Southern Potato Salad Classic (Recipe for Printing)
This Southern-style potato salad pairs creamy mayo with tangy mustard, sweet onion, and dill pickle relish. Ideal for spring or summer gatherings, barbecues, and potlucks. Save & click.
# What You Need:
→ Potatoes
01 -
3 pounds Russet potatoes, peeled and cut into cubes
→ Dressing
02 -
1 cup mayonnaise
03 -
1/4 cup yellow mustard
04 -
2 tablespoons kosher pickle juice
05 -
1/3 cup dill pickle relish
→ Vegetables
06 -
1/2 cup sweet yellow onion, finely minced
→ Seasoning
07 -
1/2 teaspoon kosher salt
08 -
1/2 teaspoon ground black pepper
→ Eggs
09 -
4 large eggs, hard-boiled and chopped
# How to Make It:
01 -
Place the peeled and cubed potatoes into a large pot. Cover with 1 inch of cold water and add 1 to 2 teaspoons of kosher salt. Bring to a boil and cook for approximately 10 minutes, or until the potatoes are fork tender. Drain thoroughly and allow to cool slightly.
02 -
In a large mixing bowl, combine mayonnaise, yellow mustard, dill pickle relish, sweet yellow onion, pickle juice, 1/2 teaspoon kosher salt, and ground black pepper. Stir to incorporate completely.
03 -
Gently fold the cooked potatoes and chopped eggs into the prepared dressing. Mix until evenly coated, taking care not to break up the potatoes excessively. Adjust seasoning as desired. Serve chilled or at room temperature.
# Extra Tips:
01 -
For enhanced flavor, allow the salad to chill in the refrigerator for several hours before serving.