Relish a taste of tradition this summer with a classic Southern potato salad. Tender red potatoes, hard boiled eggs, creamy full-fat mayo, and a kick of spicy mustard combine beautifully with crunchy dill pickles and aromatic seasoning. Perfect for backyard barbecues, this vintage recipe brings nostalgic flavors with every delightful bite.

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I grew up eating potato salad that was creamy and tangy. I made this recipe for Southern Potato Salad to bring back those memories.

I start with 3 pounds red potatoes, peeled and cubed, which provide good carbohydrates and fiber. I add 6 large eggs, hard boiled and roughly chopped, to boost the protein content.

I mix in 1 cup full-fat mayonnaise and 1/4 cup spicy mustard for a rich, classic flavor that reminds me of the best Southern Potato Salad recipes and that old fashioned version Grandma used to make. The 1 cup chopped crunchy dill pickles offer a nice acidity and crunch.

I simply season with salt and freshly ground black pepper to taste. This recipe not only serves as a delicious side but also offers a balance of fats, proteins and carbs making it a hearty option for summer picnics and back-yard barbecues.

Enjoy mixin it up and feel free to adjust the seasoning as you like.

Why I Like this Recipe

I really like this potato salad recipe for a few reasons:

1. I love how the creamy mayo and spicy mustard mix together with the warm potatoes, it reminds me of those lazy summer days when everything just felt easy.
2. The crunch from the dill pickles and the chunks of egg are so satisfying and give every bite a fun twist.
3. This recipe always takes me back to family picnics and backyard barbecues, making it a nostalgic treat that feels like home.
4. It’s super simple to make and even when I mess up a little here or there, the end result is still amazingly tasty.

Ingredients

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Red potatoes: They are rich in carbs and fiber, giving a hearty, earthy base.
Eggs: Packed with protein and vitamins, they add creaminess and a soft texture.
Mayonnaise: A full-fat creamy dressing that makes the salad smooth and satisfying.
Spicy mustard: Offers a tangy heat to cut through the richness while boosting flavor.
Dill pickles: Crunchy and briny, they bring a bright, sour kick that livens everything up.

Ingredient Quantities

3 pounds red potatoes, peeled and cubed

6 large eggs, hard boiled and roughly chopped

1 cup full-fat mayonnaise

1/4 cup spicy mustard

1 cup chopped crunchy dill pickles

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Peel and cube the red potatoes, then place them in a large pot filled with salted water and bring to a boil over medium-high heat; cook until they are tender, about 12-15 minutes.

2. Drain the potatoes and let them cool until they are just warm enough to handle.

3. While the potatoes cool, roughly chop the hard boiled eggs and set them aside.

4. In a big mixing bowl, add the full-fat mayonnaise and the spicy mustard.

5. Stir the mayo and mustard together, then gently mix in the warm potatoes so each piece gets coated.

6. Add the chopped eggs to the bowl, making sure to fold them in gently so they dont break up too much.

7. Toss in the chopped crunchy dill pickles, and then season with salt and freshly ground black pepper to taste.

8. Mix everything together gently until all ingredients are evenly combined.

9. Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least one hour.

10. Give the salad a quick stir before serving on a summer picnic or a back-yard barbecue plate and enjoy the classic tangy, creamy flavor that reminds you of the old days.

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander for draining the potatoes
3. Cutting board for peeling and cubing the potatoes and chopping the eggs
4. Sharp knife for cutting the potatoes, eggs and pickles
5. Big mixing bowl for combining the mayo, mustard, potatoes, eggs and pickles
6. Measuring cups for the mayo, mustard, and pickles
7. Stirring spoon to mix the ingredients together
8. Plastic wrap to cover the bowl while the salad chills
9. Refrigerator to chill the salad before serving

FAQ

Q: Can I prepare the potatoes ahead of time?

A: Yep, you can cook 'em ahead but let them cool completely before mixin the rest. Just mix the mayo and mustard in last so they don't get mushy.

Q: What if I want the salad a bit spicier?

A: If you like more kick, add a little more spicy mustard or even a dash of hot sauce. Just adjust it to your taste.

Q: How should I chop the eggs?

A: Roughly chopping the eggs works best so you get little bites of egg in every spoonful without them overpowering the potatoes.

Q: Can I use other kinds of pickles?

A: You can, but crunchy dill pickles gives it that classic tangy taste that really makes the salad pop.

Q: How long does this salad keep?

A: Store it in an airtight container in the fridge and it should be good for about three days. Just keep it chilled.

Southern Potato Salad Recipe Substitutions and Variations

For the red potatoes, you can use Yukon Gold or even fingerling potatoes if you want a creamier texture (they’re just as good in a salad, trust me).
If you’re lookin for a lighter alternative to full-fat mayo, try Greek yogurt. It adds a tangy kick and cuts the heaviness a bit.
Don’t have spicy mustard? Mix up some Dijon mustard with a sprinkle of cayenne pepper to give it that extra zing.
If crunchy dill pickles are hard to come by, chopped regular dill pickles or even capers work pretty well as a substitute.

Pro Tips

1. Let the potatoes cool down completely before adding them to the mayo mix; if they are too hot, they can turn mushy and break apart, which ruins the texture.
2. Be sure to fold the chopped eggs and pickles in gently, so you keep their shape and avoid ending up with egg mush all over.
3. Chill the salad for at least an hour, though if you have more time letting it sit will really help the flavors blend together nicely.
4. Taste as you go and add salt and pepper gradually, because once you mix it all up you might find it too bland or too salty to fix easily later.