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Simple Southern Potato Salad (No Mustard)

This is the perfect creamy side on your plate at The Cookout.
Servings 10



  • 4 lbs. Yukon Gold potatoes, skinned and sliced 1-inch chunks
  • 6 eggs
  • 1 ½ Cup Hellman’s mayonnaise
  • ¼ Cup + 2 Tbsp. relish (sweet, dill, or a combination of both)
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 2 tsp. black pepper
  • 2 tsp. salt
  • 1 tsp. paprika (optional)



  • Bring a large pot of generously salted water to boiling. Add the potatoes and boil until the potatoes are fork tender, about 10 to 12 minutes. The potatoes should still have a good bite to them but still smash easily. Drain and cool on a sheet pan.
  • Meanwhile, add 6 eggs to a pot and fill with water until covered by 2 inches. Bring to boiling. Boil for 10 minutes. Remove from heat and transfer to cold water. Once cool, peel and chop. Set aside.
  • In a large bowl, mix together the mayo, relish, garlic, onion powder, pepper, and salt. Add the potatoes and mix until coated. Add the eggs and gently mix to combine. Add paprika, if using. Cover and chill at least one hour before serving.


Storage Note: Potato salad can be stored in an airtight container in the refrigerator for up to one week.