Traditional Southern Potato Salad with Mustard, Eggs and Pickles is made with mayonnaise, pickles, fresh onion, garlic powder, mustard and diced hard boiled eggs. This old fashioned potato salad is perfect for a cold winter day or a warm day barbecue picnic!
I could say that this salad is just like my grandmother used to make, but that wouldn’t be true at all, even though my grandmother did make a similar salad called Olivier quite frequently. It was similar because it also had potatoes, hard boiled eggs, pickles and mayonnaise… but the big difference was the addition of boiled bologna (sometimes boiled chicken) and carrots. Therefore I can truthfully say that I am the first generation cook in our family that made this Traditional Southern Potato Salad and if I become a grandmother one day, I hope that my grandkids will say that about me: “Ah, that Southern Potato Salad is just like my grandmother used to make!”
Not only does this recipe has a healthy ingredients list, but these ingredients all come together beautifully to create a creamy blend of amazing flavors. This is why this traditional southern potato salad with mustard, eggs and pickles is a salad that you’ll want to make again and again.
What potatoes are best for Traditional Southern Potato Salad?
Not all potatoes are created equal when it comes to making this version of Southern Potato Salad. I recommend using starchy potatoes, like Russet or Idaho, which have a tendency to fall apart during cooking. They also don’t hold their shape well and are fluffy in texture – and we need this particular texture for this salad, where we will mash the potatoes once they are boiled.
What kind of pickles to use in this Traditional Southern Potato Salad
Dill pickles or sweet relish is what traditionally used for pickles in this salad. Some of us maybe fond of sweet pickle relish, others may prefer dill pickles instead. I ferment my own dill pickles and that’s what I used here. I find that the sour taste of a dill pickle (and dill pickle juice) compliments the richness of the mustard-mayonnaise dressing the best.
What kind of mayonnaise to use in this Traditional Southern Potato Salad?
Just like the potatoes, not all mayonnaise is created equal! I’ve used Miracle whip, Kraft, Hellman’s mayonnaise, but the one I prefer currently is canola oil mayonnaise, made by Spectrum. This mayonnaise is thick, creamy and blends well. Never fails. But if anyone has any other preferences on which mayonnaise to use – I would love to know and try other kinds!
Which foods pair up well with Traditional Southern Potato Salad?
Traditionally , Southern Potato Salad is served with the cookout foods, like burgers, kebubs and barbecue meats during summer time, but having made it in the beginning of freezing February, I find that this yummy salad is also very delicious with slow cooked or instantly cooked meats, such as Instant Pot Corned Beef and Cabbage, or Instant Pot Country Style Pork Ribs in BBQ Sauce, or this Slow Cooker Barbecue Beef Brisket.
Steps to make this Traditional Southern Potato Salad
First of all you will need to peel and cut the potatoes into cubes. Next boil them in a large pot of salty water for about 15 minutes. Then, drain the potatoes in a colander. And finally mash them with a potato masher.
How to make perfect hard boiled eggs:
Start boiling eggs at the same time when boiling potatoes.
Take cold eggs out of the refrigerator and place them in an empty saucepan. Cover them with cold water. The eggs need to be covered by at least an inch of water. Boil them for 5 minutes, turn off heat and let them sit in hot water for 10 more minutes. Remove, run them under cold tap water, peel and chop.
Meanwhile chop the pickles and fresh onion.
To make the dressing, combine mayonnaise, yellow mustard, garlic powder, salt and pepper in a large bowl and mix well.
After potatoes, eggs, pickles and onion are added to the bowl with the dressing and everything is thoroughly mixed, make sure to sprinkle with powdered Paprika. You can serve it immediately or refrigerate and serve chilled.
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Traditional Southern Potato Salad with Mustard, Eggs and Pickles is made with mayonnaise, fresh onion, mustard and diced hard boiled eggs. This old fashioned potato salad is perfect for a cold winter day or a warm day barbecue picnic!
- 3 lb. Russet or Yukon potatoes 6-7 medium size potatoes
- 1 tsp sea salt
- 4 eggs
- 1/2 cup dill pickles chopped
- 1/2 cup sweet yellow onion chopped
- 1 cup mayonnaise
- 1/3 cup yellow mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
- paprika for garnish
Peel raw potatoes and cut them into cubes. Next, boil them in a large saucepan of salty water by adding 1 teaspoon of sea salt into the pot for about 15 minutes until easily pierced with a fork. Drain and mash cooked potatoes with a potato masher in a large bowl or in the same saucepan. Set aside.
Start boiling eggs at the same time when boiling potatoes. Place cold eggs in a saucepan and cover them with cold water. The eggs need to be covered by at least an inch of water. Boil them for 5 minutes, turn off heat and let them sit in hot water for 10 more minutes. Remove, run them under cold tap water, peel and chop.
Combine the mayonnaise, yellow mustard, garlic powder, onion powder, salt and pepper in a large bowl and mix well.
- Next chop the pickles and keep any pickle juice released during the process - add both the pickles and pickle juice to the bowl wit the dressing. Chop the onion and add to the bowl as well.
Add potatoes and eggs to the bowl with the dressing, pickles and onion. Mix well. Garnish with paprika.