Easy Southern Potato Salad
A creamy and flavorful Southern potato salad perfect for picnics and gatherings, combining crunchy pickles, smooth mayonnaise, and hearty potatoes.
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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Stir before serving to refresh the flavors. Consider using a mix of potatoes for varied texture and adding jalapeños for a kick. Taste the salad before serving to adjust seasoning as needed.