Description
The quintessential Southern side dish for any barbecue or holiday gathering. Perfectly balanced and creamy, featuring the signature tang of yellow mustard, dill pickles, and sweet Vidalia onions. A nostalgic, authentic experience that tastes like home.
Ingredients
The Base
- 3 lbs Russet potatoes, peeled and cubed
- 4 hard-boiled eggs, peeled and chopped
- 2 tsp salt (for boiling water)
The Southern Dressing
- 1 cup mayonnaise (Dukes preferred)
- 1/4 cup yellow mustard
- 1/2 cup Vidalia onion, minced
- 1/2 cup hamburger dill pickles, chopped + 2 tbsp brine
- Seasoning: 1/2 tsp salt, 1/4 tsp pepper, paprika for garnish
Instructions
Boil: Cook potato cubes in salted water for ~10 mins until fork-tender. Drain.
The ‘3-4 Mash’: Return potatoes to the hot pot. Mash 3–4 times to break the edges and release starch.
Mix Dressing: Whisk mayo, mustard, onion, pickles, juice, and spices. Fold in eggs.
Combine: Fold warm potatoes into the dressing until evenly coated.
Chill: Garnish with paprika. Chill for at least 2 hours (or overnight) to let flavors meld.
Notes
The ‘3-4 Mash’ Rule: Mashing slightly creates a starchy binder that holds the mayo, preventing the dressing from sliding off.
Warm Absorption: Adding potatoes to the dressing while warm allows them to absorb the pickle juice and mustard deeper into the starch.
Onion Prep: Grate the onion for maximum flavor without the raw crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling / Mashing
- Cuisine: American Southern
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3
- Sodium: 580
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 5
- Cholesterol: 95
Keywords: classic southern potato salad, creamy mustard potato salad, best potato salad for bbq, russet potato salad recipe, dill pickle potato salad, picnic side dishes