Easy Southern Potato Salad
A creamy and tangy potato salad that’s perfect for family gatherings, picnics, and potlucks. Quick to prepare and deliciously satisfying.
Ingredients
Main Ingredients
- 3 pounds russet potatoes (peeled and cubed – about 7-8 medium size potatoes)
- 2 tsp kosher salt
- 4 pieces hard-boiled eggs (peeled and chopped)
- 1/2 cup hamburger dill pickles (chopped)
- 2 Tbsp hamburger dill pickle juice
- 1/2 cup Vidalia or sweet yellow onion (finely minced or grated)
- 1 cup mayonnaise (preferably Dukes or Hellman's)
- 1/4 cup yellow mustard
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 1 dash paprika (for garnish)
Instructions
Preparation
- Bring a large pot of water to boil over high heat. Once boiling, add 2 teaspoons of kosher salt and the cubed potatoes. Cook for about 10 minutes.
- You'll know the potatoes are done when you can easily mash a piece with a fork. Drain them in a colander.
- Pour the drained and cooked potatoes back into the pan and use a potato masher to mash them 3-4 times.
- While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, kosher salt, and black pepper in a large bowl. Mix well.
- Add the cooked potatoes to the bowl and gently fold them into the mixture, ensuring everything is well-coated.
- Garnish with a dash of paprika.
- Refrigerate for at least an hour to let the flavors meld, and then serve chilled.
Notes
To keep your potato salad fresh, store leftovers in an airtight container in the fridge. It can be enjoyed for 3 to 5 days. For a twist, mix with some pasta for a quick lunch.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 500mgFiber: 2gSugar: 1g
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