Traditional Southern Potato Salad with Mustard, Eggs and Pickles -

4.41 from 10 votes

Traditional Southern Potato Salad with Mustard, Eggs and Pickles

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!

Course Side Dish

Cuisine American

Keyword traditional southern potato salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 266kcal

Author Olya

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.

Nutrition