Creamy Southern Potato Salad
Add to CollectionCreamy Southern Potato Salad has a creamy texture and classic flavor with a blend of crunchy sweet and slightly spicy pickles, chopped eggs, fresh herbs, veggies, and sprinkled with savory crispy bacon!
Equipment
- Large cook pot
- Medium Saucepan
- Large Bowl
- Spatula
Ingredients
- 3 lbs Yukon Gold potatoes , peeled and cubed (gold potatoes will hold their shape best)
- 3 large hard-boiled eggs , shelled and diced
- 1 stalk celery , finely diced
- 1 stalk green onion , finely diced
- 1 small sweet onion , diced
- 1 clove fresh garlic , finely minced
- 1 cup real mayonnaise
- ¼ cup sweet pickle relish
- ¼ cup spicy pickles (Famous Dave's) or dill pickles , chopped
- 3 tbsp yellow mustard
- 2 tsp apple cider vinegar
- ½ tbsp celery seeds
- kosher salt , to taste
- black pepper , to taste
- ¼ tsp cayenne pepper
- ¼ tsp paprika , plus extra to sprinkle on top
- 2 tsp fresh dill , chopped + divided
- 4 strips crispy cooked bacon , crumbled (optional)
Instructions
Potatoes
- Peel the potatoes, chop into equal bite-sized pieces, and then place into a large pot. Fill with cold water to about an inch above the tops of the potatoes. Salt the water well and then bring to a boil. * You can keep the skins on the potatoes if you prefer.
- Cook for about 10 to 15 minutes or until they are fork-tender (can be easily pierced with a fork yet still firm). NOTE: It's important to test them with a fork as you reach the 10-minute mark and every five minutes after since cooking times can vary based on your cooktop.
- Drain the water and rinse quickly. Place on paper towels to cool to room temperature.
Eggs
- Carefully place the eggs in a medium saucepan. Fill with enough water to cover the tops of the eggs. Bring to a boil; cover then remove from heat. Allow the eggs to remain in the hot water for about 12 minutes.
- Drain the water; then cool completely. Peel the eggs; then chop.
Creamy Dressing
- In a large bowl, combine the mayo, sweet pickles, spicy (or dill) pickles, mustard, apple cider vinegar, garlic, celery seeds, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper. Add in the chopped potatoes, eggs, sweet onions, green onions, celery, and 1 teaspoon fresh dill. Use a spatula to gently mix the ingredients together.
- Taste test and add more salt and pepper, if needed.
- Sprinkled crispy bacon and paprika over the top; garnish with the remaining fresh dill.
- Refrigerate in an airtight container for at least 3 to 4 hours to thoroughly chill prior to serving.Eat refrigerated leftovers within 1 week.
Notes
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