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Southern Potato Salad Recipe

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★★★★★

4.9 from 74 reviews

This Southern Potato Salad is a classic comfort food favorite featuring tender white potatoes mixed with creamy mayonnaise, tangy sweet baby pickles, mustard, and a blend of flavorful seasonings. Finished with chopped hard-boiled eggs and a sprinkle of paprika, this salad is perfect for picnics, barbecues, and family gatherings. It’s easy to prepare, packed with flavor, and serves as a hearty side dish for any occasion.

Ingredients

Scale

Potatoes

  • 2 pounds white potatoes (about 6 medium, peeled and cut into ¾-inch cubes)

Dressing and Seasoning

  • 3/4 cup mayonnaise (such as Duke’s)
  • 1/2 cup finely chopped whole sweet baby pickles
  • Some pickle brine (amount varies, use as needed)
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar (plus more to taste)
  • 1 teaspoon white vinegar or apple cider vinegar
  • 3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
  • 1/2 teaspoon celery salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1/4 teaspoon Accent Flavor Enhancer

Eggs and Garnish

  • 5 hard-boiled eggs
  • Sweet paprika (for garnish)

Instructions

  1. Boil Potatoes: Place the peeled and cubed potatoes in a large pot and cover with water. Add a pinch of salt to the water for seasoning. Bring to a boil over high heat and cook the potatoes until fork-tender, about 10 to 15 minutes.
  2. Drain and Cool Potatoes: Drain the cooked potatoes thoroughly and set them aside to cool completely to prevent the salad from becoming mushy.
  3. Prepare Dressing: In a large bowl, whisk together the mayonnaise, finely chopped sweet baby pickles, some (but not all) of the pickle brine to avoid excess moisture, yellow mustard, granulated sugar, vinegar, seasoned salt, celery salt, black pepper, and Accent Flavor Enhancer until well combined.
  4. Chop Eggs and Mix: Neatly chop 4 of the hard-boiled eggs and add them to the bowl with the dressing. Then, add the cooled potatoes to the mixture.
  5. Combine Ingredients: Gently fold the potatoes and eggs into the dressing until all ingredients are thoroughly combined without mashing the potatoes.
  6. Adjust Seasoning: Taste the potato salad and adjust the seasonings—add more sugar, salt, pepper, or pickle brine according to your preference.
  7. Chill or Serve: Serve the potato salad at room temperature, or cover and refrigerate until ready to serve. Chilling will help flavors meld.
  8. Garnish and Present: Just before serving, sprinkle sweet paprika over the top of the salad. Slice the remaining hard-boiled egg and fan the slices over the salad for an attractive presentation.

Notes

  • Use Duke’s mayonnaise or a similar creamy mayonnaise for authentic Southern flavor.
  • Adjust sugar and seasonings based on sweetness and saltiness preference.
  • Allow potatoes to cool completely to keep the salad from becoming watery.
  • For best results, make the salad a few hours in advance to let flavors meld.
  • Accent Flavor Enhancer is optional but adds a savory umami boost.
  • Serve chilled or at room temperature depending on preference and occasion.

Keywords: Southern Potato Salad, classic potato salad, boiled potatoes, mayonnaise potato salad, picnic side dish, barbecue sides

Find it online: https://zestywithzane.com/southern-potato-salad-recipe/