Go Back

Southern Potato Salad

A creamy and tangy potato salad perfect for picnics, barbecues, and family gatherings, bringing the flavor of the South to your table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds Russet Potatoes Peeled and cubed
  • 1 cup Mayonnaise For creamy texture
  • 2 tablespoons Yellow Mustard For tanginess
  • 2 tablespoons Kosher Pickle Juice Add more for extra tang
  • 1/2 cup Dill Pickle Relish Adds a sweet and sour flavor
  • 1 medium Sweet Yellow Onion (Vidalia) Finely minced
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 large Hard-Boiled Eggs Chopped
  • 1 teaspoon Paprika For garnish
  • 1/4 cup Minced Chives or Green Onions For garnish

Method
 

Preparation
  1. Peel and cube the Russet potatoes. Place them in a large pot, cover with water, and bring to a boil. Add a pinch of salt and cook until they’re fork-tender.
Create the Dressing
  1. In a large bowl, combine the mayonnaise, yellow mustard, dill pickle relish, finely minced sweet yellow onion, a splash of kosher pickle juice, a pinch of kosher salt, and ground black pepper. Mix well to form a smooth dressing.
Combine the Salad
  1. Drain the hot potatoes and transfer them into the bowl with the dressing. Add the chopped hard-boiled eggs and gently fold everything together until the potatoes and eggs are evenly coated.
Chill the Salad
  1. Allow the potato salad to cool completely. Then, place it in an airtight container and refrigerate for several hours until thoroughly chilled.
Garnish and Serve
  1. Before serving, sprinkle a bit of paprika and top with minced chives or green onions for an extra burst of flavor and color.

Notes

You can serve the potato salad chilled or at room temperature. For a complete meal, consider serving it alongside coleslaw and baked beans. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. Avoid leaving it out at room temperature for more than 2 hours.