Here’s your complete recipe profile for Classic Southern Potato Salad, including all requested sections and with the wide line removed:
Introduction
This Classic Southern Potato Salad is a cherished dish found on picnic tables, at cookouts, and during holiday gatherings across the South and beyond. Made with creamy mayonnaise, tangy mustard, hard-boiled eggs, and both dill and sweet pickles, it’s a comforting, nostalgic side that pairs perfectly with barbecue, fried chicken, and just about any homestyle entrée. Hearty, flavorful, and easy to make, it’s a staple that never goes out of style.
Origin and Cultural Significance
Potato salad has European roots, with early versions brought to America by German immigrants in the 19th century. Over time, the American South made it their own — swapping vinegar-based dressings for creamy mayonnaise, adding hard-boiled eggs, and incorporating both dill and sweet pickles for a sweet-savory balance. Today, this dish is a fixture at family reunions, church potlucks, summer cookouts, and soul food spreads — a symbol of community, comfort, and culinary heritage.
Ingredients Quantity
- 5 pounds Idaho potatoes, peeled and cubed
- ½ medium onion, finely chopped
- 5 hard-boiled eggs, chopped
- ¼ cup sweet pickle cubes or relish
- ½ cup dill pickle cubes or relish
- 1 stalk celery, diced (optional)
- Salt and black pepper, to taste
- 1½–2 cups Hellmann’s mayonnaise
- 1½–2 tablespoons yellow mustard
- Paprika, for garnish (optional)
- 1 hard-boiled egg, sliced, for garnish (optional)
Optional Additions
- Chopped green onions or chives for a fresh bite
- Splash of pickle juice for more tang
- Crumbled bacon for a savory upgrade
- Dash of hot sauce for heat
- Sour cream or Greek yogurt in place of some mayo for a lighter, tangier version
- Chopped pimentos for Southern flair and color
Tips for Success
- Use starchy potatoes like Idaho or Russet for a soft, creamy texture.
- Don’t overcook potatoes — they should be tender but not mushy.
- Cool potatoes before mixing to prevent the mayo from separating.
- Chop pickles finely so their flavor spreads evenly throughout.
- Taste and adjust seasoning once mixed — salt, pepper, mustard, and mayo levels can be tweaked to preference.
- Make ahead: It tastes even better after chilling for a few hours.
Instructions
- Prep the Potatoes
Peel and thinly slice the potatoes. Place in a 5-quart pot, cover with cold water, and bring to a boil over medium heat. - Cook the Potatoes
Simmer for about 8 minutes, or until fork-tender. Drain and set aside to cool completely. - Mix the Base
In a large mixing bowl, combine chopped hard-boiled eggs, onion, sweet and dill pickle cubes, and optional celery. - Combine the Salad
Add cooled potatoes to the bowl. Gently stir in mayonnaise and mustard, starting with the lower amounts and adjusting as needed. - Season and Finish
Add salt and pepper to taste. Stir gently until everything is evenly coated. Be careful not to mash the potatoes. - Garnish
Top with sliced hard-boiled egg and a light dusting of paprika, if desired. - Chill Before Serving
Refrigerate for at least 2–3 hours (or overnight) before serving to allow flavors to meld.
Description
This potato salad is creamy, tangy, and full of textures — soft potatoes, crisp celery, the bite of onion, and the sweet crunch of pickles. The mayonnaise and mustard dressing binds everything in a luscious, zesty coating, while the hard-boiled eggs give richness and depth. It’s the kind of dish that invites second helpings and tastes like home.
Nutritional Information (Per ¾-cup serving, ~12 servings)
- Calories: ~290 kcal
- Fat: 18g
- Carbohydrates: 26g
- Protein: 5g
- Fiber: 2g
- Sugar: 3g
- Sodium: 380mg (varies with pickles and mayo brand)
Note: For lighter versions, reduce mayo or swap with Greek yogurt.
Conclusion
This Classic Potato Salad is a timeless side dish that brings generations together around the table. Its balance of creamy richness, bold tang, and crunchy bits makes it a standout companion to grilled meats, sandwiches, or even as a meal on its own. It’s easy to prepare and nearly impossible to mess up, making it a go-to for cooks of all skill levels.
Recommendation
Serve with:
- BBQ ribs, fried chicken, or grilled burgers
- A side of baked beans, cornbread, or collard greens
- Iced tea or lemonade for a true Southern meal
Great for:
- Picnics, potlucks, family dinners, and holidays
- Meal prep (lasts 3–4 days refrigerated)
Embracing Healthful Indulgence
To lighten it up:
- Use light mayo or a half-and-half blend of Greek yogurt and mayo.
- Skip the sweet pickles and reduce added sugar if using relish.
- Add more veggies like bell peppers, carrots, or cucumbers for extra nutrition.
- Try vinegar-based potato salad for a low-fat alternative.
Even with a few mindful swaps, you’ll enjoy the same comforting flavors — rich, tangy, and full of love — in a more balanced way.
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