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: I like to use red potatoes; they’re my favorite, but Yukon Gold work well too.
- Eggs: We’ll be using 4 large eggs for this recipe. Three will go into the salad, and one will be sliced and placed on top. If you’re wondering, yes I use the yolks as well because they give the salad an amazing flavor. They also help stretch the salad and give it a rich beige hue. So we’ll be mashing the yolks into a paste and adding it to the salad.
- Vegetables: I use red onions for their mild flavor and the pop of color they add to the salad. Green and red peppers add depth of flavor and bring more color to the salad. Celery is non-negotiable to me when it comes to these types of salads. The flavor is a necessity; it’s not soul food salad without celery chunks. If you don’t have or prefer not to use celery, throw in some celery seeds for that must-have celery flavor.
- Condiments: Mayonnaise is one of the main ingredients, so make sure to use a good brand like Hellmann’s or Duke’s. Miracle Whip gives the salad something special with its sweet and tangy notes. I like to use a 1:1 ratio because I think using equal amounts of both works best. Sweet relish gives potato salad that classic soulful touch. Relish is another non-negotiable ingredient if you’re aiming for that classic Southern-style potato salad. We’re only going to use a hint of yellow mustard because a little goes a long way. The tartness of mustard balances the sweetness from the sugar, relish, and Miracle Whip. It also gives the salad color, preventing it from looking “unappetizing” and “pale.”
- Seasonings: We’re throwing in some salt for flavor, garlic powder and black pepper for depth of flavor, and sugar for a hint of sweetness. We’re going to sprinkle paprika or parsley flakes over the top when we’re done to beautify the salad.
Pro Tips About Potatoes For Potato Salad
- Red Potatoes: These are waxy potatoes with a low starch content and high moisture. The waxy nature of the flesh allows them to retain their shape during prolonged boiling.
- All-Purpose: Yukon Golds are an all-purpose potato and an okay choice for potato salad because they have a moderate amount of starch and moisture.
- Start With Cool Water: Always add the potatoes to cool water, then bring them to a boil. This ensures they cook at the same rate.
- How to Dice Potatoes: After boiling the potatoes and letting them chill, peel them and slice them in half. Lay each half flat, face down, then slice them lengthwise 3 to 4 times, followed by 5 to 6 slices widthwise to create cubes. If you want smaller cubes, simply make more cuts in both directions.
- How to Know When They’re Done: They’ll be fork- or knife-tender. If you stick them and they slide off easily but slowly, they’re done.
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How to make Soul Food Style Potato Salad
- Place a large pot over high heat.
- Add 2.5 quarts of cool water.
- Add the potatoes, cover with a lid, leaving a crack on the side.
- Boil for 40–45 minutes, or until fork-tender.
- Once the potatoes are done, sit them in a large bowl of cold water to chill.
- Place a medium pot over high heat.
- Add 1.5 quarts of cool water.
- Once the water comes to a boil, add the eggs.
- Boil for 12–15 minutes, then drain the hot water.
- Set the eggs in a bowl of cold water to chill.
- Remove the shells and set one egg aside for the top.
- Slice the 3 eggs in half, remove the yolks, and smash them into a fine paste.
- Chop the egg whites into small pieces.
- Peel the potatoes and chop them into the desired-sized pieces.
- Add the potatoes to a large mixing bowl.
- Add the sugar, seasonings, vegetables, and eggs, then fold well.
- Add the condiments, then fold everything together.
- Slice the remaining egg into 5 pieces.
- Top the salad with the sliced egg and sprinkle with paprika.
- Cover with plastic wrap and refrigerate to chill.
Tips for Best Results:
- Don’t over-boil the potatoes: You want the potatoes tender enough to pierce easily with a fork or knife, but still firm enough to hold their shape. If you over-boil them, they’ll become too soft to peel and dice without falling apart. You don’t want mashed potato salad!
- Control the moisture: After boiling, drain your potatoes well and let them air dry for a few minutes. Excess water can thin out the dressing and make the salad watery. Also, if you rinse your vegetables, pat them dry before adding them to the salad.
- Smash the yolks: Make sure your egg yolks are smashed into a fine paste so they incorporate evenly throughout the dressing.
- Chop small: Cut the vegetables and eggs into small pieces so they distribute evenly throughout the salad. You want a little bit of everything in every bite!
- 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.
Serving Suggestions
- 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 securely wrapped with plastic wrap or foil, or transfer it to a lidded container. Then store it in the fridge on the bottom rack to keep it perfectly chilled.
Potato Salad FAQs
- How long does potato salad last? You want to finish this off by or before 3 days. Mayo-based salads rarely taste the same or as good after 3-4 days has gone by. They aren’t meant to last long, but it’s so darn good it won’t make it to day 3 anyway. Lol!
- How do I make a larger batch of this recipe? If you want to make a larger amount for a big gathering, just double or triple the amount of each ingredient. You’ll obviously need more water and/or a bigger pot since you’ll be boiling more eggs and potatoes.
- Why is the salad runny? It looks that way because of the amount of condiments we added. But you want your salad to be loose once it’s done, because it stiffens a lot as it chills in the fridge.
- How do I fix a runny salad? Add more eggs and mashed yolks, along with a few more potatoes to absorb the excess liquid. You may have to add a little more seasoning since more eggs and potatoes are being added.
- Can I peel and dice the potatoes before boiling them? Yes! Dicing the potatoes before boiling will help them cook faster. Just be careful not to overcook them because smaller pieces become tender much quicker.
- Can I leave the skin on the potatoes? Whether you leave the skin on is totally up to you! 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
These are the tools you’ll need to prepare this recipe, along with some other useful kitchen items you may not have on hand. I’ve included links to some of my recommended products if you’d like to check them out.
- 2 Pots
- Colander
- Knife
- Potato Peeler:
- Measuring Cup
- Measuring Spoons
- Large Mixing Bowl
- Big Spoon
- Storage Container
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
- 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
- 1/4 Tsp Garlic Powder (optional)
- 1/4 Tsp Black Pepper
- Paprika for garnish
Instructions
- Place a large pot over high heat.
- Add 2.5 quarts of cool water.
- Add the potatoes, cover with a lid, leaving a crack on the side.
- Boil for 40–45 minutes, or until fork-tender.
- Once the potatoes are done, sit them in a large bowl of cold water to chill.
- Place a medium pot over high heat.
- Add 1.5 quarts of cool water.
- Once the water comes to a boil, add the eggs.
- Boil for 12–15 minutes, then drain the hot water.
- Set the eggs in a bowl of cold water to chill.
- Remove the shells and set one egg aside for the top.
- Slice the 3 eggs in half, remove the yolks, and smash them into a fine paste.
- Chop the egg whites into small pieces.
- Peel the potatoes and chop them into the desired-sized pieces.
- Add the potatoes to a large mixing bowl.
- Add the sugar, seasonings, vegetables, and eggs, then fold well.
- Add the condiments, then fold everything together.
- Slice the remaining egg into 5 pieces.
- Top the salad with the sliced egg and sprinkle with paprika.
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
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