Description
Southern potato salad is a classic staple featuring tender potatoes, creamy dressing, and hard-boiled eggs with a tangy, slightly sweet flavor.
Ingredients
- 2 pounds white potatoes, peeled and cut into cubes
- 3/4 cup mayonnaise
- 1/2 cup finely chopped sweet baby pickles
- Pickle brine (a small amount for flavor)
- 2 tablespoons yellow mustard
- 1 tablespoon granulated sugar (plus more to taste)
- 1 teaspoon white or apple cider vinegar
- 3/4 teaspoon seasoned salt (plus more to taste)
- 1/2 teaspoon celery salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1/4 teaspoon Accent flavor enhancer
- 5 hard-boiled eggs
- Sweet paprika for garnish
Instructions
1. Place potatoes in a large pot, cover with water, add salt, and bring to a boil. Cook until fork-tender, about 10–15 minutes.
2. Drain potatoes and allow them to cool completely.
3. In a large bowl, whisk together mayonnaise, pickles, a little pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent.
4. Chop 4 hard-boiled eggs and add them along with the cooled potatoes.
5. Gently fold everything together until well combined.
6. Taste and adjust seasonings as needed.
7. Serve at room temperature or refrigerate until ready to serve.
8. Before serving, sprinkle paprika on top and garnish with the sliced remaining egg.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Do not freeze, as the texture will change significantly.
Adjust seasoning and sweetness to personal taste.
Nutrition
- Serving Size: 0.25 cup
- Calories: 296
- Sugar: 5g
- Sodium: 627mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0.04g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 125mg