Ingredients (~6 servings)
- 3 lbs red potatoes, finely diced
- 1 Tbsp salt (for boiling water)
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup red onion, diced
- 1/3 cup dill pickles, finely chopped
- 3/4 cup mayo
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp yellow mustard
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 3/4 tsp flat-leaf parsley, chopped
- Paprika for sprinkling
Boil the Potatoes Until Fork Tender
Rinse and dice the red potatoes, keeping each piece roughly the same size – about 3/4 inch cubes work well.
Drop them in a large pot, cover with cold water, and bring to a boil. Add the tablespoon of salt once the water starts boiling.
Reduce heat to a simmer and cook until the potatoes are fork tender – usually ~15-20 minutes depending on how big you cut them.
Drain in a colander and shake off the excess water. Let them cool in the colander for ~30 minutes.
The potatoes will continue to steam and dry out slightly, which helps them absorb the dressing better later.
Hard Boil the Eggs While Potatoes Cook
Get a smaller pot of water boiling. Carefully lower room temperature eggs into the boiling water and boil for exactly 9 minutes.
Drain and immediately drop them into an ice bath to stop the cooking. Let them sit for ~10 minutes.
Peel under cool running water – the shells should slip right off. Finely chop on a cutting board and set aside.
Prep the Other Mix-Ins
Dice the red onion and finely chop the dill pickles. Set both aside.
The pickles should be chopped small enough that you get some in every bite without huge chunks.
Make the Dressing
In a medium bowl, whisk together the mayo, vinegar, both mustards, celery salt, and white pepper.
Taste it – the dressing should be tangy and well-seasoned since it needs to flavor all those potatoes.
Combine Everything and Let It Rest
In a large bowl, gently mix the cooled potatoes, chopped eggs, pickles, and onions.
Pour the dressing over everything and fold it in with a large spoon. Be gentle so you don’t mash the potatoes.
Taste and adjust the seasoning – you might need more salt, pepper, or vinegar depending on your preferences.
Cover tightly and refrigerate for at least 4 hours or overnight. The potatoes will absorb a lot of the dressing as they sit.
Final Seasoning Before Serving
Before serving, taste again and adjust. The salad almost always needs a bit more mayo, vinegar, or salt after sitting overnight.
Transfer to your serving bowl and sprinkle paprika and the chopped parsley on top.
Southern Potato Salad
Ingredients
Ingredients (~6 servings)
- 3 lbs red potatoes, finely diced
- 1 Tbsp salt, for boiling water
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup red onion, diced
- 1/3 cup dill pickles, finely chopped
- 3/4 cup mayo
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp yellow mustard
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 3/4 tsp flat-leaf parsley, chopped
- Paprika for sprinkling
Instructions
- Dice potatoes into 3/4 inch cubes and boil in salted water for 15-20 minutes until fork tender.
- Drain potatoes and let cool in colander for 30 minutes.
- Hard boil eggs for 9 minutes, then shock in ice bath and peel.
- Dice onions and chop pickles finely.
- Whisk mayo, vinegar, mustards, celery salt, and white pepper in a bowl.
- Gently mix cooled potatoes, chopped eggs, pickles, and onions in large bowl.
- Pour dressing over and fold carefully to combine.
- Refrigerate for at least 4 hours or overnight.
- Taste and adjust seasoning before serving.
- Sprinkle with paprika and chopped parsley.