Mom's Southern Potato Salad
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5.0
18 reviews
Excellent
Mom's Southern Potato Salad
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Want to make potato salad just like my mom? This classic old-fashioned potato salad is so great because it's creamy made with real mayonnaise, mustard, eggs, celery, and a little zing from green onions, pickles, and a splash of pickle juice.
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Ingredients
- 2 1/2 pounds Yukon gold or red potatoes peeled and diced
- 1 tablespoon salt
- 1 cup mayonnaise Hellmann's or Best Foods Real Mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped green onions
- 1 cup chopped celery
- 1/2 cup chopped dill or sour pickles
- 4 ounces pimientos drained and chopped
- 5 eggs hard-boiled, peeled, and chopped
- salt to taste
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Instructions
- Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
- In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
- Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.
Notes
- Mix Gently - This delicious potato salad requires a gentle hand. If you stir too much or too vigorously, it has a tendency to get kinda mushy.
- Know Your Taters - Different types of potatoes behave a little differently. Russet/Idaho potatoes are the starchiest of the bunch; they’re the most prone to turning mealy if you cook them too long. Yukon Golds are somewhere in the middle of starchy potatoes and waxy potatoes — they have a thin skin, denser flesh, and hold their shape better than russets. Red potatoes are the waxiest of the bunch, with the thinnest skin and least amount of starch. I like ALL potatoes, and in my opinion, they all make great potato salad. Have fun experimenting to find your favorite!
- Give it a Day - Allowing your dressed potato salad to hang out for a day (or even just a few hours) gives it time for all the flavors to meld.
- Storage: This dill and egg potato salad will keep well in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
340.18kcal
(17%)
Carbohydrates
25g
(8%)
Protein
6.93g
(14%)
Fat
24.01g
(37%)
Saturated Fat
4.21g
(21%)
Cholesterol
114.06mg
(38%)
Sodium
1303.25mg
(54%)
Potassium
765.75mg
(22%)
Fiber
3.22g
(13%)
Sugar
3.28g
(7%)
Vitamin A
657.16IU
(13%)
Vitamin C
25.2mg
(28%)
Calcium
45.04mg
(5%)
Iron
1.97mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 34018 kcal
% Daily Value*
| Calories | 340.18kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 6.93g | 14% |
| Fat | 24.01g | 37% |
| Saturated Fat | 4.21g | 21% |
| Cholesterol | 114.06mg | 38% |
| Sodium | 1303.25mg | 54% |
| Potassium | 765.75mg | 16% |
| Fiber | 3.22g | 13% |
| Sugar | 3.28g | 7% |
| Vitamin A | 657.16IU | 13% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 45.04mg | 5% |
| Iron | 1.97mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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