Print

Southern Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

A classic Southern potato salad featuring tender white potatoes mixed with a creamy mayonnaise dressing, tangy pickles, and hard-boiled eggs, seasoned with mustard, celery salt, and paprika for a perfect balance of flavors. This recipe is easy to prepare and ideal for family gatherings and picnics.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Southern American
  • Diet: Halal

Ingredients

Potatoes

  • 7 medium white potatoes (about 2 to 2 1/2 lbs), peeled and cut into 1/2-inch cubes

Dressing

  • 3/4 cup mayonnaise (such as Duke’s)
  • 1/2 cup finely chopped whole sweet baby pickles
  • Some pickle brine (amount as needed, to avoid excess moisture)
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar (plus more to taste)
  • 1 teaspoon white vinegar or apple cider vinegar
  • 3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
  • 1/2 teaspoon celery salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1/4 teaspoon Accent Flavor Enhancer

Additional Ingredients

  • 5 hard-boiled eggs
  • Paprika (sweet or smoked, for garnish)

Instructions

  1. Cook Potatoes: Place the peeled and cubed potatoes in a large pot and cover with water. Add a pinch of salt to season the water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 to 15 minutes.
  2. Drain and Cool: Drain the potatoes thoroughly and set them aside to cool completely, ensuring excess moisture evaporates to maintain the salad’s texture.
  3. Prepare Dressing: In a large bowl, whisk together the mayonnaise, finely chopped pickles, a measured amount of pickle brine (to prevent the salad from becoming too wet), yellow mustard, granulated sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent Flavor Enhancer until smooth and well combined.
  4. Add Eggs and Potatoes: Neatly chop 4 of the hard-boiled eggs and add them to the dressing mixture, followed by most of the cooled potatoes.
  5. Combine Ingredients: Gently fold the dressing, eggs, and potatoes together until thoroughly combined. If needed, add more potatoes to reach your desired consistency for the salad.
  6. Adjust Seasonings: Taste the mixture and adjust the seasonings—add more sugar, salt, pepper, or vinegar as preferred to suit your taste buds.
  7. Chill or Serve: You can serve the potato salad at room temperature or cover and refrigerate it until ready to serve, allowing the flavors to meld.
  8. Garnish and Serve: Just before serving, sprinkle the top of the salad with paprika for color and flavor. Slice the remaining hard-boiled egg and fan the slices over the salad as an attractive garnish.

Notes

  • Use Duke’s mayonnaise for an authentic Southern flavor.
  • Adjust the amount of pickle brine carefully to avoid making the salad too watery.
  • Allow potatoes to cool fully to prevent the mayonnaise from breaking down.
  • Season to taste, as different brands of seasoned salt and spices vary in flavor intensity.
  • Can be served chilled or at room temperature depending on preference.
  • For a lighter version, substitute mayonnaise with a low-fat or Greek yogurt alternative.
  • Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.

Find it online: https://cheftinaskitchen.com/southern-potato-salad-recipe/