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Southern Potato Salad

Total Time

Prep: 30 min. + chilling

Makes

8 servings

This Southern potato salad is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama

Ingredients

  • 5 medium potatoes, peeled and cubed
  • 6 hard-boiled large eggs, chopped
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped sweet pickles
  • 1 teaspoon prepared mustard
  • 1 teaspoon celery seed
  • 1 cup mayonnaise
  • Salt and pepper to taste

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
Southern Potato Salad Tips

What types of potatoes should you use to make Southern Potato Salad?

You can use any waxy potato you like! This includes Yukon golds, fingerlings and red potatoes. Learn more about the different types of potatoes.

Can you use other types of pickles in Southern Potato Salad?

Although we recommend using sweet pickles, you may also use dill. This Dill Pickle Potato Salad is a great reference.

How should you store Southern Potato Salad?

Like other potato salad recipes, this one should be stored in an airtight container in the fridge. It'll last for 3-4 days when stored this way.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

3/4 cup: 377 calories, 26g fat (4g saturated fat), 169mg cholesterol, 275mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 8g protein.