EASY SOUTHERN POTATO SALAD RECIPE – A CLASSIC

A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it’s full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!

There are probably as many recipes for potato salad as there are picnics or holidays. Each one has a little more of this ingredient and a little less of that. But this old-fashioned recipe with its quintessential creamy texture is the best and my family’s favorite!

EASY SOUTHERN POTATO SALAD RECIPE – A CLASSIC

This recipe became my mother’s and the one that i've made most of my existence. I do have to admit that i have by no means tasted a potato salad I didn’t like, however this stays my favorite.

SWEET OR DILL PICKLES:

There's a lot a debate among potato salad aficionados between which is quality, sweet or dill pickles? I’m in the dill pickle camp, however I sincerely wouldn’t flip my nostril up at sweet pickles. It’s just a count of taste. I also like to use hamburger dill pickles rather than kosher dill pickles.

INGREDIENTS:

• 3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
• 2 tsp kosher salt
• 4 hard-boiled eggs peeled and chopped
• 1/2 cup hamburger dill pickles chopped
• 2 Tbsp hamburger dill pickle juice
• 1/2 cup Vidalia or sweet yellow onion finely minced or grated
• 1 cup mayonnaise preferably Dukes or Hellman's
• 1/4 cup yellow mustard
• 1/2 tsp Kosher salt
• 1/4 tsp ground black pepper
• dash paprika for garnish

INSTRUCTIONS:

1. Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
2. Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
3. While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
4. Garnish with a dash of paprika.
5. Refrigerate and serve chilled. Enjoy!

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