Classic Southern Potato Salad

A white bowl full of creamy Southern Potato Salad.

4.87 from 191 votes

A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it's full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!

Prep Time15

Cook Time12

Total Time27

Course: Lunch, Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 300kcal

Author: Sharon Rigsby

Ingredients

3 pounds russet potatoes, peeled and cubed (About 7-8 medium size potatoes)
2½ teaspoons kosher salt, divided
4 hard-boiled eggs, peeled and chopped
½ cup chopped hamburger dill pickles, not kosher dill pickles
2 tablespoons hamburger dill pickle juice
½ cup grated or minced Vidalia or sweet yellow onion
1 cup mayonnaise, I use Dukes
¼ cup yellow mustard
¼ teaspoon ground black pepper
pinch paprika, for garnish

Instructions

Bring a large pot of water to a boil. Add 2 teaspoons of kosher salt and the cubed potatoes, and cook for about 10 minutes, until a piece mashes easily with a fork.
While the potatoes cook, whisk together the mayonnaise, mustard, onion, pickles, pickle juice, the remaining ½ teaspoon of salt, and pepper in a large bowl.
Drain the potatoes and add them straight to the dressing while they're still hot; this is what lets the flavor soak all the way through. Mash three or four times with a potato masher for that classic creamy texture, but leave some potato cubes whole.
Fold in chopped hard-boiled eggs. I add the eggs last, after mashing, so they stay in nice, tender pieces instead of getting mashed up with everything else.
Garnish with a dash of paprika, cover, and refrigerate until chilled. Serve cold or at room temperature

Video

Notes

*If you'd rather make it the original way

For years, decades, really, I made this recipe a slightly different way: boil the potatoes, mash them right in the pot, then stir them into a dressing that already had the chopped eggs mixed in. It's every bit as good, and if that's the version you grew up making, there's no reason to change a thing. The only real difference in my current method is that keeping the eggs out of the dressing until the end keeps them in prettier pieces, and it saves you a step.

To peel or not to peel: I'll admit it, I'm a lazy cook, and peeling potatoes is right at the top of my list of kitchen chores I'll dodge if I can. When I'm making this just for my family, I don't peel the potatoes at all; I like the extra texture. When I'm taking it to a potluck or serving company, I peel them. Either way is right; it just depends on who's eating.
If you're short on time, buy hard-boiled eggs already peeled at the grocery store.
Instead of shaking paprika straight from the jar, put a small pinch in your hand and sprinkle it on evenly. You can always add more.
This recipe tastes even better the second day, once the dressing has had time to really settle into the potatoes.
Leftovers keep in the fridge, tightly covered, for up to five days. Don't try to freeze it; the texture won't hold up.
I've included onion in this recipe. If your family isn't a fan, just leave it out.
Have trouble peeling your hard-boiled eggs? Check out my easy-peel-hard-boiled-eggs post.

Nutrition