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A picture of a bowl of soul food potato salad with eggs and yellow mustard
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5 from 3 votes

Soul Food Potato Salad

If you want to earn the right to bring southern potato salad to the cookout then you need to make this recipe!
Course Dinner, Lunch
Cuisine American, soul food, Southern American
Keyword black people potato salad, black people potato salad recipe, soul food potato salad, southern potato salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 219kcal
Author April Boller Wright


Boiling the potatoes

  • 2 lb potatoes or 4 large potatoes diced evenly
  • water just enough to cover potatoes
  • 2 tbsp chicken base I used Better than Bouillon Chicken Base
  • ½ tbsp salt

Boiling the eggs

  • 7 large eggs
  • 1 tbsp Salt Pro tip: salt helps with peeling the eggs faster. It also seals the cracks. It won't make your eggs salty either :)
  • water


  • ¾ cup mayonnaise I used Duke Mayo
  • 1 ½ yellow mustard
  • cup celery finely diced
  • ¼ cup green onions finely diced
  • ½ cup Salad cubes plus 2 tbsp
  • 3 tbsp pimientos I used pimientos in a jar (drained)
  • ½ tbsp juice from salad cubes
  • ¼ tsp sugar
  • ¼ tsp black pepper plus additional ⅛ tsp
  • salt for taste
  • smoked paprika for garnish


  • Add cool water to a pot. Add the potatoes and chicken base. Mix very well. Let the water come to a boil. Do not overcook. Boil for 15 minutes or until the potatoes are easily pierced with a fork but not mushy. Drain the potatoes and place them into a large bowl. Set to the side for 15 minutes.
  • Add cool water to a pot. Add the eggs and salt the water. Once the water comes to a rolling boil, remove the pot from the heat. Let the eggs sit in the hot water for about 10-12 minutes. Once eggs are done, cut each in half. With a spoon, scoop the egg from its shell.
  • In a bowl, add the mayonnaise, mustard, celery, green onions, salad cubes and pimientos. 
  • Add the eggs and dressing to the COOLED potatoes. Carefully combine dressing and eggs with the potatoes. Add sugar, salt and pepper for taste. Combine again. Cover and chill in the fridge for an hour or until you're ready to serve.
  • This recipe is best served up to two days in advance.



  • Potatoes -When dicing potatoes remember to cut pieces to uniform sizes so they cook evenly. Remember not too big and not too small.  If  after you add the dressing, you notice that the potatoes are too big, you can always cut them into smaller pieces if you like. |
  • Always Yukon Gold potatoes. They have a creamy texture and are pretty good at holding their shape. If you only have Russet feel free to use them . Be careful since they don't hold their shape too well. To be on the safe side, you can probably cut Russets a bit bigger then boil. You can always cut them smaller later. I used 4 large potatoes or 2 lbs.
  • Cook potatoes Add cool water to a pot. Once the water comes to a boil. Cook for 13-15 minutes. The potatoes are done when you can until easily pierce it with a fork with the slightest resistance. If you pierce it with a fork and the potatoes break, you probably overcooked them. At this point you may want to start over and make sure you stand near the potatoes checking them often. If your potatoes did not break apart, you should be fine but make sure you taste them.  The sample should have maintained its shape and have an al dente texture to it. Drain and set to the side to cool for 15 minutes.Do not add mayo/dressing to hot potatoes. Add the dressing when the potatoes are not wet anymore. The potatoes are ready when they have cooled off and are dry. 
  • Chicken base - For very flavorful potatoes let them cook in a broth or base.  I like to use Better than Bouillon Chicken Base (not sponsored).   
  • Eggs - I love to use lots of eggs. I used about 7 eggs in this recipe. Cook them in cool salted water. The salt will make peeling them a breeze. Once the water comes to a rolling boil, remove from heat. Cut each egg in half. You should easily be able to scoop the egg from it's shell.Once you have removed all of the eggs from their shell chop them up. Set to the side.   
  • If you're serving this to a crowd, dice the veggies up finely.  
  • Pimientos -  I LOVE to use diced pimientos in the jar. Relish or salad cubes don't have enough of them, so I always add extra.   
  • Sweet salad cubes -  We love salad cubes because they're packed with more flavor, the chunks are larger and firmer than relish, but,  you can use relish as well.   
  • Putting it all together - Gently combine the potatoes, eggs and dressing. Don't be too rough because you may mash them.   
  • Make in advance - Yes you can definitely make this in advance if you like. It tastes even better that way.   
  • Paprika -It's usually a requirement but if you're making this for your family it's okay if you don't have any.  Making it for a crowd, you def want to add it. If you want to try it, use a good quality smoked paprika. You need to sprinkle it over the top of the finished potato salad. I forgot to add it to this recipe. Thats what happens when I'm cooking, blogging, homeschooling and doing a billion other things all at the same time....


Calories: 219kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 647mg | Potassium: 574mg | Fiber: 3g | Sugar: 7g | Vitamin A: 611IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg