Southern Potato Salad

5 from 5 votes

Southern potato salad is a classic staple recipe! Boiled potatoes mixed with an old-fashioned Southern potato salad dressing and hard-boiled eggs.

Prep Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 296kcal

2 pounds white potatoes about 6 medium, peeled and cut into -inch cubes
3/4 cup mayonnaise such as Duke’s
1/2 cup finely chopped whole sweet baby pickles about 6 pickles, plus cup pickle brine from the jar
2 tablespoons yellow mustard
1 tablespoons granulated sugar plus more to taste
1 teaspoon white vinegar or apple cider vinegar
3/4 teaspoon seasoned salt such as Lawry’s, plus more to taste
½ teaspoon celery salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
1/4 teaspoon Accent Flavor Enhancer
5 hard-boiled eggs
Sweet paprika for garnish

Place the potatoes in a large pot and add water to cover. Throw a little salt in to season it. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes.
Drain the potatoes and then set aside to drain and cool completely.
In a large bowl, whisk together the mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent until combined.
Very neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by the potatoes.
Gently fold until the ingredients are thoroughly combined.
Taste and adjust the seasonings according to your taste buds, my friends.
Serve at room temperature or cover and refrigerate until needed.
When ready to serve, sprinkle paprika over the salad, then slice the remaining egg and fan it out over the top.

For Leftovers

Fridge: Store your potato salad in an airtight container for up to 5 days. After that, toss it.

Freezer: I don’t recommend freezing potato salad since the texture will change too much once it thaws. It’s best to keep this recipe in the refrigerator.