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–+ servings
Southern Potato Salad

Southern Potato Salad

Emma steph
A creamy, tangy Southern classic made with tender white potatoes, Duke's-style mayonnaise, sweet pickles, mustard, and hard-boiled eggs. Brightened by pickle brine and seasoned with salt and pepper, this picnic-perfect dish balances richness and acidity.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Southern American
Servings 8 servings
Calories 245 kcal

Ingredients
  

  • 2 pounds white potatoes, peeled and cut into 1-inch cubes (Yukon Golds or red potatoes may be used)
  • 3/4 cup mayonnaise (full-fat, such as Duke's) or a mix of half mayo/half Greek yogurt
  • 1/2 cup finely chopped whole sweet baby pickles (about 6 pickles) or dill sweet pickles
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar (plus more to taste)
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1 teaspoon seasoned salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon paprika for garnish (optional)
  • Pickle brine as needed
  • Water for boiling potatoes
  • Hard-boiled eggs, peeled and chopped (about 4 large eggs)

Instructions
 

  • Bring a large pot of salted water to a boil. Add potato cubes, return to a boil, then reduce heat and simmer 10-12 minutes until just tender. Drain and cool completely.
  • Whisk together mayonnaise (or mayo-yogurt mix), pickles, mustard, sugar, vinegar, seasoned salt, and celery salt in a large bowl.
  • Add cooled potatoes and chopped hard-boiled eggs to the dressing. Gently toss to coat, avoiding overhandling the potatoes.
  • Stir in 1-2 tablespoons pickle brine and adjust seasoning to taste. Chill for at least 30 minutes before serving.
  • Transfer to a serving dish and sprinkle with paprika and additional brine if desired.

Notes

Potatoes must cool completely to absorb dressing evenly and resist sogginess.
Adjust pickle brine gradually to maintain texture balance.
Refrigerate leftovers for up to 3 days. Best served chilled.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 22gProtein: 6gFat: 20gSaturated Fat: 3gCholesterol: 40mgSodium: 500mgFiber: 2gSugar: 4g
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