why make this recipe
Southern potato salad is a classic side dish that brings people together. It is creamy, flavorful, and perfect for picnics, barbecues, or family gatherings. This easy recipe combines simple ingredients, making it accessible for anyone to whip up a delicious batch. You’ll love the balance of flavors with crunchy pickles, smooth mayonnaise, and hearty potatoes. Plus, it’s a great way to use up hard-boiled eggs and create a satisfying dish that everyone will enjoy.
how to make Easy Southern Potato Salad
Ingredients:
- 3 pounds russet potatoes (peeled and cubed, about 7-8 medium size potatoes)
- 2 tsp kosher salt
- 4 hard-boiled eggs (peeled and chopped)
- 1/2 cup hamburger dill pickles (chopped)
- 2 Tbsp hamburger dill pickle juice
- 1/2 cup Vidalia or sweet yellow onion (finely minced or grated)
- 1 cup mayonnaise (preferably Dukes or Hellman’s)
- 1/4 cup yellow mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- Dash paprika (for garnish)
Directions:
Bring a large pot of water to boil over high heat. When the water starts to boil, add 2 teaspoons of kosher salt and the potato cubes. Cook for about 10 minutes, or until you can mash a piece of potato with little resistance using a fork.
Drain the potatoes in a colander.
Pour the drained and cooked potatoes back in the pan. Use a potato masher to mash them 3-4 times. This step makes your potato salad creamier and helps the potatoes soak up more of the mayonnaise mixture.
While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl. Mix well.
Add the cooked potatoes and gently fold them into the mixture.
Garnish with a dash of paprika.
Refrigerate and serve chilled. Enjoy!
how to serve Easy Southern Potato Salad
Serve the potato salad in a large bowl or on a platter. It makes a great side dish for grilled meats and sandwiches. You can also add some fresh herbs, like parsley or chives, on top for an extra pop of color and flavor.
how to store Easy Southern Potato Salad
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. Before serving, give it a good stir as the flavors will continue to meld together while it sits.
tips to make Easy Southern Potato Salad
- Use a mix of different potatoes for varied texture.
- For a little kick, add some diced jalapeños or a sprinkle of cayenne pepper.
- Taste the salad before you serve it; you can always adjust the salt and pepper to your liking.
variation
You can add fresh ingredients like diced bell peppers or celery for extra crunch. For a healthier alternative, replace the mayonnaise with Greek yogurt or a mix of both for a creamier texture without so many calories.
FAQs
1. Can I use other types of potatoes?
Yes! You can use other waxy potatoes like Yukon Gold or red potatoes. They hold up well and add a nice flavor.
2. How can I make this recipe ahead of time?
You can make it up to a day in advance. Just store it in the refrigerator until you’re ready to serve. The flavors will even improve after sitting in the fridge.
3. Is this recipe gluten-free?
Yes! All the ingredients listed are gluten-free, making it suitable for those with gluten sensitivity.
Easy Southern Potato Salad
Ingredients
Main Ingredients
- 3 pounds russet potatoes (peeled and cubed, about 7-8 medium size potatoes)
- 4 large hard-boiled eggs (peeled and chopped)
- 1/2 cup hamburger dill pickles (chopped)
- 2 Tbsp hamburger dill pickle juice
- 1/2 cup Vidalia or sweet yellow onion (finely minced or grated)
- 1 cup mayonnaise (preferably Dukes or Hellman’s)
- 1/4 cup yellow mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 dash paprika (for garnish)
Instructions
Preparation
- Bring a large pot of water to a boil over high heat. When boiling, add 2 teaspoons of kosher salt and the potato cubes. Cook for about 10 minutes, or until tender.
- Drain the potatoes in a colander.
- Pour the drained and cooked potatoes back in the pan. Using a potato masher, mash them 3-4 times to achieve a creamier texture.
Mixing Ingredients
- In a large bowl, combine mayonnaise, mustard, minced onion, chopped pickles, pickle juice, chopped hard-boiled eggs, salt, and pepper. Mix well.
- Gently fold the cooked potatoes into the mixture.
- Garnish with a dash of paprika.
Serving
- Refrigerate and serve chilled. Enjoy!