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!
Jump to:
- Why make traditional southern potato salad?
- Health benefits of southern potato salad
- What kind of potatoes to use
- What kind of pickles to use
- What kind of mayo to use
- What is Southern Potato Salad served with
- How to cut up potatoes
- How to make perfect hard boiled eggs
- How to make potato salad dressing
- Traditional Southern Potato Salad with Mustard, Eggs and Pickles
Why make traditional southern potato salad?
Not only does this potato salad 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.
Health benefits of southern potato salad
This salad is a good source of vitamin C and iron thanks to all these potatoes. Did you also know that potatoes are a pretty good source of protein? They also provide you with Magnesium and Vitamin B6. Pretty impressive!
What kind of potatoes to use
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
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 mayo to use
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!
What is Southern Potato Salad served with
Traditionally , Southern Potato Salad is served with the cookout foods, like burgers, kebubs and barbecue meats during summertime.
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.
How to cut up potatoes
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
Note: 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.
How to make potato salad dressing
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.
Traditional Southern Potato Salad with Mustard, Eggs and Pickles
Ingredients
For boiling potatoes:
- 3 lb. Russet or Yukon potatoes, 6-7 medium size potatoes
- 1 teaspoon sea salt
Eggs, pickles and onion:
- 4 eggs
- ½ cup dill pickles, chopped
- ½ cup sweet yellow onion, chopped
Dressing:
- 1 cup mayonnaise
- ⅓ cup yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- paprika for garnish
Instructions
Potatoes:
- 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.
Eggs:
- 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.
Salad Dressing:
- Combine the mayonnaise, yellow mustard, garlic powder, onion powder, salt and pepper in a large bowl and mix well.
Pickles and Onion:
- 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.
Final Assembly:
- Add potatoes and eggs to the bowl with the dressing, pickles and onion. Mix well. Garnish with paprika.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Almost 90 and must avoid baked potatoes to keep potassium low. Boiling removes most the potassium to the discarded water. This recipe is what I’ve wanted. The vinegar in pickle juice is also healthy, boosting stomache acid for better apsorption of food nutrients and meds. … And it also tastes so good. … Thanks.
Yes, potatoes are heart healthy food! So glad you enjoyed the salad with the pickle juice:) – so true about the stomach acid.
Absolutely a great recipe. My husband does not like mayo so I used 8oz cream cheese and I only used 1/2 the full relish. Also used red potatoes and the skin.
Yeeeeees! Sounds like you nailed it with the cream cheese!
Thank you so much for this recipe. I used stone ground mustard (as that was all I had) with a little more mustard than was recommended (wasn’t paying attention). It turned out amazing. Wasn’t sure what I would think about the pickles, but they were yummy. Thanks again!
I’m so glad you enjoyed the pickles!
I used red potatoes & left the skins on. I replaced the dill pickles with diced Bread & Butter pickles. I also replaced the yellow mustard with spicy brown mustard. Tastes absolutely delicious!
Russet are good but red potatoes imo are the way to go.
Good to know that red potatoes work here too!