No backyard barbecue is complete without a standout side, and for me that’s Southern potato salad. I prefer a sweeter, Southern-style salad rather than those heavy, overly mustard-forward versions. This recipe strikes the ideal balance: creamy and savory with a hint of sweetness.
The flavors come together beautifully to create a classic, crowd-pleasing side dish. It’s rich and smooth, but brightened by a touch of sweet relish and honey.
If you’re looking for the perfect potato salad to bring to your next cookout, give this one a try. You can add chopped celery for extra crunch if you like, but it’s delicious without it as well.
You’re going to love this Southern Potato Salad. It’s one of those recipes my husband would happily eat as a full meal—it’s that good.
Southern Potato Salad
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Ingredients
- 4 to 5 small russet potatoes
- ¼ cup plus 2 Tbsp MIRACLE WHIP
- ⅓ cup sweet pickle relish
- 2 Tbsp yellow mustard
- 2 Tbsp honey
- 1 ½ tsp salt
- ½ tsp pepper
- 2 large hard boiled eggs, peeled and diced
- ¼ cup red onion, chopped
Instructions
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Wash and scrub the potatoes, then cut them into 1-inch cubes. Boil for about 10 minutes, or until fork-tender but not falling apart. Drain and rinse with cool water, then let the potatoes cool completely.
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In a large bowl, mix the MIRACLE WHIP, sweet pickle relish, yellow mustard, honey, salt, and pepper until smooth and well combined.
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Gently fold the cooled potatoes, diced hard-boiled eggs, and chopped red onion into the dressing. Chill in the refrigerator until ready to serve.
Notes
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