Southern Potato Salad
A classic Southern Potato Salad recipe that's creamy, tangy, and packed with flavor. Perfect for potlucks, barbecues, or a simple side dish.
Ingredients
Ingredients
- 2 pounds white potatoes (about 6 medium, peeled and cut into -inch cubes)
- 0.75 cup mayonnaise (such as Duke’s)
- 0.5 cup finely chopped whole sweet baby pickles
- 2 tablespoons yellow mustard
- 1 tablespoons granulated sugar (plus more to taste)
- 1 teaspoon white vinegar or apple cider vinegar
- 0.75 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
- 0.5 teaspoon celery salt (plus more to taste)
- 0.5 teaspoon freshly ground black pepper (plus more to taste)
- 0.25 teaspoon Accent Flavor Enhancer
- 5 hard-boiled eggs
- Sweet paprika (for garnish)
Instructions
- Place potatoes in a pot, cover with water, and salt. Boil until fork-tender, 10-15 minutes.
- Drain potatoes and cool completely.
- Whisk mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent in a bowl.
- Chop 4 eggs and add to the bowl with the potatoes.
- Gently fold until combined.
- Taste and adjust seasonings.
- Serve at room temperature or refrigerate.
- Garnish with paprika and sliced egg.
Notes
For a tangier flavor, add a bit more vinegar or pickle brine.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 25g | Sodium: 400mg