Best Soul Food Potato Salad Recipe – Creamy, Flavorful & Easy!
If there’s one dish that always brings everyone back for seconds, it’s a good ol’ bowl of Soul Food Potato Salad.
Creamy, rich, tangy, and packed with flavor, this Southern-style classic is a staple at cookouts, Sunday dinners, family reunions, and holidays.
Whether served alongside BBQ ribs, fried chicken, or collard greens, this recipe is the one that keeps folks asking, “Who made the potato salad?” 🥔✨
Made with simple ingredients like tender potatoes, boiled eggs, creamy mayo, mustard, and a touch of seasoning, this potato salad is all about balance—smooth and chunky, savory and tangy, creamy and just a little bit sweet.
And yes, it’s best when made a little ahead, so all those bold flavors can soak in just right.
Why You’ll Love This Potato Salad
🥔 Creamy and comforting, with just the right amount of tang
🍳 Loaded with eggs, a true soul food staple
🌶️ Flavor-packed, thanks to a bold seasoning blend
🍽️ Perfect for gatherings, potlucks, and holiday tables
⏱️ Easy to make, with pantry ingredients and simple steps
Ingredients You’ll Need
- 2½ pounds Yukon Gold or Russet potatoes, peeled and chopped
- 4 large eggs
- 1 cup mayonnaise (preferably Duke’s or Hellmann’s)
- 2 tablespoons yellow mustard
- 1 tablespoon sweet relish (or dill, if preferred)
- ½ small red onion or celery, finely chopped (optional for crunch)
- 1 teaspoon sugar (optional, for a hint of sweetness)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: chopped green onions, parsley, or extra paprika for garnish
How to Make Soul Food Potato Salad
🥔 Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–15 minutes, or until fork-tender. Drain and let cool slightly.
🍳 While the potatoes cook, place eggs in a saucepan, cover with water, bring to a boil, then turn off heat and let sit for 10–12 minutes. Transfer to cold water, peel, and chop.
🥄 In a large bowl, mix together mayonnaise, mustard, relish, sugar (if using), garlic powder, paprika, salt, and pepper.
🥗 Add cooled potatoes and chopped eggs to the bowl. Stir gently until well combined, being careful not to mash the potatoes too much. Taste and adjust seasoning.
🧊 Cover and refrigerate for at least 2 hours—or overnight—for the best flavor. Garnish with green onions, parsley, or a dash of paprika before serving.
Optional Add-Ins and Variations
🥓 Add crispy bacon bits for smoky flavor
🧄 Use a little dijon mustard for more bite
🫒 Stir in chopped black olives or pimentos for a twist
🌶️ Mix in hot sauce or chopped jalapeños for some heat
🥬 Try it with celery seed or fresh dill for a herby upgrade
Tips for the Best Potato Salad
✔ Let potatoes cool slightly before mixing—they absorb the dressing better
✔ Don’t overcook the potatoes—you want tender, not mushy
✔ Boil extra eggs for topping or snacking
✔ Make it ahead of time—it’s even better the next day
✔ Use Duke’s mayo for that authentic Southern flavor (if available)
Storage
📦 Refrigerate in an airtight container for up to 4 days
🥶 Freezing not recommended—the texture doesn’t hold up well
🥶 Serve cold or at room temp, never let it sit out for more than 2 hours
Final Thoughts
This Soul Food Potato Salad is the real deal—rich, creamy, flavorful, and made with love. It’s everything you want in a down-home side dish and then some. Whether you’re serving it with BBQ, fried chicken, or just eating it with a spoon out of the fridge (no judgment), this recipe is the kind that keeps traditions alive and bellies full. Go ahead and make a big batch—you’ll be glad you did. 🥄💛
