Warm, creamy, and made to feed a crowd, this Simple Southern Potato Salad for a Crowd – thegirlskitchen brings classic Southern comfort to your next picnic or potluck. It chills well, serves a crowd, and pairs nicely with bright sides like a refreshing Korean cucumber salad for contrast.
Why You’ll Love This Simple Southern Potato Salad for a Crowd – thegirlskitchen
- Crowd-pleasing creamy texture with a hint of sweet relish for balance.
- Easy to make ahead and keeps its flavor when chilled overnight.
- Family-friendly flavors that kids and adults both enjoy.
- Great for potlucks and backyard barbecues; pairs nicely with an unforgettable strawberry shortcake cake for dessert.
Ingredients Needed
Potatoes & Eggs
- 1.5 lb potatoes (peeled and cut into 1/2-inch cubes)
- 10 eggs
Vegetables
- 1/2 cup white onions (finely diced into 1/4-inch pieces)
- green onion (for mixing and garnish)
Sauce
- 1.25 cup mayonnaise (I prefer Hellmann’s for a traditional creamy texture)
- 1.5 tbsp yellow mustard
- 3/4 cup sweet relish (I use Mt. Olive for the perfect sweetness)
Seasonings
- 1/4 tsp celery seed
- salt
- black pepper
- paprika (sprinkled lightly for color and a hint of spice)
Step-by-Step Instructions 5 (always use H2 and H3)
Step 1: Boil potatoes
Place cubed potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until tender, about 10–12 minutes; drain and let cool slightly.
Step 2: Hard-boil eggs
Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes; cool in an ice bath and peel.
Step 3: Prep aromatics
Finely dice the white onion and slice the green onion; reserve a few green onion slices for garnish.
Step 4: Make the dressing
In a large bowl, whisk together mayonnaise, yellow mustard, sweet relish, celery seed, salt, and black pepper until smooth.
Step 5: Combine potatoes and eggs
Roughly chop half the eggs and add to the warm potatoes so they absorb flavor; fold in the dressing, onions, and remaining chopped eggs gently.
Step 6: Chill and finish
Chill the salad for at least 1 hour to meld flavors, then garnish with paprika and sliced green onion before serving.
Serving Suggestions Simple Southern Potato Salad for a Crowd – thegirlskitchen
- Serve as a classic side at barbecues alongside grilled meats.
- Scoop onto a platter and top with extra chopped eggs and green onions for a pretty presentation.
- Balance rich flavors with a crisp green salad or coleslaw.
- Pair with a hearty beef stew for a crowd for a comforting meal combo.
Tips for Success Simple Southern Potato Salad for a Crowd – thegirlskitchen
- Use slightly warm potatoes so they absorb dressing better for creamier texture.
- Taste and adjust salt and pepper after chilling since flavors settle in the fridge.
- Chop eggs to your preferred size for chunkier or smoother salad.
- For a heartier menu idea, serve alongside a tasty beef stew for a crowd to round out the meal.
- Store in an airtight container for up to 4 days.
Variations
Here are a few easy ways to change it up:
- Add diced dill pickles instead of sweet relish for a tangier bite.
- Stir in a cup of chopped celery or bell pepper for extra crunch.
- Make it lighter by swapping half the mayonnaise for plain Greek yogurt.
Follow us on Pinterest for more cozy ideas.
Ingredients
Potatoes & Eggs
- 1.5 lb potatoes (peeled and cut into 1/2-inch cubes)
- 10 pieces eggs hard-boiled
Vegetables
- 0.5 cup white onions (finely diced into 1/4-inch pieces)
- green onion (for mixing and garnish)
Sauce
- 1.25 cup mayonnaise (preferably Hellmann’s) for traditional creamy texture
- 1.5 tbsp yellow mustard
- 0.75 cup sweet relish (preferably Mt. Olive) for ideal sweetness
Seasonings
- 0.25 tsp celery seed
- salt
- black pepper
- paprika sprinkled lightly for color and spice
Instructions
Preparation
- Place cubed potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until tender, about 10–12 minutes; drain and let cool slightly.
- Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes; cool in an ice bath and peel.
- Finely dice the white onion and slice the green onion; reserve a few green onion slices for garnish.
Combine
- In a large bowl, whisk together mayonnaise, yellow mustard, sweet relish, celery seed, salt, and black pepper until smooth.
- Roughly chop half the eggs and add to the warm potatoes so they absorb flavor; fold in the dressing, onions, and remaining chopped eggs gently.
Chill
- Chill the salad for at least 1 hour to meld flavors, then garnish with paprika and sliced green onion before serving.
