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Southern Potato Salad

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southern potato salad topped with paprika and chopped parsley in a black bowl on a white tile background

Tender Yukon gold potatoes paired with hard-boiled eggs, celery, sweet pickles, and red onion make this Southern-style potato salad the perfect sidekick to barbecues, family gatherings, weeknight dinners, and more.

What makes this version so Southern and different from classic potato salad? The sweet and tangy mayonnaise-based dressing, spiked with—wait for it—pickle juice (!) and yellow mustard. The sweetness of the bread and butter pickles is perfect, but you could try subbing kosher dill too. If your friends or family don’t love pickles (who are they even?!), we recommend skipping the chopped, but not the juice. The haters won’t be able to tell, we swear.

Serve this salad cold or at room temperature. (But don't let it sit outside the fridge for more than 2 hours—food safety first!). It will last up to 5 days in an airtight container in the refrigerator.

Made this? Let us know how it went in the comments below.

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Yields: 8 - 10
Prep Time: 0 hours 10 mins
Total Time: 0 hours 40 mins

medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1" pieces

Kosher salt


large eggs

3/4 c.


1/4 c.

sour cream

3 tbsp.

yellow mustard

1/2 c.

chopped bread and butter pickles, plus 2 tbsp. pickle juice

1/8 tsp.



small red onion, finely chopped


stalks celery, finely chopped

Smoked or sweet paprika, for garnish

1 tbsp.

chopped fresh parsley, for garnish

  1. Place potatoes in a large pot and add water to cover by at least 2”. Add 1 teaspoon salt and bring to a boil, then reduce to medium-low and simmer until potatoes are tender, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a colander set over a bowl.
  2. While the potatoes cool, return the water to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water and boil over medium heat until just hard boiled, about 10 minutes. While potatoes are cooking, prepare an ice bath.
  3. Transfer the hard-boiled eggs to the ice bath to cool. Peel, then dice eggs into bite-sized pieces.
  4. In a large bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, and cayenne until smooth. Add the chopped pickles, onion, celery, potatoes, and diced eggs. Season with 1 ½ teaspoon salt and fold to combine. Season with more salt and pepper to taste. Serve sprinkled with paprika and parsley.

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