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southern potato salad featured

Classic Southern Potato Salad

A creamy, tangy Southern potato salad featuring the perfect blend of tender potatoes, hard-boiled eggs, dill pickles, and a mustard-mayo dressing. This traditional recipe makes an ideal side dish for barbecues, picnics, and family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10
Course: Potato & Starchy Salads
Cuisine: Southern American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds russet potatoes, peeled and cubed (about 7-8 medium potatoes)
  • 2 teaspoons kosher salt (for boiling water)
  • 4 hard-boiled eggs, peeled and chopped
  • ½ cup hamburger dill pickles, chopped
  • 2 tablespoons hamburger dill pickle juice
  • ½ cup Vidalia or sweet yellow onion, finely minced or grated
  • 1 cup mayonnaise (preferably Duke's or Hellmann's)
  • ¼ cup yellow mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 dash paprika for garnish

Equipment

  • Large pot
  • Colander
  • Potato masher
  • Large mixing bowl

Method
 

  1. Bring a large pot of water to boil. Add 2 teaspoons of kosher salt and potato cubes. Cook for approximately 10 minutes until potatoes are fork-tender.
  2. Drain potatoes in a colander completely.
  3. Return potatoes to the warm pot and use a potato masher to mash them 3-4 times (this makes your potato salad creamier).
  4. In a large bowl, combine mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, salt, and pepper.
  5. Add the warm mashed potatoes to the mayonnaise mixture and fold gently until well combined.
  6. Garnish with a dash of paprika.
  7. Refrigerate for at least 2 hours before serving. Enjoy chilled!

Notes

  • For best flavor, make this potato salad a day ahead to allow flavors to fully develop.
  • Be careful not to overcook the potatoes - they should be tender but still hold their shape.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.
  • Add chopped celery or bell pepper for extra crunch if desired.
  • Store in the refrigerator for up to 3-5 days.
  • Never leave potato salad at room temperature for more than 2 hours.