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Julia’s Southern Potato Salad

Julia's Southern Potato Salad

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If you’re searching for a creamy, flavorful side dish that embodies the essence of comfort food, look no further than Julia’s Southern Potato Salad. This beloved recipe combines tender potatoes with a zesty mayonnaise-mustard dressing, hard-boiled eggs, and crunchy dill pickles, making it an irresistible addition to any gathering. Perfect for picnics, barbecues, or cozy family dinners, this potato salad is not only easy to prepare but also gets better with time as the flavors meld together. With its rich taste and delightful texture, it’s no surprise that this dish has become a staple at family gatherings and celebrations.

Ingredients

Scale
  • 45 medium Russet Potatoes
  • 1 cup mayonnaise
  • 4 hard-boiled eggs (chopped)
  • 1 yellow onion (diced)
  • 1 teaspoon yellow mustard
  • Dill pickle cubes (about half a small jar)
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  1. Boil the potatoes in salted water until fork-tender (about 45 minutes). Let cool before peeling and cubing.
  2. Hard boil the eggs by simmering them for 10 minutes, then cool in cold water for easy peeling.
  3. In a large bowl, combine cubed potatoes, chopped eggs, diced onion, and dill pickle cubes with some pickle juice.
  4. In a separate bowl, mix mayonnaise and mustard; pour over the potato mixture and stir gently to combine. Season with salt and pepper.
  5. Garnish with paprika before covering tightly and refrigerating overnight for optimal flavor.

Nutrition