Southern Potato Salad

Southern potato salad combines tender potatoes, a creamy mustard dressing, pickles and hard-boiled eggs. Let the cooked potatoes cool before mixing.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

7 medium white potatoes (about 2 – 2 1/2 lbs, peeled and cut into 1-inch cubes )
3/4 cup mayonnaise (such as Duke’s)
1/2 cup finely chopped whole sweet baby pickles
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)
½ teaspoon celery salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
1/4 teaspoon Accent Flavor Enhancer
5 hard-boiled eggs
Paprika (Sweet or smoked, for garnish)

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Southern Potato Salad

Print Recipe

Southern potato salad combines tender potatoes, a creamy mustard dressing, pickles and hard-boiled eggs. Let the cooked potatoes cool before mixing.

Author: Maya Collins
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 8 servings 1x
Cuisine: American

Ingredients

Scale

7 medium white potatoes (about 2 – 2 1/2 lbs, peeled and cut into 1-inch cubes )
3/4 cup mayonnaise (such as Duke’s)
1/2 cup finely chopped whole sweet baby pickles
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)
½ teaspoon celery salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
1/4 teaspoon Accent Flavor Enhancer
5 hard-boiled eggs
Paprika (Sweet or smoked, for garnish)

Instructions

Place 7 potatoes in a large pot and add water to cover. Throw a little salt in to season it. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes.
Drain the potatoes and then set aside to drain and cool completely.
In a large bowl, whisk together the mayonnaise, pickles, some but not all of the pickle brine so it’s not too wet, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent until combined.
Very neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by most of the potatoes.
Gently fold until the ingredients are thoroughly combined and add more potato until you get the consistency you enjoy.
Taste and adjust the seasonings according to your taste buds, my friends.
Serve at room temperature or cover and refrigerate until needed.
When ready to serve, sprinkle paprika over the salad, then slice the remaining egg and fan it out over the top.