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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Chill or Serve: The salad can be served immediately at room temperature or covered and refrigerated until ready to serve to enhance flavors.
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