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Classic Southern Creamy Potato Salad Recipe with Mustard and Pickles

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A comforting classic Southern creamy potato salad with a tangy punch of mustard and crunchy pickles, perfect for BBQs and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 3/4 cup mayonnaise (full-fat preferred)
  • 2 tablespoons yellow mustard
  • 1/4 cup chopped dill pickles (about 3 medium pickles)
  • 1 tablespoon pickle juice
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, minced
  • 3 large hard-boiled eggs, chopped (optional)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt to taste (start with 1 teaspoon)
  • Black pepper to taste (start with 1/2 teaspoon)

Instructions

  1. Place the cut potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until potatoes are fork-tender but still hold their shape.
  2. Drain the potatoes in a colander and rinse briefly under cold water to stop cooking. Let them sit to cool for about 10 minutes until warm but not hot.
  3. While potatoes cool, chop the dill pickles, celery, red onion, and hard-boiled eggs. Combine them in a large mixing bowl.
  4. In a small bowl, whisk together mayonnaise, yellow mustard, pickle juice, apple cider vinegar, sugar, salt, and black pepper until smooth.
  5. Gently fold the warm potatoes into the bowl with veggies. Pour the dressing over and fold carefully to coat all pieces evenly without mashing. Taste and adjust seasoning if needed.
  6. Cover and refrigerate for at least 2 hours (overnight is best) to let flavors marry. The potato salad tastes even better the next day.
  7. Just before serving, give it a gentle stir, sprinkle a little extra black pepper or paprika on top if desired, and garnish with fresh parsley leaves for color.

Notes

Do not overcook potatoes to avoid mushy texture. Use a folding motion to mix dressing to keep potatoes chunky. Chilling overnight enhances flavor. Peeling potatoes is optional; leaving skin on Yukon Golds adds texture and nutrients. Mayonnaise can be swapped with Greek yogurt for a lighter version. For vegan, use plant-based mayo and omit eggs.

Nutrition

Keywords: potato salad, southern potato salad, creamy potato salad, mustard potato salad, pickles, BBQ side dish, picnic recipe

Find it online: https://bakebelle.com/classic-southern-creamy-potato-salad-recipe-with-mustard-and-pickles-easy-and-perfect-for-bbqs/