A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it’s full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
2 tsp kosher salt
4 hard-boiled eggs peeled and chopped
1/2 cup hamburger dill pickleschopped
2 Tbsp hamburger dill pickle juice
1/2 cup Vidalia or sweet yellow onion finely minced or grated
1 cup mayonnaise preferably Dukes or Hellman’s
1/4 cup yellow mustard
1/2 tsp Kosher salt
1/4 tsp ground black pepper
dash paprika for garnish
1 – Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
2 – Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
3 – While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
4 – Garnish with a dash of paprika.
5 – Refrigerate and serve chilled. Enjoy!
Calories: 219kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 617mg | Potassium: 470mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 0.9mg
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