Southern Potato Salad Recipe

Ingredients

• 5–6 medium potatoes, peeled and cubed
• 4 large eggs, cooked and diced
• ¼ cup green onions, thinly sliced
• ¼ cup sweet pickles, chopped (substitute with dill pickles if preferred)
• 1 tablespoon yellow mustard
• ¼ cup mayonnaise
• ⅛ teaspoon celery seed
• Salt and pepper, to taste

Kitchen Equipment Needed

• Large saucepan
• Mixing bowls
• Cutting board and knife
• Measuring cups and spoons
• Mixing spoon

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Place the peeled and cubed potatoes in a large saucepan and cover with water.
2. Bring to a boil over medium-high heat. Reduce to a simmer and cook for 20–25 minutes, or until potatoes are tender but not mushy.
3. Drain and transfer the potatoes to a large bowl. Allow them to cool completely in the refrigerator.

Step 2: Prepare the Ingredients

1. While the potatoes are cooling, finely chop the boiled eggs, green onions, and sweet pickles.
2. In a small bowl, mix the mayonnaise, mustard, and celery seed until well combined.

Step 3: Assemble the Salad

1. Once the potatoes are cool, gently fold in the chopped eggs, green onions, and sweet pickles.
2. Add the mayo-mustard dressing and toss gently to coat all ingredients evenly.

Step 4: Season and Chill

1. Add salt and pepper to taste, adjusting seasoning as needed.
2. Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 5: Serve and Enjoy

1. Before serving, give the salad a gentle stir and garnish with extra green onions or paprika if desired.
2. Serve chilled as a side dish with grilled meats, sandwiches, or on its own.

Tips for the Best Southern Potato Salad

• Chill the Potatoes: Cooling the potatoes before mixing helps maintain texture and enhances flavor.
• Use Sweet Pickles: They add a delightful balance of sweetness and tanginess.
• Seasoning Matters: Taste and adjust salt and pepper before serving.
• Make Ahead: Prepare a day in advance to allow the flavors to deepen.

Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 40 minutes

Categories

• Side Dish
• Classic Recipes
• BBQ Favorites

Variations and Serving Suggestions

• Add Some Crunch: Toss in diced celery or bell peppers for extra texture.
• Creamier Option: Substitute part of the mayo with sour cream or Greek yogurt.
• Spicy Twist: Add a dash of hot sauce or cayenne pepper for a kick.

How to Store and Reheat

• Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: Not recommended as the mayo may separate and change texture.
• Reheating: Best served cold, but if desired, let it sit at room temperature for 15 minutes before serving.

FAQs

1. Can I make this potato salad ahead of time?
   Yes! It tastes even better when made a day ahead and chilled overnight.
2. What type of potatoes work best?
   Russet potatoes work well for a creamy texture, but Yukon Gold or red potatoes hold their shape better.
3. Can I use store-bought boiled eggs?
   Absolutely! Pre-cooked eggs save time and work just as well.
4. What other herbs can I use?
   Fresh parsley or dill can add a fresh, aromatic flavor.

Southern Potato Salad

A creamy, tangy, and classic Southern-style potato salad perfect for BBQs and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 5 –6 medium potatoes peeled and cubed
• 4 large eggs cooked and diced
• ¼ cup green onions sliced
• ¼ cup sweet pickles chopped
• 1 tablespoon yellow mustard
• ¼ cup mayonnaise
• ⅛ teaspoon celery seed
• Salt and pepper to taste

Equipment

• Large saucepan
• Mixing bowls
• Cutting board and knife
• Measuring cups and spoons
• Mixing spoon

Method

 

1. Boil potatoes until tender, then cool completely.
2. Chop eggs, onions, and pickles. Mix with cooled potatoes.
3. Prepare dressing by combining mayo, mustard, and celery seed.
4. Gently fold dressing into the potato mixture.
5. Season with salt and pepper, then refrigerate for 1 hour before serving.

Notes

• Chill for at least 1 hour for the best flavor.
• Store leftovers in the fridge for up to 4 days.