Easy Southern Potato Salad
A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it's full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds russet potatoes (peeled and cubed (About 7-8 medium size potatoes))
- 2 tsp kosher salt
- 4 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
- dash paprika (for garnish)
Instructions
- 1
Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
- 2
Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
- 3
While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
- 4
Garnish with a dash of paprika.
- 5
Refrigerate and serve chilled. Enjoy!