Southern Potato Salad (Print Version)
Creamy potatoes, hard-boiled eggs, and sweet pickles tossed in a tangy mustard-mayo dressing with classic Southern seasonings.
# Ingredients:
→ Base Ingredients
01 -
2 pounds white potatoes, peeled and cut into 1-inch cubes
02 -
5 hard-boiled eggs
→ Dressing and Seasoning
03 -
3/4 cup mayonnaise (e.g., Duke's)
04 -
1/2 cup finely chopped whole sweet baby pickles (approximately 6 pickles)
05 -
Pickle brine (reserved, to adjust flavor)
06 -
2 tablespoons yellow mustard
07 -
1 tablespoon granulated sugar (plus more to taste)
08 -
1 teaspoon white vinegar or apple cider vinegar
09 -
3/4 teaspoon seasoned salt (e.g., Lawry's)
10 -
1/2 teaspoon celery salt
11 -
1/2 teaspoon freshly ground black pepper
12 -
1/4 teaspoon Accent Flavor Enhancer
13 -
Sweet paprika (for garnish)
# Steps to Follow:
01 -
Place the potatoes in a large pot and cover with water. Add salt to season. Bring to a boil over high heat and cook until the potatoes are fork-tender, approximately 10 to 15 minutes.
02 -
Drain the potatoes and set them aside to cool completely.
03 -
In a large bowl, whisk together the mayonnaise, chopped pickles, some reserved pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent Flavor Enhancer until fully combined.
04 -
Neatly chop 4 of the hard-boiled eggs and add them to the bowl with the dressing. Add the cooled potatoes and gently fold until all ingredients are thoroughly combined.
05 -
Taste and adjust seasonings to your preference.
06 -
Sprinkle paprika over the salad. Slice the remaining egg and fan it over the top as a garnish. Serve at room temperature or refrigerate until needed.
# Additional Notes:
01 -
For leftovers, store in the refrigerator in an airtight container for up to 5 days. Freezing is not recommended as the texture will change upon thawing.