Southern Style Potato Salad

I’ve always been a fan of this carb-laden concoction. In my opinion, this is the perfect accompaniment to a basket of fried chicken. Served either freshly prepared and warm (my favorite), or chilled and served cold, this is a dish that always holds up as a hearty side. To cut back on fat and calories, I like to sub out some of the mayonnaise with Greek yogurt. I promise such a substitution hardly diminishes the flavor – and besides, it makes you feel just a little bit better about having that second helping.

Southern Style Potato Salad

Course Side Dish
Cuisine American


  • 3 lbs red potatoes peeled and quartered
  • ½ Vidalia onion finely chopped
  • 4 hard boiled eggs pealed and diced
  • ¼ cup green olives with pimentos sliced
  • 1 cup mayonnaise
  • ½ cup plain Greek yogurt
  • 1 tbsp yellow mustard
  • 2 tbsp parsley finely chopped
  • kosher salt to taste
  • fresh cracked pepper to taste


  • In a large pot of salted water, bring potatoes to a rolling boil over medium-high heat. Cook potatoes until they just give way to the pressure of a fork – do not overcook. Drain potatoes into a colander, allowing the steam to evaporate.
  • Combine potatoes with remaining ingredients into a larger serving bowl, mix until incorporated, and season to taste with salt and pepper. Serve immediately, or cover and chill until ready to serve. Note – if chilled, add in a bit more mayo prior to serving to get the same creamy texture.

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