Southern Potato Salad

Southern potato salad is an easy side dish that's always a huge hit!

Summer wouldn't be the same without a serving or two of my potato salad. Creamy and tangy and loaded with olives and hard-boiled eggs. With lots of crunchy texture from the onions and celery.

This potato salad really is delicious and I have to restrain myself from eating the whole bowl. This salad will go perfectly with all your BBQ favorites.

Tips for making this Southern potato salad

• Dice the potatoes into 1-inch cubes,
• Add cubed potatoes to a pot of cold water bring to a boil and add salt, cook until soft.
• Drain and gently break up the potatoes. I like my potato salad to have that rustic texture creamy with small chunks of potatoes. But if you like it chunkier then don't break the potatoes up.
• Add in all the ingredients except the boiled eggs while the potatoes are still slightly warm and mix until combined.
• Gently fold in the diced eggs, sprinkle with paprika, and more chopped dill if desired.

Helpful tools for this recipe:

• Potato Peeler
• Potato masher
• Egg Slicer
• Smoked paprika
• Chef knife
• Vegetable chopper

Try these favorites with it

• Oven-Baked BBQ Ribs
• Grilled Skirt Steak with Chimichurri
• Spicy Teriyaki Grilled Steak Kebabs
• Tequila Lime Grilled Chicken Club
• Grilled Tri-Tip
• Hoisin Glazed Pork Chops
• Slow Cooker BBQ Chicken Sandwich
• Pulled Pork Sandwich
• Sweet N Spicy Grilled Chicken

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Southern Potato Salad

Wendie

Southern potato salad is an easy side dish thats always a huge hit!

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 8

Calories 561 kcal

Ingredients

  

1x2x3x

• 5 lbs russet potatoes
• 1 1/2 cups mayonnaise
• 3 tablespoons mustard
• 1/4 cup chopped pickles or relish
• 1 teaspoon paprika plus more to sprinkle on top
• 2 tablespoons dill weed chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4-5 hard boiled eggs sliced
• 1 cup black olives sliced
• 3 celery stalks diced
• 1/2 cup red onion finely diced

Instructions

 

• Peel and dice up the potatoes and place them in a pot of cold water. Bring to a boil and add salt, cook just until fork tender, about 7- 8 minutes.
• Drain potatoes and allow to cool slightly. Gently chop or mash into small chunks.
• Add in mayonnaise, mustard, paprika, onions, olives, celery, pickle relish, chopped dill, salt, pepper and mix until combined.
• Chop hard boiled eggs and fold into the salad.
• Sprinkle with more paprika and fresh chopped dill if desired.
• Cover and chill until ready to serve.

Notes

If you want more of a chunky potato salad don't use the potato masher.

You can either dill or sweet pickles, whichever you prefer.

Nutrition

Serving: 8ServingsCalories: 561kcalCarbohydrates: 54gProtein: 10gSaturated Fat: 6gCholesterol: 111mgSodium: 1003mgFiber: 4gSugar: 5g

Keyword Potato salad

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