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–+ servings
A white bowl filled with southern potato salad garnished with sliced boiled eggs, parsley, and paprika.
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5 from 1 vote

Best Southern Potato Salad

Sink your fork into this tasty Southern Potato Salad recipe, where creamy mayo, tangy dill relish, and crunchy chopped pickles make a classic side dish even better than before!
Author: Nikki Lee
Servings: 16 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 5 pounds Russett potatoes Peeled and cut in half or quarters (if really large) depending on the size
  • 2 cups Dukes mayonnaise
  • ⅓ cup sour cream
  • ¼ cup yellow mustard
  • 1 teaspoon garlic powder
  • 2 ½ teaspoons kosher salt divided, 2 teaspoons of kosher salt when boiling potatoes, ½ to salad mixture or to taste.
  • ½ to 1 teaspoon black pepper
  • 4 eggs hard boiler divided, 3 chopped and 1 sliced for garnish on top
  • 4 garlic pickle spears chopped
  • 3 tablespoons dill relish
  • parsley garnish
  • paprika garnish

Instructions

  • First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat. Then, let them sit in the hot water. As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture. Finally, move them to an ice bath. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs. If making them ahead leave them in the shells and store them in the fridge. Don't skip the ice bath first! It’s crucial for stopping the cooking process and making the eggs easy to peel at a later time.
  • Boil potatoes: Peel and cut each potato in half or quarters (if really large) depending on the size). Place in a large pot and cover with 1 inch of water. Add 2 teaspoons kosher salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well.
  • Mix Potato Salad: While potatoes are boiling, mix together mayo, sour cream, yellow mustard, garlic pickles, dill relish, and garlic powder in a large serving bowl. (Likewise, you can mix everything in the pot you cook the potatoes in once drained; I often do this to keep the serving dish nice and clean).
  • Pour drained hot or warm potatoes into the bowl on top of the mixture, add in chopped eggs, and mix until combined. Taste and add salt to taste as needed (adjust seasonings to preference) and mix until combined.
  • Top with sliced eggs and garnish with parsley flakes (or fresh parsley) and paprika.
  • Serve warm or cold. Our family loves this potato salad served warm and then enjoys leftovers cold.

Notes

  • Tips for Making Ahead– If you're making the eggs ahead, leave them in the shells and store them in the fridge. Don't skip the ice bath first! It's crucial for stopping the cooking process and making the eggs easy to peel later.
  • The Perfect Texture– You want the potatoes to still have a bite to them when mixed. Some will be mash-up with small chunks, too.
  • Keep the Serving Dish Clean– You can mix everything in the pot you cook the potatoes in once drained. I often do this to keep the serving dish nice and clean!

Storage Instructions for Potato Salad:

Refrigerate: Cover the room temperature leftover potato salad with foil or plastic wrap, place it in an airtight container, and store it in the refrigerator for 3 days.
Reheat: To reheat individual servings, place the desired amount on a microwave-safe dish and reheat. Start with 1 minute and stir. Then, add 30-second intervals until heated to your liking

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 672mg | Potassium: 634mg | Fiber: 2g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg

Find it online:

www.soulfullymade.com/southern-potato-salad-recipe/