Southern Potato Salad
A creamy and flavorful Southern potato salad with a delightful crunch from pickles and onions, perfect for picnics and family gatherings.
Ingredients
Main Ingredients
- 3 pounds russet potatoes, peeled and cubed About 7-8 medium-sized potatoes
- 2 tsp kosher salt For boiling the potatoes
- 4 pieces hard-boiled eggs, peeled and chopped
- ½ cup hamburger dill pickles, chopped
- 2 Tbsp hamburger dill pickle juice
- ½ cup Vidalia or sweet yellow onion, finely minced or grated
- 1 cup mayonnaise, preferably Dukes or Hellman's
- ¼ cup yellow mustard
- ½ tsp kosher salt For mixing
- ¼ tsp ground black pepper
- 1 dash paprika For garnish
Instructions
Preparation
- Bring a large pot of water to boil over high heat.
- Add 2 teaspoons of kosher salt and the potato cubes. Cook for approximately 10 minutes until tender.
- Drain the potatoes in a colander.
- Return the drained potatoes to the pan and mash them 3-4 times.
- In a large bowl, combine mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, salt, and pepper.
- Fold the cooked potatoes gently into the bowl to combine.
- Garnish with a dash of paprika and refrigerate before serving.
Notes
Taste adjustments can be made before serving. Chill for at least an hour to enhance the flavors.