It’s that time of the year again, when we pull out our grills and throw big summer cookouts! So, you know, I had to share my famous soul-food-style potato salad recipe.
And the best part is, it’s extremely easy to make, y’all. Seriously, it’s impossible to mess this up! So, if you’re looking for real black folks potato salad made easy, this is the recipe for you!
Watch Me Make It
What Is Soul Food Style Potato Salad?
If wondered what separates a standard deli-style potato salad from “Soul Food” potato salad? It comes down to a few key things: the ingredients, the texture, and flavor.
Some potato salads are dry, mustard-heavy, and bland. But Soul Food potato salad is most known for its signature sweet-and-tangy flavor and the tender potatoes.
It’s also known for its variety of vegetables and the eggs, which provide richness and color; And how could I forget the paprika for decoration purposes.
It’s that one side dish that doesn’t just sit on the plate to complement the main dish; it’s truly the heart of the cookout. It’s not a real black folks cookout without it.
My Family Loved Potato Salad
Potato salad is that one salad my family made all times of the year, and what makes it so popular is that it tastes good with almost anything. My Nana made it for family reunions we’d have during the summer every year.
She also made it every year for Thanksgiving dinner, New Year’s Eve parties, and at least once a month for Sunday Dinner! That should tell you how much my family and I loved potato salad.
Childhood Memories of Potato Salad
Potato salad brings back a lot of childhood memories for me. I remember one time, way back in the 90’s, my family had a cookout, and we ran out of potato salad. Lord knows you can’t run out of potato salad, not with my family.
My nana came to the cookout late and literally cursed everyone out when she found out we were out of potato salad and only made one pan.
She did not play about potato salad, and making 3 pans was a must. Macaroni & Cheese, Ribs, Collard Greens, and Potato Salad were all dishes my family and other Black families MUST-HAVES at a cookout or Thanksgiving dinner… I mean, we’re Black. What do you expect? Lol!
As we all know, these are all classic African-American delicacies you can never have or cook enough of. Potato salad was one of the few dishes we had to make so much of because it was always one of the first things to go.
People would catch a mean attitude, and quickly, if they came to the cookout late and the potato salad was gone. LMBBO!
Gwen and the Raw, Runny Potato Salad Story
I have to share this funny story with y’all because this will be the only time it’ll be relevant to cooking. I remember my paternal grandmom, who I called “Grandma Gwen,” coming to my Nana Alice Mae’s 85th birthday party in 2016.
And just so you aren’t confused, I mention these two a lot because they are both responsible for me learning how to cook; my Nana Alice was my grandma Gwen’s mother, which made her my great-grandmother.
Anyway, the family is usually consistent when it comes to who makes what. Everybody has that one thing they’re the best at making. But on this day, we had a lot of Nana’s friends bring food they made to the cookout.
This caused some problems because everything there wasn’t made by the family like it usually is for family reunions. Yall, listen! Someone made some potato salad, and it was VERY chunky.
The cubes weren’t small or medium-sized like most people cut them; they were large, darn near the size of ice cubes! SMH! And what made it so bad is they were hard in the center!!! Smfh!
One thing everyone in the hood will tell you ’bout my family is that they were blunt and had no problem telling it how it was and saying what was on their mind. This was sometimes a good thing and sometimes bad. LMBBO!
Anyway, I happened to be sitting beside my grandma when she tried the potato salad. She knew no one in our family made it because of how chunky and runny it was. This salad wasn’t bad, y’all; it was T.E.R.R.I.B.L.E and inedible, in my opinion!
It was under-seasoned and could have used more eggs. I remember my grandma Gwen giving me that look of disgust and yelling, “Who made this nasty S#”?!?!
Some people in the area seated by us looked at her and laughed as she began complaining about how the potatoes were large and undercooked and how runny the salad was. OMG, I started laughing so hard y’all!
To this day it is still easily one of the best laughs I ever had in my life! Older folk can be so comical when they’re mad and blunt, especially older Black folks. That potato salad irritated the hell out of her so she kept it all the way real.
Sadly, she wasn’t in the best health and passed away a year later (2017), with her mother, Alice Mae, the one I’m always referring to as NANA, passing only 5 months after in early 2018.
Losing them broke the family’s hearts, but trust me, they left us with so many valuable lessons we’ll carry to our grave, and some funny, long-lasting memories we’ll never forget.
This was one I just had to share with yall since it’s pertaining to potato salad. But yea… she was one unhappy camper that day and made sure to let us all know about it. LMBBO!!
I still wonder who it was that made that potato salad. I’ll probably never know, but I’m almost certain they were there, kept quiet out of embarrassment, and definitely got the message. If you’re not a good cook or new to cooking, stay out of the kitchen.
Especially when you’re cooking for a family that’s known for throwing down in the kitchen and because of that, are overly critical and judgmental when it comes to food. The mistake she made was making potato salad though.
If you’re not the best cook and decide to cook something, people won’t care if certain foods are not the best. But you can’t mess up one of the dishes people come to eat the most, like potato salad, ribs, or macaroni and cheese.
If there’s any food you got to get right it’s those three. Lol! When it comes to the popular dishes, it’s probably best you not cook for any of my family. Just buy the food and we’ll cook it. Lmbbo!
Anyway, let me get down to business and share with yall the ingredients ya gonna need to make what I think is easily some of the best potato salad on the planet.
My Aunt Angie Put Me Onto Miracle Whip
I’m going to start off by admitting I used to hate Miracle Whip. I didn’t like the sweet-tangy taste of it and didn’t understand why people loved it so much.
But my Aunt Angie put it in her seafood salad and my Nana would always put it in her potato salad. I was shocked and disgusted at once when I found out her secret ingredient was Miracle Whip.
But after giving it a shot, I decided to add it to my recipe and have been using it ever since. I use a 50/50 split combination of Mayo (Hellmann’s ONLY!) and Miracle Whip. It’s a condiment that works perfectly to balance the other flavors.
Ingredients You’ll Need
Potatoes: Red potatoes are my favorite, but Yukon Gold or Russets work well too.
Eggs: Use large eggs! I always include the yolks because they give the salad amazing flavor, stretch the recipe, and add a beautiful color.
Red Onions: I use red onions for their balanced flavor and the pop of color they add to the bowl.
Celery: This is a must. If you don’t have celery, use celery seeds. The crunch is non-negotiable!
Green & Red Peppers: Balanced flavor and extra sweetness. Plus, the colors make the dish look professional.
Mayo & Miracle Whip: The “must-have” 50/50 duo for that sweet and tangy kick.
Sweet Relish: It brings that classic pickle flavor that ties the whole salad together.
Mustard: Just a touch! It balances the sugar and Miracle Whip and prevents the salad from looking “pale” or bland.
Seasonings: Salt, Garlic Powder, Sugar, Black Pepper, and Paprika.
Pro Tips About Potatoes For Potato Salad
Ok, so in this section, I’ll cover everything related to potatoes.
- Red Potatoes: These are waxy, with a low starch content and high moisture. The waxy nature of the flesh allows it to retain its shape during prolonged boiling.
- All-Purpose: Yukon Golds are an all-purpose potato; they are an okay choice for potato salad as they have a moderate amount of starch and moisture.
- Preheating the water: Always add the potatoes to cool water, then bring them to a boil. This ensures they cook at the same speed, so they cook evenly.
- How to know when they’re done: They will be fork or knife-tender. If you stick them and they slide off easily but slowly, they’re done.
- How to dice potatoes: After peeling the potatoes, slice them in half and lay them flat, face down. Then slice them lengthwise 3 to 4 times, and then 5-6 times (widthwise) into cube shapes of your desired size.
- Pros to dicing before boiling: They cook faster and give your potato salad a more uniform, professional look.
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How to make Soul Food Style Potato Salad
- Place a large pot over high heat and fill it with 2.5 quarts of cool water.
- Add the potatoes, cover with a lid, leaving a crack on the side, and boil until tender.
(About 40-45 minutes) - Place a medium pot over high heat, and fill it with 1.5 quarts of cool water.
- Once the water comes to a boil, add the eggs and boil for 15 minutes.
- While the potatoes and eggs are boiling, chop the vegetables into small pieces.
- Once the eggs are done, set them aside in a cold bowl of water to chill.
- Remove the shells, smash the yolks, and chop the white into small pieces.
Save one egg for the top. - Once the potatoes are done, sit them in a large bowl of cold water to chill.
- Peel the skin and chop them into the desired-sized pieces.
- Add the chopped potatoes to a large mixing bowl.
- Add the sugar, seasonings, chopped vegetables, and eggs, then fold well.
- Add the condiments, then fold well.
- Slice the remaining egg into 4 pieces.
- Top the salad with sliced eggs and paprika for decoration.
- Cover the salad with plastic wrap and refrigerate to chill.
Tips for Best Results:
- Make it ahead of time: Give the salad time to “marry” before serving. If you plan on having some for dinner on Sunday, make it Saturday night or early Sunday morning and set it in the fridge. It tastes so much better after sitting for a few hours.
- Don’t over boil the potatoes: You want your potatoes fork-tender, but firm. Over-boiling causes them to break down during mixing, turning your salad into a mushy mashed potato salad, and we don’t want that. Pull them as soon as they are tender.
- Control the Moisture: After boiling, drain your potatoes well and let them air dry for a few minutes. Excess water is the enemy of a creamy dressing. Also, if you rinse your vegetables, pat them completely dry before chopping. Removing that surface moisture ensures your dressing stays thick and rich rather than becoming watery.
- Chop Small: Aim for uniform, small pieces. You want veggies and eggs in every single bite!
- Smash the Yolks: Make sure your egg yolks are smashed into a fine paste so they incorporate evenly throughout the dressing.
Serving Suggestions
Since this is soul food-style potato salad, here are some delicious soul food main dishes, starches, and vegetable sides that potato salad pairs well with.
- Main dishes: Serve this alongside fried chicken, baked chicken, pig’s feet, or fried fish.
- Starch sides: You can’t go wrong with a warm slice of cornbread on the side of potato salad. You wouldn’t serve a starch side if you’re serving potato salad, but things like dirty rice and yams won’t hurt and are pretty common.
- Vegetable sides: Black folks’ favorite vegetable sides to serve with potato salad are easily collard greens first, green beans, and maybe fried cabbage.
Btw, I have recipes for all those sides here. Just click these links and check em out: Juicy Oven Roasted Whole Chicken, The Best New Year’s Eve Pig’s Feet, World’s Best Moist Southern Cornbread, Easy Dirty Made With Sweet Italian Sausage, The Best Soul Food Candied Yams, World’s Best Southern Collard Greens, The BEST Southern-Style Green Beans, World’s Best Fried Cabbage
Storage
To keep the salad fresh for as long as possible, make sure it’s tightly covered. You can leave it right in the serving bowl wrapped securely with plastic wrap or foil, or transfer it to an airtight container with a tight lid. Just pop it in the fridge on the bottom rack to keep it perfectly chilled.
Potato Salad FAQ’s
- How long does potato salad last? Definitely eat it by day three… after three days, mayo-based salads rarely taste the same or as good. They aren’t meant to last long, but honestly, it’s so good I don’t think it’ll even last that long anyway. Lol!
- How do you double or triple this recipe? If you want to scale the recipe up, just double or triple the amount of each ingredient. You’ll obviously need more water and either a bigger pot or multiple pots, since you’ll be boiling more potatoes.
- Why is the salad soupy? It looks that way because of the amount of condiments we added. If the salad looks “wet” and “soupy,” don’t worry—it will stiffen after a few hours as it chills in the refrigerator.
- How do I fix a runny salad? Add more eggs and mashed yolks, and a few more potatoes to absorb the excess liquid. You may have to add a little more seasoning since more eggs and potatoes were added.
- To peel or not to peel? Whether you leave the skin on is totally up to you! I prefer peeling my potatoes for a smoother texture, but if you like that extra color and a little more bite, feel free to leave the skins on. Just keep in mind that those skins do add a bit of chewiness to the salad.
Equipment Needed
- Large Pot: Essential to provide enough room for the potatoes and eggs to boil evenly without overcrowding. I like to use separate pots, but you can boil them in one pot.
- Big Serving Spoon: You’ll need a sturdy spoon to mix the heavy ingredients and serve the salad easily.
- Spatula: Perfect for folding the ingredients together gently so you don’t mash your potatoes into a puree.
- Sharp Knife: Necessary for achieving those uniform, small vegetable and potato cuts.
- Large Serving Bowl: A deep, wide bowl gives you plenty of space to toss everything together without making a mess.
- Measuring Cups: Crucial for getting that 50/50 mayo-to-Miracle Whip ratio just right.
- Measuring Spoons: Essential for accurate seasoning so you don’t over- or undersalt the dish.
Alright, it’s time to get to it… I recommend following this recipe to a T first before customizing it. This is soul food at its best, folks. It’s packed with flavor, it’s creamy, and it’s as good as all outdoors, so try it at least once!
Please give the recipe a 5-star rating if you love it as much as I do, and share your experience in the comment section. It helps me in these Google Streets! Subscribe, too, so you’ll get a notice every time I post.
Enjoy, later!
PBJ~
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World’s Best Soul Food Style Potato Salad (With Video)
- Prep Time: 30 Mins
- Cook Time: 40 Mins
- Total Time: 1 Hr 10 Mins
- Yield: 8
- Category: Salads
- Method: Southern
- Cuisine: Soul Food
Description
Tender red potato chunks and perfectly boiled eggs, seasoned just right and folded into a creamy blend of mayo and Miracle Whip. Loaded with crunchy, chopped vegetables, this is the ultimate soul food-style potato salad—creamy, tangy, and guaranteed to be the best you’ve ever had.
Ingredients
- 2 Lbs Red Potatoes
- 4 Qts Water
- 4 Large Eggs (1 for the top)
- 2 Tbs Red Onions, finely chopped
- 1 Tbs Celery, finely chopped
- 1 Tbs Green Bell Peppers, finely chopped
- 1 Tbs Red Bell Peppers, finely chopped
- 3/4 Cup Hellman’s Mayo
- 1/2 Cup Miracle Whip
- 2 Tbs Sweet Relish
- 1 Tsp Mustard
- 1 Tbs Sugar
- 1–1/2 Tsp Salt or Salt to Taste
- 1/4 Tsp Garlic Powder (optional)
- 1/4 Tsp Black Pepper
- Paprika (For Decoration Purposes)
Instructions
- Place a large pot over high heat and fill it with 2.5 quarts of cool water.
- Add the potatoes, cover with a lid, leaving a crack on the side, and boil until tender.
(About 40-45 minutes) - Place a medium pot over high heat, and fill it with 1.5 quarts of cool water.
- Once the water comes to a boil, add the eggs and boil for 15 minutes.
- While the potatoes and eggs are boiling, chop the vegetables into small pieces.
- Once the eggs are done, set them aside in a cold bowl of water to chill.
- Remove the shells, smash the yolks, and chop the white into small pieces.
(Save one egg for the top.) - Once the potatoes are done, sit them in a large bowl of cold water to chill.
- Peel the skin and chop them into the desired-sized pieces.
- Add the chopped potatoes to a large mixing bowl.
- Add the sugar, seasonings, chopped vegetables, and eggs, then fold well.
- Add the condiments, then fold well.
- Slice the remaining egg into 4 pieces.
- Top the salad with sliced eggs and paprika for decoration.
- Cover the salad with plastic wrap and refrigerate to chill.
Notes
- Make it the night before: For the absolute best results, prep this salad the night before you serve it. Letting it sit in the fridge overnight allows the potatoes to soak up the dressing and seasonings, creating a much deeper flavor than if you eat it right away.
- Don’t over-boil the potatoes: You want your potatoes tender, but not falling apart. If you over-boil them, they’ll break down into mush as soon as you start mixing. Keep them firm enough to hold their shape in the bowl so you aren’t serving up mashed potatoes!
- Cool before mixing: This is the most important step! Never add your dressing while the potatoes are hot. Let them cool down to room temperature first. Adding mayo-based dressings to hot potatoes will cause the dressing to melt and turn oily, ruining the creamy texture.
- Let potatoes dry completely: After boiling your potatoes, let them sit in the colander for a few minutes to steam off excess water. If the potatoes are still holding onto that excess boiling water when you add your dressing, it’ll dilute the salad and ruin its deliciousness.
Nutrition
- Serving Size: 8
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I want to say that I just love you I have actually turned my bachelor son on to your website and your YouTube videos to assist him with whatever I have not taught him already. I love to cook and have grown-up cooking,watching my mom, grandma and great grandma cook but you know the old hands, they don’t cook from a recipe and unfortunately I’ve let a lot of their teachings go by the wayside. So my mom has thee best potato salad in the world to me but doesn’t measure anything so Philly J to the rescue. You two use the exact same ingredients give or take 1 or 2 things. I made you recipe and got her seal of approval ‼️😂😂😂 She thought I used hers but how can I use hers with no measurements to start me off. Now I have an idea of how much of each ingredient I need. I can make larger,smaller or the exact same serving size you made. Thank God for your gift and Thank You for sharing your gift. I am a huge fan 😍
Omg! This pot salad is banging. Everyone always request for me to make it now for all the BBQs lol thanks again u might be the reason I become A wife one day lol
My parents have a friend who I would beg to bring potato salad to every gathering because hers was so good! I was probably 10 when she let me help her make it for the first time; unfortunately I didn’t retain the information. I searched and searched the internet for a recipe I thought had similar ingredients and yours was the one! Perfection on the first try, although I’m not a sweet relish fan so I used dill! Now I’m the one everyone asks to bring the potato salad! Getting ready to make some now for Nana’s 94th birthday tomorrow! Thank you so much for sharing your delicious recipes!
Cool story, Rachel. I’m glad my recipe could bring you as much joy as your parent’s friend.
Five stars all the way, Jay!! I grew up w/my Nana’s potato salad, which she served at just about every family gathering at her house in the burbs (Hatboro)… it was almost exactly like yours. I hope you’re still out there cooking & trying new stuff! Thank you!
Excellent recipe..you are the best, I mean the best. God bless you 😊
Great recipe! Turned out delicious 😋
Okay so I just made this and i have made it before but wasn’t getting consistent results. Well this time I got the potatoes cooked right. This potato salad is the bomb thanks to your recipe. This is the best not only in taste but texture and presentation to. Thank you and once again I love you for sharing. I got this thing now man!
Sorry for the late response Dee! I’m so glad you got it down pack now bro. Just keep making it and your presentation will improve. You’re just learning.. no one is where they wanna be when they first start something. I honestly JUST STARTED getting good at cooking food that LOOKS GOOD and not just taste good. It comes with time you’ll be cooking good aesthetically appeasing food in no time. Good luck!
It is ABSOLUTELY DELICIOUS! Mine didn’t look as good as yours does. Presentation is not my forte, mine looks more like my mom’s potatoe salad but she doesn’t have Anything on mine when it comes to taste (thanks to you)! I appreciate you and all of the wonderful recipes you share. I find myself looking at Your recipe before I cook anything now every since i discovered you on U-Tube. Keep up the wonderful job you’re doing and Thank You again Sooo much for sharing!
Love this recipe
DDDDDelicious!!! This taste like that down home potato salad that your Auntie or Grandma make. I made it exactly and it was Perfect!!!!
I plan to make potato salad using your recipe for Christmas it looks delicious! I have tried some of your other recipes and they were so good. You are an awesome chef we appreciate all you do for your fans. I like your style of teaching you keep my attention! Thank you 😊
YOUR RECIPES ARE THE SHIT MY FOOD COMES OUT PERFECT EVERYTIME THANKS TO YOU LOVE!!!
I love your recipes and you demonstrate everything to the T so that anyone can follow it Thank you
Best ever love your recipes.
I’m trying this potato salad first time today .
Looks great
Just want to let you know I love your cooking I have tried about five of your different recipes and I’ve been waiting for you to put up a potato salad recipe so I can try it thanks so much I love you❣️ everything always turns out great
Good job