Southern Potato Salad Recipe
Introduction
Southern Potato Salad is a creamy, tangy, and perfectly seasoned side dish that’s a staple at family gatherings and barbecues. With tender Yukon Gold potatoes, chopped eggs, and a flavorful dressing featuring pickles and mustard, this recipe brings classic Southern comfort to your table.
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 tablespoons yellow mustard
- 1/2 cup chopped bread and butter pickles, plus 2 tablespoons pickle juice
- 1/8 teaspoon cayenne
- 1/4 small red onion, finely chopped
- 3 stalks celery, finely chopped
- Smoked or sweet paprika, for garnish
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Step 1: Place the potatoes in a large pot and add water to cover by at least 2 inches. Add 1 teaspoon of salt and bring to a boil. Reduce heat to medium-low and simmer until the 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.
- Step 2: While the potatoes cool, bring the water back to a boil. Carefully lower the eggs into the boiling water using a slotted spoon and boil over medium heat until hard boiled, about 10 minutes. Prepare an ice bath while the eggs cook.
- Step 3: Transfer the eggs to the ice bath to cool completely. Peel the eggs and dice them into bite-sized pieces.
- Step 4: In a large bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, and cayenne until smooth. Add the chopped pickles, red onion, celery, cooked potatoes, and diced eggs.
- Step 5: Season the salad with 1 ½ teaspoons salt and fold gently to combine all ingredients. Taste and adjust seasoning with more salt and pepper if needed.
- Step 6: Serve the potato salad sprinkled with smoked or sweet paprika and garnished with fresh parsley.
Tips & Variations
- Use Yukon Gold potatoes for a creamy texture; red potatoes also work well for a firmer bite.
- For extra tang, add a splash of apple cider vinegar to the dressing.
- Chilling the salad for at least an hour before serving allows the flavors to meld beautifully.
- Substitute dill pickles for bread and butter pickles for a sharper flavor profile.
Storage
Store Southern Potato Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It is best served chilled and can be enjoyed cold or at room temperature. Avoid freezing as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Southern Potato Salad ahead of time?
Yes, you can prepare it up to a day in advance. In fact, chilling it for several hours or overnight helps the flavors blend and improves the overall taste.
What if I don’t have bread and butter pickles?
You can substitute with dill pickles or sweet pickles depending on your taste preference. Adjust the amount of pickle juice to maintain the right balance of flavor.
PrintSouthern Potato Salad Recipe
A classic Southern Potato Salad featuring tender Yukon Gold potatoes, creamy mayonnaise and sour cream dressing, tangy bread and butter pickles, and perfectly boiled eggs, garnished with smoked paprika and fresh parsley. This dish is a perfect blend of creamy, tangy, and slightly spicy flavors, ideal for picnics, barbecues, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Potatoes & Eggs
- 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1″ pieces
- Kosher salt
- 5 large eggs
Dressing & 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
- Boil the Potatoes: Place peeled and chopped potatoes in a large pot and add enough water to cover them by at least 2 inches. Add 1 teaspoon kosher salt. Bring the water to a boil, then reduce to medium-low heat and simmer until the 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.
- Boil the Eggs: While potatoes cool, bring the same water back to a boil. Using a slotted spoon, carefully add the eggs into the boiling water. Boil over medium heat until the eggs are just hard-boiled, about 10 minutes. Meanwhile, prepare an ice bath to cool the eggs quickly.
- Peel and Dice Eggs: Transfer the boiled eggs into the ice bath to cool thoroughly, helping to stop the cooking process. Once cool, peel the eggs and dice into bite-sized pieces.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, yellow mustard, pickle juice, and cayenne pepper until the mixture is smooth and creamy.
- Combine Ingredients: Add chopped bread and butter pickles, finely chopped red onion, celery, cooled potatoes, and diced eggs to the dressing. Season with 1 ½ teaspoons kosher salt. Gently fold all ingredients together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle the salad with smoked or sweet paprika and chopped fresh parsley. Serve chilled or at room temperature for best flavor.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds shape well after boiling.
- Adjust the amount of cayenne pepper according to your heat preference.
- Chilling the eggs in an ice bath immediately after boiling makes peeling easier.
- This salad tastes best if allowed to rest in the refrigerator for at least an hour before serving to let the flavors meld.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Keywords: Southern Potato Salad, classic potato salad, picnic recipes, side dish, creamy potato salad, mustard potato salad
