Creamy Southern Potato Salad with Pickles and Eggs
Classic Southern Potato Salad is a creamy side dish made with tender potatoes, mayonnaise, mustard, eggs, and pickles, blended into a smooth and tangy mixture often served chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
Scale
3 pounds potatoes, peeled and cut into chunks
4 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar or pickle juice
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
2 tablespoons finely chopped celery (optional)
2 tablespoons finely chopped onion (optional)
Instructions
- Boil potatoes in salted water until fork-tender, about 10–15 minutes. Drain and let cool slightly.
- Hard-boil eggs, cool in cold water, peel, and chop.
- In a bowl, mix mayonnaise, mustard, relish, vinegar, salt, and pepper until smooth.
- Add chopped eggs to the dressing and mix gently.
- Add potatoes and optional celery and onion.
- Fold ingredients together until evenly coated.
- Adjust seasoning to taste.
- Sprinkle paprika on top if desired.
- Chill for 1–2 hours before serving.
Notes
Do not overcook potatoes to maintain texture. Chill before serving for best flavor.