Classic Southern Potato Salad

Southern potato salad served in a clear bowl on a wood table and topped with a sprinkle of paprika.

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This Classic Southern Potato Salad is creamy, tangy, and loaded with tender potatoes, hard-boiled eggs, dill pickles, and yellow mustard. It’s the perfect side dish for barbecues, holidays, potlucks, and family dinners.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish, Sides

Cuisine: American, Comfort Food, Southern, Southern Comfort

Servings: Servings

Calories: 260kcal

Author: Jeremy Klae

Equipment

Ingredients

3 Lbs Russet Potatoes
1 Large Yellow Onion diced
1 Cup Dill Pickles chopped
1 Cup Mayonnaise
½ Cup Yellow Mustard
1 ½ teaspoon Black Pepper
2 teaspoon Kosher Salt
6 Eggs hard boiled
½ tablespoon Vinegar

Instructions

Peel and cube the potatoes.
As you cube them, place them into a large pot of cold water.
Once all of the potatoes are peeled and cubed, bring the pot to a boil and cook them until they’re fork tender.
Hard boil the eggs. Once they’re done, place them into an ice bath for about 10 minutes.
While the eggs are cooking and the potatoes are boiling, dice the onion and chop the dill pickles into medium-sized pieces.
Place the peeled eggs into a handheld food processor and pulse them until they’re finely chopped.
Strain the potatoes well and transfer them to a large mixing bowl while they’re still hot.
Add the mayonnaise, yellow mustard, chopped eggs, diced onion, chopped pickles and Vinegar.
Use a potato masher to mash the mixture until the larger potato pieces are gone and everything is evenly combined.
Cover the bowl and refrigerate the potato salad until it’s completely chilled.

Video

Nutrition