to me is the fresh, local ingredients I use. 

Did you know that North Carolina is a significant producer of potatoes, particularly sweet potatoes? Potatoes thrive in the state’s sandy soils, and their versatility has made them a staple in North Carolina cooking for centuries. This recipe calls for russet potatoes. 

I grow my own chives in a small garden at home, ensuring they are always fresh and flavorful. Additionally, a dear friend of mine keeps backyard chickens, all named after country music stars. Her hens — Dolly, Reba and Loretta — provide the freshest eggs, which add a rich, creamy texture to the salad. It’s a small detail, but it makes the dish feel even more personal and meaningful. 

This Southern-style potato salad is a mix of tradition, fresh ingredients and family love. Whether you are making it for a holiday, a summer cookout or just because, it is sure to bring smiles and full bellies. So grab some fresh chives, local eggs and North Carolina potatoes and give this recipe a try. It might just become your family’s new favorite, too!

 

Southern-Style Potato Salad

 

Ingredients 

5 medium russet potatoes

8 hard-boiled eggs (save 1 to slice and use as garnish)

½ cup Duke’s mayonnaise

½ cup sour cream

2½ tablespoons sugar

1 tablespoon yellow mustard

½ cup sweet pickle relish

1 teaspoon dry dill weed 

3 tablespoons freshly chopped chives (plus a bit more to sprinkle as garnish)

1 teaspoon salt

1 teaspoon pepper

Method

Peel and chop the potatoes into bite size cubes. Boil in a pot for about 10 minutes until they are fork tender but still firm and hold their shape. Drain and set aside in a large serving bowl to cool.

Peel and rough chop all but 1 of the eggs and place in the bowl with the potatoes.

In a small bowl, stir the mayonnaise, sour cream, sugar, mustard, relish, dill weed, chives and salt & pepper until it is fully mixed together. 

Fold the mixture into the eggs and potatoes until it is well combined. (Clean the rim of the bowl with a paper towel or rag for a more appealing presentation.)

Slice the remaining egg and fan out the slices in the center of the potato salad then sprinkle with some chopped chives for garnish.

Refrigerate at least 6 hours to let the flavors marry and serve cold.