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!
3poundsrusset potatoespeeled and cubed (About 7-8 medium size potatoes)
4hard-boiled eggspeeled and chopped
1/2cuphamburger dill pickleschopped
2Tbsphamburger dill pickle juice
1/2cupVidalia or sweet yellow onionfinely minced or grated
1cupmayonnaisepreferably Dukes or Hellman's
1/4tspground black pepper
Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
Garnish with a dash of paprika.
Refrigerate and serve chilled. Enjoy!
If you are short on time, you can purchase eggs that have been boiled and peeled at the grocery store. Instead of shaking paprika from the jar onto your dish, it works much better to just put a small amount of it in your hand. Then, take a pinch and sprinkle evenly on top. You can always add more if you think it needs it.Russet potatoes with their starchy creaminess are the best. You can also use Yukon Gold and New or Red Potatoes, but the flavor and texture will be a little different. I always peel Russet potatoes, but rarely peel Yukon Gold and New or Red Potatoes because the peels are thinner. You can make this recipe several days ahead, and it tastes even better the second day. Leftovers should last in your fridge tightly covered for up to five days. Do not try to freeze them. I've included onions in this recipe, if your family doesn't like them, leave them out. Be sure to make the dressing and have it ready before your potatoes are done. Hot potatoes absorb the dressing and flavors more easily.If you have trouble peeling hard-boiled eggs, check out my post: Perfect Easy to Peel Hard Boiled Eggs.