Southern Potato Salad
Southern Potato Salad is a classic side dish recipe loaded with cubes of russet potatoes, chopped hard boiled eggs, celery, red onions and dill pickles all tossed in a mayo based dressing and seasoned with paprika.
Southern Potato Salad is a simple side recipe perfect for potlucks and gatherings.
This creamy potato salad with hard boiled eggs is sure to be a hit.
This potato salad recipe takes about thirty minutes to prepare and serves up to ten people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
To make this potato salad, I started by washing some russet potatoes and hard boiling some eggs.
I peeled and cubed the potatoes.
I placed the cubed potatoes in a large pot and filled the pot with water until the potatoes were completely covered.
I boiled the potatoes until they were fork tender.
Then I drained the potatoes and set them aside.
I peeled and chopped the hard boiled eggs.
I poured some mayo, mustard, pickle juice and salt and pepper into a mixing bowl.
I whisked all of the ingredients together well.
I added the hard-boiled eggs, onion, celery, pickles and potatoes to a large mixing bowl.
I poured the dressing over the ingredients in the bowl.
I stirred until all of the ingredients were evenly coated in the dressing.
I sprinkled some paprika on top.
Then I covered the bowl with plastic wrap and placed it in the refrigerator for two hours.
Then the potato salad with pickles was ready to serve.
This easy potato salad is a great side dish for barbecues.
If you are looking for a simple and delicious potato salad recipe, then you need to try this Southern Potato Salad!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make This Southern Potato Salad:
- 8 cups (3 lbs.) russet potatoes, peeled and cut into 1-inch cubes
- 1 cup hard boiled eggs, peeled and chopped (4 eggs)
- 1 cup red onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup kosher dill pickles, finely chopped
- ¼ cup dill pickle juice
- ½ cup mayonnaise
- ¼ cup yellow mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika OR green onions for garnish
How to Make Southern Potato Salad:
- In a large pot, cover potatoes with water (about 2 liters) and bring to a boil.
- Allow potatoes to cook until you can easily stab with a fork (about 10-12 mins).
- Drain potatoes and set aside.
- To make the dressing, whisk together the mayo, mustard, pickle juice and salt and pepper.
- In a large mixing bowl, add the hard-boiled eggs, onion, celery, pickles and potatoes.
- Pour in the dressing and toss the salad until it is evenly coated with dressing.
- Sprinkle paprika or green onions on top and chill in the refrigerator for at least 2 hours before serving.
- Enjoy!
FAQS:
How to serve southern potato salad?
- Serve with hamburgers, hot dogs, BBQ chicken, ribs, fried chicken, etc.
- Perfect to serve as a side at a cookout or BBQ, and for holidays like Easter, memorial day, and fourth of July.
How long can potato salad sit out?
- Do not let potato salad sit out for more than 2 hours. If it is sitting outside while it is hot, do not leave out longer than 1 hour.
How to store potato salad?
- Store in an airtight container in the fridge for up to 5 days.
- I do not recommend freezing this recipe.
What substitutions can I make?
- Swap russet potatoes for Yukon gold potatoes for a creamier texture.
- Swap red onion for a white onion.
- Swap kosher dill pickles for sweet pickles.
- Swap dill pickle juice for apple cider vinegar.
Southern Potato Salad
Southern Potato Salad is a classic side dish recipe loaded with cubes of russet potatoes, chopped hard boiled eggs, celery, red onions and dill pickles all tossed in a mayo based dressing and seasoned with paprika.
Ingredients
- 8 cups (3 lbs.) russet potatoes, peeled and cut into 1-inch cubes
- 1 cup hard boiled eggs, peeled and chopped (4 eggs)
- 1 cup red onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup kosher dill pickles, finely chopped
- ¼ cup dill pickle juice
- ½ cup mayonnaise
- ¼ cup yellow mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika OR green onions for garnish
Instructions
- In a large pot, cover potatoes with water (about 2 liters) and bring to a boil.
- Allow potatoes to cook until you can easily stab with a fork (about 10-12 mins).
- Drain potatoes and set aside.
- To make the dressing, whisk together the mayo, mustard, pickle juice and salt and pepper.
- In a large mixing bowl, add the hard-boiled eggs, onion, celery, pickles and potatoes.
- Pour in the dressing and toss the salad until it is evenly coated with dressing.
- Sprinkle paprika or green onions on top and chill in the refrigerator for at least 2 hours before serving.
- Enjoy!
Notes
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 580mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 6g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
