Southern Potato Salad Recipe

Introduction

Southern Potato Salad is a classic, creamy side dish perfect for barbecues, picnics, or family dinners. This recipe features tender Yukon Gold potatoes combined with tangy pickles, mustard, and a hint of cayenne for a flavorful twist.

Ingredients

• 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1″ pieces
• Kosher salt
• 5 large eggs
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp yellow mustard
• 1/2 cup chopped bread and butter pickles
• 2 tbsp pickle juice
• 1/8 tsp cayenne
• 1/4 small red onion, finely chopped
• 3 stalks celery, finely chopped
• Smoked or sweet paprika, for garnish
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Step 1: Place potatoes in a large pot and add water to cover by at least 2 inches. Add 1 teaspoon kosher salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a colander set over a bowl to drain.
2. Step 2: While the potatoes cool, return the water to a boil. Carefully lower the eggs into the boiling water using a slotted spoon. Boil over medium heat for about 10 minutes until just hard boiled. Prepare an ice bath while the eggs cook.
3. Step 3: Transfer the eggs to the ice bath to cool completely. Peel the eggs and dice them into bite-sized pieces.
4. Step 4: In a large bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, and cayenne until smooth. Add chopped pickles, red onion, celery, potatoes, and diced eggs. Season with 1 ½ teaspoons kosher salt and fold gently to combine. Adjust seasoning with more salt and pepper to taste.
5. Step 5: Serve the potato salad sprinkled with smoked or sweet paprika and chopped fresh parsley for a burst of color and flavor.

Tips & Variations

• Use Yukon Gold potatoes for a creamy texture that holds its shape well after boiling.
• For extra tang, add a splash more pickle juice or a teaspoon of apple cider vinegar.
• Substitute Dijon mustard for yellow mustard to give the salad a different flavor profile.
• Include chopped hard-boiled egg whites and yolks separately for added texture contrast.
• Chill the salad for at least an hour before serving to let the flavors meld together.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed cold or at room temperature. Avoid freezing as the texture can become watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, this salad tastes even better after it has chilled for at least an hour. You can prepare it up to a day in advance and keep it refrigerated until ready to serve.

Can I use a different type of potato?

While Yukon Gold potatoes are ideal for their creamy texture and firmness, you can also use red potatoes or fingerlings. Avoid overly starchy potatoes like russets, as they may become mushy.

Southern Potato Salad Recipe

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4.5 from 122 reviews

This Southern Potato Salad is a creamy, tangy classic perfect for picnics, barbecues, and family gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, and a flavorful dressing of mayonnaise, sour cream, mustard, and pickle juice, it’s garnished with smoked paprika and fresh parsley for a touch of color and smoky aroma.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern American

Ingredients

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Potatoes and Eggs

• 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1″ pieces
• Kosher salt, for boiling and seasoning
• 5 large eggs

Dressing and Mix-ins

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp yellow mustard
• 1/2 cup chopped bread and butter pickles
• 2 tbsp pickle juice
• 1/8 tsp cayenne pepper
• 1/4 small red onion, finely chopped
• 3 stalks celery, finely chopped

Garnish

• Smoked or sweet paprika, for garnish
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Cook Potatoes: Place potatoes in a large pot and add water to cover by at least 2 inches. Add 1 teaspoon kosher salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 8 to 10 minutes. Use a slotted spoon to transfer the potatoes to a colander set over a bowl to drain excess water.
2. Boil Eggs: Return the water in the pot to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water. Boil over medium heat for about 10 minutes until hard boiled. Meanwhile, prepare an ice bath for cooling the eggs.
3. Cool and Peel Eggs: Transfer the boiled eggs to the ice bath to cool completely. Once cooled, peel the eggs and dice them into bite-sized pieces.
4. Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, pickle juice, and cayenne pepper until smooth and creamy.
5. Combine Ingredients: Add the chopped bread and butter pickles, finely chopped red onion, celery, cooked potatoes, and diced eggs into the dressing bowl. Season with 1 ½ teaspoons of kosher salt and gently fold everything together to combine well. Adjust seasoning with additional salt and pepper to taste.
6. Garnish and Serve: Sprinkle the top of the potato salad with smoked or sweet paprika and chopped fresh parsley for color and flavor. Serve chilled or at room temperature.

Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor.
• Chill the eggs in an ice bath immediately after boiling to make peeling easier.
• Adjust the amount of cayenne pepper based on your preferred level of spice.
• For extra tang, add a little more pickle juice to the dressing.
• This salad tastes even better if prepared a few hours in advance to allow flavors to meld.

Keywords: Southern potato salad, classic potato salad, picnic recipes, creamy potato salad, potato salad with eggs