Southern Potato Salad Classic (Print Version)
Creamy Southern potato salad with pickles, mustard, mayo, and eggs, perfect for potlucks or family meals.
# Ingredients:
01 -
2 pounds white potatoes, peeled and cut into 1-inch cubes
02 -
3/4 cup mayonnaise, such as Duke's
03 -
1/2 cup finely chopped whole sweet baby pickles, about 6 pickles, plus some pickle brine (not all)
04 -
2 tablespoons yellow mustard
05 -
1 tablespoon granulated sugar, plus more to taste
06 -
1 teaspoon white vinegar or apple cider vinegar
07 -
3/4 teaspoon seasoned salt, such as Lawry's, plus more to taste
08 -
1/2 teaspoon celery salt, plus more to taste
09 -
1/2 teaspoon freshly ground black pepper, plus more to taste
10 -
1/4 teaspoon Accent flavor enhancer
11 -
5 hard-boiled eggs
12 -
Sweet paprika for garnish
# Directions:
01 -
Place the potatoes in a large pot and add water to cover. Season the water with salt. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, around 10 to 15 minutes.
02 -
Drain the cooked potatoes and set them aside to cool completely.
03 -
In a large bowl, whisk together the mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent flavor enhancer until thoroughly combined.
04 -
Chop 4 of the hard-boiled eggs neatly and add them to the dressing mixture. Add the cooled potatoes and gently fold until all ingredients are evenly combined.
05 -
Taste and adjust the seasonings according to preference.
06 -
Sprinkle paprika over the salad. Slice the remaining hard-boiled egg and arrange it on top as a garnish. Serve at room temperature or refrigerate until ready to serve.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 5 days. Freezing is not recommended due to texture changes.