4.9 from 64 votes
Southern Potato Salad Recipe
Southern Potato Salad blends boiled russet potatoes, chopped hard-boiled eggs, diced onion, and dill pickles into a creamy mixture bound by mayonnaise and yellow mustard. This salad offers a hearty texture contrast between tender potatoes and crunchy pickles, balanced by the tanginess of mustard and creaminess of mayo. It is a classic side dish that complements barbecue and picnic meals.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
Calories:
242 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 3 pounds russet potato peeled, cubed and boiled until tender
- 6 egg chopped, boiled
- 1 medium onion diced
- 4 medium dill pickles diced
- 1 cup mayonnaise
- 1/2 /2 cup yellow mustard
- 1/4 /4 teaspoon kosher salt
Instructions
- Combine all ingredients together and mix until well-combined and creamy. Add more mayonnaise and mustard depending on tastes.
Cup of Yum
Notes
- Store potato salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving
1cup
Calories
242kcal
(12%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
101mg
(34%)
Sodium
330mg
(14%)
Potassium
531mg
(11%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
150IU
(3%)
Vitamin C
13.8mg
(15%)
Calcium
56mg
(6%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 1cup | |
| Calories | 242kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 330mg | 14% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 56mg | 6% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.