You know how every family has that one dish that everyone expects you to make? For my mom, it’s her famous Soul Food potato salad. No matter the holiday, casual dinner, or cookout, someone always asks, “Viv is making the potato salad, right?”
It’s creamy, never mushy, and is perfectly seasoned. This recipe is my take on my mom's, with a few little touches to make it my own. If you’re planning a southern soul food spread with slow-cooked collard greens, fluffy sweet potato cornbread, green beans with smoked turkey necks, or candied yams, this potato salad is a must.
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Ingredient Notes
Here's what you'll need to make this creamy potato salad, Soul Food style:
- Red potatoes: I use red potatoes for their creamy texture and because they hold their shape after boiling.
- Mayo: I use a high-quality mayo for a clean, creamy base. The mayo should complement, not overpower.
- Yellow mustard: Adds just the right amount of tang.
- Sweet relish: A little goes a long way. This isn’t a pickle-forward potato salad.
- Hard-boiled eggs: They add richness but are not the star. I use just enough to balance the flavors.
- Celery and red onion: For that crunch and freshness. You could swap red onion for green onions depending on preference.
- Seasonings: A good pinch of seasonings and a sprinkle of smoked paprika at the end for color.
See recipe card for quantities.
Cree's Top Tips
- Salt the water generously when boiling the potatoes: This is your first layer of flavor.
- Don’t overcook: When a knife slides through the boiled potatoes easily, they’re done. You want them to be soft but still firm. If they're falling apart in the water, they're overcooked.
- Let them cool before peeling: Once drained, let them sit until they’re cool enough to handle.
- Dice into bite-sized cubes: (See the photo below under instructions.) In my family, we dice our potatoes into small bite-sized cubes and not large chunks.
- Watch the texture: Add mayo gradually until you reach that creamy but scoopable consistency.
- Keep it balanced: Too much relish makes it taste pickley. Too much onion or egg can overpower the potato salad.
- Storage: Since this potato salad is mayo-based, it’s best to keep it chilled and avoid letting it sit out too long, especially on warm days.
How to Make Creamy Potato Salad (the Soul Food Way)
Step-by-step instructions:
- Boil potatoes, remove the skin, and cut into small bite-sized cubes.
- Add chopped vegetables, seasonings, and grated eggs.
- Add the wet ingredients and mix until well combined.
- Sprinkle the top with smoked paprika.
Storage
Potato salad should be stored in an airtight container in the fridge up to 4 days. It tastes even better the next day.
📖 Recipe
Soul Food Potato Salad (Everyone Asks My Mom to Make)
Soul Food Potato Salad (Everyone Asks My Mom to Make)This Soul Food Style potato salad is a true family favorite. It's creamy, well-seasoned, and never too tangy or too sweet. It's made with red potatoes, relish, and a perfectly balanced mayo-mustard mix; it’s the kind of side dish that always disappears.
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Calories: 296kcal
Soul Food Potato Salad (Everyone Asks My Mom to Make)
Equipment
- Large pot for boiling potatoes
- Medium pot for boiling eggs
- Measuring spoon
- measuring cup used for dry ingredients
- Chef's knife or paring knife for chopping
Ingredients
- 5 lbs Red potatoes
- 6 Boiled eggs
- ½ Green bell peppers
- ½ Red bell peppers
- 2 tablespoon Diced red onion
- 1-¼ cup Mayo (plus 1 Tablespoon)
- ¼ cup Sandwich spread (plus 1 Tablespoon)
- ½ TBSP Mustard
- 3 tablespoon Relish
- 8 oz Pimento
- 1 tablespoon Kosher salt (plus 1 teaspoon)
- 1-½ teaspoon Onion powder
- 1-½ teaspoon Garlic powder
- 2 teaspoon Smoked paprika (for garnish)
Instructions
- Use a fork to remove the pimentos from the jar and shake off any excess liquid. Place the pimentos on a layer of paper towels and gently chop them up. Set aside.
- Dice your bell peppers and onion into small squares. Set aside.
- Scrub and rinse the potatoes under cool water. Place in a large pot over medium heat, cover with cold water, and salt the water generously. Bring to a boil, then reduce to a gentle boil. Cook until fork tender, about 35 minutes. This will depend on the size of your potatoes. To be safe, check for tenderness as the potatoes boil.
- Meanwhile, boil your eggs for about 18 minutes or until you think they're done. Do not overcook them. You do not want the yolk to have that gray color. When they're cool to the touch, peel them.
- Drain and let the potatoes cool until they’re easy to handle. Peel off the skins with a paring knife.
- In a large bowl, dice the peeled potatoes into small, even cubes (see the photo within the post). Add the chopped vegetables, chopped pimentos, and grate the hard-boiled eggs using a box grater into the same bowl. (Grab the big side of your box grater to shred the eggs.)
- Add the mayo, yellow mustard, sweet relish, sandwich spread, kosher salt, garlic powder, and onion powder and gently stir until well combined. Taste test as you go; if you feel like it needs more seasoning, add it.
- Sprinkle the top with smoked paprika. Cover and refrigerate until ready to serve.
Notes
- Salt the water generously when boiling the potatoes: This is your first layer of flavor.
- Don’t overcook: When a knife slides through the boiled potatoes easily, they’re done. You want them to be soft but still firm. If they're falling apart in the water, they're overcooked.
- Let them cool before peeling: Once drained, let them sit until they’re cool enough to handle.
- Dice into bite-sized cubes: (See the photo below under instructions.) In my family, we dice our potatoes into small bite-sized cubes and not large chunks.
- Watch the texture: Add mayo gradually until you reach that creamy but scoopable consistency.
- Keep it balanced: Too much relish makes it taste pickley. Too much onion or egg can overpower the potato salad.
- Storage: Since this potato salad is mayo-based, it’s best to keep it chilled and avoid letting it sit out too long, especially on warm days.
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 905mg | Potassium: 1157mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1191IU | Vitamin C: 56mg | Calcium: 44mg | Iron: 3mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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