Brenda Gantt Potato Salad Recipe

Potato salad is a classic side dish that many people grow up eating at home. The Brenda Gantt’s Potato Salad brings that comfort back in the best way.

Many potato salads turn out bland, watery, or too heavy, but this one fixes those problems with simple steps and good timing.

I followed her method closely, and the result came out creamy, balanced, and full of real flavor.

I found Brenda Gantt through her Facebook videos, where her calm voice and honest cooking pulled me in right away. Her food feels like it comes from a grandmother’s kitchen, passed down through years of Southern cooking.

That simple style helped this potato salad go viral. Millions love her clear, no-rush way of cooking real food.

Today, I’m sharing the Brenda Gantt Potato Salad Recipe so this Southern favorite can be part of your table at home.

What Makes Gantt’s Potato Salad Different from Regular Salad

1. Classic Southern Method: This recipe relies on old-fashioned techniques passed down through generations, where quality ingredients matter more than shortcuts or fancy tricks.
2. Balanced Flavor Profile: The flavors hit a perfect middle ground, never too tangy from vinegar or too sweet from sugar, making every bite feel just right.
3. Ideal Creaminess: A well-balanced mayo-to-mustard ratio creates a smooth, rich texture without feeling heavy.
4. Perfect Texture: The potatoes are cooked until just tender, never mushy, so each cube holds its shape and gives a satisfying bite.
5. Authentic Touches: Ingredients like pickle relish, boiled eggs, and gentle seasoning add genuine Southern character.
6. Simple Ingredients: There are no complicated add-ins – just classic flavors that have stood the test of time.

Why You’ll Love This Copycat Recipe

• Easy for Beginners: Simple steps guide you through the process. You won’t need special equipment or advanced cooking skills to succeed.
• Perfect for Any Event: Bring this to potlucks, picnics, holidays, or weeknight dinners. It fits every occasion beautifully and feeds a crowd.
• Nostalgic Comfort: The flavors taste like grandma’s kitchen. Each bite brings comforting Southern memories that warm your heart completely.
• Customizable Base: Adjust ingredients to match your family’s tastes. Add more eggs, change pickle types, or tweak seasonings as you like.
• Better with Time: The flavors actually improve overnight. Refrigeration lets everything meld together into something even more delicious than fresh-made.
• Budget-Friendly: You probably have most ingredients already. Potatoes, eggs, mayo, and celery won’t break your budget at all.
• Trusted by Millions: Brenda’s followers love her honest approach. This recipe has been tested by countless home cooks with great results.

Brenda Gantt Potato Salad Ingredients

• Potatoes (10 small russet potatoes, about 2 lbs): Russet potatoes work best because they hold their shape after boiling. Peel and cube them into bite-sized pieces. You can substitute Yukon Gold potatoes for creamier texture, but avoid waxy red potatoes as they don’t absorb flavors as well.
• Eggs (5 large eggs): Boiled eggs add protein and richness. They cook right alongside the potatoes for convenience. Use older eggs as they peel much easier than fresh ones.
• Celery (3-4 stalks, about 1 cup diced): Fresh celery adds crunch and freshness. Remove strings before dicing small. Substitute with diced bell pepper if you prefer different crunch.
• Sweet Pickle Relish (1/2 cup): This brings sweetness and tang. Brenda prefers finely chopped relish over pickle chunks. You can use dill relish for tangier flavor or chop whole pickles yourself.
• Mayonnaise (1 cup, full-fat): Full-fat mayo creates the creamy base. Don’t use light versions – they make the salad watery. Substitute half the mayo with sour cream for tangier taste.
• Salt (1 teaspoon, plus more for cooking water): Salt the potato cooking water generously. This seasons from the inside out. Add more salt to taste after mixing.
• Black Pepper (1/2 teaspoon): Fresh ground black pepper adds subtle heat. Adjust to your preference or omit entirely.
• Sugar (optional, 1 teaspoon): A tiny bit of sugar balances the flavors. This is optional but traditional in Southern potato salad.

Kitchen Tools Needed

1. Large pot – for boiling potatoes and eggs
2. Sharp knife – essential for safe, easy peeling
3. Cutting board – stable surface for prep work
4. Colander – drains potatoes and eggs efficiently
5. Large mixing bowl – holds everything while folding together
6. Wooden spoon or spatula – folds without breaking potatoes
7. Measuring cups and spoons – ensures proper ingredient ratios
8. Storage container with lid – keeps leftovers fresh

How to Make Brenda Gantt Potato Salad

Step 1 | Prep the Potatoes

Wash the potatoes thoroughly under cold running water. Peel them using a knife or peeler – whichever you’re most comfortable with. Cut each potato in half lengthwise, then cut again to make quarters.

Dice the quarters into bite-sized cubes, about ¾ inch. As you cut, place the potato cubes into a pot of cold water to prevent browning.

Step 2 | Cook the Potatoes and Eggs

Once all the potatoes are cut, drain the soaking water completely. Refill the pot with fresh cold water, covering the potatoes by about 1 inch. Add 1 tablespoon of salt to season the potatoes as they cook. Carefully place the whole, uncooked eggs directly into the pot with the potatoes.

Bring to a boil over high heat, then reduce to medium-low and simmer gently for 15–18 minutes, until the potatoes are fork-tender.

Step 3 | Prepare the Celery

While the potatoes and eggs cook, wash the celery stalks well. Trim off the ends and remove any stringy parts by making a shallow cut and pulling them away.

Dice the celery into small pieces, about the size of a pencil eraser. You should have about 1 cup. Set aside.

Step 4 | Cool the Eggs and Potatoes

When the potatoes are tender, turn off the heat. Use a slotted spoon to remove the eggs and place them into a bowl of cold water to stop the cooking.

Drain the potatoes in a colander and spread them slightly so steam can escape. Let them cool just until warm, not hot.

Step 5 | Peel and Slice the Eggs

Peel the cooled eggs under cold running water, starting at the wider end where the air pocket is. Rinse each egg once peeled.

Slice the eggs into rounds directly over the bowl of warm potatoes, allowing some pieces to break apart naturally.

Step 6 | Add Seasonings and Mix-Ins

Transfer the warm potatoes to a large mixing bowl if not already there. Sprinkle in ½ teaspoon of black pepper. Add the diced celery, ½ cup sweet pickle relish, and 1 cup regular mayonnaise.

Step 7 | Gently Fold the Salad

Using a spoon or spatula, gently fold the ingredients together. Scoop from the bottom and fold over the top, turning the bowl as you go. Mix just until everything is evenly coated, being careful not to mash the potatoes.

Step 8 | Taste and Adjust

Taste the potato salad and add more salt or pepper if needed. Optional additions include 1 teaspoon yellow mustard for extra tang or 1 teaspoon sugar for added sweetness.

Step 9 | Serve or Chill

Serve the homemade Brenda Gantt Potato Salad Recipe warm, or cover and refrigerate for several hours to allow the flavors to develop even more.

Tips for Perfect Southern Potato Salad Every Time

• Don’t Overcook the Potatoes: Check them at 15 minutes. Potatoes should be tender but still hold their shape.
• Season the Cooking Water: Salting the water flavors the potatoes from the inside, not just the outside.
• Cool Eggs in Cold Water: This stops the cooking and makes the eggs much easier to peel.
• Let Potatoes Cool Slightly Before Adding Mayo: Very hot potatoes can cause the mayo to separate. Warm is perfect.
• Fold, Don’t Stir: Gentle folding keeps the potatoes chunky and the salad looking fresh.
• Adjust Texture Carefully: If it looks dry, add mayo a little at a time. If it’s too wet, use less mayo next time.

Storage, Make-Ahead and Reheating Tips

Make-Ahead Tips: You can prepare the meatloaf mix up to a day ahead. Keep it covered in the refrigerator. Shape and bake when ready.

To Store: Leftover meatloaf lasts in the refrigerator for 3-4 days. Wrap it tightly in plastic or use an airtight container.

Reheating Option: Reheat slices in the microwave for 1-2 minutes. Or warm in the oven at 300°F for 10-15 minutes until heated through.

Freezing: Baked meatloaf freezes well for up to 3 months. Wrap it in foil and place in a freezer bag. Thaw in the refrigerator overnight before reheating.

What Dishes Pair Well with Brenda Gantt’s Potato Salad

This potato salad goes perfectly with so many dishes. Serve it alongside barbecue ribs or pulled pork for a classic Southern meal.

It also pairs beautifully with fried / grilled chicken, grilled burgers, or hot dogs at summer cookouts.

For Sunday dinner, try it with baked ham, fresh butter beans, and fried okra just like Brenda’s mama used to do. The creamy, cool potato salad balances out spicy or smoky meats really well.

You can also serve it with simple grilled fish or roasted vegetables for a lighter meal.

Brenda Gantt Potato Salad Recipe FAQs

1. Do I have to peel the potatoes?

Brenda Gantt peels her potatoes, and I do too for this authentic version. The peel can be a bit tough and can change the smooth, creamy texture of the salad.

If you really enjoy the peel, you can leave it on, but make sure to scrub the potatoes very thoroughly first. The final look and mouthfeel of the salad will be different.

2. My salad seems a little dry. How can I fix it?

Gently stir in one extra tablespoon of mayonnaise at a time until it reaches the creaminess you like. You can also add a tiny splash (about a teaspoon) of the sweet pickle juice from the jar. This adds both moisture and flavor without making the salad too loose.

3. Is there a way to make this recipe lighter?

You can use a light or olive oil-based mayonnaise. The flavor will be slightly different, but it will still be delicious. You could also reduce the mayonnaise by 1/4 cup and use plain Greek yogurt to replace it for a tangier, protein-packed twist.

4. Why do I soak the onions in water?

Soaking the chopped raw onion in cold water for 5-10 minutes takes away its sharp, harsh bite. It mellows the flavor so the onion adds a pleasant taste without being overpowering. Just drain the water away completely before adding the onions to your salad.

5. Why do my potatoes get mushy every time?

Overboiling is the culprit – check at 10 minutes with a fork. Start in cold water for even cook. Drain quick and let steam off heat. This method locks in firm pieces for that classic bite.

6. Can I double the batch safely?

Yes, use a bigger pot and bowl; boil in shifts if needed. Mix in stages to avoid smashing. Stores same in fridge – feeds 16 with room for seconds.

Continue to Content

Brenda Gantt Potato Salad Recipe

Yield: Serves 8 people

Prep Time: 20 minutes

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 1 hour 8 minutes

Brenda Gantt Potato Salad Recipe delivers classic Southern flavor with creamy texture, simple ingredients, and old-fashioned comfort everyone loves.

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Ingredients

• Russet Potatoes: 10 small (about 2 lbs), peeled and cubed
• Large Eggs: 5
• Celery: 3–4 stalks (about 1 cup), finely diced
• Sweet Pickle Relish: ½ cup
• Mayonnaise (full-fat): 1 cup
• Salt: 1 teaspoon (plus more for boiling water)
• Black Pepper: ½ teaspoon
• Sugar (optional): 1 teaspoon
• Yellow Mustard (optional): 1 teaspoon

Instructions

1. Wash the potatoes thoroughly under cold running water. Peel them using a knife or peeler—whichever you’re most comfortable with. Cut each potato in half lengthwise, then cut again to make quarters. Dice the quarters into bite-sized cubes, about ¾ inch. As you cut, place the potato cubes into a pot of cold water to prevent browning.
2. Once all the potatoes are cut, drain the soaking water completely. Refill the pot with fresh cold water, covering the potatoes by about 1 inch. Add 1 tablespoon of salt to season the potatoes as they cook. Carefully place the whole, uncooked eggs directly into the pot with the potatoes. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 15–18 minutes, until the potatoes are fork-tender.
3. While the potatoes and eggs cook, wash the celery stalks well. Trim off the ends and remove any stringy parts by making a shallow cut and pulling them away. Dice the celery into small pieces, about the size of a pencil eraser. You should have about 1 cup. Set aside.
4. When the potatoes are tender, turn off the heat. Use a slotted spoon to remove the eggs and place them into a bowl of cold water to stop the cooking. Drain the potatoes in a colander and spread them slightly so steam can escape. Let them cool just until warm, not hot.
5. Peel the cooled eggs under cold running water, starting at the wider end where the air pocket is. Rinse each egg once peeled. Slice the eggs into rounds directly over the bowl of warm potatoes, allowing some pieces to break apart naturally.
6. Transfer the warm potatoes to a large mixing bowl if not already there. Sprinkle in ½ teaspoon of black pepper. Add the diced celery, ½ cup sweet pickle relish, and 1 cup regular mayonnaise.
7. Using a spoon or spatula, gently fold the ingredients together. Scoop from the bottom and fold over the top, turning the bowl as you go. Mix just until everything is evenly coated, being careful not to mash the potatoes.
8. Taste the potato salad and add more salt or pepper if needed. Optional additions include 1 teaspoon yellow mustard for extra tang or 1 teaspoon sugar for added sweetness.
9. Serve the potato salad warm, or cover and refrigerate for several hours to allow the flavors to develop even more.

Nutrition Information:

Serving Size: (About 1 cup per serving)
Amount Per Serving: Calories: 315Total Fat: 21gSaturated Fat: 3.5gTrans Fat: 21gCholesterol: 145mgSodium: 520mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 7g

The Brenda Gantt Potato Salad Recipe stands out through honest Southern cooking, clear steps, and comforting flavor. It honors tradition while staying simple and reliable.

This dish reflects Brenda’s legacy of real food made with care and respect for classic methods.