Description
Southern Potato Salad is a classic, creamy, and tangy side dish perfect for barbecues, picnics, or family gatherings. Tender boiled potatoes are mixed with hard-boiled eggs, pickles, onion, and a flavorful dressing, then garnished with paprika for a traditional Southern touch.
Ingredients
Units
Scale
- 3 lb. Russet or Yukon potatoes (6-7 medium size)
- 1 teaspoon sea salt
- 4 eggs
- 1/2 cup dill pickles, chopped
- 1/2 cup sweet yellow onion, chopped
- 1 cup mayonnaise
- 1/3 cup yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- Paprika for garnish
Instructions
- Peel and cut potatoes into evenly sized chunks. Place in a large pot and cover with water. Add 1 teaspoon sea salt and bring to a boil. Cook until tender but not mushy, about 10–15 minutes. Drain and let cool slightly.
- Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Cool in ice water, peel, and chop.
- In a large bowl, combine mayonnaise, yellow mustard, garlic powder, onion powder, salt, and pepper to make the dressing.
- Add cooked potatoes, chopped eggs, dill pickles, and chopped onions to the dressing. Gently fold to combine without breaking up the potatoes.
- Chill in the refrigerator for at least 1 hour to allow flavors to meld.
- Before serving, sprinkle paprika over the top for garnish.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russet potatoes for a fluffier bite.
- Add a splash of pickle juice to the dressing for extra tang.
- This potato salad can be made a day ahead for better flavor.
- For a lighter version, use Greek yogurt instead of some or all of the mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg