Description
This Southern Potato Salad offers a mouthwatering combination of flavors, including tender russet potatoes, zesty pickles, and creamy dressing. Ideal for picnics, barbecues, or a comforting side dish, it’s simple to whip up and always a crowd-pleaser.
Ingredients
Scale
- 3 pounds russet potatoes
- 4 sweet pickles, chopped (about ⅓ cup)
- 2 tablespoons sweet pickle juice
- ⅓ cup red onion, chopped
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place whole potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a gentle boil and cook until tender, about 25-30 minutes.
- While the potatoes cook, hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, turn off the heat and cover for 12 to 14 minutes. Drain the eggs, crack them slightly, and fill with cold water to cool before peeling and chopping into ¼-inch pieces.
- After draining the potatoes, rinse them under cool water for 30-45 seconds, then peel and cut into 1-inch pieces. Transfer to a large bowl.
- In the bowl, combine the potatoes with chopped eggs, pickles, red onion, mayonnaise, mustard, pickle juice, salt, and pepper. Stir gently until well mixed, then chill in the refrigerator for 2 hours. Adjust seasoning to taste before serving.
Notes
For a creamier texture, you can add more mayonnaise.
Feel free to adjust the seasoning based on your preference.
This salad can be made a day in advance for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg