Description
This classic Southern potato salad is creamy, tangy, and packed with flavor from mayo, mustard, pickle juice, and crunchy veggies. It’s the perfect easy side dish for potlucks, holidays, or any gathering where comfort food is a must.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 large eggs, hard-boiled and chopped
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle relish
- 2 ribs celery, finely diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons pickle juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- Paprika, for garnish (optional)
Instructions
- Peel and cut the potatoes into 1-inch cubes. Keep them similar in size for even cooking.
- Place potatoes in a large pot and cover with cold, salted water (about 1 inch above potatoes). Bring to a boil over medium-high heat. Reduce to a simmer and cook for 10-12 minutes, until fork-tender but not falling apart.
- Drain potatoes in a colander and let them sit for 5-10 minutes to steam off excess moisture. Do not rinse.
- While potatoes cook, place eggs in a saucepan and cover with water. Bring to a boil, then reduce to a simmer for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.
- In a large mixing bowl, combine mayonnaise, yellow mustard, dill pickle relish, pickle juice, apple cider vinegar, salt, and black pepper. Stir until smooth.
- Stir in diced celery and chopped red onion.
- Add slightly warm potatoes to the bowl. Gently fold everything together with a wooden spoon or spatula until potatoes are well-coated but not mashed.
- Gently fold in the chopped hard-boiled eggs, reserving a few slices for garnish if desired.
- Taste and adjust seasoning with more salt, pepper, or pickle juice as needed.
- Cover and refrigerate for at least 1 hour (up to 24 hours) to allow flavors to meld.
- Just before serving, sprinkle with paprika and top with reserved egg slices. Serve cold or at cool room temperature.
Notes
For best flavor, use Yukon Gold potatoes and mix the salad while potatoes are still warm. Chill for at least an hour before serving. Adjust seasoning to taste, and add extra pickle juice or vinegar if needed. For a lighter version, substitute half the mayo with Greek yogurt. This recipe is naturally gluten-free and can be made egg-free or vegan with simple swaps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Southern, American
Nutrition
- Serving Size: About 3/4 cup
- Calories: 240
- Sugar: 2
- Sodium: 400
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 26
- Fiber: 2
- Protein: 5
Keywords: potato salad, southern potato salad, classic potato salad, picnic side, potluck recipe, creamy potato salad, easy side dish, gluten-free, comfort food