Description

This classic Southern Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery and onions, and a zesty dressing of mayonnaise, sour cream, mustard, and bread-and-butter pickles, this salad is a comforting Southern staple with a delightful balance of textures and tastes.

Ingredients

Scale

Vegetables and Eggs

6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1″ pieces
5 large eggs
1/4 small red onion, finely chopped
3 stalks celery, finely chopped

Dressing

3/4 cup mayonnaise
1/4 cup sour cream
3 tbsp yellow mustard
1/2 cup chopped bread and butter pickles
2 tbsp pickle juice
1/8 tsp cayenne pepper
Kosher salt (1 tsp for boiling water + 1 ½ tsp for seasoning, plus more to taste)

Garnish

Smoked or sweet paprika, for garnish
1 tbsp chopped fresh parsley, for garnish

Instructions

Boil Potatoes: Place the peeled and cut potatoes into a large pot, cover with water by at least 2 inches and add 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, approximately 8 to 10 minutes. Use a slotted spoon to transfer the potatoes to a colander set over a bowl to drain excess water.
Cook Eggs: While the potatoes cool, return the potato water to a boil. Carefully lower the large eggs into the boiling water using a slotted spoon and boil over medium heat for about 10 minutes until hard boiled. Meanwhile, prepare an ice bath to cool the eggs rapidly once cooked.
Prepare Eggs: Transfer the hard-boiled eggs immediately to the ice bath to cool completely, which helps with peeling. Once cool, peel the eggs and dice them into bite-sized pieces for the salad.
Make Dressing and Combine: In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, pickle juice, and cayenne pepper until the dressing is smooth and well blended. Fold in the chopped bread and butter pickles, finely chopped red onion, celery, cooled potatoes, and diced eggs. Season the salad with 1 ½ teaspoon kosher salt and additional salt and pepper to taste. Gently fold everything to combine thoroughly without mashing the potatoes.
Garnish and Serve: Transfer the potato salad to a serving dish and sprinkle with smoked or sweet paprika and chopped fresh parsley for a fresh and colorful finish. Serve chilled or at room temperature for best flavor.

Notes

Use Yukon Gold potatoes for their firm texture and buttery flavor, which hold up well in potato salad.
An ice bath for the eggs makes peeling easier and prevents overcooking.
Adjust cayenne pepper to taste if you prefer less heat.
Pickle juice adds extra tanginess—do not omit for authentic flavor.
This salad can be made ahead and refrigerated for up to 2 days; flavors will meld and improve.
Serve chilled for the best experience, especially during warmer days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Southern American

Keywords: Southern potato salad, potato salad recipe, classic potato salad, picnic side dish, American potato salad, creamy potato salad, summer recipes