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Bowl of Simple Southern Potato Salad garnished with parsley and eggs.

Simple Southern Potato Salad

A creamy and tangy Southern-style potato salad that's perfect for summer gatherings and picnics.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 9 servings
Course: Salad, Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-9 large large potatoes, peeled and cut into cubes Yukon Gold holds shape well.
  • 1 cup chopped pickles Dill adds classic tang.
  • 2 medium onions, finely chopped Rinse if you want a milder bite.
  • 5 large hard-boiled eggs, chopped Room temp = less shock to potatoes.
  • 2 cups mayonnaise Use full-fat for creaminess.
  • 3-4 tablespoons yellow mustard Adjust for zing.
  • to taste salt and black pepper Season gradually.

Method
 

Preparation
  1. Put the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring to a steady boil over medium-high heat. Boil until fork-tender, about 12-15 minutes.
  3. Drain the potatoes well in a colander and let them steam-dry for about 5 minutes.
  4. Chop the hard-boiled eggs, onions, and pickles.
  5. Transfer the warm potatoes to a large mixing bowl. Add the chopped eggs, onions, and pickles; stir gently.
  6. Fold in the mayonnaise a little at a time until you reach your desired creaminess.
  7. Stir in the mustard, then taste and season with salt and black pepper.
  8. Chill the salad for at least 1 hour for the flavors to meld, then serve.

Notes

For picnic pairings, try with a chilled bean salad. Kitchen tips include boiling potatoes in even-sized cubes for uniform cooking and avoid overmixing.