About Brenda Gantt’s Potato Salad
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have reached millions of viewers. Her style is simple: everyday ingredients, plain instructions, and food that tastes like home. You can read more of her journey in our stories section and catch up on the latest in our news section.
Potato salad is the dish nobody can leave off a Southern table. It rides along to church suppers, family reunions, Fourth of July cookouts, and funeral lunches, and every family swears theirs is the right one. This version keeps to the classic Southern formula: soft potatoes, plenty of chopped egg, a tangy mix of mayonnaise, mustard, and sweet pickle relish, and just enough celery and onion to keep each bite interesting.
It’s also a great make-ahead dish. The flavors settle and improve in the refrigerator, so you can make it the day before a gathering and spend the day of with your guests. Serve it next to mashed potatoes, macaroni salad, and the rest of the spread for a true Southern plate.
Watch How It’s Made
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Brenda Gantt Potato Salad Recipe
Ingredients
Potato Salad
Kitchen Tools Needed
- Large pot
- Medium pot for eggs
- Large mixing bowl
- Colander
- Sharp knife & cutting board
- Rimmed baking sheet
New to the basics? Our kitchen guides cover the tools used here.
Instructions
- Boil the potatoes. Put the cubed potatoes in a large pot, cover with cold salted water by 1 inch, and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes, until just fork-tender but not falling apart.
- Cook the eggs. While the potatoes cook, put the eggs in a separate pot, cover with cold water, and bring to a boil. Cover, remove from the heat, and let sit 12 minutes. Cool in ice water, then peel and chop, saving 1 egg to slice for the top.
- Drain and cool. Drain the potatoes well and spread them on a baking sheet. Let them steam dry and cool for 15 to 20 minutes.
- Make the dressing. In a large bowl, stir together the mayonnaise, mustard, relish and relish juice, vinegar, salt, and pepper.
- Combine. Add the cooled potatoes, chopped eggs, celery, and onion to the dressing. Fold gently until evenly coated, taking care not to mash the potatoes.
- Chill. Cover and refrigerate at least 2 hours so the flavors blend. Taste and adjust the salt before serving.
- Garnish and serve. Top with the sliced egg and a dusting of paprika. Serve cold.
Cooling the potatoes before adding the dressing keeps the mayonnaise from turning oily and the potatoes from breaking down.
Nutrition Facts
| Calories | 470 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 31 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sodium | 650 mg |
| Sugar | 5 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Potato Salad
Potassium-Rich
Potatoes are an excellent source of potassium, which supports healthy blood pressure and muscle function.
Vitamin C & B6
Potatoes provide vitamin C and vitamin B6, especially when the skins are kept on.
Quality Protein
The eggs add complete protein and choline, which helps the dish keep you full longer.
Resistant Starch
Cooked potatoes that are chilled develop resistant starch, a type of carbohydrate that acts more like fiber in digestion.
What to Avoid
Preparation Mistakes
- Don’t overcook the potatoes. Pull them when a fork slides in easily; mushy potatoes turn the salad into paste.
- Don’t dress hot potatoes. Let them cool and steam dry so the mayonnaise doesn’t turn oily or watery.
- Don’t skip the chill time. Two hours in the fridge lets the flavors blend and the dressing set.
Storage & Safety Mistakes
- Don’t leave it out. No more than 2 hours at room temperature, or 1 hour above 90°F.
- Don’t freeze it. Mayonnaise separates and the potatoes turn grainy and watery.
Dietary Considerations
- Contains Egg (eggs, mayonnaise)
- Gluten-Free (check labels)
- Dairy-Free
- Moderate Sodium
Pro Tips for the Best Potato Salad
- Start potatoes in cold, salted water. They cook evenly from the outside in and season all the way through.
- Cut them uniformly. Even ¾-inch cubes finish cooking at the same time.
- Add a splash of vinegar or relish juice while the potatoes are still slightly warm; they absorb it better.
- Season again after chilling. Cold mutes salt, so taste before serving.
- Save the paprika and sliced egg for the very end so the top looks fresh.
Find more ways to get it right in our cooking tips.
What to Serve With Potato Salad
Beverages
- Sweet tea
- Lemonade
- Cold beer
Main Dishes
- Fried chicken
- BBQ ribs or pulled pork
- Hamburgers and hot dogs
- Baked ham
When to Serve
- Fourth of July
- Cookouts
- Potlucks
- Family reunions
Round out the table with macaroni salad, onion casserole, or finish with key lime pie and an orange slice cake for dessert.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Mayonnaise | Half mayonnaise, half sour cream or plain Greek yogurt | Lighter and tangier; use full-fat for the best texture. |
| Sweet pickle relish | Chopped dill pickles plus 1 teaspoon sugar | Less sweet, more sharp. |
| Yellow mustard | Dijon or spicy brown mustard | Deeper flavor, slightly less tang. |
| Yukon Gold potatoes | Russet or red potatoes | Russets are softer; reds hold their shape best. |
| Sweet onion | Green onions or red onion | Red onion is sharper; soak briefly in cold water to mellow it. |
Storage & Food Safety
Refrigerator
Store in an airtight container for 3 to 5 days.
Freezer
Not recommended. The dressing separates and the potatoes become grainy and watery.
Serving Outdoors
Keep the bowl on ice and discard anything left out more than 2 hours (1 hour above 90°F).
Make ahead: prepare up to 24 hours in advance, cover tightly, and add the paprika and sliced egg just before serving.
Frequently Asked Questions
Yes, and it tastes better after chilling. Make it up to 24 hours ahead, cover tightly, and refrigerate. Hold the paprika and sliced egg garnish until just before serving, and give it a gentle stir and a taste for salt first, since chilling mutes seasoning.
Yukon Gold potatoes are creamy and hold their shape well. Russets give a softer, more traditional Southern texture but break down more easily, so cook them gently. Red potatoes stay firmest and can be left unpeeled.
Start the potatoes in cold salted water, simmer rather than boil hard, and pull them as soon as a fork slides in easily. Let them steam dry and cool before adding the dressing, and fold gently instead of stirring.
No. Mayonnaise separates and cooked potatoes turn grainy and watery after freezing and thawing. Refrigerate leftovers for 3 to 5 days instead.
No more than 2 hours at room temperature, or 1 hour when it is above 90°F outdoors. For cookouts, set the bowl inside a larger bowl of ice and return it to the refrigerator promptly.
Yes. You can leave out the eggs for an egg-free version, though the salad will be a little less rich. To lighten it, replace part of the mayonnaise with plain Greek yogurt or sour cream and add an extra splash of pickle juice for tang.
Reader Reviews
More Brenda Gantt Recipes
- Macaroni SaladA creamy cold pasta salad for any potluck
- Mashed PotatoesSmooth, buttery Southern-style mashed potatoes
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- Mayonnaise RollsSoft, easy rolls with a pantry-staple secret
- Onion CasseroleA rich, comforting side dish
- Onion SandwichA simple Southern classic
- Onion FrittersCrispy golden fritters
- Orange Slice CakeA classic old-fashioned Southern cake
- Pie CrustA dependable homemade crust
Explore More
It’s gonna be good, y’all. Bring it to your next family supper.
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