Classic Southern Potato Salad

Why You’ll Love This Recipe

This potato salad is the perfect balance of creamy and tangy. The russet potatoes create a hearty base, while the chopped hard-boiled eggs and pickles provide a delicious contrast in texture. The mustard and mayonnaise dressing ties everything together, offering just the right amount of creaminess and tang. This recipe is simple, flavorful, and makes a generous amount, making it ideal for serving at gatherings. It’s an easy dish that will bring a touch of Southern comfort to any meal.

Ingredients

• 3 pounds russet potatoes, peeled and cubed (about 7-8 medium-sized potatoes)
• 2 teaspoons kosher salt (for boiling potatoes)
• 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 Dukes or Hellman’s)
• ¼ cup yellow mustard
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Dash of paprika for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the potatoes: Start by peeling and cubing the russet potatoes into bite-sized pieces. Place the potatoes in a large pot and cover them with cold water. Add 2 teaspoons of kosher salt to the water, then bring it to a boil. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool to room temperature.
2. Prepare the ingredients: While the potatoes are cooling, chop the hard-boiled eggs, pickles, and onion. In a separate bowl, combine the mayonnaise, mustard, kosher salt, and black pepper. Stir well to combine, ensuring the dressing is smooth.
3. Assemble the salad: Once the potatoes have cooled, transfer them to a large mixing bowl. Add the chopped eggs, pickles, and onion. Pour the dressing over the ingredients and toss gently to coat everything evenly. Add the pickle juice and mix again to incorporate.
4. Chill the salad: Cover the potato salad and refrigerate for at least 1 hour, allowing the flavors to meld together. If possible, chill it overnight for even better flavor.
5. Garnish and serve: Before serving, sprinkle the top of the salad with a dash of paprika for color and a little extra flavor. Serve chilled and enjoy!

Servings and Timing

• Servings: 8-10
• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 1 hour 35 minutes (including chilling time)

Variations

• Spicy version: Add a little chopped jalapeño or a dash of hot sauce to the dressing for a spicy kick.
• Vegan version: Swap the mayonnaise for a vegan mayo and omit the hard-boiled eggs for a vegan-friendly version.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3-4 days.
• Reheating: This potato salad is best served cold, so there’s no need to reheat. Just pull it out of the fridge when you’re ready to serve.

FAQs

Can I use other types of potatoes for this recipe?

While russet potatoes are traditional, you can also use Yukon Gold or red potatoes. Keep in mind that different potatoes may vary in texture, but they will still work well for potato salad.

Can I make the potato salad in advance?

Yes, potato salad actually tastes better when made ahead of time, as the flavors have time to meld together. Prepare it the day before and refrigerate it until ready to serve.

What’s the best way to chop the pickles?

For a nice consistency in your potato salad, chop the pickles into small, even pieces. This will ensure every bite has that signature tangy pickle flavor.

Can I use a different type of mustard?

Yes, you can use Dijon mustard or even spicy brown mustard for a different flavor profile. Yellow mustard gives a more classic flavor, but feel free to experiment with other varieties.

How can I make this potato salad more creamy?

If you prefer a creamier salad, add an extra ¼ cup of mayonnaise or a splash of heavy cream to the dressing.

Can I use sweet pickles instead of dill pickles?

You can use sweet pickles for a slightly different flavor, but dill pickles give this salad the classic tang that balances the richness of the mayonnaise.

How can I make this potato salad more tangy?

To add more tang, you can increase the amount of pickle juice or mustard in the dressing. Adding a tablespoon of apple cider vinegar can also provide a nice tangy balance.

Can I make this salad without eggs?

Yes, you can omit the eggs if you prefer. It will still be delicious without them, though they do add richness and texture to the salad.

Can I freeze this potato salad?

Potato salad is not ideal for freezing because the potatoes can become mushy once thawed. It’s best enjoyed fresh or stored in the refrigerator for a few days.

Can I use a store-bought dressing?

If you’re in a pinch, you can use store-bought mayo and mustard to save time. However, homemade dressing ensures a fresher, more customized flavor.

Conclusion

Classic Southern Potato Salad is a timeless dish that’s perfect for any occasion, from family barbecues to holiday feasts. With its creamy texture, tangy pickles, and savory dressing, this potato salad brings comfort and flavor in every bite. It’s easy to make, and even better when made ahead, letting the flavors soak into the potatoes. Whether you serve it as a side or enjoy it as a main dish, this Southern classic will quickly become a staple at your gatherings.

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