Easy Southern Potato Salad Recipe
A southern style potato salad with lightly mashed russets, chopped eggs, dill pickles, and a tangy mustard mayo dressing.
Equipment
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 3 lb russet potatoes about 7 to 8 medium, peeled and cut into 1 inch cubes
- 2 tsp kosher salt for the cooking water
- 4 large eggs hard boiled, peeled, and chopped
- ½ cup hamburger dill pickle chips chopped
- 2 tbsp dill pickle juice
- ½ cup sweet yellow onion finely minced or grated
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ¼ tsp kosher salt for the dressing
- ¼ tsp ground black pepper
- 1 dash paprika for garnish
Instructions
Cooking
- Cook the cubes. Salt a large pot of boiling water, add the potatoes, and cook about 10 minutes until tender.
- Drain and press. Drain, return to the warm pot, and mash 3 to 4 times, leaving some chunks.
- Stir the dressing. Combine the mayonnaise, mustard, pickle juice, onion, pickles, eggs, salt, and pepper in a bowl.
- Fold. Add the potatoes and fold gently until coated.
- Chill. Refrigerate at least 1 hour, then adjust seasoning and top with paprika.
Notes
Substitutions: Sweet pickles and a pinch of sugar make a sweeter version.
Tips: Go easy on added salt because the pickles and mustard are salty.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.