easy southern potato salad (Print Version)
Creamy Southern blend of potatoes, eggs, pickles, and onion with tangy mustard dressing.
# Ingredients:
→ Base
01 -
3 pounds russet potatoes, peeled and cubed
→ For Boiling
02 -
2 teaspoons kosher salt
→ Mix-Ins
03 -
4 hard-boiled eggs, peeled and chopped
04 -
1/2 cup hamburger dill pickles, chopped
05 -
2 tablespoons hamburger dill pickle juice
06 -
1/2 cup sweet yellow onion, finely minced or grated
→ Dressing
07 -
1 cup mayonnaise
08 -
1/4 cup yellow mustard
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon ground black pepper
→ Garnish
11 -
Dash of paprika
# Steps:
01 -
Fill a large pot with water and bring to a rolling boil over high heat. Add 2 teaspoons kosher salt and cubed potatoes. Boil for about 10 minutes, until potatoes are fork-tender. Drain thoroughly.
02 -
Return drained potatoes to the dry pot and use a potato masher to gently mash 3-4 times, creating a mix of chunky and creamy texture.
03 -
In a large mixing bowl, combine chopped eggs, chopped pickles, pickle juice, minced onion, mayonnaise, yellow mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Mix thoroughly.
04 -
Fold the cooked potatoes into the dressing mixture until evenly coated, ensuring the potatoes remain in large pieces for classic texture.
05 -
Sprinkle paprika over the top for garnish. Cover tightly and refrigerate until chilled or serve at room temperature.
# Notes:
01 -
For optimal flavor, prepare the salad in advance and chill for several hours to allow the flavors to meld.