Southern Potato Salad
A staple of summer, my classic Southern potato salad is made with russet potatoes, hard-boiled eggs, sweet gherkins, and a tangy mustard-mayo dressing. No added sugar! Just balanced flavor and a creamy texture that gets better as it chills. Great for potlucks!
Servings: 8
Calories: 381kcal
Ingredients
- 3 pounds russet potatoes
- 4 sweet pickles chopped, about ⅓ cup
- 2 tablespoons sweet pickle juice
- ⅓ cup red onion chopped
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the whole potatoes to a large pot and cover with water. Place a lid on the pot and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle boil. Cook until the potatoes are tender and a knife easily inserts into them, about 25–30 minutes.
- While the potatoes are cooking, hard-boil the eggs. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 12 to 14 minutes to cook through. Carefully drain the hot water, gently shake the pan to crack the eggs slightly, then fill the pot with cold tap water. Peel the eggs, chop the boiled eggs into ¼-inch pieces, and set aside until ready to use.
- Once the potatoes are done, drain them in a large colander. Run cool tap water over the potatoes for 30–45 seconds to cool slightly. Scrape off the skins, then cut the potatoes into 1-inch pieces and place them in a large bowl (they may still be hot inside).
- Add the chopped eggs, sweet pickles, onion, mayonnaise, mustard, pickle juice, salt, and pepper. Gently stir until everything is thoroughly combined. Chill for 2 hours. Season to taste after it has chilled.
Notes
🌡️ Storing Leftovers
- Potato salad can be made a day or two in advance and kept cool until ready to serve.
- Store any leftovers in an airtight container in the refrigerator for up to 7 days.
Leave a review or get more information on the recipe!
