Ezell's Potato Salad Recipe

Servings

Here’s how I’d serve this Ezell’s-style potato salad, just like I did in a Sunday dinner:

• Chill it first — Always serve it cold or very well chilled. Give it at least 4 hours in the fridge (overnight is best) so the flavors really come together.

• Use a shallow serving bowl or platter — That way, it stays cool longer and looks more inviting. Sprinkle the top lightly with paprika and maybe a few thin slices of boiled egg or fresh parsley if you want it to pop visually.

• Pair it with classic soul food mains like:

  • Crispy fried chicken (of course)
  • Barbecue ribs or grilled meats
  • Fried catfish or baked mac and cheese
  • Baked beans or coleslaw on the side

• Keep it out no more than 2 hours if it’s outdoors or in warm weather. For potlucks or picnics, serve it from a chilled container or nestle the bowl in a tray of ice.

It’s not meant to be reheated. Serve cold, stir before plating, and enjoy it with anything that’s warm, crispy, smoky, or spicy — that contrast is where the magic is.

Tips

• Use Yukon Gold potatoes – They’re creamy but hold their shape after boiling. Russets get too mushy, and red potatoes don’t soak up flavor as well.

• Don’t overcook the potatoes – Boil until just fork-tender. If they fall apart in the pot, they’ll turn your salad into a mash. I test at 10 minutes, max 12.

• Salt the water when boiling – This seasons the potatoes from the inside out. Plain water = bland salad.

• Let the potatoes cool a bit before mixing – Warm potatoes will melt the mayo and make the salad greasy instead of creamy.

• Chop your celery and onions fine – You want crunch and flavor, not big chunks. Finely diced red onion gives that Ezell’s tang without overpowering.

• Use sweet relish, not dill – That signature Ezell’s flavor comes from the sweet pickle taste. Trust me on this.

• Mix dressing separately first – That way it’s evenly seasoned before hitting the potatoes. No pockets of mustard or too much salt in one bite.

• Let it chill overnight – This is where the flavor magic happens. The mustard, vinegar, and relish need time to settle into the potatoes.

• Taste after chilling – Before serving, give it one last taste. Cold dulls flavor, so you might want to add a pinch more salt or a touch more relish.

Optional Add-ins (If You Wanna Improvise)

• A tiny pinch of celery seed for a subtle Southern kick
• A spoon of pickle juice if you like more tang
• A bit of sour cream blended with the mayo if you want it extra rich

Common Mistakes to Avoid

• Too much mayo – It should coat the potatoes, not drown them
• Skipping the chill – Warm or freshly mixed potato salad tastes off. The chill is essential.
• Using the wrong kind of relish or pickles – Dill throws the whole flavor off. Stick with sweet relish.

In short: treat the potatoes with respect, and don't rush the chill. This recipe rewards patience more than flair. Keep it classic, keep it balanced, and let the ingredients do the talking.

If you follow these tips, you’ll have a bowl of potato salad that doesn’t just copy Ezell’s—it stands tall right next to it.

Ingredient Substitutes

You absolutely can swap a few things in this Ezell’s-style potato salad if you're missing ingredients or want to tweak it. Here’s what I recommend from experience, without messing up that classic sweet-creamy-tangy vibe:

Potatoes

• Substitute: Red potatoes or baby golds
• Note: Red potatoes are firmer and won’t fall apart as easily, but they don’t soak up flavor like Yukon Golds. Still a solid backup.

Hard-Boiled Eggs

• Substitute: You can skip them if you're egg-free, or use chopped tofu (marinated) for texture—but the flavor won’t be quite the same.
• Note: The eggs bring richness and softness. Without them, the salad loses depth.

Red Onion

• Substitute: Shallots or finely diced green onions (scallions)
• Note: Shallots give a sweeter, more mellow bite. Scallions are milder and great if you’re not into raw onion heat.

Sweet Pickle Relish

• Substitute: Chopped bread-and-butter pickles or homemade sweet relish mix (sugar + chopped pickles)
• Avoid: Dill pickles or dill relish — it’ll throw off the Ezell’s-style sweetness completely.

Mayonnaise

• Substitute: Half mayo, half sour cream for a tangier, creamier base
• Or: Use a vegan mayo alternative (like Vegenaise) if you’re going dairy-free
• Avoid: Miracle Whip unless you want it noticeably sweeter and tangier (it’s a very different taste)

Yellow Mustard

• Substitute: Dijon mustard (milder) or spicy brown mustard (bolder), but use less — about ½ tbsp at first
• Note: Yellow mustard gives that classic color and zip. The others can overpower, so go light-handed.

White Vinegar

• Substitute: Apple cider vinegar or even lemon juice
• Note: Apple cider adds a mellow sweetness. Lemon juice gives it brightness but shifts it slightly toward Mediterranean flavors.

Celery

• Substitute: Fennel stalks (thinly sliced) or cucumber (seeds removed and diced)
• Note: You’ll still get a light crunch, but nothing matches that fresh, grassy celery flavor exactly.

Paprika (for garnish)

• Substitute: Smoked paprika for a deeper flavor
• Optional Alternative: A dash of black pepper or chili powder if you want heat (not traditional, but some folks like it that way)

If you have to change more than two or three of the main ingredients, especially the mayo, relish, and mustard, it’ll start to drift away from that Ezell’s-style flavor. That said, feel free to make it your own — just keep the balance: creamy, sweet, tangy, and chill.

Remarks

If you want a potato salad that hits that perfect balance of creamy, tangy, and sweet—just like Ezell’s—this recipe delivers every time. No shortcuts, no fluff. Just real flavor done right.