Southern 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
Scale
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
Find it online: https://recipeswithria.com/southern-potato-salad-recipe/
