Side Dishes
Southern Potato Salad
Creamy potato salad with sweet relish, onion, celery and a touch of spice, at home beside fried chicken at cookouts, holidays and family gatherings.
Prep time
20 min
Cook time
20 min
Chill time
1 hr
Total time
1 hr 40 min
Servings
8
Ingredients
- 2½ pounds Yukon Gold or russet potatoes
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch cayenne pepper, plus more for garnish
Instructions
- 1
Scrub potatoes and place in a large pot. Cover with cool water.
- 2
Bring to a boil and reduce to a steady simmer.
- 3
Cook until easily pierced with a fork but not falling apart, approximately 15–20 minutes depending on size.
- 4
Drain and cool until easy to handle.
- 5
Peel if desired and cut into bite-size pieces.
- 6
Combine mayonnaise, relish, onion, celery, bell pepper, sugar, salt, pepper and cayenne.
- 7
Fold dressing gently into potatoes.
- 8
Taste and adjust seasoning.
- 9
Cover and refrigerate at least 1 hour.
- 10
Garnish with cayenne or paprika if desired.
Heritage Kitchen Tips
- Dress potatoes while slightly warm so they absorb more flavor.
- Fold gently at the end so the pieces stay distinct rather than mashed.
Storage and reheating
Keep refrigerated and use within 3–4 days.
Round out the meal
Helpful kitchen tool
Soul Food Serving Calculator
Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.
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How Much Food Do I Need for 20 People?
A practical starting point for portions, sides and meat when you are cooking for twenty.
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