Southern Potato Salad Recipe

Introduction

Southern Potato Salad is a creamy, tangy classic that brings a comforting touch to any gathering. Made with tender potatoes, tangy pickles, and a perfect blend of seasonings, it’s a staple side dish that’s easy to prepare and sure to please a crowd.

Ingredients

• 2 pounds white potatoes (about 6 medium, peeled and cut into ½-inch cubes)
• 3/4 cup mayonnaise (such as Duke’s)
• 1/2 cup finely chopped whole sweet baby pickles
• 2 tablespoons yellow mustard
• 1 tablespoon granulated sugar (plus more to taste)
• 1 teaspoon white vinegar or apple cider vinegar
• 3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
• ½ teaspoon celery salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper (plus more to taste)
• 1/4 teaspoon Accent Flavor Enhancer
• 5 hard-boiled eggs
• Sweet paprika (for garnish)

Instructions

1. Step 1: Place the potatoes in a large pot and add enough water to cover them. Add a pinch of salt to season the water. Bring to a boil over high heat and cook the potatoes until fork-tender, about 10 to 15 minutes.
2. Step 2: Drain the potatoes and set them aside to drain and cool completely.
3. Step 3: In a large bowl, whisk together the mayonnaise, chopped pickles, some of the pickle brine (but not too much to avoid excess liquid), mustard, sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent until well combined.
4. Step 4: Neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by the cooled potatoes.
5. Step 5: Gently fold the ingredients together until everything is thoroughly combined.
6. Step 6: Taste the salad and adjust the seasonings to your preference.
7. Step 7: Serve at room temperature or cover and refrigerate until ready to serve.
8. Step 8: Just before serving, sprinkle sweet paprika over the salad. Slice the remaining hard-boiled egg and fan it out on top for garnish.

Tips & Variations

• Use Duke’s mayonnaise for the most authentic Southern flavor, but any good-quality mayo works well.
• If you prefer a tangier salad, add a bit more vinegar or pickle brine gradually to avoid making it too wet.
• For a little extra crunch, try adding finely chopped celery or green onions.
• Feel free to substitute sweet baby pickles with dill pickles for a sharper taste.
• Make the salad a day ahead for the flavors to meld, but add the paprika and egg garnish just before serving.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if chilled. It’s best served cold or at room temperature. Avoid adding the paprika garnish until just before serving to keep it fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red or Yukon Gold potatoes instead of white?

Yes, red or Yukon Gold potatoes work well too. Just be sure to cook them until tender but not mushy, as their texture and flavor may slightly alter the salad.

Is it okay to make this salad ahead of time?

Absolutely! Preparing the salad a day in advance allows the flavors to deepen. Just keep it refrigerated and add the paprika and egg slices right before serving for the best presentation.

Southern Potato Salad Recipe

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★★★★★

4.7 from 70 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 8 servings 1x

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Description

This classic Southern Potato Salad is a creamy, tangy, and perfectly seasoned side dish made with tender white potatoes, creamy mayonnaise, tangy pickles, and hard-boiled eggs. Ideal for picnics, barbecues, and family gatherings, this recipe balances a hint of sweetness with savory spices for an authentic Southern flavor.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds white potatoes (about 6 medium, peeled and cut into 1-inch cubes)

Salad Dressing

• 3/4 cup mayonnaise (such as Duke’s)
• 1/2 cup finely chopped whole sweet baby pickles
• 1–2 tablespoons pickle brine (optional, to taste)
• 2 tablespoons yellow mustard
• 1 tablespoon granulated sugar (plus more to taste)
• 1 teaspoon white vinegar or apple cider vinegar
• 3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
• 1/2 teaspoon celery salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper (plus more to taste)
• 1/4 teaspoon Accent Flavor Enhancer

Additional Ingredients

• 5 hard-boiled eggs
• Sweet paprika (for garnish)

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Instructions

1. Cook the Potatoes: Place the peeled and cubed potatoes into a large pot and cover them with water. Add a pinch of salt to season. Bring the water to a boil over high heat, then reduce to medium-high and cook the potatoes until they are fork-tender, about 10 to 15 minutes.
2. Drain and Cool Potatoes: Drain the potatoes thoroughly using a colander, then spread them out or leave them to cool completely to avoid making the salad watery.
3. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, finely chopped sweet pickles, some of the pickle brine (to avoid excess moisture), yellow mustard, granulated sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent Flavor Enhancer until smooth and well combined.
4. Add Eggs and Potatoes: Finely chop 4 of the hard-boiled eggs and add them to the dressing mixture. Then gently fold in the cooled potatoes to combine thoroughly without mashing.
5. Adjust Seasonings: Taste the potato salad and adjust the sweetness, saltiness, and acidity by adding more sugar, seasoned salt, celery salt, pepper, or vinegar as preferred.
6. Chill or Serve: The salad can be served immediately at room temperature or covered and refrigerated until ready to serve to enhance flavors.
7. Garnish and Present: Just before serving, sprinkle the top with sweet paprika for color and aroma. Slice the remaining hard-boiled egg and fan the slices over the top as a decorative garnish.

Notes

• Using white potatoes for this salad gives a creamy texture without breaking apart too much.
• Adjust the amount of pickle brine carefully to prevent the salad from becoming too watery.
• The Accent Flavor Enhancer is an optional seasoning that adds umami but can be omitted if preferred.
• This salad tastes best after chilling for a few hours, allowing flavors to meld.
• For a tangier salad, substitute white vinegar with apple cider vinegar.
• Add paprika last to keep the color vibrant and prevent it from blending into the salad.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern American

Keywords: Southern potato salad, classic potato salad, creamy potato salad, picnic potato salad, mayonnaise potato salad, hard-boiled eggs, tangy potato salad, barbecue side dish