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+ servings
Southern potato salad in a bowl garnished with chives and paprika.
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5 from 2 votes

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
Cook Time10 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: potato salad, southern
Servings: 10
Calories: 306kcal
Author: Leigh Harris

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
 

Nutrition

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