There’s just something about a good potato salad that brings people together, right? Whether it’s a backyard BBQ, a Sunday dinner, or a holiday feast, a bowl of creamy, tangy, perfectly seasoned Southern Potato Salad is always a hit. But this isn’t just any potato salad—this version comes with a delicious twist that takes it to the next level!
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We’re talking about a little extra crunch, a pop of unexpected flavor, and a creamy dressing that keeps you coming back for more. Trust me, once you try this, it’ll be your go-to potato salad recipe forever!
Why You’ll Love Southern Potato Salad with a Twist
Classic with a Unique Touch
This keeps everything you love about traditional Southern potato salad but adds an irresistible twist.
Creamy & Flavorful
A perfect balance of tangy, creamy, and slightly sweet flavors.
Great for Any Occasion
Perfect for BBQs, picnics, family gatherings, or meal prep.
Easy to Make
Simple ingredients, easy steps, and minimal prep time!
Customizable
Adjust the ingredients to fit your taste—make it spicier, tangier, or even lighter!
Ingredients in Southern Potato Salad with a Twist
Here’s what makes this potato salad extra special:
Potatoes
Russet or Yukon Gold potatoes work best for a creamy texture.
Eggs
Hard-boiled eggs add a classic Southern touch and extra richness.
Mayonnaise
The creamy base that holds everything together—use your favorite brand!
Dijon Mustard
Adds a tangy depth of flavor that makes this potato salad stand out.
Sweet Pickle Relish
Brings a subtle sweetness that balances out the tang.
Celery & Red Onion
Adds a satisfying crunch and a pop of color.
Bacon (The Twist!)
A crispy, smoky addition that takes this potato salad to the next level!
Paprika & Black Pepper
A little spice for that perfect Southern kick.
Apple Cider Vinegar
Brightens up the flavors and keeps the potatoes from getting too heavy.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these simple steps for a perfectly creamy and flavorful potato salad:
Boil the Potatoes
Peel and cut the potatoes into cubes, then boil until fork-tender. Drain and let cool slightly.
Prepare the Eggs
While the potatoes cook, boil the eggs, peel them, and chop them into small pieces.
Cook the Bacon
Fry the bacon until crispy, then crumble it into small pieces. Set aside.
Make the Dressing
In a large bowl, mix the mayonnaise, mustard, pickle relish, apple cider vinegar, and seasonings. Stir until smooth.
Combine Everything
Add the cooled potatoes, chopped eggs, celery, onion, and crispy bacon to the bowl. Gently fold everything together until well coated.
Chill Before Serving
For the best flavor, cover and refrigerate for at least 30 minutes before serving.
Garnish & Serve
Sprinkle with a little extra paprika and crispy bacon bits for a beautiful finish!
How to Serve Southern Potato Salad with a Twist
This potato salad pairs perfectly with:
- BBQ Ribs or Grilled Chicken for the ultimate Southern meal.
- Burgers & Hot Dogs as a creamy, flavorful side.
- Fried Catfish or Shrimp for a seafood feast.
- Fresh Greens to balance out the richness.
Additional Tips
- Don’t Overcook the Potatoes: You want them tender but not mushy.
- Let the Flavors Meld: Chilling the salad before serving makes a huge difference.
- Make It Spicier: Add a pinch of cayenne or a splash of hot sauce for heat.
- Swap the Bacon: Try smoked turkey or ham for a different twist.
- Use Greek Yogurt: Want a lighter version? Swap some of the mayo for Greek yogurt.
FAQ Section
Q1: Can I make this potato salad ahead of time?
A1: Absolutely! It actually tastes better after chilling for a few hours or overnight.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze potato salad?
A3: Not recommended—mayo-based salads don’t freeze well.
Q4: Can I use a different type of potato?
A4: Yes! Red potatoes work great and hold their shape well.
Q5: How do I make it extra creamy?
A5: Add a little more mayo or a splash of heavy cream for an ultra-rich texture.
Q6: Can I add other ingredients?
A6: Sure! Try chopped bell peppers, jalapeños, or shredded cheese.
Q7: Can I use turkey bacon instead of regular bacon?
A7: Definitely! It’s a great alternative for a lighter version.
Q8: What’s the best way to peel potatoes easily?
A8: Boil them with the skin on, then shock them in ice water—the skins will slide right off!
Q9: Can I make this without eggs?
A9: Of course! Just leave them out or substitute with avocado for a creamy twist.
Q10: How do I keep potato salad from getting watery?
A10: Make sure to drain the potatoes well and let them cool before mixing.
Final Thoughts
If you love Southern-style potato salad but want to try something bold and new, this Southern Potato Salad with a Twist is the perfect recipe! It’s creamy, tangy, crunchy, and loaded with delicious smoky bacon for that extra-special touch.
Print
Southern Potato Salad with a Twist
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Description
This Southern-style potato salad takes the classic recipe up a notch with a delicious twist! Made with creamy mayonnaise, tangy pickle juice, crunchy celery, and a hint of sweetness from shredded carrots and gherkins, this side dish is perfect for barbecues, picnics, or family gatherings. Serve it warm for immediate enjoyment or let it chill to enhance the flavors.
Ingredients
- 4 lbs russet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
- 1 cup (8 oz) mayonnaise
- 3 Tbsp apple cider vinegar
- 3 Tbsp sweet pickle or gherkin juice
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dry mustard
- 1/2 tsp sugar
- 1/2 to 1 medium red or sweet yellow onion, finely chopped (about 1 cup, adjust to taste)
- 5 stalks celery, finely chopped (about 1 1/2 cups)
- 8 small sweet pickles or gherkins, shredded
- 1 medium carrot, peeled and shredded
- 4 hard-boiled eggs, peeled; whites chopped and yolks crumbled
- Paprika and chopped chives, for garnish (optional)
Instructions
-
Cook the Potatoes:
- Place potatoes in a large pot and cover with water. Add 1 Tbsp Kosher salt.
- Cook over medium heat for 15–20 minutes, until soft but not mushy.
- Drain well in a colander and transfer to a large bowl.
-
Make the Dressing:
- In a separate medium bowl, mix mayonnaise, apple cider vinegar, pickle juice, salt, pepper, dry mustard, and sugar. Stir well to combine.
-
Assemble the Salad:
- Pour the mayonnaise mixture over the warm potatoes.
- Add the onion, celery, shredded pickles, shredded carrot, and chopped egg whites. Toss gently with a wooden spoon until evenly coated.
-
Mash & Chill:
- Lightly mash the potato mixture 5–6 times with a potato masher to create a slightly creamy texture while leaving some chunks.
- Cover and refrigerate for at least 2 hours (or overnight) for the best flavor.
-
Garnish & Serve:
- Before serving, sprinkle with paprika and chopped chives or parsley for a fresh touch.
Notes
- Using pickle juice adds a subtle tanginess that enhances the flavor.
- The salad tastes even better after chilling, allowing the flavors to meld.
- Feel free to adjust the amount of onion and celery to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg