Southern Style Potato Salad with a Twist
A classic Southern potato salad recipe with a tangy twist, perfect for potlucks and barbecues. This recipe includes sweet pickles, celery, and a hint of dry mustard for a flavorful side dish.
Ingredients
Main Ingredients
- 4 pounds russet potatoes (peeled and cut into 1-inch cubes (about 8 cups))
- 1 cup Mayonnaise ((8 ounces))
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons sweet pickle or gherkin juice
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- 0.5 teaspoon sugar
- 0.5 to 1 medium red or sweet yellow onion (finely chopped (about a cup - more or less depending on taste))
- 5 stalks celery (finely chopped (about 1-1/2 cups))
- 8 small sweet pickles or gherkins (shredded)
- 1 medium carrot (peeled and shredded)
- 4 hard-boiled eggs (peeled; whites chopped and yolks crumbled)
Garnish
- Paprika (for garnish (if desired))
- chopped chives (for garnish (if desired))
Instructions
- Cook potatoes in salted water until soft but not mushy, 15 to 20 minutes. Drain well and place in a large bowl.
- Mix mayonnaise and the remaining ingredients in a medium bowl. Pour over potatoes and toss gently.
- Lightly break up the potatoes with a potato masher. Cover and chill thoroughly. Garnish if desired.
Notes
For best results, use Yukon Gold potatoes for a creamier texture. Adjust the amount of sweet pickle juice to your taste preference.
Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 6g | Fat: 22g | Sodium: 400mg