Let Me Tell Y’all About Southern Potato Salad (And The Great Pickle Debate)
When I think about summertime, church picnics, or basically any family get-together where there’s more food than people, this Southern Potato Salad is always invited. I remember making it with my grandma in her tiny kitchen that somehow fit every cousin and neighbor (and one very hopeful dog). Once, she caught me picking out too many eggs and told me, “Child, you can’t have potato salad without the eggs, it’s like a porch swing without a porch.” She had a way with words, my gran. Anyway, this is her recipe, more or less. I’ve fiddled with the details, but the spirit’s there—and so’s the mayonnaise. Maybe too much, sometimes. Or too little. It depends.
Why I Keep Coming Back to This Potato Salad
I make this when I want to impress my in-laws (it works, mostly because they’re distracted by the tangy flavor and don’t notice if the potatoes are a little overcooked). My kids go wild for it—though, honestly, half the time they just eat the pickles and leave the rest for me. It’s perfect for potlucks, family BBQs, or just when you have leftover potatoes staring at you, begging for a makeover. And if you’ve ever wrestled with peeling a hot potato, you’ll understand why sometimes I just leave a bit of skin on. Don’t tell gran. This salad’s like a security blanket for your taste buds: familiar, comforting, but with room for some mischief.
What You’ll Need (And a Few Substitutes That Totally Work)
- About 2 pounds of Yukon Gold potatoes (honestly, I’ve used red potatoes when Yukon Golds were nowhere to be found; russets will work, but they get mushier, so handle with care)
- 4 hard-boiled eggs (my cousin swears by 5, so do what makes you happy)
- 1 cup mayonnaise (my gran insisted on Duke’s, but Hellmann’s is what I usually have—sometimes I’ll do half mayo, half sour cream if I’m feeling wild)
- 2 tablespoons yellow mustard (though, Dijon in a pinch, but it changes the vibe)
- ½ cup finely chopped celery (no celery? I’ve skipped it, added extra pickles, or even a handful of chopped bell pepper—nobody complained)
- ⅓ cup sweet pickle relish (the eternal debate: some folks use dill; I love sweet for that classic tang, but you do you)
- ¼ cup chopped red onion (white onion if you’re out of red, just soak it in cold water to take the bite off)
- Salt and black pepper (I just eyeball it, but about 1 teaspoon salt and ½ teaspoon pepper is a good start)
- A little paprika, for sprinkling (not strictly necessary, but it makes it look fancy)
How To Throw This Southern Potato Salad Together
- Boil the potatoes. I usually leave the skin on for extra texture (and less peeling), but you can peel first if you like things smooth. Chop them into bite-sized chunks, toss them in a big pot, cover with cold water, and add a good pinch of salt. Bring to a boil, then simmer for about 12 minutes, until fork-tender. (Careful not to make mashed potatoes by accident—happened to me once. Still tasty, but not quite the same.)
- Drain and cool. Drain the potatoes and let them cool—sometimes I spread them out on a baking tray so they don’t get soggy. Or, if I’m in a rush, I just pop the whole pot in the fridge and hope for the best.
- Boil your eggs, if you haven’t already. Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let them sit for 10-12 minutes, depending on how you like the yolks. Peel and chop, or just slice if you’re feeling lazy. This is where I usually sneak a bite.
- Mix the dressing. In a big bowl, stir together mayonnaise, mustard, pickle relish, celery, and onion. Throw in a little salt and pepper. Taste it! Add more of whatever you love.
- Combine everything. Gently fold the potatoes and chopped eggs into the dressing. Don’t worry if it looks a bit weird at this stage—it always does. It’ll come together, promise.
- Chill and serve. Cover and pop it in the fridge for at least an hour (I think this tastes way better the next day, but good luck keeping everyone away from it that long). Sprinkle with paprika before serving if you want to look fancy.
Some Notes From My Many, Many Attempts
- I used to overmix the potatoes—lesson learned. Now I fold gently, so I don’t end up with mashed potato salad (not a total disaster, just different).
- Actually, I find it works better if you let the potatoes cool completely before mixing with the dressing; otherwise, it gets a little gluey.
- If you like things zippier, splash a bit of pickle juice into the mix. Gran would not approve, but I do.
- (True story: once I forgot the mustard and nobody even noticed until halfway through the meal, so, you know—don’t stress.)
Variations I’ve Tried—And a Few That Flopped
- Sometimes I swap in half sour cream instead of all mayo (makes it a little lighter, maybe even fresher?)
- I’ve tried adding a handful of chopped dill or parsley—nice, but not essential.
- One time I used Greek yogurt instead of mayo; it tasted healthy, but honestly, it wasn’t quite what I was craving.
- Chopped bacon? Oh yes, that’s a winner. (Just don’t tell my vegetarian friends...)
Equipment Stuff (And a Workaround or Two)
- Big cooking pot (but if you’re in a pinch, I’ve boiled potatoes in a deep frying pan—just keep an eye on the water!)
- Mixing bowl, the bigger the better (I’ve done this in a salad spinner once—long story)
- Potato peeler (if you bother with it—just scrub the potatoes well if not)
How to Store It (If There’s Any Left)
Tightly covered in the fridge, this salad keeps for up to 3 days. Though honestly, in my house, it never lasts more than a day—a hungry teenager can take down half a bowl in one sitting. If it starts looking a little dry, just stir in a spoonful of mayo before serving.
How I Like to Serve It (And a Family Tradition)
This potato salad is a must at our Fourth of July cookout—usually next to BBQ chicken and corn on the cob. My uncle likes to scoop it on white bread, which is...well, creative. Personally, I serve it straight from the bowl, maybe with a few extra pickle slices on top.
What I’ve Learned (Usually The Hard Way)
- Don’t rush chilling—once I served it warm and, eh, not my best move. The flavors need time to hang out.
- Add the dressing in batches; it’s way easier to add more than to take it away. I learned that form experience (see what I did there?)
- Watch the salt—pickles and mayo can be salty, so taste as you go.
FAQ (Because These Are Actual Questions I Get)
- Can I make it the night before?—Yup. In fact, it’s even better after a night in the fridge. Just give it a gentle stir before serving, it might look a bit separated.
- Do I have to use sweet pickles?—Nope. Use whatever you like. One time I used spicy pickles and it was a hit—just unexpected.
- How do I keep the potatoes from getting mushy?—Don’t overboil, and let them cool before mixing. Actually, bigger chunks help too.
- Can I freeze potato salad?—Well, you could, but the texture gets weird. I wouldn’t recommend it unless you like surprise science experiments.
By the way, if you need a solid guide on boiling eggs without that grey ring (for real), this one from Simply Recipes helped me out. And for a different take on Southern sides (or if you just want more ideas), Southern Living’s side dish list is worth a wander.
So, that’s my Southern Potato Salad—quirks, contradictions, and all. If you try it, let me know how it goes. Or don’t. I’ll probably be making another batch anyway, just because.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup celery, finely chopped
- ⅓ cup sweet pickle relish
- ¼ cup red onion, finely chopped
- Salt and black pepper to taste
- Paprika for garnish
Instructions
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1Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
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2While potatoes cook, place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
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3In a large bowl, combine mayonnaise, yellow mustard, sweet pickle relish, celery, red onion, salt, and black pepper. Mix well.
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4Add cooled potatoes and chopped eggs to the dressing. Gently fold until everything is evenly coated.
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5Transfer potato salad to a serving dish. Sprinkle with paprika for garnish. Chill for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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