Advertisement
Advertisement
This classic Southern Potato Salad is creamy, tangy, and packed with flavor! With tender potatoes, eggs, sweet pickles, and a creamy mayo dressing, it’s the perfect side dish for picnics, BBQs, or family gatherings. Get ready to impress your guests with this irresistible dish!
Servings
- Serves 6–8
Why You’ll Love This Recipe
- Creamy and Flavorful: The perfect blend of textures and flavors.
- Perfect for Any Occasion: Great for BBQs, potlucks, and picnics.
- Easy to Prepare: Simple ingredients and straightforward steps make this a breeze to whip up.
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
- Place the peeled and cubed potatoes in a large saucepan and cover with water.
- 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.
- Drain and transfer the potatoes to a large bowl. Allow them to cool completely in the refrigerator.
Step 2: Prepare the Ingredients
- While the potatoes are cooling, finely chop the boiled eggs, green onions, and sweet pickles.
- In a small bowl, mix the mayonnaise, mustard, and celery seed until well combined.
Step 3: Assemble the Salad
- Once the potatoes are cool, gently fold in the chopped eggs, green onions, and sweet pickles.
- Add the mayo-mustard dressing and toss gently to coat all ingredients evenly.
Step 4: Season and Chill
- Add salt and pepper to taste, adjusting seasoning as needed.
- Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Step 5: Serve and Enjoy
- Before serving, give the salad a gentle stir and garnish with extra green onions or paprika if desired.
- 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
- Can I make this potato salad ahead of time?
Yes! It tastes even better when made a day ahead and chilled overnight. - What type of potatoes work best?
Russet potatoes work well for a creamy texture, but Yukon Gold or red potatoes hold their shape better. - Can I use store-bought boiled eggs?
Absolutely! Pre-cooked eggs save time and work just as well. - What other herbs can I use?
Fresh parsley or dill can add a fresh, aromatic flavor.
