Southern Potato Salad
This is classic summer cookout food that works for a crowd. I always make this the night before so the flavors have time to meld together.
Print
Pin
Ingredients
Ingredients (~6 servings)
- 3 lbs red potatoes finely diced
- 1 Tbsp salt for boiling water
- 2 hard boiled eggs peeled and chopped
- 1/4 cup red onion diced
- 1/3 cup dill pickles finely chopped
- 3/4 cup mayo
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp yellow mustard
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 3/4 tsp flat-leaf parsley chopped
- Paprika for sprinkling
Instructions
- Dice red potatoes into 3/4 inch cubes and boil in salted water for 15-20 minutes until fork tender.
- Drain potatoes and let cool in colander for 30 minutes.
- Boil room temperature eggs for exactly 9 minutes, then ice bath for 10 minutes.
- Peel eggs under cool running water and finely chop.
- Dice red onion and finely chop dill pickles.
- Whisk together mayo, vinegar, both mustards, celery salt, and white pepper in a medium bowl.
- Combine cooled potatoes, eggs, pickles, and onion in a large bowl.
- Pour dressing over and gently fold together without mashing potatoes.
- Taste and adjust seasoning as needed.
- Cover and refrigerate at least 4 hours or overnight.
- Before serving, taste and adjust seasoning again, adding more mayo, vinegar, or salt if needed.
- Transfer to serving bowl and sprinkle with paprika and chopped parsley.
Notes
Potatoes continue steaming while cooling, which helps them absorb dressing better. Salad needs more seasoning after sitting overnight.
Tried this recipe?Leave a comment below & let me know!