easy southern potato salad

This creamy and tangy Southern potato salad has a spot at every family gathering and picnic table in my life. It is the perfect blend of tender potatoes, classic seasonings, and a crunchy pickle punch. My grandma swore by using extra pickle juice for flavor and to this day I never leave it out. If you are after a potato salad that captures the spirit of the South, simple but packed with personality, this one is for you.

When I first made this version for my cousins at a summer barbecue, the bowl disappeared before anything else. Now it is always on my menu for potlucks and late spring get-togethers.

Ingredients

• Russet potatoes: These hold their shape and become deliciously tender while still absorbing the dressing nicely Select firm potatoes without green spots
• Kosher salt: Infuses the potatoes with flavor as they cook Choose a medium grain for even seasoning
• Hard boiled eggs: Add extra creaminess and a boost of protein Use eggs with fully set yolks for best texture
• Hamburger dill pickles: These give a salty vinegary pop Look for cold packed pickles in the refrigerated section for brighter crunch
• Hamburger dill pickle juice: This is the secret to tangy southern flavor Use the juice from your chopped pickles
• Sweet yellow onion: Adds just the right mellow bite Choose Vidalia or another sweet onion for flavor without sharpness
• Mayonnaise: The rich creamy base for the dressing Use full fat for authentic taste
• Yellow mustard: A southern classic that brings zip and color Classic yellow mustard keeps the dish bright and nostalgic
• Ground black pepper: Freshly ground gives the most peppery punch
• Paprika: Adds a gentle color and a hint of warmth for garnish Always use fresh paprika for the best flavor and color

Instructions

Prep the Potatoes:

Peel and cube russet potatoes into uniform pieces so they cook evenly

Boil the Potatoes:

Fill a large pot with water and bring to a boil over high heat Add the two teaspoons of kosher salt and then add the potatoes Boil for about ten minutes until potatoes are fork tender but not falling apart Drain them thoroughly

Dry and Lightly Mash:

Return the drained potatoes to the dry pot Lightly mash the potatoes with a potato masher just three or four times This step gives the salad its signature creamy texture without turning it into mashed potatoes

Make the Dressing:

While the potatoes are cooking combine chopped hard boiled eggs chopped pickles pickle juice minced onion mayonnaise yellow mustard remaining salt and pepper in a very large bowl Stir until well combined

Mix Everything Together:

Add the warm potatoes to your dressing mixture Use a rubber spatula to gently fold everything together until each potato cube is coated in the creamy dressing Make sure not to over mix or the salad will lose its chunky charm

Garnish and Chill:

Sprinkle a dash of paprika on top of the salad for an extra hit of color and a gentle smoky flavor Cover tightly and refrigerate for several hours before serving to let everything meld Or if you are serving right away bring to the table at room temperature

Once I brought this to a Fourth of July cookout and watched even the picky eaters reach for seconds It has helped me make new friends and reconnect with old memories through every shared bowl

Storage tips

Store leftovers in a tightly sealed container in the fridge for up to four days Always serve chilled or at cool room temperature If the salad gets a bit dry after sitting just stir in a spoonful of mayonnaise to refresh it Avoid freezing this salad as the potatoes and eggs may become watery and lose texture

Ingredient substitutions

Sweet onions can be swapped for red onion if you like a sharper bite For a milder dressing try half mayonnaise and half sour cream If you do not have dill pickles or pickle juice try a splash of apple cider vinegar and chopped bread and butter pickles for a sweeter tang

Serving suggestions

Pair this salad with anything grilled such as BBQ chicken pulled pork or fried catfish It is also ideal next to baked beans sweet corn or a platter of deviled eggs For added color top with sliced radishes or diced green onions

Cultural and historical context

Potato salad holds a proud place in southern gatherings Often served at church picnics funerals and holiday tables each family tweaks the classic recipe with personal touches The signature southern flavors always include some combination of mayonnaise mustard pickles and eggs

Seasonal Adaptations

Make it with spring potatoes for a more delicate texture Add diced celery or fresh herbs in the summer for extra flavor Top with thinly sliced radishes or chives to wake up a winter potluck

Freezer Meal Conversion

Potato salad is not recommended for freezing The texture of the potatoes can become mealy and the mayonnaise will separate Make a fresh batch for best results

Make this potato salad your signature side and you’ll always bring a taste of Southern comfort to the table. Share it and watch new memories take root at every gathering.

Recipe FAQs

→ How do I prevent potatoes from becoming mushy?

Boil potatoes just until fork-tender and drain immediately to avoid overcooking, which can make them mushy.

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well and hold their shape, but russets provide a classic creamy texture.

→ Is it necessary to peel the potatoes?

Peeled potatoes offer a smoother texture, but you can leave skins on for extra texture and nutrients if preferred.

→ What can I substitute for hamburger dill pickles?

Chopped kosher dill pickles or bread-and-butter style pickles add a similar tang and crunch to the dish.

→ How long should this be chilled before serving?

Chill for at least one hour to enhance flavor and allow the ingredients to meld, but it can also be served at room temperature.