This Southern Potato Salad is a classic, creamy side dish that’s perfect for picnics, barbecues, or family gatherings. Packed with tender potatoes, hard-boiled eggs, crunchy veggies, and a tangy mayonnaise dressing, this recipe captures the essence of Southern comfort food. It’s easy to make and full of flavor—let’s get started!
Prep Time
- 15 minutes
Cook Time
- 20–25 minutes (for boiling potatoes and eggs)
Total Time
- 40–45 minutes
Servings
- 6–8 servings
Ingredients
- 6 medium russet potatoes (about 2½–3 lbs), peeled and diced into 1-inch cubes
- 4 hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- ½ cup dill pickles, diced
- ½ cup red onion, finely chopped
- ½ cup celery, finely chopped
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Boiling the Potatoes to Perfection
- Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15–20 minutes , or until the potatoes are fork-tender but not mushy.
- Drain the potatoes in a colander and let them cool slightly while you prepare the other ingredients. Avoid overcooking, as the potatoes will continue to soften slightly when mixed with the dressing.
Step 2: Hard-Boil the Eggs
- While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water.
- Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs sit in the hot water for 9–12 minutes (depending on how firm you like the yolks).
- Transfer the eggs to an ice bath or run them under cold water to stop the cooking process. Peel and chop the eggs once they’re cool enough to handle.
Step 3: Prepare the Dressing
- In a large mixing bowl, whisk together the mayonnaise and Dijon mustard until smooth and creamy.
- Add the diced dill pickles, red onion, and celery to the bowl. Stir to combine.
Step 4: Combine the Ingredients
- Add the slightly cooled potatoes to the bowl with the dressing mixture. Gently fold everything together, being careful not to mash the potatoes.
- Stir in the chopped hard-boiled eggs. Season with salt and black pepper to taste. Adjust the seasoning as needed.
Step 5: Chill the Salad
- Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 1–2 hours before serving.
Step 6: Garnish and Serve
- Before serving, sprinkle the top of the potato salad with paprika and fresh parsley for a pop of color and extra flavor.
- Serve chilled or at room temperature as a side dish alongside grilled meats, fried chicken, or sandwiches.
Pro Tips
- Potato Choice: Russet potatoes are starchy and hold their shape well, but you can also use Yukon Gold potatoes for a creamier texture.
- Pickles Matter: Use your favorite brand of dill pickles, or substitute sweet pickles if you prefer a sweeter salad.
- Make Ahead: This potato salad tastes even better the next day, making it perfect for meal prep or potlucks. Store it in an airtight container in the fridge for up to 3 days .
- Add-Ins: Customize your salad with extras like boiled carrots, radishes, or a dash of hot sauce for a spicy kick.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: 320
- Protein: 6g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 3g
- Sugar: 4g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Southern Potato Salad is creamy, tangy, and packed with texture from the potatoes, eggs, and crunchy veggies. It’s a classic side dish that pairs perfectly with grilled or fried foods, and its versatility makes it a crowd-pleaser at any gathering. Whether you’re hosting a summer cookout or craving a comforting side dish, this recipe is sure to satisfy.
Ready to whip up a batch of this creamy, flavorful potato salad? Grab your ingredients and get ready to enjoy a true Southern classic—it’s comfort food at its finest!
