Southern Potato Salad
A creamy blend of potates, mayonnaise, yellow mustard, boiled eggs, sweet onion, and dill relish. A summer staple in the South that goes perfectly with almost everything.
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: Side Dish
Cuisine: American, Southern
Keyword: potato salad, southern
Servings: 10
Calories: 306kcal
Author: Leigh Harris
- 3 lbs Russet potatoes 7-8 medium potatoes
- 1 cup Mayonnaise
- 1/4 cup Yellow mustard
- 2 tbsp Kosher pickle juice
- 1/3 cup Dill pickle relish
- 1/2 cup Sweet yellow onion finely minced (Vidalia onion)
- 1/2 tsp Kosher salt
- 1/2 tsp Ground black pepper
- 4 large Hard-boiled eggs chopped
Peel and cube the potatoes, place them in a large pot and cover them with 1 inch of water. Bring to a boil, add about 1-2 teaspoons of kosher salt, and cook about 10 minutes, until fork tender.
3 lbs Russet potatoes
In a large bowl combine the mayonnaise, mustard, dill relish, onions, pickle juice, kosher salt, and black pepper. Have this ready while the potatoes are cooking.
1 cup Mayonnaise, 1/4 cup Yellow mustard, 2 tbsp Kosher pickle juice, 1/3 cup Dill pickle relish, 1/2 cup Sweet yellow onion, 1/2 tsp Kosher salt, 1/2 tsp Ground black pepper
Add the well-drained hot cooked potatoes and chopped hard-boiled eggs to the dressing ingredients. Fold in gently to coat thoroughly with the dressing.
4 large Hard-boiled eggs
Let the potato salad cool completely, place it in an airtight container and refrigerate for at least 4 hours before serving chilled.
Garnish with a few sprinkles of paprika and minced chives or green onions.
Be sure to cube the potatoes into equal sizes so they all cook evenly.
Mix the dressing ingredients together in a large bowl while the potatoes are cooking. The hot potatoes will soak up the dressing better.
Make Ahead - This potato salad can be made up to 24 hours ahead of serving.
Storing - Place the cooled potato salad in an airtight container and store it in the fridge for up to 4 days.
Calories: 306kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 492mg | Potassium: 624mg | Fiber: 2g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg