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A large bowl of creamy, mustard-based Carolina style potato salad speckled with celery seeds and chunks of hard-boiled eggs.

Carolina Style Southern Potato Salad

A classic, creamy, and deeply flavorful potato salad featuring Duke's mayonnaise, yellow mustard, celery seeds, and sweet salad cubes. Includes an easy dill variation!
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Russet potatoes peeled and cut into 1-inch cubes
  • 1 cup Duke's mayonnaise
  • 3 tbsp yellow mustard
  • 6 large eggs hard-boiled, peeled, and diced
  • ¼ cup sweet salad cubes or sweet relish
  • ¼ cup white or yellow onion finely diced
  • 1 tsp celery seeds
  • 1 tsp kosher salt plus more for boiling potatoes
  • ½ tsp black pepper
  • For the Dill/No-Onion Variation
  • Swap sweet salad cubes for ¼ cup dill salad cubes or dill relish
  • Omit the diced onions

Equipment

  • Large pot
  • Colander
  • Large mixing bowls
  • Whisk
  • Rubber spatula

Method
 

  1. Boil Potatoes: Place the cubed potatoes in a large pot, cover with cold water, and heavily salt the water. Bring to a boil over high heat, then reduce and simmer for 12-15 minutes until very fork-tender.
  2. Drain: Drain the potatoes in a colander and let them sit for 10 minutes to allow excess steam to evaporate.
  3. Mix Dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, celery seeds, salt, and black pepper.
  4. Split Batch (Optional): If making two variations, divide the warm potatoes and the dressing evenly into two separate bowls.
  5. Assemble Classic: To the first bowl, add the sweet salad cubes, diced onions, and half the boiled eggs. Gently fold the warm potatoes into the mixture until well coated.
  6. Assemble Dill Variation: To the second bowl, add the dill salad cubes and the remaining boiled eggs (omitting the onions). Gently fold the warm potatoes into the mixture until well coated.
  7. Chill: Cover the bowls tightly with plastic wrap and refrigerate for at least 4 hours (preferably overnight) before serving.

Notes

Warm Potatoes: Always add the dressing and mix-ins to the potatoes while they are still warm so they absorb the flavors properly.
Texture: The Russet potatoes will naturally mash a bit as you stir them. Do not overmix unless you want a completely smooth texture.