5 from 237 votes
Delicious Homemade Potato Salad Recipe (Southern Style)
This Southern-style potato salad combines tender russet potatoes with diced red onion, celery, bread and butter pickles, and chopped hard-boiled eggs. It’s coated in a creamy dressing made from mayonnaise, yellow mustard, sugar, paprika, salt, and pepper, creating a well-rounded blend of creamy, tangy, and slightly sweet flavors suited for picnics and family dinners.
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings:
12
Calories:
236 kcal
Course:
Side Dish, Appetizer
Cuisine:
American
Ingredients
- 3 pounds russet potato peeled and thinly sliced
- ½ red onion peeled small diced
- 2 celery medium diced stalks
- ½ cup Bread and butter pickles finely minced
- 6 egg hard-boiled, small diced
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons sugar
- ½ teaspoon paprika
- salt to taste
- black pepper to taste
Instructions
- Add the potatoes to a large pot of boiling salted water and cook for 6 minutes or just until tender.
- Immediately remove them from the boiling water and transfer to a large bowl of ice water to chill them quickly.
- Once cool, strain them and set aside.
- Take about 1/3 to ½ of the potatoes and add them to a large bowl and using a hand masher, roughly mash them.
- Add the remaining potatoes along with the rest of the ingredients and using a rubber spatula fold everything together until it is very well combined.
- Garnish with optional extra paprika and thinly sliced green onions and serve.
Cup of Yum
Notes
- This potato salad can be made up to one day in advance, but dress it only when ready to serve.
- Store covered in the refrigerator for up to 4 days; it does not freeze well.
- Use your preferred potatoes such as russet, Yukon Gold, or red Bliss.
- Adjust the amount of mustard and mayonnaise to taste for a creamier or tangier finish.
- If unavailable, yellow, sweet, or white onions are suitable substitutes for red onion.
- For perfectly cooked eggs, follow a reliable hard-boiled egg method.
- The bread and butter pickles add sweetness and crunch; homemade versions work well.
- Salt the boiling water generously to flavor the potatoes thoroughly during cooking.
Nutrition Information
Calories
236kcal
(12%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
184mg
(8%)
Potassium
527mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
235IU
(5%)
Vitamin C
7mg
(8%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 236
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 184mg | 8% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.