Ultimate Classic Southern Potato Salad Recipe You'll Love
Enjoy the nostalgic flavors of Classic Southern Potato Salad, perfect for any gathering and a crowd-pleaser at potlucks.
Equipment
- - Large pot
- - Colander
- - Large bowl
- - Mixer
Ingredients
For the Salad
- 3 pounds russet potatoes the heart of the dish, providing a fluffy base for all flavors.
- 2 teaspoons kosher salt enhances overall flavor while cooking potatoes.
- 4 pieces hard-boiled eggs adds protein and creaminess for a satisfying bite.
- ½ cup hamburger dill pickles for tangy crunch.
- 2 tablespoons hamburger dill pickle juice brings a zesty kick.
- ½ cup Vidalia or sweet yellow onion adds sweetness and depth.
- 1 cup mayonnaise the creamy foundation.
- ¼ cup yellow mustard provides tang, balancing richness.
- ½ teaspoon kosher salt final touch for seasoning.
- ¼ teaspoon ground black pepper adds warmth.
- dash paprika for color and smokiness.
Instructions
Directions
- Bring a large pot of water to a vigorous boil over high heat. Add 2 teaspoons of kosher salt, then toss in the potato cubes. Cook for approximately 10 minutes until tender, and drain in a colander.
- Pour the drained potatoes back into the pot and gently mash them about 3-4 times, leaving some texture.
- In a large bowl, combine mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and the remaining salt and pepper. Mix well until creamy, then add the cooked potatoes and fold them in.
- Lightly sprinkle a dash of paprika over the top.
- Refrigerate the salad for at least 20 minutes before serving.
Notes
For an extra burst of freshness, consider adding some chopped fresh herbs. Store in an airtight container for up to 3 days. Freeze for up to 2 months without eggs and mayonnaise; add them after thawing.