Southern Potato Salad
- 20m Prep Time
- 15m Cook Time
- 2h Ready In
This Southern potato salad features tender russet potatoes, hard-boiled eggs, and a tangy dressing made with sweet and dill relish plus pickle juice. It's a classic side dish perfect for picnics and gatherings.
Ingredients
- 4 large russet potatoes peeled and chopped
- 3 hard-boiled eggs peeled
- 1/4 cup diced celery
- 1/4 cup chopped green onion
- 1 1/2 tsp onion powder
- 1 tsp cracked black pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 cup mayonnaise
- 1/4 cup sweet relish
- 1/3 cup dill relish
- 2 tbsp yellow mustard
- 2 tbsp dill pickle juice
- Paprika
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.7 mg
- Iron: 1.58 mg
- Magnesium: 29.2 mg
- Phosphorus: 109 mg
- Potassium: 454 mg
- Zinc: 0.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup diced celery
- 1/4 cup chopped green onion
- 1 1/2 tsp onion powder
- 1 tsp cracked black pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 cup mayonnaise
- 1/4 cup sweet relish
- 1/3 cup dill relish
- 2 tbsp yellow mustard
- 2 tbsp dill pickle juice
- Paprika
Prepare
- 4 large russet potatoes, peeled and chopped
- Peel 3 hard-boiled eggs
Let's Cook
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Step 1.
Place the peeled and chopped russet potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain the potatoes in a colander and let them cool completely, about 15 minutes.
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Step 2.
While the potatoes cool, peel the hard-boiled eggs and crumble them into a large bowl. Add the cooled potatoes, diced celery, and chopped green onion. Sprinkle with onion powder, black pepper, salt, and garlic powder. Stir gently to combine, then set aside.
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Step 3.
In a small bowl, whisk together the mayonnaise, sweet relish, dill relish, yellow mustard, and dill pickle juice until smooth. Pour the dressing over the potato mixture and fold gently until all ingredients are well coated.
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Step 4.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until the potato salad is thoroughly chilled. Before serving, sprinkle with paprika if desired.