Southern Potato Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, pickle juice, and cayenne pepper until smooth and creamy.
- 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.
- 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
Find it online: https://dishedbydana.com/southern-potato-salad-recipe/
