Southern Potato Salad Recipe

My grandmother used to say potato salad was the true test of a Southern cook. After watching her make this recipe countless times on her worn Formica countertop, I finally understand why. There’s an art to getting those potatoes just right.

The secret isn’t just in the ingredients – it’s in the way you treat those potatoes. Too soft and you’ve got mush, too firm and folks will think you’re serving raw spuds. Trust me, I learned this the hard way at my first family reunion.

This version has a kick of pickle brine that’ll make your taste buds do a little dance. It’s not fancy or pretentious – just honest-to-goodness good eating that’ll have people asking for the recipe while trying to figure out what makes it special.

What You’ll Need

For the Base:

• 2 pounds white potatoes (about 6 medium), peeled and cubed
• 5 hard-boiled eggs
• 3/4 cup mayonnaise (Duke’s is non-negotiable)
• 1/2 cup finely chopped sweet baby pickles

For the Seasoning:

• 2 tablespoons yellow mustard
• 1 tablespoon granulated sugar
• 1 teaspoon white vinegar
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon Accent Flavor Enhancer
• Sweet paprika for garnish

Steps

1. Start by bringing a large pot of salted water to boil. Add your potato cubes and cook for 10-15 minutes. You want them fork-tender but still holding their shape – when a fork slides in easily but the potato doesn’t fall apart, they’re perfect.
2. Drain those potatoes completely and spread them out to cool. Don’t rush this step – warm potatoes will make your mayo break and nobody wants that.
3. While you’re waiting, whisk together your mayonnaise, chopped pickles, a splash of pickle brine, mustard, sugar, vinegar, and all your seasonings in a large bowl until everything’s well combined.
4. Chop 4 of your hard-boiled eggs – not too fine, you want some texture here. Add them to your mayo mixture.
5. Once your potatoes are completely cool, fold them gently into the mayo mixture. Think of it like you’re tucking them in – you want everything coated but not mashed.
6. Give it a taste and adjust your seasonings. Sometimes it needs an extra pinch of salt or a touch more sugar – trust your taste buds here.
7. Before serving, dust the top with paprika and arrange slices of that last egg on top like you’re showing off (because you are).

Substitutions That Actually Work

• Swap Duke’s mayo with Hellmann’s if you must, but add an extra 1/2 teaspoon of vinegar to match that tangy kick
• Replace sweet pickles with dill pickles plus 1 extra tablespoon of sugar
• Skip the Accent and use 1/2 teaspoon of garlic powder instead

Making It Diabetes-Friendly

• Use cauliflower for half the potatoes (reduces carbs by about 40%)
• Replace sugar with Monkfruit sweetener (same amount)
• Use light mayonnaise and increase mustard to 3 tablespoons for extra flavor
• Add celery for crunch without extra carbs

Tips & Storage

• Make it up to 24 hours ahead, but don’t add the paprika and egg garnish until serving
• Store in an airtight container in the fridge for up to 4 days
• Never freeze potato salad – the texture gets weird and the mayo will separate
• Let it sit at room temperature for 15 minutes before serving for the best flavor